PHENOLIC COMPOSITION AND ANTIOXIDANT PROPERTIES OF ANZER HONEY FROM BLACK SEA REGION OF TURKEY

Year 2019, Volume: 19 Issue: 2, 143 - 151, 12.11.2019

Meltem Malkoç , Hilal Çakır , Yakup Kara Zehra Can , Sevgi Kolaylı

https://doi.org/10.31467/uluaricilik.602906

Cited By: 16

Abstract

Anzer honey is produced Turkey's famous Anzer Plateau with rich vegetation in the Eastern Black Sea region.This is the first extensive investigation of the bioactive characteristics of Anzer honey. For this purpose, melissopalinological analysis, total phenolic and flavonoid substances, polyphenolic profile and total antioxidant capacity of honey, ferric reducing antioxidant power test (FRAP) and free radical scavenging capacity of samples were measured by picryhydrazil (DPPH) method. According to the results of the study, the total phenolic content of Anzer honey was 26.92 gallic acid/100g and the total flavonoid substance was 2.79. In the analysis of phenolic compounds of the Anzer honeys, daidzein and syringic acid were not detected. The major phenolic compounds in the honey were, in descending order, pinocembrin, hesperidin, chrysin, protocatechuic acid, p-coumaric acid, catechin, caffeic acid phenyl acid (CAPE), p-OH benzoic acid, caffeic acid, and  minor levels of myricetin, luteolin, rutin, resveratrol, epicatechin, t-cinnamic acid,  ferulic acid and gallic acid, were also determined.  The mean FRAP and DPPH values of the anzer honeys were found to be 110.11 μmolTrolox/100g, and 49.12mg/ml  respectively. As a result, although Anzer honeys are not rich in phenolic contents, they are attractive in terms of phenolic compounds.

TÜRKİYE'NİN KARADENİZ BÖLGESİNDEN ANZER BALININ FENOLİK BİLEŞİMİ VE ANTİOKSİDAN ÖZELLİKLERİ

Abstract

Anzer balı, Türkiye'nin Doğu Karadeniz bölgesinde zengin bitki örtüsü ile ünlü Anzer platosunda üretilmektedir. Anzer balı dünyaca tanınan bir bal olup, tıbbi değerinin yüksek olduğuna inanılmaktadır. Bu çalışma Anzer balının biyoaktif özelliklerinden sorumlu polifenolik profilinin belirlendiği melissopalinolojik analiz, toplam fenolik madde, toplam flavonoid madde ve toplam antioksidan aktivitelerinin tespit edildiği ilk detaylı araştırmadır. Antioksidan aktivite demir (III) indirgeyici antioksidan güç testi (FRAP) ve 1,1-difenil-2-pikrilhidrazil (DPPH) serbest radikali temizleme testi ile ölçüldü. Anzer balının toplam fenolik içeriğinin ortalama 26.92 GAE/100g ve toplam flavonoid madde miktarının 2.79 mg QE/100g olduğu tespit edildi. Anzer ballarının ortalama FRAP ve DPPH değerleri sırasıyla 110,11 μmolTrolox/100g ve 49,12 mg/mL olarak bulundu. Anzer balının fenolik asitleri ve flavonoidleri yüksek performanslı sıvı kromatografisi (HPLC) ile belirlendi. Analizde kullanılan 19 adet standart bileşikten daidzein ve şiringik asit hariç, pinosembrin, hesperidin, krisin, protokatekuik asit, p-kumarik asit, kateşin, kafeik asit fenil ester (CAPE), p-OH benzoik asit, kafeik asit major bileşen, mirisetin, luteolin, rutin, resveratrol, epikateşin, t-sinnamik asit, ferulik asit ve gallik asit ise minor bileşen olarak tespit edildi. Bu sonuçlara göre, Anzer balı içerdiği polifenolik maddelerin çeşitliliği bakımından dikkat çekici özelliğe sahip bir çiçek balıdır. 

