Starowicz Małgorzata, Ostaszyk Anita, Zieliński Henryk
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland.
Sensory Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland.
Foods. 2021 Apr 28;10(5):967. doi: 10.3390/foods10050967.
Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1-289.3 and 40.9-52.3 µmol Trolox g, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.
蜂蜜是糖、氨基酸/蛋白质和多酚的来源，这些是美拉德反应中的主要底物和反应物。几种生物活性分子形成并被隔离到棕色聚合类黑素中，导致蜂蜜抗氧化功能的增减。因此，本研究探讨了来自三位当地养蜂人的波兰原产蜂蜜（即刺槐蜜、荞麦蜜、石南蜜、椴树蜜、杂花蜜和油菜花蜜）的褐变指数与总酚含量、颜色和抗氧化活性之间的关系。总酚含量数据呈现以下顺序：荞麦蜜＞石南蜜＞刺槐蜜＞杂花蜜＞椴树蜜＞油菜花蜜。荞麦蜜在抗氧化化合物水溶性测定法和铁还原抗氧化能力测定法中，清除自由基的能力也最强，分别为207.1 - 289.3和40.9 - 52.3 μmol Trolox/g。此外，观察到深色蜂蜜（如荞麦蜜（3.1）和石南蜜（1.35 mAU））的褐变程度高于浅色蜂蜜。此外，杂花蜜、椴树蜜和油菜花蜜的L和b参数值更大，而荞麦蜜和石南蜜的a*值更高。褐变与总酚含量、抗氧化化合物水溶性和铁还原抗氧化能力等变量之间呈正相关。可以得出结论，褐变指数对蜂蜜外观参数、生物活性化合物含量和抗氧化活性有很大影响。
