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Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys

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dc.contributor.authorAAZZA, Smail
dc.contributor.authorLyoussi, B.
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorMiguel, Maria Graça
dc.date.accessioned2015-06-15T14:53:36Z
dc.date.available2015-06-15T14:53:36Z
dc.date.issued2014
dc.description.abstractIn this study, 17 commercial honey samples from Morocco were analyzed. Four samples did not meet the international physicochemical standards due to high hydroxymethylfurfural content and low diastase activity. Phenol content varied from 163.82mg gallic acid equivalent (GAE)/kg in citrus honey to 923.70mg (GAE)/kg in thyme honey from Rachidia; flavonoid content ranged from 4.26mg quercetin equivalent (QE)/kg in citrus honey to 139.62mg QE/kg in black cumin honey. Black cumin honey had the highest peroxyl scavenging activity; oregano (from Zaraphyt) and thyme honeys (from Rachidia) had the highest ABTS (2,2'-azino-bis[ 3-ethylbenzothiazoline-6-sulphonic acid]) scavenging activity; and thyme honey (Saouira) had the highest NO scavenging capacity. The antioxidant activity of Moroccan honeys was correlated with the phenol, flavonoid, and melanoidin contents. Dark honeys had higher antioxidant activity than light honeys. Samples with high sodium levels had lower free radical scavenging activity. On the other hand, calcium and magnesium increased the ABTS and peroxyl scavenging capacity, respectively, of honey samples. According to cluster and discriminant analyses, the honey samples were grouped in three clusters with respect to the phenol, flavonoid, melanoidin, proline, mineral and sugar contents, and free radical scavenging capacity.
dc.identifier.doihttps://dx.doi.org/10.3109/09637486.2013.873888
dc.identifier.issn0963-7486
dc.identifier.issn1465-3478
dc.identifier.otherAUT: MGM00322; MAN00114;
dc.identifier.urihttp://hdl.handle.net/10400.1/6355
dc.language.isoeng
dc.peerreviewedyes
dc.publisherInforma Healthcare
dc.relation.isbasedonP-009-H4N
dc.titlePhysicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage457
oaire.citation.startPage449
oaire.citation.titleInternational Journal of Food Sciences and Nutrition
oaire.citation.volume65
person.familyNameAAZZA
person.familyNameAntunes
person.familyNameMiguel
person.givenNameSmail
person.givenNameMaria Dulce
person.givenNameMaria da Graça
person.identifier1426445
person.identifier177556
person.identifier.ciencia-idE416-77DF-6A97
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.orcid0000-0002-9339-8999
person.identifier.orcid0000-0002-8913-6136
person.identifier.orcid0000-0003-2507-4228
person.identifier.ridL-7630-2017
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id51664684500
person.identifier.scopus-author-id7102645075
person.identifier.scopus-author-id35562054500
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublicationa4c35de9-6854-4197-b8dc-541c90827314
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication.latestForDiscoverya4c35de9-6854-4197-b8dc-541c90827314

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