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IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-19 DOI:10.1016/j.foodchem.2025.143456

Renjun Liu, Xiaohua Zhang, Huahong Liu, Yingyi Huang, Yun Zhang, Yuxin Wu, Jinfang Nie

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引用次数: 0

摘要

冠军紫荆（BC）蜂蜜因其功能特性而备受推崇，深受消费者喜爱，具有巨大的经济潜力，尤其是在食品和保健行业。然而，由于对其生物活性的了解有限，特别是其出色的抗氧化活性，阻碍了功能性产品的开发。本研究将不列颠哥伦比亚蜂蜜的理化特性、元素组成、代谢特征和抗氧化性与其他五种蜂蜜进行了全面比较。结果表明，BC 蜂蜜的颜色更深，电导率更高（335.67 ± 6.81 μS cm-1），矿物质和类黄酮含量更高。它具有更强的自由基清除活性，DPPH（96.49 % ± 0.38）和 ABTS（2.1593 mM ± 0.014）值。多变量分析表明，其卓越的抗氧化特性可能是由于黄酮类化合物含量高，尤其是 7-O-甲基菊苣甙。这项研究有助于深入了解 BC 蜂蜜的抗氧化特性，并支持将其用于功能性产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Revealing the key antioxidant compounds and potential action mechanisms of Bauhinina championii honey based on non-targeted metabolomics, mineralogical analysis and physicochemical characterization

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Revealing the key antioxidant compounds and potential action mechanisms of Bauhinina championii honey based on non-targeted metabolomics, mineralogical analysis and physicochemical characterization

Bauhinia championii (BC) honey, highly regarded for its functional properties, is popular among consumers and holds significant economic potential, particularly in the food and health industries. However, limited knowledge of the bioactivities, especially its outstanding antioxidant activity, hampers the development of functional products. This study comprehensively compared BC honey's physicochemical properties, elemental composition, metabolic profile, and antioxidant properties with five other honeys. Results revealed that BC honey had a darker color, higher electrical conductivity (335.67 ± 6.81 μS cm⁻¹), and higher levels of minerals and flavonoids. It exhibited stronger radical scavenging activity, with DPPH (96.49 % ± 0.38) and ABTS (2.1593 mM ± 0.014) values. Multivariate analysis suggested that its superior antioxidant properties are likely due to high flavonoid content, particularly 7-O-methylchrysin. This study offers insights into BC honey's antioxidant characteristics and supports its use in functional products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.