Determination of the antioxidant, antimicrobial and anticancer properties of the honey phenolic extract of five differen
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ORIGINAL ARTICLE
Determination of the antioxidant, antimicrobial and anticancer properties of the honey phenolic extract of five different regions of Bingo¨l province Bu¨lent Kaya1
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Adem Yıldırım2
Revised: 24 August 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Bingol is a famous region for honey in Turkey. The amount of phenolic substance is also considered important for the anticancer, antioxidant and antimicrobial properties of honey. Anticancer activity of honey extract was determined as the most effective dose of 1 mg/mL using the WST1 anti-proliferation kit in the PC-3 cell line. Total phenol content were found between 476.09 ± 1.67 and 865.22 ± 3.57 mg GAE/100 g honey, total flavonoid content 41.67 ± 0.25 and 1249.74 ± 0.85 mg QE/100 g honey, total phenolic acid content 0.74 ± 0.21 and 58.35 ± 1.56 mg SA/100 g honey, b-carotene 1.71 ± 0.06–3.61 ± 0.08 mg/kg honey, lycopene content 0.89 ± 0.03 and 3.41 ± 0.08 mg/kg honey, respectively. Percent removal of H2O2 was determined in the range of 69.79 ± 1.24 and 75.37 ± 1.72 at 10 mg/mL. DPPH percentage removal for 200 mg/mL was between 69.79 ± 1.24 and 75.37 ± 1.72. Phenolic compounds in honey extract were determined as gallic acid, caffeic acid, syringe acid, chlorogenic acid, p-coumaric acid, ferulic acid, catechin, quercetin, chrysin using HPLC analysis. The honey extracts were tested on Gram(?) and Gram(-) bacteria and yeast and their antimicrobial effects were determined. As a result, phenolic honey extraction, performed from five loci from the region of interest, showed anticancer, antioxidant and antimicrobial properties, and & Bu¨lent Kaya [email protected] Adem Yıldırım [email protected] 1
Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Bingol University, 12000 Bingol, Turkey
2
Department of Biology, Faculty of Arts and Sciences, Bingol University, 12000 Bingol, Turkey
can be used as a functional food additive to replace synthetic counterparts. Keywords Anticancer Antimicrobial Antioxidant Biological activity Honey Phenolic compound
Introduction Honey is a product created by bees that collect nectar from several plants. It has been a natural nutrient for ages due to its high nutritional value and contribution to human health. Bees collect nectar from flowering plants and secretions from certain creatures living on the plants (Hemiptera), mix those with unique substances in their body, and store the transformed product in honeycombs, where the honey ripens into a sweet-tasting nutrient. The most prevalent honeybee is Apis mellifera, which is commonly found in Asia and Europe (Guerrini et al. 2009; Ismail et al. 2016). Phenolic compounds, especially phenolic acids and flavonoids, are considered to be the most important components of honey (Prasain et al. 2004). The concentration of these components determines the colour of the honey. Furthermore, they are responsible for sensory features that reflect the specific quality of the honey and a
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