Journal Highlight: 1H and 13C NMR-based sugar profiling with chemometric analysis and antioxidant activity of herbhoneys and honeys

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  • Published: Mar 3, 2014
  • Author: spectroscopyNOW
  • Channels: NMR Knowledge Base
thumbnail image: Journal Highlight: <sup>1</sup>H and <sup>13</sup>C NMR-based sugar profiling with chemometric analysis and antioxidant activity of herbhoneys and honeys
1H and 13C NMR spectroscopy coupled with chemometric analysis (PCA and PLS-DA) and antioxidant assays were used to study 25 samples of Polish herbhoneys and honeys.

1H and 13C NMR-based sugar profiling with chemometric analysis and antioxidant activity of herbhoneys and honeys

Journal of the Science of Food and Agriculture, 2014, 94, 246-255
Marta K Jamróz, Katarzyna Paradowska, Katarzyna Zawada, Katerina Makarova, Sławomir Kaźmierski, Iwona Wawer

Abstract: Herbhoneys, relatively new bee products, are expected to have interesting medicinal properties. However, there is still a lack of data concerning their composition and antioxidant properties. 1H and 13C NMR spectroscopy coupled with chemometric analysis (PCA and PLS-DA) and antioxidant assays (DPPH-ESR and ORAC-FL) were used to study 25 samples of Polish herbhoneys and honeys. Antioxidant activity varied among the samples. The best properties were exhibited by cocoa and instant coffee herbhoneys. The contents of total polyphenols and total carotenoids in the studied samples were found to be 70–1340 mg GAE kg−1 and 0–28.05 mg kg−1 respectively. No significant differences between herbhoney and honey samples were found in their sugar profiles. The PCA of 13C NMR spectra of the samples in DMSO-d6 resulted in sample clustering due to sucrose content. Herbhoneys have similar antioxidant properties to traditional honeys, being therefore of equal nutritional value. There was a noticeable influence of the extract concentration on the observed antioxidant effect. For samples with high antioxidant activity, polyphenols were responsible for the observed effect. Sample clustering due to sucrose content in the NMR-PCA study allowed effortless detection of adulteration.

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