Honey has long been used as a food and has been reported to have potential health benefits. In this work, total phenol content, colour and antioxidant and hepatoprotective activities of honey samples of different floral origins from the State of Hidalgo, Mexico were explored using in vitro assays. Hepatoprotective activity was measured by inhibitition of β-glucuronidase; gastroprotective activity was determined by inhibition of urease; antioxidant activity was evaluated by 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) methods. All the parameters showed significant differences (p<0.05) among honey samples. The total phenolic content ranged from 18.02 to 102.77 mg GAE 100 g-1. The colour ranged from extra light amber to dark amber. Inhibition of β-glucuronidase ranged from 23.70% to 36.00%, while urease inhibition ranged between 7.64% and 63.80%. The antioxidant activity by ABTS was between 44.68 and 441.56 mg AAE 100 g-1, and DPPH showed activities ranging from 35.64 to 573.06 mg AAE 100 g-1. All honey samples contained bioactive compounds and displayed functional properties; therefore, the honeys from this region of Mexico offer attractive characteristics for their potential use in the food industry.
Alvarez-Suarez J, Giampieri F, González-Paramás A, Damiani E, Astolfi P, Martinez-Sanchez G, et al. Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food and Chemical Toxicology. 2012;(5):1508–16.
2.
Alvarez-Suarez J, Tulipani S, Diaz D, Estevez Y, Romandini S, Giampieri F, et al. Antioxidant and antimicrobial capacity of several monofloral cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology. 2010;(8–9):2490–9.
3.
Baharudin M, Taha M, Imran S, Rahim N, Javid F, Khan M, et al. Synthesis of indole analogs as potent beta-glucuronidase inhibitors. Bioorganic chemistry. 2017;323–32.
4.
Bastos D, Sampaio G. Bioactive food as dietary interventions for diabetes. 2013;609–19.
5.
Bertoncelj J, Dobersek U, Jamnik M, Golob T. Evaluation of the phenolic content, antioxidant activity and colour of slovenian honey. Food Chemistry. 2007;(2):822–8.
6.
Biglar M, Soltani K, Nabati F, Bazl R, Mojab F, Amanlou M. A preliminary investigation of the jack-bean urease inhibition by randomly selected traditionally used herbal medicine. Iranian Journal of Pharmaceutical Research. 2012;(3):831–7.
7.
Boussaid A, Chouaibi M, Rezig L, Hellal R, Donsi F, Ferrari G, et al. Physicochemical and bioactive properties of six honey samples from various floral origins from tunisia. Arabian Journal of Chemistry. 2018;(2):265–74.
8.
Brand-Williams W, Cuvelier M, Berset C. Use of a free-radical method to evaluate antioxidant activity. LWT -Food Science and Technology. 1995;(1):25–30.
9.
Bueno-Costa F, Zambiazi R, Bohmer B, Chaves F, Da Silva W, Zanusso J, et al. Antibacterial and antioxidant activity of honeys from the state of rio grande do sul, brazil. LWT -Food Science and Technology. 2016;333–40.
10.
Da Silva P, Gauche C, Gonzaga L, Oliveira Costa A, Fett R. Honey: Chemical composition, stability and authenticity. Food Chemistry. 2016;309–23.
11.
Dunn B, Cohen H, Blaser M. Helicobacter pylori. Clinical Microbiology Reviews. 1997;(4):720–41.
12.
Estevinho L, Pereira A, Moreira L, Dias L, Pereira E. Antioxidant and antimicrobial effects of phenolic compounds extracts of northeast portugal honey. Food and Chemical Toxicology. 2008;(12):3774–9.
13.
Al-Farsi M, Al-Amri A, Al-Hadhrami A, Al-Belushi S. Color, flavonoids, phenolics and antioxidants of omani honey. Heliyon. 2018;(10):4.
14.
Ferreira I, Aires E, Barreira J, Estevinho L. Antioxidant activity of portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry. 2009;(4):1438–43.
15.
Fresco P, Borges F, Diniz C, Marques M. New insights on the anticancer properties of dietary polyphenols. Medicinal Research Reviews. 2006;(6):747–66.
16.
Han SY, Huh CS, Ahn YT, Lim KS, Baek YJ, Kim DH. Hepatoprotective effect of lactic acid bacteria, inhibitors of beta-glucuronidase production against intestinal microflora. Archives of pharmacal research. 2005;(3):325.
17.
El-Haskoury R, Al-Waili N, Kamoun Z, Makni M, Al-Waili H, Lyoussi B. Antioxidant activity and protective effect of carob honey in ccl4induced kidney and liver injury. Archives of Medical Research. 2018;(5):306–13.
18.
Hossen M, Ali M, Jahurul M, Abdel-Daim M, Gan S, Khalil M. Beneficial roles of honey polyphenols against some human degenerative diseases: A review. Pharmacological Reports. 2017;(6):1194–205.
19.
Hu L, Mobley H. Purification and n-terminal analysis of urease from Helicobacter-pylori. Infection and Immunity. 1990;(4):992–8.
20.
Joshi C, Priya E. Betaglucuronidase inhibitory effect of phenolic constituents from phyllanthus amarus. Pharmaceutical Biology. 2007;(5):363–5.
