Honey is a natural food largely known as a sweetener, produced by Apis mellifera bees by collecting nectar from flowers. The use of honey in the treatment and prevention of numerous diseases such as respiratory disorders has been known since ancient times. It has been well documented the role of oxidative stress in many diseases and several studies demonstrated that honey contain a great number of metabolites that can scavenge free radicals. In this study, we investigated and compared phenolic content, antioxidant capacity and in vitro biological activities of multifloral commercial and artisanal Italian honey samples. Total phenolic content and radical-scavenging activity were analysed by Folin-Ciocalteu reagent and by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, respectively. Phenolic compounds were extracted using Amberlite XAD-2 resin and a RP-HPLC method involving gradient elution and UV detection was applied to their separation [1]. The antimicrobial activity of the phenolic extracts was tested by means of a luminescence bacterial biosensor [2]. A strain of Streptococcus pyogenes isolated from human throat containing a firefly luciferase reporter gene was incubated with the honey phenolic fractions. A luminometer was used to quantify bioluminescence, which is directly connected to the cell metabolic state. The results demonstrated remarkable difference in bioactivity properties of honey from different sources. Total phenolic content, antioxidant and antibacterial activities were higher in artisanal honey samples, suggesting their richness in bioactive compounds that might exert potential health-promoting effects and increase its nutraceutical value. Acknowledgements: Dipartimento di Agronomia Ambientale e Produzioni Vegetali, Università di Padova, AGRIPOLIS, Viale dell'Università n. 16, 35020 Legnaro (PD), Italia, Prof. Stefano Bona, Dr.ssa Sara Sandrini. References: [1] Küçük, M. et al. (2007) Food Chem. 100:526-534. [2] Wilson, T. et al. (1998) Annu. Rev. Cell Dev. Bi. 14:197-230.
Evaluation of phenolic composition and biological activity of honey / M. Madeo, S. Guglielmetti, G. Speranza, G.C. Lozzia, A. Giorgi. - In: PLANTA MEDICA. - ISSN 0032-0943. - 75:9(2009), pp. 1053-1053. ((Intervento presentato al 55. convegno International Congress & Annual Meeting of the Society for Medicinal Plant and Natural Product Research tenutosi a Geneve nel 2009 [10.1055/s-0029-1234898].
Evaluation of phenolic composition and biological activity of honey
M. Madeo;G. Speranza;
2009
Abstract
Honey is a natural food largely known as a sweetener, produced by Apis mellifera bees by collecting nectar from flowers. The use of honey in the treatment and prevention of numerous diseases such as respiratory disorders has been known since ancient times. It has been well documented the role of oxidative stress in many diseases and several studies demonstrated that honey contain a great number of metabolites that can scavenge free radicals. In this study, we investigated and compared phenolic content, antioxidant capacity and in vitro biological activities of multifloral commercial and artisanal Italian honey samples. Total phenolic content and radical-scavenging activity were analysed by Folin-Ciocalteu reagent and by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, respectively. Phenolic compounds were extracted using Amberlite XAD-2 resin and a RP-HPLC method involving gradient elution and UV detection was applied to their separation [1]. The antimicrobial activity of the phenolic extracts was tested by means of a luminescence bacterial biosensor [2]. A strain of Streptococcus pyogenes isolated from human throat containing a firefly luciferase reporter gene was incubated with the honey phenolic fractions. A luminometer was used to quantify bioluminescence, which is directly connected to the cell metabolic state. The results demonstrated remarkable difference in bioactivity properties of honey from different sources. Total phenolic content, antioxidant and antibacterial activities were higher in artisanal honey samples, suggesting their richness in bioactive compounds that might exert potential health-promoting effects and increase its nutraceutical value. Acknowledgements: Dipartimento di Agronomia Ambientale e Produzioni Vegetali, Università di Padova, AGRIPOLIS, Viale dell'Università n. 16, 35020 Legnaro (PD), Italia, Prof. Stefano Bona, Dr.ssa Sara Sandrini. References: [1] Küçük, M. et al. (2007) Food Chem. 100:526-534. [2] Wilson, T. et al. (1998) Annu. Rev. Cell Dev. Bi. 14:197-230.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
