Functional Property of Honey from Echium vulgare

DOI: 10.4236/fns.2012.35084   PDF   HTML     3,744 Downloads   6,566 Views   Citations

Abstract

Chemical property of honey from Echium vulgare was investigated. In comparison with other honey species, the con-tents of total phenolic compounds and total flavonoids were the highest. α-Amylase activity was also extremely high: about three to nine hundred times as much as those of other honey species. The antioxidative activity of honey was investigated using four different methods. Honey from E. vulgare showed the best performance in inhibiting lipid peroxidation and scavenging superoxide anion radicals, hydroxyl radicals, and DPPH radicals. Moreover, it exhibited stronger inhibition activity of ACE. It is known that higher antioxidative activity and scavenging activity against active oxygen species in honey species related to their colour. In the present study, however, it suggests that the phenolics in honey from E. vulgare with yellow gold colour might be the major active component responsible for the strong antioxidative activity and radical scavenging activity.

Share and Cite:

T. Nagai, Y. Tanoue, N. Kai and N. Suzuki, "Functional Property of Honey from Echium vulgare," Food and Nutrition Sciences, Vol. 3 No. 5, 2012, pp. 614-620. doi: 10.4236/fns.2012.35084.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] D. Gems and L. Partridge, “Stress-Response Hormesis and Aging: That Which Does Not Kill Us Makes Us Stronger,” Cell Metabolism, Vol. 7, No. 3, 2008, pp. 200203. doi:10.1016/j.cmet.2008.01.001
[2] J. A. Imlay, “Pathways of Oxidative Damage,” The Annual Review of Microbiology, Vol. 57, 2003, pp. 395-418. doi:10.1146/annurev.micro.57.030502.090938
[3] B. N. Ames, M. K. Shigenaga and T. M. Hagen, “Oxidants, Antioxidants and Degenerative Diseases of Aging,” Proceedings of the National Academy of Sciences of the United States of America, Vol. 90, 1993, pp. 79157922. doi:10.1073/pnas.90.17.7915
[4] R. Chang, “Functional Properties of Edible Mushrooms,” Nutrition Reviews, Vol. 54, No. 11, 1996, pp. S91-S93. doi:10.1111/j.1753-4887.1996.tb03825.x
[5] G. Strazzulo, A. De Giulio, G. Tommonaro, C. La Pastina, A. Poli, B. Nicolaus, R. De Prisco and C. Satumimo, “Antioxidative Activity and Lycopene and β-Carotene Contents in Different Cultivars of Tomato (Lycopersicon esculentum),” International Journal of Food Properties, Vol. 10, 2007, pp. 321-329. doi:10.1080/10942910601052681
[6] E. Niki and N. Noguchi, “Evaluation of Antioxidant Capacity. What Capacity Is Being Measured by Which Method?” Life, Vol. 50, No. 4-5, 2000, pp. 323-329.
[7] N. Pellegrini, M. Serafini, B. Colombi, D. Del Rio, S. Salvatore, M. Bianchi and F. Brighenti, “Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different in Vitro Assays,” Journal of Nutrition, Vol. 33, 2003, pp. 28122819.
[8] J. H. Dustmann, “Honey, Quality and Its Control,” American Bee Journal, Vol. 133, No. 9, 1993, pp. 648-651.
[9] “New Standard Tables of Food Composition in Japan,” In: New Standard Tables of Food Composition in Japan Editorial Committee, Ed., Tokyo Horei Publishing Co Ltd, Tokyo, 2011.
[10] F. Ferreres, C. Garciaviguera, F. Tomaslorente and F. A. Tomasbarberan, “Hesperetin C a Marker of the Floral Origin of Citrus Honey,” Journal of the Science of Food and Agriculture, Vol. 61, 1993, pp. 121-123. doi:10.1002/jsfa.2740610119
[11] P. Cerutti, “Oxy-Radicals and Cancer,” Lancet, Vol. 344, No. 8926, 1994, pp. 862-863. doi:10.1016/S0140-6736(94)92832-0
[12] M. M. Jimenez, M. J. Fresno and E. Selles, “The Galenic Behaviour of a Dermopharmaceutical Excipient Containing Honey,” International Journal of Cosmetic Science, Vol. 16, No. 5, 1994, pp. 211-226. doi:10.1111/j.1467-2494.1994.tb00098.x
