Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity
Identifieur interne : 001042 ( Istex/Corpus ); précédent : 001041; suivant : 001043Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity
Auteurs : Annamaria Perna ; Amalia Simonetti ; Immacolata Intaglietta ; Adriano Sofo ; Emilio GambacortaSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2012-09.
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Abstract
Seventy‐eight samples of southern Italy honey from five different floral origins (chestnut, eucalyptus, citrus, multifloral and sulla) were screened to quantify the polyphenol and metal contents, evaluate the antioxidant activity and determine the correlations between the parameters analysed. The average polyphenol content was 12.06 mg gallic acid equivalent per 100 g honey and 7.92 mg quercetin equivalent per 100 g honey, for total phenolic and flavonoid contents, respectively. The antioxidant activity ranged from 58.40% (eucalyptus honey) to 60.42% (chestnut honey) in the ABTS assay, from 152.65 μm Fe (II) (citrus honey) to 881.34 μm Fe (II) (chestnut honey) in the FRAP assay, and from 54.29% (citrus honey) to 78.73% (chestnut honey) in the DPPH assay. Fe and Zn were the most abundant among the tested metals, while Cd, Co and Mo were those less present. Chestnut honey presented the highest polyphenol content, antioxidant activity and metal content. The correlations between the analysed parameters were statistically significant (P < 0.05). The correlations between metal content and both total phenolic and antioxidant activities were particularly interesting, suggesting a relationship between metal and polyphenol contents in honey.
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DOI: 10.1111/j.1365-2621.2012.03050.x
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Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</mods:affiliation></affiliation></author><author><name sortKey="Simonetti, Amalia" sort="Simonetti, Amalia" uniqKey="Simonetti A" first="Amalia" last="Simonetti">Amalia Simonetti</name><affiliation><mods:affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</mods:affiliation></affiliation></author><author><name sortKey="Intaglietta, Immacolata" sort="Intaglietta, Immacolata" uniqKey="Intaglietta I" first="Immacolata" last="Intaglietta">Immacolata Intaglietta</name><affiliation><mods:affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</mods:affiliation></affiliation></author><author><name sortKey="Sofo, Adriano" sort="Sofo, Adriano" uniqKey="Sofo A" first="Adriano" last="Sofo">Adriano Sofo</name><affiliation><mods:affiliation> Department of Crop Systems, Forestry and Environmental, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</mods:affiliation></affiliation></author><author><name sortKey="Gambacorta, Emilio" sort="Gambacorta, Emilio" uniqKey="Gambacorta E" first="Emilio" last="Gambacorta">Emilio Gambacorta</name><affiliation><mods:affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">International Journal of Food Science & Technology</title><idno type="ISSN">0950-5423</idno><idno type="eISSN">1365-2621</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="2012-09">2012-09</date><biblScope unit="volume">47</biblScope><biblScope unit="issue">9</biblScope><biblScope 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determine the correlations between the parameters analysed. The average polyphenol content was 12.06 mg gallic acid equivalent per 100 g honey and 7.92 mg quercetin equivalent per 100 g honey, for total phenolic and flavonoid contents, respectively. The antioxidant activity ranged from 58.40% (eucalyptus honey) to 60.42% (chestnut honey) in the ABTS assay, from 152.65 μm Fe (II) (citrus honey) to 881.34 μm Fe (II) (chestnut honey) in the FRAP assay, and from 54.29% (citrus honey) to 78.73% (chestnut honey) in the DPPH assay. Fe and Zn were the most abundant among the tested metals, while Cd, Co and Mo were those less present. Chestnut honey presented the highest polyphenol content, antioxidant activity and metal content. The correlations between the analysed parameters were statistically significant (P < 0.05). 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International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</p></availability><date>2012</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity</title><author xml:id="author-1"><persName><forename type="first">Annamaria</forename><surname>Perna</surname></persName><note type="correspondence"><p>Correspondence: Fax: +39 0971 205099 e‐mail:</p></note><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation></author><author xml:id="author-2"><persName><forename type="first">Amalia</forename><surname>Simonetti</surname></persName><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation></author><author xml:id="author-3"><persName><forename type="first">Immacolata</forename><surname>Intaglietta</surname></persName><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation></author><author xml:id="author-4"><persName><forename type="first">Adriano</forename><surname>Sofo</surname></persName><affiliation> Department of Crop Systems, Forestry and Environmental, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation></author><author xml:id="author-5"><persName><forename type="first">Emilio</forename><surname>Gambacorta</surname></persName><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation></author></analytic><monogr><title level="j">International Journal of Food Science & Technology</title><idno type="pISSN">0950-5423</idno><idno