21.
Karak S, Nag G, De B. Metabolic profile and beta-glucuronidase inhibitory property of three species of swertia. Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy. 2017;(1):105–11.
22.
Kaskoniene V, Maruska A, Kornysova O, Charczun N, Ligor M, Buszewski B. Quantitative and qualitative determination of phenolic compounds in honey. Chemine Technologija. 2009;(3):74–80.
23.
Khan R, Naz S, Abudabos A. Towards a better understanding of the therapeutic applications and corresponding mechanisms of action of honey. Environmental Science and Pollution Research. 2017;(36):27755–66.
24.
Kim D, Jin Y, Park J, Kobashi K. Silymarin and its components are inhibitors of beta-glucuronidase. Biological and Pharmaceutical Bulletin. 1994;(3):443–5.
25.
Kuhns L, Mahawar M, Sharp J, Benoit S, Maier R. Role of helicobacter pylori methionine sulfoxide reductase in urease maturation. Biochemical Journal. 2013;(1):141–8.
26.
Ijfs October. 2021;346–58.
27.
Exploring honey’s protective activities 357.
28.
Lateef M, Iqbal L, Fatima N, Siddiqui K, Afza N, Zia-Ul-Haq M, et al. Evaluation of antioxidant and urease inhibition activities of roots of glycyrrhiza glabra. Pakistan Journal of Pharmaceutical Sciences. 2012;(1):99–102.
29.
Lin Y, Kwon Y, Labbe R, Shetty K. Inhibition of helicobacter pylori and associated urease by oregano and cranberry phytochemical synergies. Applied and Environmental Microbiology. 2005;(12):8558–64.
30.
Marghitas L, Dezmirean D, Moise A, Bobis O, Laslo L, Bogdanov S. Physico-chemical and bioactive properties of different floral origin honeys from romania. Food Chemistry. 2009;(4):863–7.
31.
Martínez-Flórez S, González-Gallego J, Culebras J, Tuñón M. Los flavonoides: Propiedades y acciones antioxidantes. Nutrición hospitalaria. 2002;(6):271–8.
32.
Meda A, Lamien C, Romito M, Millogo J, Nacoulma O. Determination of the total phenolic, flavonoid and proline contents in burkina fasan honey, as well as their radical scavenging activity. Food Chemistry. 2005;(3):571–7.
33.
Mouhoubi-Tafinine Z, Ouchemoukh S, Tamendjari A. Antioxydant activity of some algerian honey and propolis [2nd Mediterranean Symposium on Medicinal and Aromatic Plants (MESMAP). Industrial Crops and Products. 2016;(SI):85–90.
34.
Niki E. Antioxidant capacity: Which capacity and how to assess it. Journal of Berry Research. 2011;(4):169–76.
35.
Pimentel-Gonzalez D, Jimenez-Alvarado R, Hernandez-Fuentes A, Figueira A, Suarez-Vargas A, Campos-Montiel R. Potentiation of bioactive compounds and antioxidant activity in artisanal honeys using specific heat treatments. Journal of Food Biochemistry. 2016;(1):47–52.
36.
Pontis J, Alves Da Costa L, Reis Da Silva S, Flach A. 2014;
37.
Color. phenolic and flavonoid content, and antioxidant activity of honey from roraima, brazil. Food Science and Technology. (1):69–73.
38.
Quintero-Lira A, Angeles Santos A, Aguirre-Alvarez G, Reyes-Munguia A, Almaraz-Buendia I, Campos-Montiel R. Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity. European Food Research and Technology. 2017;(4):619–26.
39.
Rao P, Krishnan K, Salleh N, Gan S. Biological and therapeutic effects of honey produced by honey bees and stingless bees: A comparative review. Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy. 2016;(5):657–64.
40.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved abts radical cation decolorization assay. Free Radical Biology and Medicine. 1999;(9–10):1231–7.
41.
Ruiz-Navajas Y, Viuda-Martos M, Fernandez-Lopez J, Manuel Zaldivar-Cruz J, Kuri V, Angel Perez-Alvarez J. Antioxidant activity of artisanal honey from tabasco, mexico. International. Journal of Food Properties. 2011;(2):459–70.
42.
Shim S, Kim N, Kim D. Beta-glucuronidase inhibitory activity and hepatoprotective effect of 18 betaglycyrrhetinic acid from the rhizomes of glycyrrhiza uralensis. Planta Medica. 2000;(1):40–3.
43.
Singleton V, Orthofer R, Lamuela-Raventós R. 14] analysis of total phenols and other oxidation substrates and antioxidants by means of folinciocalteu reagent. 1999;152–78.
44.
Sodre G, Marchini L, De Carvalho C, Moreti A. Pollen analysis in honey samples from the two main producing regions in the brazilian northeast. Anais da Academia Brasileira de Ciencias. 2007;(3):381–8.
45.
Yao L, Datta N, Tomas-Barberan F, Ferreres F, Martos I, Singanusong R. Flavonoids, phenolic acids and abscisic acid in australian and new zealand leptospermum honeys. Food Chemistry. 2003;(2):346–58.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
,
