Research Article
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Evaluation of the antioxidant potential of the mad honey collected from the black sea region in Turkey

Year 2021, Volume: 6 Issue: 3, 243 - 250, 31.12.2021
https://doi.org/10.31797/vetbio.960851

Abstract

Objective: Mad honey (Rhododendron honey) is produced by honeybees from Rhododendron flowers and contains grayanotoxins, antioxidants, flavonoid and phenolic properties. The mad honey samples are collected from Turkey's Black Sea region by local residents and are sold as mad honey in free market conditions. This study was planned to evaluate the total phenolic content, total flavonoid content and total antioxidant capacity and protein profiles with SDS-Page electrophoresis determined the mad honey samples collected from seven different locations from Black Sea region by local residents.
Material and Method: Total phenolic content was determined by the modified Folin-Ciocalteu method. Total flavonoid content was determined by colorimetric method using aluminum chloride (AlCl3). Total antioxidant activity was calculated according to the free radical scavenging effect of 1,1-diphenyl-2-picryl hydrazyl (DPPH). Protein profiles evaluated with SDS-Page electrophoresis.
Results and Conclusions: In Turkey, in the Black Sea Region, antioxidant potential of the honey samples known as mad honey, collected from seven different locations by local people, were evaluated. The mean total phenolic contents of the mad honey samples were found as 285,44±118,43 (125.85 to 471.18) mg GAE/kg honey, the mean total antioxidant activities were found as 29,68±7,2 (21.71 to 35.03) mg AAE/kg honey and the mean total flavonoid contents were found as 27,26±4,79 (19.93 to 39.18) mg QE/kg honey.
The results revealed that the mad honey samples examined in this study were a good source of antioxidant, flavonoid and phenolic content at varying levels depending on the characteristics of the region where they were collected.

Supporting Institution

This study was supported by TUBİTAK 2209A Student Scientific Research Grant (grant no. 1919B011903298).

Project Number

grant no. 1919B011903298

Thanks

Acknowledgments: The authors wish to thank Prof. Dr. Ertuğrul KAYA for their contribution to the obtain of samples Financial Support This study was supported by TUBİTAK 2209A Student Scientific Research Grant (grant no. 1919B011903298). Conflict of Interest The authors declared that there is no conflict of interest This article published in The 6th International Congress on Advances of Veterinary Sciences and Techniques (ICAVST) 0n August 23-27, 2021 in Sarajevo, Bosnia and Herzegovina