Keywords

Anzer honey, antioxidant, phenolics

References

• Afroz, R., Tanvir, E., Little, P.J. (2016). Honey-derived flavonoids: natural products for the prevention of atherosclerosis and cardiovascular diseases. Clinical and Experimental Pharmacology, 6(3).
• Anand, S., Pang, E., Livanos, G., Mantri, N. (2018). Characterization of physico-chemical properties and antioxidant capacities of bioactive honey produced from Australian grown Agastache rugosa and its correlation with colour and poly-phenol content. Molecules, 23(1): 108.
• Benzie, I.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power the FRAP assay. Analytical biochemistry, 239(1): 70-76.
• Can, Z.,Yıldız, O., Sahin, H., Turumtay, E. A., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133-141.
• Cianciosi, D., Forbes-Hernández, T., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P., Quiles, J. (2018). Phenolic compounds in honey and their associated health benefits: a review. Molecules,23(9): 2322.
• Cruz, L. C., Ecker, A., Dias, R. S., Seeger, R. L., Braga, M. M., Boligon, A. A., Posser, T. (2016). Brazilian pampa biome honey protects against mortality, locomotor deficits and oxidative stress induced by hypoxia/reperfusion in adult Drosophila melanogaster. Neurochemical research, 41(1-2):116-129
• Deng, J., Liu, R., Lu, Q., Hao, P., Xu, A., Zhang, J., Tan, J. (2018). Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey.Food chemistry,252, 243-249.
• Doğan, A., Kolankaya, D. (2005).Protective effect of Anzer honey against ethanol-induced increased vascular permeability in the rat stomach. Experimental and Toxicologic Pathology,57(2):173-178.
• Dżugan, M., Tomczyk, M., Sowa, P., Grabek-Lejko, D. (2018). Antioxidant activity as biomarker of honey variety. Molecules, 23(8): 2069.
• El Sohaimy, S. A., Masry, S. H. D., Shehata, M. G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Sciences, 60(2): 279-287.
• Fukumoto, L.R., Mazza, G.(2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal Agriculture Food Chemistry, 48, 3597-3604.
• Huang, S., Zhang, CP., Wang, K., Li, GQ., Hu, F.L.(2014).Recent advances in the chemical composition of propolis. Molecules, 26;19(12):19610-32.
• Iranshahi, M., Rezaee, R., Parhiz, H., Roohbakhsh, A., Soltani, F. (2015). Protective effects of flavonoids against microbes and toxins: The cases of hesperidin and hesperetin. Life sciences, 137, 125-132.
• Juszczak, L., Gałkowska, D., Ostrowska, M., Socha, R. (2016). Antioxidant activity of honey supplemented with bee products. Natural product research,30(12), 1436-1439.
• Kara, M., Sezgin, E., Kara, A. (2012).Importance of Caucasian Honeybee and Its Characteristics as a Gene Resource. Journal of Agricultural Science and Technology.A, 2(10A):1197.
• Kasala, E. R., Bodduluru, L. N., Madana, R. M., Gogoi, R., Barua, C.C. (2015). Chemopreventive and therapeutic potential of chrysin in cancer: mechanistic perspectives. Toxicology letters, 233(2): 214-225.
• Kaškonienė, V., Venskutonis, P. R. (2010). Floral markers in honey of various botanical and geographic origins: a review.Comprehensive reviews in food science and food safety,9(6): 620-634.
• Kaygusuz, H., Tezcan, F., Erim, F. B., Yildiz, O., Sahin, H., Can, Z., Kolayli, S. (2016). Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT-Food Science and Technology, 68, 273-279.
• Korkmaz, A., Kolankaya, D. (2009).Anzer honey prevents N-ethylmaleimide-induced liver damage in rats. Experimental and Toxicologic Pathology, 61(4): 333-337.
• Louveaux, J., Maurizio, A., Vorwohl, G. (1978).Methods of melissopalynology. Bee World, 59(4):139-157.
• Malkoç, M., Kara, Yakup., Özkök, A., Ertürk, Ö., Kolayli, S.(2019). Karaçali (Paliurus spina-christi Mill.) Balının Karakteristik Özellikleri. Uludağ Arıcılık Dergisi, 19(1): 69-81.
• Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jiménez, L. (2004). Polyphenols: food sources and bioavailability. The American journal of clinical nutrition, 79(5): 727-747.
• Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol,26(2): 211-219.
• Nyokat, N., Yen, K. H., Hamzah, A. S., Lim, I. F., Saaidin, A. S. (2017). Isolation and synthesis of pinocembrin and pinostrobin from Artocarpus odoratissimus. Malaysian Journal,of Analytical Sciences, 21(5), 1156-1161.
• Parhiz, H., Roohbakhsh, A., Soltani, F., Rezaee, R., & Iranshahi, M. (2015). Antioxidant and anti‐inflammatory properties of the citrus flavonoids hesperidin and hesperetin: an updated review of their molecular mechanisms and experimental models. Phytotherapy Research, 29(3), 323-331.
• Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3):144-158.
• Sorkun, K., Güner, A., Vural, M. (1989). Rize ballarında polen analizi. Doğa TU Botanik D,13(3): 547-554.
• Spilioti, E., Jaakkola, M., Tolonen, T., Lipponen, M., Virtanen, V., Chinou, I., Moutsatsou, P. (2014). Phenolic acid composition, antiatherogenic and anticancer potential of honeys derived from various regions in Greece. PloS one, 9(4), e94860.
• Şekeroǧlu, N., Deveci, M., Buruk, C. K., Gürbüz, B., İpek, A. (2007). Chemical composition and antimicrobial activity of Anzer tea essential oil. Journal of the Science of Food and Agriculture,87(7):1424-1426.
• Tezcan, F.,Kolayli, S.,Sahin, H.,Ulusoy, E., Erim, B.(2011).Evaluation of organic acid, saccharide composition and antioxidant properties of some authentic Turkish honeys. Journal of Food and Nutrition Research, 50(1):33-40.
• Vasić, V., Gašić, U., Stanković, D., Lušić, D., Vukić-Lušić, D., Milojković-Opsenica, D., Trifković, J. (2019). Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity. Food chemistr, 274, 629-641.
• Velika, B., Kron, I. (2012).Antioxidant properties of benzoic acid derivatives against superoxide radical. Free Radicals and Antioxidants, 2(4): 62-67.