Department of Technological Sciences-Animal Breeding, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.
J Agric Food Chem. 2012 Aug 15;60(32):8028-35. doi: 10.1021/jf3022282. Epub 2012 Aug 6.
Honey as rich source of enzymatic and nonenzymatic antioxidants serves as health-promoting nutrient in the human body. Here, we present the first time a comparative study of nutritional profiles (e.g., acidities, sugar, organic acid profile, total polyphenolic, flavonoid content) for different unifloral, multifloral honeys and their fermented products, in correlation with their antioxidant activity. Additionally, an optimized method for HPLC separation of organic acids from honey was established. The total phenolic content of honey samples varied widely among the honey types compared to fermented products. High amounts of total flavonoids were quantified in heather honey, followed by raspberry, multifloral, black locust, and linden honey. A positive correlation between the content of polyphenols, flavonoids, and antioxidant activity was observed in honey samples. After fermentation, the flavonoid content of dark honey fermented products decreased significantly. Black locust and linden honeys are more suitable for fermentation because the decrease in antioxidant substances is less pronounced.
蜂蜜作为酶和非酶抗氧化剂的丰富来源，是人体内具有促进健康作用的营养物质。在这里，我们首次进行了比较研究，分析了不同单花蜜、百花蜜及其发酵产品的营养成分（例如酸度、糖、有机酸成分、总多酚、类黄酮含量），并将其与抗氧化活性相关联。此外，还建立了一种从蜂蜜中分离有机酸的 HPLC 优化方法。与发酵产品相比，不同类型的蜂蜜的总酚含量差异很大。在蜜源植物中，柳兰蜜中的总黄酮含量最高，其次是覆盆子蜜、百花蜜、洋槐蜜和椴树蜜。在蜂蜜样品中观察到多酚、类黄酮和抗氧化活性之间存在正相关关系。发酵后，深色蜂蜜发酵产品中的类黄酮含量显著下降。洋槐蜜和椴树蜜更适合发酵，因为抗氧化物质的减少程度不那么明显。