References

  • Ahmed, S., Othman N. H. (2013). Review of the medicinal effects of tualang honey and a comparison with manuka honey. The Malaysian Journal of Medical Sciences, 20(3), 6-13.
  • Alzahrani, H. A., Boukraa, L., Bellik, Y., Abdellah, F., Bakhotmah, B. A., Kolayli, S., Sahin, H. (2012). Evaluation of the Antioxidant Activity of Three Varieties of Honey from Different Botanical and Geographical Origins. Global Journal of Health Science, 4(6), 192-196.
  • Beretta, G., Granata, P., Ferrero, M., Orioli, M., Facino, R.M. 2005. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533(2), 185-91.
  • Bertoncelj, J., Dobersek U, Jamnik M, Golob T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105(2), 822-8.
  • Bilir, E. K., Tutun, H., Sevin, S., Kısmalı, G., Yarsan, E. (2018). Cytotoxic Effects of Rhododendron ponticum L. Extract on Prostate Carcinoma and Adenocarcinoma Cell Line (DU145, PC3). Kafkas Universitesi Veteriner Fakültesi Dergisi, 24(3), 451-457. DOI: 10.9775/kvfd.2017.19219.
  • Buratti, S., Benedetti, S., Cosio, M. S. (2007). Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta, 71(3), 1387-92. doi: 10.1016/j.talanta.2006.07.006.
  • Demir, H. A., Denizbasi, A., Onur O. (2011). Mad honey intoxication: A case series of 21 patients. ISRN Toxicology, 11 (3).
  • Dewanto, V., Wu, X., Adom, K., Liu, R. H. (2002). “Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal Agricaltural Food Chemistry, 50, 3010-14.
  • Dimins, F., Kuka, P., Augspole. I. (2010). Characterisation of honey antioxidative properties. International Conference of Food Innova, 28-9.
  • Doğan, M. (2007). Marketlerde ve Attarlarda Satılan Balların Antioksidan ve Oksidan Kapasitelerinin Araştırılması. (Publication No. 195864) [Yüksek Lisans Tezi, Harran Üniversitesi Sağlık Bilimleri Enstitüsü Biyokimya Anabilim Dalı. Şanlıurfa]. Yök Tez Merkezi
  • Dubey, L., Maskey, A. Regmi, S. (2009). Bradycardia and severe Hypotension caused by wild honey poisoning. Hellenic Journal of Cardiology, 50, 426 -428. Ekabo, O. A., Farnsworth, N. R., Henderson, T. O., Mao, G., Mukherjee, R. (1996). Antifungal and molluscicidal saponins from Serjania salzmanniana. Journal of Natural Products, 59, 431-435.
  • Erejuwa, O. O., Sulaiman, S. A., Wahab, M. S. A., (2014). Effects of honey and its mechanisms of action on the development and progression of cancer. Molecules, 19(2), 2497-2522.
  • Ersan, G., Kanbur, M., Karabacak, M., Arslan, K., Siliğ, Y., Sarıca, S. Z., Tekeli, M. Y., Taş, A. (2018). “Effect on oxidative stress, hepatic chemical metabolizing parameters, and genotoxic damage of mad honey intake in rats. Human and Experimental Toxicology, 37(9), 991-1004.
  • Hermosı́n, I., Chicón, R. M., Cabezudo, M. D. (2003). Free amino acid composition and botanical origin of honey. Food Chemistry, 83(2), 263-268. Jansen, S. A., Kleerekooper, I., Hofman, Z. L., Kappen, I. F., Stary-Weinzinger, A., van der Heyden, M. A. (2012). Grayanotoxin poisoning: ‘mad honey disease’ and beyond. Cardiovascular Toxicology, 12, 208-215.
  • Jaremicz, Z., Luczkiewicz, M., Kokotkiewicz, A., Krolicka, A., Sowinski, P. (2014). Production of tropane alkaloids in Hyoscyamus niger (black henbane) hairy roots grown in bubble-column and spray bioreactors. Biotechnology Letters, 36, 843-853.
  • Lue, T. F., Wood, A. (2000). Erectile dysfunction. The New England Journal of Medicine, 342, 1802 -1812.
  • Meda, A., Lamien, C. E., Romito, M., Millogo, J., Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91, 571-7.
  • Miraldi, E., Masti, A., Ferri, S., Comparini, I. B. (2001). Distribution of hyoscyamine and scopolamine in Datura stramonium. Fitoterapia. 72, 644-648.
  • Narimane, S., Demircan, E., Akkal, S., Rhouati, S. (2017). Correlation between antioxidant activity and phenolic acids profile and content of Algerian propolis: Influence of solvent. Pakistan Journal of Pharmaceutical Sciences, 30(4), 1417-1423.
