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. 2021 May;58(5):1900-1908.
doi: 10.1007/s13197-020-04701-1. Epub 2020 Aug 11.

Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará

Iuri Ferreira da Costa  1 , Maricely Janette Uría Toro  2
Affiliations

Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará

Iuri Ferreira da Costa et al. J Food Sci Technol. 2021 May.

Abstract

Honey is a viscous food, being a complex mixture of substances, among them the main components of honey are: water, minerals, sugars, organic acids, and proteins (enzymes and amino acids). Honey has in its composition compounds that can provide antioxidant properties such as phenolic compounds. This work aimed to evaluate the nutritional composition, the antioxidant capacity of bioactive compounds and to quantify proline in honeys from Pará. Chemical (moisture, protein and ash), physicochemical (hydroxymethylfurfural, reducing and non-reducing sugars, acidity, pH and electrical conductivity) and physical (color) analysis were conducted. Phenolic compounds, flavonoids, antioxidant capacity (ABTS*+ and FRAP), and proline were also evaluated. 62.5% of Apis bee honeys were not within the moisture standards, for stingless bees, there is no official legislation. All the honeys analyzed were within the limit of the legislation in relation to the amount of HMF. High amounts of protein were found, in relation to the consulted literature. The phenolic compounds varied from 4.27 to 145.43 mg/100 g, the flavonoids varied from 2.75 to 18.76 mg/100 g, with higher values than in the literature consulted. The antioxidant capacity by ABTS*+ and FRAP methods had excellent values, being superior to the various works with honey from Brazil and the world. The proline ranged from 6.25 to 144.70 mg/kg. With these results, it was proven that amazonian honeys have antioxidant activity, but the honey harvest needs to be improved, so as not to harm the nutritional components found in its composition.

Keywords: Antioxidant; Correlation; Honey; Proline.

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Conflict of interest statement

Conflict of interestNo potential conflict of interest was reported by the authors.

Figures

Fig. 1
Fig. 1
Reaction ninhydrin with amino acid proline
Fig. 2
Fig. 2
Principal Component Analysis (PCA) for chemical, physico-chemical and physical aspects of the different honeys. Moisture, Acidity, EC, pH, Ashes, HMF, protein, reducing sugars, non-reducing sugars, TPC, TF, proline, ABTS, FRAP and Color. EC eletric conductivity, HMF hydroxymethylfurfural, TPC total phenolics compounds, TF total flavonoids
See this image and copyright information in PMC

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