type="eISSN">1365-2621</idno><idno type="DOI">10.1111/(ISSN)1365-2621</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="2012-09"></date><biblScope unit="volume">47</biblScope><biblScope unit="issue">9</biblScope><biblScope unit="page" from="1909">1909</biblScope><biblScope unit="page" to="1917">1917</biblScope></imprint></monogr><idno type="istex">B761B926A362D4C5BDF0B1B09CD53E0859DFD795</idno><idno type="DOI">10.1111/j.1365-2621.2012.03050.x</idno><idno type="ArticleID">IJFS3050</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2012</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>Seventy‐eight samples of southern Italy honey from five different floral origins (chestnut, eucalyptus, citrus, multifloral and sulla) were screened to quantify the polyphenol and metal contents, evaluate the antioxidant activity and determine the correlations between the parameters analysed. The average polyphenol content was 12.06 mg gallic acid equivalent per 100 g honey and 7.92 mg quercetin equivalent per 100 g honey, for total phenolic and flavonoid contents, respectively. The antioxidant activity ranged from 58.40% (eucalyptus honey) to 60.42% (chestnut honey) in the ABTS assay, from 152.65 μm Fe (II) (citrus honey) to 881.34 μm Fe (II) (chestnut honey) in the FRAP assay, and from 54.29% (citrus honey) to 78.73% (chestnut honey) in the DPPH assay. Fe and Zn were the most abundant among the tested metals, while Cd, Co and Mo were those less present. Chestnut honey presented the highest polyphenol content, antioxidant activity and metal content. The correlations between the analysed parameters were statistically significant (P < 0.05). The correlations between metal content and both total phenolic and antioxidant activities were particularly interesting, suggesting a relationship between metal and polyphenol contents in honey.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>ABTS</term></item><item><term>DPPH</term></item><item><term>FRAP</term></item><item><term>honey</term></item><item><term>metal content</term></item><item><term>total flavonoid</term></item><item><term>total phenolic</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Original article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2012-09">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/B761B926A362D4C5BDF0B1B09CD53E0859DFD795/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Ltd</publisherName><publisherLoc>Oxford, UK</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1365-2621</doi><issn type="print">0950-5423</issn><issn type="electronic">1365-2621</issn><idGroup><id type="product" value="IJFS"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="INTERNATIONAL JOURNAL OF FOOD SCIENCE TECHNOLOGY">International Journal of Food Science & Technology</title></titleGroup></publicationMeta><publicationMeta level="part" position="09109"><doi origin="wiley">10.1111/ijfs.2012.47.issue-9</doi><numberingGroup><numbering type="journalVolume" number="47">47</numbering><numbering type="journalIssue" number="9">9</numbering></numberingGroup><coverDate startDate="2012-09">September 2012</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="16" status="forIssue"><doi origin="wiley">10.1111/j.1365-2621.2012.03050.x</doi><idGroup><id type="unit" value="IJFS3050"></id></idGroup><countGroup><count type="pageTotal" number="9"></count></countGroup><titleGroup><title type="tocHeading1">Original articles</title><title type="articleCategory">Original article</title></titleGroup><copyright>© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</copyright><eventGroup><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:3.1.6 mode:FullText" date="2012-08-13"></event><event type="publishedOnlineEarlyUnpaginated" date="2012-06-12"></event><event type="firstOnline" date="2012-06-12"></event><event type="publishedOnlineFinalForm" date="2012-08-13"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.3.4 mode:FullText" date="2015-02-25"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="1909">1909</numbering><numbering type="pageLast" number="1917">1917</numbering></numberingGroup><correspondenceTo> Fax: +39 0971 205099 e‐mail: <email>anna.perna@unibas.it</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:IJFS.IJFS3050.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>(Received 12 December 2011; Accepted in revised form 7 March 2012)</unparsedEditorialHistory><countGroup><count type="figureTotal" number="0"></count><count type="tableTotal" number="4"></count></countGroup><titleGroup><title type="main">Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity</title><title type="shortAuthors"><i>A. Perna</i> et al.</title><title type="short"><b>Honey: metal and polyphenol contents</b></title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1" corresponding="yes"><personName><givenNames>Annamaria</givenNames><familyName>Perna</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a1"><personName><givenNames>Amalia</givenNames><familyName>Simonetti</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a1"><personName><givenNames>Immacolata</givenNames><familyName>Intaglietta</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a2"><personName><givenNames>Adriano</givenNames><familyName>Sofo</familyName></personName></creator><creator creatorRole="author" xml:id="cr5" affiliationRef="#a1"><personName><givenNames>Emilio</givenNames><familyName>Gambacorta</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="IT"><unparsedAffiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="IT"><unparsedAffiliation> Department