Ailli Atika, Zibouh Khalid, Eddamsyry Brahim, Drioiche Aziz, Fetjah Dounia, Ayyad Fatima Zahra, Mothana Ramzi A, Hawwal Mohammed F, Radi Mohamed, Tarik Redouane, Elomri Abdelhakim, Mouradi Aicha, Zair Touriya
Research Team of Chemistry of Bioactive Molecules and the Environment, Laboratory of Innovative Materials and Biotechnology of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, B.P. 11201, Zitoune, Meknes 50070, Morocco.
Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
Metabolites. 2024 Jun 27;14(7):364. doi: 10.3390/metabo14070364.
Honey, with its varied and extensive characteristics, is a complex and diverse biological substance that has been used since ancient times. The aim of this study is to thoroughly characterize the physicochemical, phytochemical, and biological properties of four floral honey varieties from the Fez-Meknes region in Morocco, with the goal of promoting the valorization of Moroccan honey in skincare and cosmetic products. The analyses of their physicochemical characteristics encompass various parameters such as pH, acidity, density, water content, Brix index, conductivity, ash content, hydroxymethylfurfural (HMF) content, and color. The levels of polyphenols range from 22.1 ± 0.4 to 69.3 ± 0.17 mg GAE/100 g of honey, measured using the Folin-Ciocalteu method for polyphenol quantification. Additionally, the estimation of flavonoid quantities in 100 g of honey, conducted using the aluminum trichloride method, reveals values ranging from 3.6 ± 0.2 to 7.2 ± 0.6 mg QE. Furthermore, it is noteworthy that honey exhibits high levels of glucose and relatively low concentrations of proteins. The quantitative evaluation of antioxidant effects, carried out through the 2,2-diphenyl-1-picrylhydrazyl free-radical-scavenging method and the ferric-reducing antioxidant power (FRAP) method, highlights the strong antioxidant capacity of multifloral honey, characterized by low inhibitory concentration values (IC = 30.43 mg/mL and EC = 16.06 mg/mL). Moreover, all honey varieties demonstrate antibacterial and antifungal properties, with multifloral honey standing out for its particularly pronounced antimicrobial activity. The correlation analyses between phytochemical composition and antioxidant and antibacterial activities reveal an inverse relationship between polyphenols and IC (DPPH) and EC (FRAP) concentrations of honey. The correlation coefficients are established at R = -0.97 and R = -0.99, respectively. Additionally, a significant negative correlation is observed between polyphenols, flavonoids, and antifungal power (R = -0.95 and R = -0.96). In parallel, a marked positive correlation is highlighted between antifungal efficacy, DPPH antioxidant activity (R = 0.95), and FRAP (R = 0.92). These results underscore the crucial importance of phytochemical components in the beneficial properties of honey, meeting international quality standards. Consequently, honey could serve as a natural alternative to synthetic additives.
蜂蜜具有多样且广泛的特性，是一种复杂多样的生物物质，自古以来就被使用。本研究的目的是全面表征来自摩洛哥非斯-梅克内斯地区的四种花蜜蜂蜜品种的物理化学、植物化学和生物学特性，以促进摩洛哥蜂蜜在护肤品和化妆品中的价值提升。对其物理化学特性的分析涵盖了各种参数，如pH值、酸度、密度、水分含量、白利糖度指数、电导率、灰分含量、羟甲基糠醛（HMF）含量和颜色。使用福林-西奥尔特法进行多酚定量分析，测得多酚含量范围为22.1±0.4至69.3±0.17毫克没食子酸当量/100克蜂蜜。此外，使用三氯化铝法对100克蜂蜜中的黄酮类化合物含量进行估算，结果显示其值在3.6±0.2至7.2±0.6毫克槲皮素当量之间。此外，值得注意的是，蜂蜜中葡萄糖含量高，蛋白质浓度相对较低。通过2,2-二苯基-1-苦基肼自由基清除法和铁还原抗氧化能力（FRAP）法进行抗氧化效果的定量评估，突出了多花蜂蜜强大的抗氧化能力，其特征在于低抑制浓度值（IC = 30.43毫克/毫升和EC = 16.06毫克/毫升）。此外，所有蜂蜜品种都具有抗菌和抗真菌特性，多花蜂蜜的抗菌活性尤为显著。植物化学成分与抗氧化和抗菌活性之间的相关性分析表明，多酚与蜂蜜的IC（DPPH）和EC（FRAP）浓度之间存在负相关关系。相关系数分别确定为R = -0.97和R = -0.99。此外，观察到多酚、黄酮类化合物与抗真菌能力之间存在显著负相关（R = -0.95和R = -0.96）。同时，突出显示抗真菌功效与DPPH抗氧化活性（R = 0.95）和FRAP（R = 0.92）之间存在明显正相关。这些结果强调了植物化学成分在蜂蜜有益特性中的关键重要性，符合国际质量标准。因此，蜂蜜可以作为合成添加剂的天然替代品。
