Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

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dc.contributor.authorSánchez Martín, Vanesa
dc.contributor.authorMorales Gómez, Paloma
dc.contributor.authorGonzalez-Porto, Amelia V.
dc.contributor.authorIriondo De Hond, Amaia
dc.contributor.authorLopez-Parra, Marta B.
dc.contributor.authorDel Castillo, Maria Dolores
dc.contributor.authorFernández Hospital, Xavier
dc.contributor.authorFernández Álvarez, Manuela
dc.contributor.authorHierro Paredes, Eva
dc.contributor.authorHaza Duaso, Ana Isabel
dc.date.accessioned2024-01-18T11:56:02Z
dc.date.available2024-01-18T11:56:02Z
dc.date.issued2022-10-07
dc.descriptionAuthor Contributions: Conceptualization, P.M. and A.I.H.; formal analysis, M.B.L.-P., A.I.-D., M.D.D.C., X.F.H., M.F., E.H. and V.S.-M.; funding acquisition, M.F., E.H., P.M. and A.I.H.; investigation, A.V.G.-P., M.B.L.-P., A.I.-D., M.D.D.C., V.S.-M., P.M. and A.I.H.; supervision, P.M. and A.I.H.; writing-original draft, M.B.L.-P., A.I.-D., M.D.D.C., V.S.-M., P.M. and A.I.H.; writing-review & editing, V.S.-M., P.M. and A.I.H. All authors have read and agreed to the published version of the manuscript.
dc.description.abstractHoney consumption and imports have increased in recent years, and it is considered by consumers to be a healthy alternative to more commonly used sweeteners. Honey contains a mixture of polyphenols and antioxidant compounds, and the botanical origin and geographical area of collection play an important role in its chemical composition. The present study investigated the physicochemical properties, total phenolic content, and antioxidant capacity of Spanish thyme honey and chestnut honey, and their mixtures with royal jelly (2% and 10%) and propolis (2% and 10%). The analysis of the physicochemical parameters of both honey samples showed values within the established limits. Propolis showed the highest value of total phenolic content (17.21–266.83 mg GAE/100 g) and antioxidant capacity (DPPH, ORAC, and ABTS assays; 0.63–24.10 µg eq. Tx/g, 1.61–40.82 µg eq. Tx/g, and 1.89–68.54 µg eq. Tx/g, respectively), and significantly reduced ROS production in human hepatoma cells. In addition, mixtures of honey with 10% of propolis improved the results obtained with natural honey, increasing the value of total phenolic content and antioxidant capacity. A significant positive correlation was observed between total phenolic compounds and antioxidant capacity. Therefore, the antioxidant capacity could be attributed to the phenolic compounds present in the samples, at least partially. In conclusion, our results indicated that thyme and chestnut honey supplemented with propolis can be an excellent natural source of antioxidants and could be incorporated as a potential food ingredient with biological properties of technological interest, added as a preservative. Moreover, these mixtures could be used as natural sweeteners enriched in antioxidants and other bioactive compounds.
dc.description.departmentSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)
dc.description.departmentSección Dptal. de Nutrición y Ciencia de los Alimentos (Veterinaria)
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia e Innovación (RTI2018-097549-B-I00)
dc.description.statuspub
dc.identifier.doihttps://doi.org/10.3390/foods11193118
dc.identifier.essn2304-8158
dc.identifier.officialurlhttps://www.mdpi.com/2304-8158/11/19/3118
dc.identifier.relatedurlhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564292/
dc.identifier.urihttps://hdl.handle.net/20.500.14352/93816
dc.issue.number19
dc.journal.titleFoods
dc.language.isoeng
dc.page.initial3118
dc.publisherMDPI
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.cdu636.09
dc.subject.keywordAntioxidant
dc.subject.keywordHoney
dc.subject.keywordNatural food preservative
dc.subject.keywordNatural food sweetener
dc.subject.keywordPhenolic compounds
dc.subject.keywordPropolis
dc.subject.keywordRoyal jelly
dc.subject.ucmVeterinaria
dc.subject.unesco3109 Ciencias Veterinarias
dc.titleEnhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products
dc.typejournal article
dc.type.hasVersionAM
dc.volume.number11
dspace.entity.typePublication
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