[13] R. A. Cooper, P. C. Molan and K. G. Harding, “The Sensitivity to Honey of Gram-Positive Cocci of Clinical Significance Isolated from Wounds,” Journal of Applied Microbiology, Vol. 93, No. 5, 2002, pp. 857-863. doi:10.1046/j.1365-2672.2002.01761.x
[14] T. Nagai, R. Inoue, N. Kanamori, N. Suzuki and T. Nagashima, “Characterization of Honey from Different Floral Sources. Its Functional Properties and Effects of Honey Species on Storage of Meat,” Food Chemistry, Vol. 97, No. 2, 2006, pp. 256-262. doi:10.1016/j.foodchem.2005.03.045
[15] O. H. Lowry, N. J. Rosebrough, A. L. Farr and R. J. Randall, “Protein Measurement with the Folin Phenol Reagent,” The Journal of Biological Chemistry, Vol. 193, 1951, pp. 265-275.
[16] K. Slinkard and V. L. Singleton, “Total Phenol Analysis,” American Journal of Enology and Viticulture, Vol. 28, no. 1, 1977, pp. 49-55.
[17] J. Zhishen, T. Mengcheng and W. Jianming, “The Determination of Flavonoid Contents in Mulderry and Their Scavenging Effects on Superoxide Radicals,” Food Chemistry, Vol. 64, 1999, pp. 555-559. doi:10.1016/S0308-8146(98)00102-2
[18] “Vitamin Handbook,” In: The Vitamin Society of Japan, Ed., Kagakudojin, Kyoto, 1990.
[19] T. Nagai, R. Inoue, N. Suzuki and T. Nagashima, “AlphaAmylase from Persimmon Honey: Purification and Characterization,” International Journal of Food Properties, Vol. 12, No. 3, 2006, pp. 512-521. doi:10.1080/10942910701867764
[20] T. Nagai and T. Nagashima, “Functional Properties of Dioscorin, a Soluble Viscous Protein from Japanese Yam (Dioscorea opposita Thunb.) Tuber Mucilage Tororo,” Zeitschrift für Naturforschung, Vol. 61c, No. 11-12, 2006, pp. 792-798.
[21] T. Nagai, R. Inoue, Y. Takami, N. Suzuki and T. Nagashima, “α-Amylase in Commercially Available Honey Species from Different Floral Sources,” ITE Letters on Batteries, New Technologies & Medicine, Vol. 7, No. 2, 2006, pp. 194-197.
[22] Md. I. Khalil, M. Mahaneem, S. M. S. Jamalullail, N. Alam and S. A. Sulaiman, “Evaluation of Radical Scavenging Activity and Colour Intensity of Nine Malaysian Honeys of Different Origin,” Journal of ApiProduct and ApiMedical Science, Vol. 3, No. 1, 2011, pp. 4-11. doi:10.3896/IBRA.4.03.1.02
[23] J. Lee, N. Koo and D. B. Min, “Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals,” Comprehensive Reviews in Food Science and Food Safety, Vol. 3, No. 1, 2004, pp. 21-33. doi:10.1111/j.1541-4337.2004.tb00058.x
[24] R. Radi, J. S. Beckman, K. M. and B. A. Freeman, “Peroxynitrite-Induced Membrane Lipid Peroxidation: Cytotoxic Potential of Superoxide and Nitric Oxide,” Archives of Biochemistry and Biophysics, Vol. 288, No. 2, 1991, pp. 481-487. doi:10.1016/0003-9861(91)90224-7
[25] W. Brand-Williams, M. Cuvelier and C. Berset, “Use of a Free Radical Method to Evaluate Antioxidant Activity,” LWT-Food Science and Technology, Vol. 28, No. 1, 1995, pp. 25-30. doi:10.1016/S0023-6438(95)80008-5
[26] E. Rekka and P. N. Kourounakis, “Effect of Hydroxyethyl Rutosides and Related Compounds on Lipid Peroxidation and Free Radical Scavenging Activity. Some Structural Aspects,” Journal of Pharmacy and Pharmacology, Vol. 43, 1991, pp. 486-491. doi:10.1111/j.2042-7158.1991.tb03519.x
[27] R. Haartmann and H. Meisel, “Food-Derived Peptides with Biological Activity: From Research to Food Applications,” Current Opinion in Biotechnology, Vol. 18, No. 2, 2007, pp. 163-169. doi:10.1016/j.copbio.2007.01.013
[28] P. A. Sarafidis, N. Khosla and G. L. Bakris, “Anti-Hypertensive Therapy in the Presence of Proteinuria,” American Journal of Kidney Diseases, Vol. 49, No. 1, 2007, pp. 12-16. doi:10.1053/j.ajkd.2006.10.014
[29] R. Briante, F. Febbraio and R. Nucci, “Antioxidant Properties of Low Molecular Weight Phenols Present in the Mediterranean Diet,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 1, 2003, pp. 6975-6981. doi:10.1021/jf034471r

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.