Methodological Aspects about Determination of Phenolic Compounds and In Vitro Evaluation of Antioxidant Capacity in the Honey: A Review

Jose   M.   Alvarez-Suarez; Sara      Tulipani; Stefania      Romandini; Alexis      Vidal; Maurizio      Battino

doi:10.2174/157341109789077768

Abstract

The antioxidant activity of honey varies greatly depending on the honeys floral source. There is little knowledge about the profiles of antioxidant substances in honey from different floral sources. The variation in these profiles might be responsible for the widely varying ability of honey to protect against oxidative reactions. Honey is rich in polyphenol compounds, which act as natural antioxidants, and are becoming increasingly popular because of their potential role in contributing to human health. These compounds can also be used as indicators in studies about the floral and geographical origin of the honey. Therefore, we overviewed the current analytical methods for measuring polyphenols and antioxidant capacity in honey. The analytical procedure to determine individual phenolic compounds involves their extraction from the sample, analytical separation and quantification. The analytical separation techniques widely employed are gas chromatography, high-pressure liquid chromatography and capillary electrophoresis. The techniques to evaluate the antioxidant capacity are based on colorimetric assays such as DPPH, FRAP, TEAC (ABTS) and microplate fluorescence reader like ORAC assay.

Keywords: Phenolic compounds, Honey, Antioxidant capacity, TEAC, FRAP, DPPH, ORAC

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Current Analytical Chemistry

Title: Methodological Aspects about Determination of Phenolic Compounds and In Vitro Evaluation of Antioxidant Capacity in the Honey: A Review

Volume: 5 Issue: 4

Author(s): Jose M. Alvarez-Suarez, Sara Tulipani, Stefania Romandini, Alexis Vidal and Maurizio Battino

Affiliation:

Keywords: Phenolic compounds, Honey, Antioxidant capacity, TEAC, FRAP, DPPH, ORAC

Abstract: The antioxidant activity of honey varies greatly depending on the honeys floral source. There is little knowledge about the profiles of antioxidant substances in honey from different floral sources. The variation in these profiles might be responsible for the widely varying ability of honey to protect against oxidative reactions. Honey is rich in polyphenol compounds, which act as natural antioxidants, and are becoming increasingly popular because of their potential role in contributing to human health. These compounds can also be used as indicators in studies about the floral and geographical origin of the honey. Therefore, we overviewed the current analytical methods for measuring polyphenols and antioxidant capacity in honey. The analytical procedure to determine individual phenolic compounds involves their extraction from the sample, analytical separation and quantification. The analytical separation techniques widely employed are gas chromatography, high-pressure liquid chromatography and capillary electrophoresis. The techniques to evaluate the antioxidant capacity are based on colorimetric assays such as DPPH, FRAP, TEAC (ABTS) and microplate fluorescence reader like ORAC assay.

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Alvarez-Suarez M. Jose, Tulipani Sara, Romandini Stefania, Vidal Alexis and Battino Maurizio, Methodological Aspects about Determination of Phenolic Compounds and In Vitro Evaluation of Antioxidant Capacity in the Honey: A Review, Current Analytical Chemistry 2009; 5 (4) . https://dx.doi.org/10.2174/157341109789077768

DOI https://dx.doi.org/10.2174/157341109789077768	Print ISSN 1573-4110
Publisher Name Bentham Science Publisher	Online ISSN 1875-6727

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