The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples
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. Therefor...
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/967 |
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| author | Małgorzata Starowicz Anita Ostaszyk Henryk Zieliński |
| author_facet | Małgorzata Starowicz Anita Ostaszyk Henryk Zieliński |
| author_sort | Małgorzata Starowicz |
| collection | DOAJ |
| description | 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<sup>−1</sup>, 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. |
| first_indexed | 2024-03-10T11:52:03Z |
| format | Article |
| id | doaj.art-60a6914543b947eb98f4859cb877b576 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:52:03Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-60a6914543b947eb98f4859cb877b5762023-11-21T17:35:51ZengMDPI AGFoods2304-81582021-04-0110596710.3390/foods10050967The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey SamplesMałgorzata Starowicz0Anita Ostaszyk1Henryk Zieliński2Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, PolandSensory Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, PolandDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, PolandHoney 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<sup>−1</sup>, 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.https://www.mdpi.com/2304-8158/10/5/967bee productbrowning indexbuckwheat honeyL*a*b* parametersscavenging radicalstotal phenolics |
| spellingShingle | Małgorzata Starowicz Anita Ostaszyk Henryk Zieliński The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples Foods bee product browning index buckwheat honey L*a*b* parameters scavenging radicals total phenolics |
| title | The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples |
| title_full | The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples |
| title_fullStr | The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples |
| title_full_unstemmed | The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples |
| title_short | The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples |
| title_sort | relationship between the browning index total phenolics color and antioxidant activity of polish originated honey samples |
| topic | bee product browning index buckwheat honey L*a*b* parameters scavenging radicals total phenolics |
| url | https://www.mdpi.com/2304-8158/10/5/967 |
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