RT Journal Article
T1 Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products
A1 Sánchez Martín, Vanesa
A1 Morales Gómez, Paloma
A1 Gonzalez-Porto, Amelia V.
A1 Iriondo De Hond, Amaia
A1 Lopez-Parra, Marta B.
A1 Del Castillo, Maria Dolores
A1 Fernández Hospital, Xavier
A1 Fernández Álvarez, Manuela
A1 Hierro Paredes, Eva
A1 Haza Duaso, Ana Isabel
AB Honey 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.
PB MDPI
YR 2022
FD 2022-10-07
LK https://hdl.handle.net/20.500.14352/93816
UL https://hdl.handle.net/20.500.14352/93816
LA eng
NO Author 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.
NO Ministerio de Ciencia e Innovación (RTI2018-097549-B-I00)
DS Docta Complutense
RD 28 jul 2024