(1) H and (13) C NMR-based sugar profiling with chemometric
analysis and antioxidant activity of herbhoneys and honeys
J Sci Food Agric, 2014 Jan 30;94(2):246-55
BACKGROUND:
Herbhoneys, relatively new bee products, are expected to
have interesting medicinal properties. However, there is still a lack of data
concerning their composition and antioxidant properties. (1) H and (13) C NMR
spectroscopy coupled with chemometric analysis (PCA and PLS-DA) and antioxidant
assays (DPPH-ESR and ORAC-FL) were used to study 25 samples of Polish
herbhoneys and honeys.
RESULTS:
Antioxidant activity varied among the samples. The best
properties were exhibited by cocoa and instant coffee herbhoneys. The contents
of total polyphenols and total carotenoids in the studied samples were found to
be 70-1340 mg GAE kg(-1) and 0-28.05 mg kg(-1) respectively. No significant
differences between herbhoney and honey samples were found in their sugar
profiles. The PCA of (13) C NMR spectra of the samples in DMSO-d6 resulted in
sample clustering due to sucrose content.
CONCLUSION:
Herbhoneys have similar antioxidant properties to
traditional honeys, being therefore of equal nutritional value. There was a
noticeable influence of the extract concentration on the observed antioxidant
effect. For samples with high antioxidant activity, polyphenols were
responsible for the observed effect. Sample clustering due to sucrose content
in the NMR-PCA study allowed effortless detection of adulteration.
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