Search

The purpose of this study was to determine phenolic profile and antioxidant activity of the selected edible flowers grown in Poland. A significant variation was observed in the both antioxidant activity and total phenolic content. Marigold flowers were characterized by the highest total phenolic content (89.22 mg GEA/g dry weight). In turn, begonia flowers exhibited the highest total flavonoids and phenolic acids content (21.96 mg QE/g dry weight, and 8.60 mg CAE/g dry weight, respectively). Taking into account the type of flowers, begonia and marigold flowers were the richest in phenolic acids. Caffeic and p-coumaric acids were the most frequent ones in the edible flowers grown in Poland. While gallic and p-coumaric acids were the prevalent ones in terms of their content. The begonia and marigold flowers contained quercetin and kaempferol, while hesperetin and naringenin were present in the chives flowers. The marigold flowers were characterized by a particularly high content of quercetin, and also exhibited the highest total antioxidant activity. The methanolic extracts of marigold and begonia flowers were characterized by the highest antioxidant activity, reducing activity, as well as the highest ability to neutralize free radicals.

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this work was to evaluate the influence of supplementation of multiflower honey with bee products on the phenolic compound content and on antioxidant activity. Average total phenolic and flavonoids contents in the multiflower honeys were 36.06 ± 10.18 mg GAE/100 g and 4.48 ± 1.69 mg QE/100 g, respectively. The addition of royal jelly did not affect significantly the phenolic compound content and antioxidant activity. Supplementation of honey with other bee products, i.e. beebread, propolis, pollen, resulted in significant increase in the total phenolic and flavonoids contents, and in antiradical activity and reducing power, with the largest effect found for addition of beebread. Significant linear correlations between the total phenolic and flavonoids contents and antiradical activity and reducing power were found. [ABSTRACT FROM PUBLISHER]

The aim of this work was to determine phenolic acid and flavonoid contents, as well as antioxidant properties of propolis from different regions of Poland. Total phenolic content of propolis samples ranged from 150.05 to 197.14 mg/g GAE, while total flavonoid content was 35.64–62.04 mg/g QE. The dominant phenolic acid wasp-coumaric acid, the content of which was from 37.54 to 116.95 mg/g. The samples also contained much ferulic acid. Among the flavonoids, chrysine and galangine were dominant, and for two samples, naringine was dominant. The propolis samples exhibited various antiradical activity measured towards DPPH√(1.92–2.69 mM TE/g) and ABTS√+(3.96–4.98 mM TE/g) and reducing power was determined by the ferric reducing antioxidant power method (6.23–9.19 mM Fe(II)/g). The significant linear correlations between total phenolic content and antiradical activity and between total phenolic content and reducing power were observed. Moreover, the total flavonoids content significantly correlated with antiradical activity and reducing power. [ABSTRACT FROM PUBLISHER]

A study of 10 herbhoneys of various origin revealed differences in their antioxidant activity and profiles of phenolic acids and flavonoids. The total phenolic content of herbhoneys determined spectrophotometrically varied between 21.7 and 75.3mg gallic acid equivalents per 100g product, and the total flavonoid content ranged from 6.9 to 28.5mg quercetin equivalents per 100g. Dark herbhoneys, such as raspberry, thyme, hawthorn and black chokeberry, exhibited a high antioxidant activity and contained high total levels of polyphenols and flavonoids. There was a significant linear correlation between total phenolic and flavonoid contents and antioxidant activity in the reactions with DPPH· and ABTS·+ free radicals. The profiles of phenolic acids and flavonoids determined by HPLC depended on the variety of herbhoney. Among the products studied, raspberry and thyme herbhoneys were the richest in phenolic acids and flavonoids. The dominant phenolic acid in most samples was p-coumaric acid; the herbhoneys contained also a considerable amount of gentisic acid. The dominant flavonoids were hesperetin and naringenin. Thyme herbhoney had an especially high quercetin content. [Copyright &y& Elsevier]

Bee pollen is regarded as a valuable source of bioactive substances. Honey enrichment with bee pollen seems to be the most popular way to introduce this bee product into a human diet. The aim of this study was to determine the influence of the addition of bee pollen to honey on the content of selected biologically active pollen components, antioxidant activity, and quality parameters, as well as sensory properties. On the basis of the obtained results, it was established that enriching honey with bee pollen resulted in a significant increase in the level of phenolics, including both flavonoids and phenolic acids, of which kaempferol and gallic acid were present in the highest level. As a result of increasing addition of bee pollen, an increase in the antioxidative, antiradical, and reducing activities of honey was observed. However, the addition of bee pollen to honey resulted in the deterioration of its sensory properties. A decrease in brightness, clarity, and uniformity of color, as well as a decrease in the perception of fragrance, was observed. In the assessment of texture, a decrease in smoothness and spread ability in the mouth was observed, with a significant increase in the feeling of sandiness. In contrast, the evaluation of taste revealed a marked increase in sharpness, acid taste, bitterness, and persistence of the aftertaste, with a simultaneous decrease in sweetness. Honey enrichment with bee pollen resulted in a significant increase in the content of water-insoluble substances, free acidity, specific conductivity, and proline content, with a slight decrease in the content of glucose and fructose. [ABSTRACT FROM AUTHOR]

Bee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substances insoluble in water was observed. The obtained results indicate that honey supplemented with propolis extract can be an excellent source of antioxidant compounds, nevertheless, the amount of additive used is strongly dependent on changes in sensory characteristics and consumer acceptability. [ABSTRACT FROM AUTHOR]