of Crop Systems, Forestry and Environmental, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">ABTS</keyword><keyword xml:id="k2">DPPH</keyword><keyword xml:id="k3">FRAP</keyword><keyword xml:id="k4">honey</keyword><keyword xml:id="k5">metal content</keyword><keyword xml:id="k6">total flavonoid</keyword><keyword xml:id="k7">total phenolic</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Summary</title><p>Seventy‐eight samples of southern Italy honey from five different floral origins (chestnut, eucalyptus, citrus, multifloral and sulla) were screened to quantify the polyphenol and metal contents, evaluate the antioxidant activity and determine the correlations between the parameters analysed. The average polyphenol content was 12.06 mg gallic acid equivalent per 100 g honey and 7.92 mg quercetin equivalent per 100 g honey, for total phenolic and flavonoid contents, respectively. The antioxidant activity ranged from 58.40% (eucalyptus honey) to 60.42% (chestnut honey) in the ABTS assay, from 152.65 μ<sc>m</sc> Fe (II) (citrus honey) to 881.34 μ<sc>m</sc> Fe (II) (chestnut honey) in the FRAP assay, and from 54.29% (citrus honey) to 78.73% (chestnut honey) in the DPPH assay. Fe and Zn were the most abundant among the tested metals, while Cd, Co and Mo were those less present. Chestnut honey presented the highest polyphenol content, antioxidant activity and metal content. The correlations between the analysed parameters were statistically significant (<i>P </i><<i> </i>0.05). The correlations between metal content and both total phenolic and antioxidant activities were particularly interesting, suggesting a relationship between metal and polyphenol contents in honey.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Honey: metal and polyphenol contents</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity</title></titleInfo><name type="personal"><namePart type="given">Annamaria</namePart><namePart type="family">Perna</namePart><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation><description>Correspondence: Fax: +39 0971 205099 e‐mail: </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Amalia</namePart><namePart type="family">Simonetti</namePart><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Immacolata</namePart><namePart type="family">Intaglietta</namePart><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Adriano</namePart><namePart type="family">Sofo</namePart><affiliation> Department of Crop Systems, Forestry and Environmental, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Emilio</namePart><namePart type="family">Gambacorta</namePart><affiliation> Department of Animal Science, Faculty of Agriculture, University of Basilicata, Via dell’Ateneo Lucano, 10 – 85100 Potenza, Italy</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2012-09</dateIssued><edition>(Received 12 December 2011; Accepted in revised form 7 March 2012)</edition><copyrightDate encoding="w3cdtf">2012</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="tables">4</extent></physicalDescription><abstract lang="en">Seventy‐eight samples of southern Italy honey from five different floral origins (chestnut, eucalyptus, citrus, multifloral and sulla) were screened to quantify the polyphenol and metal contents, evaluate the antioxidant activity and determine the correlations between the parameters analysed. The average polyphenol content was 12.06 mg gallic acid equivalent per 100 g honey and 7.92 mg quercetin equivalent per 100 g honey, for total phenolic and flavonoid contents, respectively. The antioxidant activity ranged from 58.40% (eucalyptus honey) to 60.42% (chestnut honey) in the ABTS assay, from 152.65 μm Fe (II) (citrus honey) to 881.34 μm Fe (II) (chestnut honey) in the FRAP assay, and from 54.29% (citrus honey) to 78.73% (chestnut honey) in the DPPH assay. Fe and Zn were the most abundant among the tested metals, while Cd, Co and Mo were those less present. Chestnut honey presented the highest polyphenol content, antioxidant activity and metal content. The correlations between the analysed parameters were statistically significant (P < 0.05). The correlations between metal content and both total phenolic and antioxidant activities were particularly interesting, suggesting a relationship between metal and polyphenol contents in honey.</abstract><subject lang="en"><genre>keywords</genre><topic>ABTS</topic><topic>DPPH</topic><topic>FRAP</topic><topic>honey</topic><topic>metal content</topic><topic>total flavonoid</topic><topic>total phenolic</topic></subject><relatedItem type="host"><titleInfo><title>International Journal of Food Science & Technology</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Original article</topic></subject><identifier type="ISSN">0950-5423</identifier><identifier type="eISSN">1365-2621</identifier><identifier type="DOI">10.1111/(ISSN)1365-2621</identifier><identifier type="PublisherID">IJFS</identifier><part><date>2012</date><detail type="volume"><caption>vol.</caption><number>47</number></detail><detail type="issue"><caption>no.</caption><number>9</number></detail><extent unit="pages"><start>1909</start><end>1917</end><total>9</total></extent></part></relatedItem><identifier type="istex">B761B926A362D4C5BDF0B1B09CD53E0859DFD795</identifier><identifier type="DOI">10.1111/j.1365-2621.2012.03050.x</identifier><identifier type="ArticleID">IJFS3050</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Ltd</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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