Comparative analysis of antioxidant activity of honey of different floral sources using recently developed polarographic and various spectrophotometric assays

Stanislava Ž Gorjanović, José Miguel Alvarez-Suarez, Miroslav M. Novaković, Ferenc T. Pastor, Lato Pezo, Maurizio Battino, Desanka Ž Sužnjević

Research output: Contribution to journalArticlepeer-review

86 Scopus citations

Abstract

Hydrogen peroxide scavenging (HPS) activity of honey of different floral sources and its constituents such as predominant honey flavonoids, phenolic acids, amino and organic acids, and carbohydrates have been assessed by direct current (DC) polarographic assay. The assay was based on decrease of anodic current of hydrogen peroxide complex, formed in alkaline solution, at the potential of mercury dissolution. High correlations between honey HPS activity, its total phenolic content (FC-GAE), antioxidant activity measured by four standard methods (DPPH, TEAC, FRAP and ORAC), and also the relative antioxidant capacity index, were obtained. Statistical evaluation by ANOVA and F-test further confirmed the assay validity. The results for individual compounds showed that HPS activity of honey reflects an integrated action of a wide range of constituents, both phenolics and non-phenolics. The polarographic assay applied is a fast, reliable and low cost alternative to spectrophotometric antioxidant assays commonly applied in analysis of honey and can serve as an indicator of honey quality.

Original languageEnglish
Pages (from-to)13-18
Number of pages6
JournalJournal of Food Composition and Analysis
Volume30
Issue number1
DOIs
StatePublished - May 2013
Externally publishedYes

Keywords

  • Analytical method
  • Anodic current
  • Antioxidant activity
  • DC polarography
  • Food analysis
  • Food composition
  • Honey
  • Honey adulteration
  • Honey authenticity
  • Honey constituents
  • Hydrogen peroxide scavenge
  • Phenolics
  • Reducing sugars

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