Department of Chimica Farmaceutica e Tossicologica, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
Food Chem Toxicol. 2012 Jun;50(6):1955-61. doi: 10.1016/j.fct.2012.03.067. Epub 2012 Apr 1.
In the light of the growing interest in food and food products obtained through organic and environmentally friendly techniques, the present work represents the first approach to the evaluation of the biological profile of some Sicilian honeys produced in purity by the local black honeybees. Samples exhibited up to 10 times more total phenolics and higher antioxidant capacity than what already reported for the same variety of honeys produced by other honeybee subspecies from Sicily, other Italian regions and abroad. Noteworthy, the gallic acid contents in medlar and almond honeys represented the highest level of single phenolic acid reported in honey so far. A broad antimicrobial spectrum was showed by all of the honey samples and a good correlation between their inhibition capacity and polyphenolic contents was measured. Experimental results highlighted samples among the honeys characterised by the highest nutraceutical added value and most excellent quality.
鉴于人们对通过有机和环保技术获得的食品和食品越来越感兴趣，本研究首次评估了一些由西西里本地黑蜂生产的纯酿蜂蜜的生物特性。与西西里岛、意大利其他地区和国外其他蜂种生产的同种蜂蜜相比，这些蜂蜜的总酚含量和抗氧化能力高出 10 倍。值得注意的是，枸杞和杏仁蜂蜜中的没食子酸含量是迄今为止蜂蜜中单酚酸含量最高的。所有蜂蜜样品均表现出广泛的抗菌谱，并且它们的抑制能力和多酚含量之间存在良好的相关性。实验结果突出了具有最高营养价值和最佳品质的蜂蜜样品。
