蜂蜜中的酚类化合物及其与抗氧化活性、植物来源和颜色的关系。
Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color.
作者信息
Becerril-Sánchez Ana L, Quintero-Salazar Baciliza, Dublán-García Octavio, Escalona-Buendía Héctor B
机构信息
Food and Environmental Toxicology Laboratory, Faculty of Chemistry, Universidad Autónoma del Estado de México, Toluca 50120, Mexico.
Faculty of Tourism and Gastronomy, Universidad Autónoma del Estado de México, Toluca 50200, Mexico.
出版信息
Antioxidants (Basel). 2021 Oct 27;10(11):1700. doi: 10.3390/antiox10111700.
Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey's biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.
自古以来，蜂蜜因其感官特性、营养特性和治疗特性而被使用。这些特性与其物理和化学组成有关。例如，酚类化合物是能够决定抗氧化活性以及感官特性的物质，并且可以用作花卉和地理来源的生物标志物。这使得人们对酚类化合物及其对这种蜂产品内在特性的影响的研究兴趣日益浓厚。本综述旨在总结、分析和更新相关研究的现状，这些研究证明了酚类化合物在蜂蜜抗氧化活性、植物地理来源和感官特性方面的作用。根据所报道的各种结果，这些酚类化合物在蜂蜜的生物和功能活性方面具有重要意义。这引发了将酚类化合物与其花卉、地理、生产和地域来源以及一些感官和功能特性联系起来的研究。
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