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KMID : 1161420110140060658
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Journal of Medicinal Food
2011 Volume.14 No. 6 p.658 ~ p.663
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Phenolic Content and Antioxidant and Antiacetylcholinesterase Properties of Honeys from Different Floral Origins
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da Conceicao Tavares Cavalcanti Liberato Maria
de Morais Selene Maia
Siqueira Sonia Maria Costa
de Menezes Jane Eire Silva Alencar
Ramos Denise Nogueira
Machado Lyeghyna Karla Andrade
Magalhaes Islay Lima
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Abstract
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Twenty-three honey samples of Apis mellifera L. forged on plants from northeastern Brazil were analyzed to determine total phenolic content, flavonoid content, antioxidant activity, and antiacetylcholinesterase activity. The total phenol content was determined by using the Folin?Ciocalteu method, and the flavonoid content was analyzed using by the aluminum chloride method. The antioxidant activity was evaluated using the diphenyl-1-picrylhydrazyl?scavenging test. Honey samples from Lippia sidoides Cham. (mean [±standard deviation] 50% inhibitory concentration [IC50], 4.20±1.07?mg/mL) and Myracrodruon urundeuva Fr. All. (IC50, 28.27±1.41?mg/mL) showed better antioxidant activity and presented higher total phenol values (108.50±3.52?mg gallic acid equivalents/100?g for L. sidoides and 68.55±1.01?mg gallic acid equivalents/100?g for M. urundeuva). Several honey samples had relevant results on antiacetylcholinesterase assay. The biological activity of honeys is related to their floral origin, and medicinal plants constitute a useful resource for the generation of functional foods.
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KEYWORD
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bioactive compounds, flavonoids, free radical scavenging, honey, inhibition
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