Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil

Detalhes bibliográficos
Autor(a) principal: Pontis,Jonierison Alves
Data de Publicação: 2014
Outros Autores: Costa,Luiz Antonio Mendonça Alves da, Silva,Silvio José Reis da, Flach,Adriana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100010
Resumo: The total phenolic and flavonoid content, color, and antioxidant activity were evaluated from ten honey samples from Apis mellifera L. collected from Roraima State, Brazil. The total phenolic content was determined using the Folin-Ciocalteu reagent and ranged from 250 to 548 mg gallic acid kg-1 of honey. The total flavonoid content was obtained using two methods: total flavones/flavonols were determined with aluminum chloride, and flavonones/dihydroflavonols were determined with 2,4-dinitrophenylhydrazine. The results ranged from 9 to 48.6 mg of quercetine kg-1 of honey and 1805 to 2606 mg of pinocembrin kg-1 of honey, respectively. Antioxidant activity was measured with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengers, and the results of the IC50 ranged from 3.17 to 8.79 mg/mL. Statistical analysis demonstrated positive correlations between color intensity, flavone and flavonol content, and phenolic content and negative correlations with antioxidant capacity.
id SBCTA-1_65e2f27cfda0ec4be6dd5d809cf0d80d
oai_identifier_str oai:scielo:S0101-20612014000100010
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, BrazilFolin-Ciocalteu2,4-dinitrophenylhydrazine2,2-diphenyl-1-picrylhydrazylThe total phenolic and flavonoid content, color, and antioxidant activity were evaluated from ten honey samples from Apis mellifera L. collected from Roraima State, Brazil. The total phenolic content was determined using the Folin-Ciocalteu reagent and ranged from 250 to 548 mg gallic acid kg-1 of honey. The total flavonoid content was obtained using two methods: total flavones/flavonols were determined with aluminum chloride, and flavonones/dihydroflavonols were determined with 2,4-dinitrophenylhydrazine. The results ranged from 9 to 48.6 mg of quercetine kg-1 of honey and 1805 to 2606 mg of pinocembrin kg-1 of honey, respectively. Antioxidant activity was measured with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengers, and the results of the IC50 ranged from 3.17 to 8.79 mg/mL. Statistical analysis demonstrated positive correlations between color intensity, flavone and flavonol content, and phenolic content and negative correlations with antioxidant capacity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100010Food Science and Technology v.34 n.1 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612014005000015info:eu-repo/semantics/openAccessPontis,Jonierison AlvesCosta,Luiz Antonio Mendonça Alves daSilva,Silvio José Reis daFlach,Adrianaeng2014-04-25T00:00:00Zoai:scielo:S0101-20612014000100010Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-04-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
title Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
spellingShingle Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
Pontis,Jonierison Alves
Folin-Ciocalteu
2,4-dinitrophenylhydrazine
2,2-diphenyl-1-picrylhydrazyl
title_short Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
title_full Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
title_fullStr Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
title_full_unstemmed Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
title_sort Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
author Pontis,Jonierison Alves
author_facet Pontis,Jonierison Alves
Costa,Luiz Antonio Mendonça Alves da
Silva,Silvio José Reis da
Flach,Adriana
author_role author
author2 Costa,Luiz Antonio Mendonça Alves da
Silva,Silvio José Reis da
Flach,Adriana
author2_role author
author
author
dc.contributor.author.fl_str_mv Pontis,Jonierison Alves
Costa,Luiz Antonio Mendonça Alves da
Silva,Silvio José Reis da
Flach,Adriana
dc.subject.por.fl_str_mv Folin-Ciocalteu
2,4-dinitrophenylhydrazine
2,2-diphenyl-1-picrylhydrazyl
topic Folin-Ciocalteu
2,4-dinitrophenylhydrazine
2,2-diphenyl-1-picrylhydrazyl
description The total phenolic and flavonoid content, color, and antioxidant activity were evaluated from ten honey samples from Apis mellifera L. collected from Roraima State, Brazil. The total phenolic content was determined using the Folin-Ciocalteu reagent and ranged from 250 to 548 mg gallic acid kg-1 of honey. The total flavonoid content was obtained using two methods: total flavones/flavonols were determined with aluminum chloride, and flavonones/dihydroflavonols were determined with 2,4-dinitrophenylhydrazine. The results ranged from 9 to 48.6 mg of quercetine kg-1 of honey and 1805 to 2606 mg of pinocembrin kg-1 of honey, respectively. Antioxidant activity was measured with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengers, and the results of the IC50 ranged from 3.17 to 8.79 mg/mL. Statistical analysis demonstrated positive correlations between color intensity, flavone and flavonol content, and phenolic content and negative correlations with antioxidant capacity.
publishDate 2014
dc.date.none.fl_str_mv 2014-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612014005000015
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.1 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126319125069824

Registros relacionados