The Pangenomics Group, School of Science, RMIT University, Melbourne 3083, Victoria, Australia.
Kenkay Pharmaceuticals Pty Ltd., Smeaton Grange 2567, NSW, Australia.
Molecules. 2018 Jan 5;23(1):108. doi: 10.3390/molecules23010108.
The antioxidant and antimicrobial components of honey vary based on sourced of nectar. Medicinal plants with the therapeutic value have potential to produce honey with greater bioactivity. The aim of the present study was to characterize the physico-chemical and antioxidant capacities of honey produced from and compare them with other popular commercial honeys sold in Australia. The total phenolics, total flavonoids, moisture content, colour, pH, protein content and antioxidant capacity were evaluated for , Manuka, Jelly bush, Tea tree, Super manuka and Jarrah honeys. The results reveal that the moisture content ranged from 17-21%, pH ranged from 3.8-4.3 and estimated protein content ranged from 900-2200 µg/g. The DPPH•, ABTS•+, ORAC and FRAP methods were used to measure the antioxidant capacity of the honey samples. The DPPH• % inhibition, ABTS•+, ORAC and FRAP values for honey were 9.85 (±1.98 µmol TE/g), 26.88 (±0.32 µmol TE/g), 19.78 (±1.1 µmol TE/g) and 3.61 (±0.02 µmol TE/g) whereas the highest antioxidant capacity values obtained were 18.69 (±0.9 µmol TE/g), 30.72 (±0.27 µmol TE/g), 26.95 (±0.9 µmol TE/g) and 3.68 (±0.04 µmol TE/g), respectively. There was a positive correlation between colour, total phenolic content and DPPH• scavenging activity for most of the honeys except Tea tree honey. However, there was no clear correlation with ABTS•+, ORAC and FRAP values. The measured antioxidant capacity of samples varied with the assays used. The DPPH• assay clearly indicated that the phenolic compounds contribute to the scavenging activity of the honeys. Nevertheless, all assays confirm that honey has significant antioxidant capacity. Therefore, honey can be important to human nutrition and health.
蜂蜜的抗氧化和抗菌成分因花蜜来源而异。具有治疗价值的药用植物有可能生产出具有更高生物活性的蜂蜜。本研究的目的是描述 蜂蜜的理化性质和抗氧化能力，并将其与在澳大利亚销售的其他流行商业蜂蜜进行比较。评估了 、麦卢卡、果冻布什、茶树、超级麦卢卡和杰拉蜂蜜的总酚、总黄酮、水分含量、颜色、pH 值、蛋白质含量和抗氧化能力。结果表明，水分含量在 17-21%之间，pH 值在 3.8-4.3 之间，估计蛋白质含量在 900-2200µg/g 之间。使用 DPPH•、ABTS•+、ORAC 和 FRAP 方法来测量蜂蜜样品的抗氧化能力。 蜂蜜的 DPPH•%抑制率、ABTS•+、ORAC 和 FRAP 值分别为 9.85(±1.98µmolTE/g)、26.88(±0.32µmolTE/g)、19.78(±1.1µmolTE/g)和 3.61(±0.02µmolTE/g)，而获得的最高抗氧化能力值分别为 18.69(±0.9µmolTE/g)、30.72(±0.27µmolTE/g)、26.95(±0.9µmolTE/g)和 3.68(±0.04µmolTE/g)。除了茶树蜂蜜外，大多数蜂蜜的颜色、总酚含量和 DPPH•清除活性之间呈正相关。然而，与 ABTS•+、ORAC 和 FRAP 值之间没有明显的相关性。样品的抗氧化能力测量值因所用的测定方法而异。DPPH•测定法清楚地表明，酚类化合物有助于蜂蜜的清除活性。然而，所有的测定方法都证实 蜂蜜具有显著的抗氧化能力。因此， 蜂蜜对人类营养和健康可能很重要。
