The geographical origin greatly influences the qualitative and nutraceutical characteristics of honey. In this study, a total of twenty-four sulla honeys from eight different geographical areas of Southern Italy have been examined for total phenolic content (Folin–Ciocalteu method), antioxidant activity (FRAP and DPPH assays), colour intensity (ABS450), and identification and quantification of phenolic acids (RPHPLC/ UV-VIS method). The total phenolic content ranged from 47.9 (Potentino honeys) to 248.3 mg GAE per kg honey (Penisola Sorrentina honeys). The antioxidant activity ranged from 47.06% (Basso Pollino honeys) to 88.25% (Penisola Sorrentina honeys), and from 98.26 lM Fe (II) (Potentino honeys) to 786.53 lM Fe (II) (Tarantino honeys) for DPPH and FRAP assays, respectively. Major phenolic acids identified in analysed samples were gallic, caffeic and ferulic acids. Correlations between the parameters analysed were statistically significant (P < 0.05). The results of the study showed that the parameters studied are greatly affected by the peculiarities of their production area.

Antioxidant properties and phenolic content of sulla (Hedysarum spp.) honeys from Southern Italy

GAMBACORTA, Emilio;SIMONETTI, AMALIA;INTAGLIETTA, IMMACOLATA;PERNA, Anna Maria
2014

Abstract

The geographical origin greatly influences the qualitative and nutraceutical characteristics of honey. In this study, a total of twenty-four sulla honeys from eight different geographical areas of Southern Italy have been examined for total phenolic content (Folin–Ciocalteu method), antioxidant activity (FRAP and DPPH assays), colour intensity (ABS450), and identification and quantification of phenolic acids (RPHPLC/ UV-VIS method). The total phenolic content ranged from 47.9 (Potentino honeys) to 248.3 mg GAE per kg honey (Penisola Sorrentina honeys). The antioxidant activity ranged from 47.06% (Basso Pollino honeys) to 88.25% (Penisola Sorrentina honeys), and from 98.26 lM Fe (II) (Potentino honeys) to 786.53 lM Fe (II) (Tarantino honeys) for DPPH and FRAP assays, respectively. Major phenolic acids identified in analysed samples were gallic, caffeic and ferulic acids. Correlations between the parameters analysed were statistically significant (P < 0.05). The results of the study showed that the parameters studied are greatly affected by the peculiarities of their production area.
File in questo prodotto:
File Dimensione Formato  
ijfs12541.pdf

accesso aperto

Descrizione: Articolo principale
Tipologia: Documento in Post-print
Licenza: DRM non definito
Dimensione 483.37 kB
Formato Adobe PDF
483.37 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/112023
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 15
  • ???jsp.display-item.citation.isi??? 14
social impact