  • Rahman, K. (2013). Phytochemical analysis and chemical composition of different branded and unbranded honey samples. International Journal of Microbiological Research, 4(2), 132-137.
  • Sahin, A., Türkmen, S., Güzel, N., Mentese, A., Turedi, S., Karahan, S.C., Yulug, E., Demir, S., Aynaci, O., Deger, O., Gunduz, A. (2018). A Comparison of the Effects of GrayanotoxinContaining Honey (Mad Honey), Normal Honey, and Propolis on Fracture Healing. Medical Principles and Practice, 27, 99-106.
  • Salici, S., Atayoglu A. T. (2015). Mad honey intoxication: A systematic review on the 1199 cases. Food and Chemical Toxicology, 86, 282-290.
  • Sayin, M. R., Karabag, T., Dogan, S. M., Akpinar, I., Aydin, M. (2012). Transient ST Segment elevation and left bundle branch block caused by mad-honey poisoning. Wiener klinische Wochenschrift, 124 , 278 -281
  • Shen, Q., Zhang, B., Xu, R., Wang, Y., Ding, X., Li, P. (2010). Antioxidant activity in vitro of selenium-contained protein from the se-enriched. Bifodobacterium animalis. Anaerobe, 16, 380-386.
  • Shrestha, B., Paudel, P. A. (2015). Case report on mad (wild) honey intoxication. Journal of Chitwan Medical College, 5, 40-41 .
  • Spanos, G. A., Wrolstad, R. E. (1990). Influence of processing and storage on the phenolic composition of Thompson Seedless Grape Juice. Journal of Agricultural and Food Chemistry, 38, 1565-1571.
  • Tezcan, F., Kolayli, S., Sahin, H., Ulusoy, E., Erim, F. B. (2011). Evaluation of Organic Acid, Carbohydrate Composition, and Antioxidant Properties of Some Authentic Turkish Honeys. Journal of Food and Nutrition Research, 50, 33-40.
  • Ullah, S., Khan, S.U., Saleh, T.A., Fahad, S. (2018). Mad honey: uses, intoxicating/poisoning effects diagnosis, and treatment. RSC Advances, 8, 18635. DOI: 10.1039/c8ra01924j.
  • Wilczyńska, A. (2010). Phenolic content and antioxidant activity of different types of polish honey a short report. Polish Journal of Food and Nutrition Sciences, 60(4), 309-13.
  • Zhang, J. Y., Gong, N., Huang, J. L., Guo, L. C., Wang, Y. X. (2013). Gelsemine, a principal alkaloid from Gelsemium sempervirens Ait.; exhibits potent and specific antinociception in chronic pain by acting at spinal α3 glycine receptors. Pain, 154, 2452-2462.
  • Zhang, Q., Chen, X., Chen, S., Ye, Y., Luo, J., Li, J., Yu, S., Liu, H., Liu, Z. (2017). Fatal honey poisoning in southwest china: a case series of 31 cases. The Southeast Asian Journal of Tropical Medicine and Public Health, 48, 189 -196.
  • Lowry, O. H., Rosebrough, N. J., Farr, A. L., Randall, R. J. (1951). Protein estimation by Lowry’s method. Journal of Biological Chemistry, 193, 265.
  • Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680-5.
  • Hermosin, I., Chicon, R. M., Cabezudo, M. D. (2003). Free amino acid composition and botanical origin of honey. Food Chemistry. 83(2), 263-268.
  • Silici, S., Sagdıc, O., Ekici, L. (2010). Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry, 121(1), 238-243.
  • Koca, I., Koca, A. F., Yılmaz, V. A., Tekgüler, B., Bostancı, S. (2015). Physical, Chemical and Antioxidant Properties of Mad Honey. XXXVI CIOSTA CIGR V Conference, St. Petersburg, Russia, May 26-28.
  • Lachman, J., Orsak, M., Hejtmankova, A. (2010). Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT- Food Science and Technology, 43(1), 52-58.
  • Özkök, A., D’arcy, B., Sorkun, K. (2010). Total phenolic acid and total flavonoid content of Turkish pine honeydew honey. Journal of Api Product and Api Medical Science, 2(2), 65-71.
  • Bocian A., Buczkowicz J., Jaromin M., Hus KK., Legath J. (2019). An Effective Method of Isolating Honey Proteins. Molecules. 24(13), 2399.
  • Nath, A. KGR, Nair, J. A., Sugunan, V. S. (2018). Comparison of proteins in two honey samples from Apis and stingless bee. International Journal of Research in Pharmacy and Pharmaceutical Sciences. 3(2), 09-11.
Year 2021, Volume: 6 Issue: 3, 243 - 250, 31.12.2021
https://doi.org/10.31797/vetbio.960851

