Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types
Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/97130/1/ABSTRACT.pdf |
| _version_ | 1796983346239111168 |
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| author | Zawawi, Norhasnida Chong, Pei Juin Mohd Tom, Nurul Nadhirah Saiful Anuar, Nurkhairina Solehah Mohammad, Salma Malihah Ismail, Norra Jusoh, Arif Zaidi |
| author_facet | Zawawi, Norhasnida Chong, Pei Juin Mohd Tom, Nurul Nadhirah Saiful Anuar, Nurkhairina Solehah Mohammad, Salma Malihah Ismail, Norra Jusoh, Arif Zaidi |
| author_sort | Zawawi, Norhasnida |
| collection | UPM |
| description | Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity. |
| first_indexed | 2024-03-06T11:05:16Z |
| format | Article |
| id | upm.eprints-97130 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T11:05:16Z |
| publishDate | 2021 |
| publisher | Multidisciplinary Digital Publishing Institute |
| record_format | dspace |
| spelling | upm.eprints-971302022-09-13T08:39:54Z http://psasir.upm.edu.my/id/eprint/97130/ Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types Zawawi, Norhasnida Chong, Pei Juin Mohd Tom, Nurul Nadhirah Saiful Anuar, Nurkhairina Solehah Mohammad, Salma Malihah Ismail, Norra Jusoh, Arif Zaidi Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity. Multidisciplinary Digital Publishing Institute 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/97130/1/ABSTRACT.pdf Zawawi, Norhasnida and Chong, Pei Juin and Mohd Tom, Nurul Nadhirah and Saiful Anuar, Nurkhairina Solehah and Mohammad, Salma Malihah and Ismail, Norra and Jusoh, Arif Zaidi (2021) Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types. Molecules, 26 (15). art. no. 4399. pp. 1-11. ISSN 1420-3049 https://www.mdpi.com/1420-3049/26/15/4399 10.3390/molecules26154399 |
| spellingShingle | Zawawi, Norhasnida Chong, Pei Juin Mohd Tom, Nurul Nadhirah Saiful Anuar, Nurkhairina Solehah Mohammad, Salma Malihah Ismail, Norra Jusoh, Arif Zaidi Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types |
| title | Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types |
| title_full | Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types |
| title_fullStr | Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types |
| title_full_unstemmed | Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types |
| title_short | Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types |
| title_sort | establishing relationship between vitamins total phenolic and total flavonoid content and antioxidant activities in various honey types |
| url | http://psasir.upm.edu.my/id/eprint/97130/1/ABSTRACT.pdf |
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