Pérez Rosa Ana, Iglesias María Teresa, Pueyo Encarnación, Gonzalez Montserrat, de Lorenzo Cristina
Departamento de Investigación Agroalimentaria, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encin, Apartado 127, 28800 AlcalA de Henares, Madrid, Spain.
J Agric Food Chem. 2007 Jan 24;55(2):360-5. doi: 10.1021/jf062055b.
The amino acid composition of 53 honey samples from Spain, consisting of 39 floral, 5 honeydew, and 9 blend honeys, has been determined. Physicochemical characteristics, polyphenolic content, amino acid composition, and estimation of the radical scavenging capacity against the stable free radical DPPH of the honey samples were analyzed. The resulting data have been statistically evaluated. The results showed that pH, acidity, net absorbance, electrical conductivity, and total polyphenolic contents of the honeys showed a strong correlation with the radical scavenging capacity. The correlation between the radical scavenging capacity of honey and amino acid contents was high with 18 of the 20 amino acids detected, with correlation values higher than those obtained for polyphenolic content. These results suggest that the amino acid composition of honey is an indicator of the sample's scavenging capacity.
已测定了来自西班牙的53个蜂蜜样本的氨基酸组成，其中包括39个花蜜蜂蜜、5个甘露蜂蜜和9个混合蜂蜜。分析了蜂蜜样本的理化特性、多酚含量、氨基酸组成以及对稳定自由基DPPH的自由基清除能力的评估。对所得数据进行了统计评估。结果表明，蜂蜜的pH值、酸度、净吸光度、电导率和总多酚含量与自由基清除能力呈强相关。蜂蜜的自由基清除能力与氨基酸含量之间的相关性很高，在所检测的20种氨基酸中有18种如此，其相关值高于多酚含量所获得的相关值。这些结果表明，蜂蜜的氨基酸组成是样本清除能力的一个指标。