Abstract

Project Number

grant no. 1919B011903298

References

  • Ahmed, S., Othman N. H. (2013). Review of the medicinal effects of tualang honey and a comparison with manuka honey. The Malaysian Journal of Medical Sciences, 20(3), 6-13.
  • Alzahrani, H. A., Boukraa, L., Bellik, Y., Abdellah, F., Bakhotmah, B. A., Kolayli, S., Sahin, H. (2012). Evaluation of the Antioxidant Activity of Three Varieties of Honey from Different Botanical and Geographical Origins. Global Journal of Health Science, 4(6), 192-196.
  • Beretta, G., Granata, P., Ferrero, M., Orioli, M., Facino, R.M. 2005. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533(2), 185-91.
  • Bertoncelj, J., Dobersek U, Jamnik M, Golob T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105(2), 822-8.
  • Bilir, E. K., Tutun, H., Sevin, S., Kısmalı, G., Yarsan, E. (2018). Cytotoxic Effects of Rhododendron ponticum L. Extract on Prostate Carcinoma and Adenocarcinoma Cell Line (DU145, PC3). Kafkas Universitesi Veteriner Fakültesi Dergisi, 24(3), 451-457. DOI: 10.9775/kvfd.2017.19219.
  • Buratti, S., Benedetti, S., Cosio, M. S. (2007). Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta, 71(3), 1387-92. doi: 10.1016/j.talanta.2006.07.006.
  • Demir, H. A., Denizbasi, A., Onur O. (2011). Mad honey intoxication: A case series of 21 patients. ISRN Toxicology, 11 (3).
  • Dewanto, V., Wu, X., Adom, K., Liu, R. H. (2002). “Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal Agricaltural Food Chemistry, 50, 3010-14.
  • Dimins, F., Kuka, P., Augspole. I. (2010). Characterisation of honey antioxidative properties. International Conference of Food Innova, 28-9.
  • Doğan, M. (2007). Marketlerde ve Attarlarda Satılan Balların Antioksidan ve Oksidan Kapasitelerinin Araştırılması. (Publication No. 195864) [Yüksek Lisans Tezi, Harran Üniversitesi Sağlık Bilimleri Enstitüsü Biyokimya Anabilim Dalı. Şanlıurfa]. Yök Tez Merkezi
  • Dubey, L., Maskey, A. Regmi, S. (2009). Bradycardia and severe Hypotension caused by wild honey poisoning. Hellenic Journal of Cardiology, 50, 426 -428. Ekabo, O. A., Farnsworth, N. R., Henderson, T. O., Mao, G., Mukherjee, R. (1996). Antifungal and molluscicidal saponins from Serjania salzmanniana. Journal of Natural Products, 59, 431-435.
  • Erejuwa, O. O., Sulaiman, S. A., Wahab, M. S. A., (2014). Effects of honey and its mechanisms of action on the development and progression of cancer. Molecules, 19(2), 2497-2522.
  • Ersan, G., Kanbur, M., Karabacak, M., Arslan, K., Siliğ, Y., Sarıca, S. Z., Tekeli, M. Y., Taş, A. (2018). “Effect on oxidative stress, hepatic chemical metabolizing parameters, and genotoxic damage of mad honey intake in rats. Human and Experimental Toxicology, 37(9), 991-1004.
  • Hermosı́n, I., Chicón, R. M., Cabezudo, M. D. (2003). Free amino acid composition and botanical origin of honey. Food Chemistry, 83(2), 263-268. Jansen, S. A., Kleerekooper, I., Hofman, Z. L., Kappen, I. F., Stary-Weinzinger, A., van der Heyden, M. A. (2012). Grayanotoxin poisoning: ‘mad honey disease’ and beyond. Cardiovascular Toxicology, 12, 208-215.
  • Jaremicz, Z., Luczkiewicz, M., Kokotkiewicz, A., Krolicka, A., Sowinski, P. (2014). Production of tropane alkaloids in Hyoscyamus niger (black henbane) hairy roots grown in bubble-column and spray bioreactors. Biotechnology Letters, 36, 843-853.
  • Lue, T. F., Wood, A. (2000). Erectile dysfunction. The New England Journal of Medicine, 342, 1802 -1812.
  • Meda, A., Lamien, C. E., Romito, M., Millogo, J., Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91, 571-7.
  • Miraldi, E., Masti, A., Ferri, S., Comparini, I. B. (2001). Distribution of hyoscyamine and scopolamine in Datura stramonium. Fitoterapia. 72, 644-648.
  • Narimane, S., Demircan, E., Akkal, S., Rhouati, S. (2017). Correlation between antioxidant activity and phenolic acids profile and content of Algerian propolis: Influence of solvent. Pakistan Journal of Pharmaceutical Sciences, 30(4), 1417-1423.
  • Rahman, K. (2013). Phytochemical analysis and chemical composition of different branded and unbranded honey samples. International Journal of Microbiological Research, 4(2), 132-137.
