Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Tomislav Pavlešić, Sanja Poljak, Dijana Mišetić Ostojić, Ivana Lučin, Christian A Reynolds, Daniela Kalafatovic, Lara Saftić Martinović
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引用次数: 2

Abstract

Research background: The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds.

Experimental approach: The aim of our study is to characterize the phenolic composition of a rare unifloral variety of honey - mint (Mentha spp.) honey. For this purpose, we performed standard physicochemical analyses, pollen analysis, determined total phenolic and flavonoid content, analysed antioxidant activity and performed qualitative and quantitative analyses of phenolic compounds for five mint honeys.

Results and conclusions: Our results indicate that mint honey samples have high phenolic content, expressed in gallic acid equivalents, from (76.7±0.6) to (90.1±1.1) mg/100 g, and flavonoid content, expressed as quercetin equivalents, from (6.7±0.6) to (12.5±0.8) mg/100 g. These honey samples also exhibit strong antioxidant activity, expressed as Trolox equivalents, from (33.6±2.8) to (51.3±1.2) mg/100 g and from (14.4±0.8) to (55.1±2.4) mg/100 g when analysed with DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and p-coumaric acid. Qualitative LC-MS/MS analysis identified the presence of kaempferide, diosmetin, acacetin and several caffeic acid derivatives.

Novelty and scientific contribution: Our study indicates that mint honey contains unique phenolic profiles, which likely contribute to its distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural product market.

Abstract Image

Abstract Image

薄荷蜂蜜:酚类成分和抗氧化活性分析。
研究背景:蜂蜜的成分受植物来源和花蜜的地理区域的影响。单花蜂蜜比多花蜂蜜具有更高的市场价值,因为它们具有由挥发性和酚类化合物产生的特殊香气。实验方法:我们研究的目的是表征一种罕见的单花蜂蜜-薄荷蜂蜜的酚类成分。为此,我们对5种薄荷蜂蜜进行了标准理化分析、花粉分析、总酚和类黄酮含量测定、抗氧化活性分析以及酚类化合物的定性和定量分析。结果与结论:我们的研究结果表明薄荷蜂蜜样品具有较高的酚类含量,以没食子酸当量表示,从(76.7±0.6)到(90.1±1.1)mg/100 g;类黄酮含量,以槲皮素当量表示,从(6.7±0.6)到(12.5±0.8)mg/100 g。这些蜂蜜样品也表现出很强的抗氧化活性,以Trolox当量表示,当用DPPH和ABTS分析时,分别从(33.6±2.8)到(51.3±1.2)mg/100 g和(14.4±0.8)到(55.1±2.4)mg/100 g。定量LC-MS/MS分析显示,所有样品中含量最高的酚类物质为大黄素、芹菜素和对香豆酸。定性LC-MS/MS分析鉴定出山奈啶、薯蓣皂苷、阿卡西丁和几种咖啡酸衍生物。新颖性和科学贡献:我们的研究表明薄荷蜂蜜含有独特的酚类物质,这可能有助于其独特的香气和强大的抗氧化活性。对稀有蜂蜜品种的详细描述使养蜂人更容易了解并更容易进入要求苛刻的天然产品市场。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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