  • Sahin, A., Türkmen, S., Güzel, N., Mentese, A., Turedi, S., Karahan, S.C., Yulug, E., Demir, S., Aynaci, O., Deger, O., Gunduz, A. (2018). A Comparison of the Effects of GrayanotoxinContaining Honey (Mad Honey), Normal Honey, and Propolis on Fracture Healing. Medical Principles and Practice, 27, 99-106.
  • Salici, S., Atayoglu A. T. (2015). Mad honey intoxication: A systematic review on the 1199 cases. Food and Chemical Toxicology, 86, 282-290.
  • Sayin, M. R., Karabag, T., Dogan, S. M., Akpinar, I., Aydin, M. (2012). Transient ST Segment elevation and left bundle branch block caused by mad-honey poisoning. Wiener klinische Wochenschrift, 124 , 278 -281
  • Shen, Q., Zhang, B., Xu, R., Wang, Y., Ding, X., Li, P. (2010). Antioxidant activity in vitro of selenium-contained protein from the se-enriched. Bifodobacterium animalis. Anaerobe, 16, 380-386.
  • Shrestha, B., Paudel, P. A. (2015). Case report on mad (wild) honey intoxication. Journal of Chitwan Medical College, 5, 40-41 .
  • Spanos, G. A., Wrolstad, R. E. (1990). Influence of processing and storage on the phenolic composition of Thompson Seedless Grape Juice. Journal of Agricultural and Food Chemistry, 38, 1565-1571.
  • Tezcan, F., Kolayli, S., Sahin, H., Ulusoy, E., Erim, F. B. (2011). Evaluation of Organic Acid, Carbohydrate Composition, and Antioxidant Properties of Some Authentic Turkish Honeys. Journal of Food and Nutrition Research, 50, 33-40.
  • Ullah, S., Khan, S.U., Saleh, T.A., Fahad, S. (2018). Mad honey: uses, intoxicating/poisoning effects diagnosis, and treatment. RSC Advances, 8, 18635. DOI: 10.1039/c8ra01924j.
  • Wilczyńska, A. (2010). Phenolic content and antioxidant activity of different types of polish honey a short report. Polish Journal of Food and Nutrition Sciences, 60(4), 309-13.
  • Zhang, J. Y., Gong, N., Huang, J. L., Guo, L. C., Wang, Y. X. (2013). Gelsemine, a principal alkaloid from Gelsemium sempervirens Ait.; exhibits potent and specific antinociception in chronic pain by acting at spinal α3 glycine receptors. Pain, 154, 2452-2462.
  • Zhang, Q., Chen, X., Chen, S., Ye, Y., Luo, J., Li, J., Yu, S., Liu, H., Liu, Z. (2017). Fatal honey poisoning in southwest china: a case series of 31 cases. The Southeast Asian Journal of Tropical Medicine and Public Health, 48, 189 -196.
  • Lowry, O. H., Rosebrough, N. J., Farr, A. L., Randall, R. J. (1951). Protein estimation by Lowry’s method. Journal of Biological Chemistry, 193, 265.
  • Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680-5.
  • Hermosin, I., Chicon, R. M., Cabezudo, M. D. (2003). Free amino acid composition and botanical origin of honey. Food Chemistry. 83(2), 263-268.
  • Silici, S., Sagdıc, O., Ekici, L. (2010). Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry, 121(1), 238-243.
  • Koca, I., Koca, A. F., Yılmaz, V. A., Tekgüler, B., Bostancı, S. (2015). Physical, Chemical and Antioxidant Properties of Mad Honey. XXXVI CIOSTA CIGR V Conference, St. Petersburg, Russia, May 26-28.
  • Lachman, J., Orsak, M., Hejtmankova, A. (2010). Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT- Food Science and Technology, 43(1), 52-58.
  • Özkök, A., D’arcy, B., Sorkun, K. (2010). Total phenolic acid and total flavonoid content of Turkish pine honeydew honey. Journal of Api Product and Api Medical Science, 2(2), 65-71.
  • Bocian A., Buczkowicz J., Jaromin M., Hus KK., Legath J. (2019). An Effective Method of Isolating Honey Proteins. Molecules. 24(13), 2399.
  • Nath, A. KGR, Nair, J. A., Sugunan, V. S. (2018). Comparison of proteins in two honey samples from Apis and stingless bee. International Journal of Research in Pharmacy and Pharmaceutical Sciences. 3(2), 09-11.
There are 40 citations in total.

Details

Primary Language English
Subjects Veterinary Sciences
Journal Section Research Articles
Authors

Efe Kurtdede 0000-0001-8436-3332

Berk Baran This is me 0000-0002-0461-8006

Project Number grant no. 1919B011903298
Publication Date December 31, 2021
Submission Date July 2, 2021
Acceptance Date December 1, 2021
Published in Issue Year 2021 Volume: 6 Issue: 3

Cite

APA Kurtdede, E., & Baran, B. (2021). Evaluation of the antioxidant potential of the mad honey collected from the black sea region in Turkey. Journal of Advances in VetBio Science and Techniques, 6(3), 243-250. https://doi.org/10.31797/vetbio.960851

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