Effects of Amino Acid Content on Antioxidant Activity of Honey from Different Sources and Geographic Origins

Abstract

Abstract: Significant differences were found in 17 free amino acids among 14 honey samples from different regions of China and different flowers. The result showed that proline was the major free amino acid and constituted over 65.27% of total free amino acids, averaging at about 349.829 mg/kg in the honey samples. The antioxidant ability of honeys was evaluated by NO2－· radical scavenging assay. The results obtained showed that all the honey samples had antioxidant activity, with an EC50 ranging from (0.55±0.021) to (0.25±0.034) g/mL. Among these samples, longan honey from Guangxi had the highest antioxidant ability. Correlation analysis revealed that the antioxidant ability of honeys was correlated with proline content and the contents of 17 total free amino acid, with R＝0.7513 and R＝0.8051 respectively. Conclusion: Free amino acids in honeys are positively correlated with NO2－· radical scavenging activity. As a known functional food, honey may have more health benefits than previously reported and more attention should be paid to it for its full utilization.

Key words: honey, free amino acids, antioxidant ability, functional foods

CLC Number:

T S207.3

References

参考文献
[1] HENSLEY. K. , FLOYD, R.A. Reactive oxygen species and protein oxidation in aging: a look back, a look ahead. Arch Biochem Biophys 2002. 397(2): 377-383.
[2] ALJADI A M, & KAMARUDDIN M Y. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys [J]. Food Chem, 2004, 85: 513–518.
[3] NAGAI T, INOUE R, KANAMORI N, SUZUKI N, & NAGASHIMA T. Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat [J]. Food Chem, 2006, 97:256–262.
[4] The National Honey Board. Honey-Health and therapeutic qualities [R]. Lashley Street, Longmont, CO, 2003.
[5] FERREIRA I, AIRES E, BARREIRA J, Estevinho L M. Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract [J]. Food Chem, 2009, 114: 1438–1443.
[6] GHELDOF N, Wang X H, & ENGESETH N J. Identification and quantification of antioxidant components of honeys from various floral sources [J]. Journal of Agricultural and Food Chemistry, 2002, 50, 5870–5877.
[7] 曹炜, 卢珂, 陈卫军.不同种类蜂蜜抗氧化活性的研究[J].食品科学, 2005, 26(8): 352– 356.
[8] 曹炜, 陈卫军, 宋纪蓉.不同种类蜂蜜总酚酸含量测定和抗氧化作用的研究[J]. 食品科学, 2005, 26(1): 48–51.
[9] Al-MAMARY M, Al-MEERI M, Al-HABORI M. Antioxidant activities and total phenolics of different types of honey [J]. Nutrition Research, 2002, 22: 1041–1047.
[10] BERETTA G, GRANATA P, FERRERO M, ORIOLI M, & FACINO R M. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics [J]. Analytica Chimica Acta, 2005, 533:185–191.
[11]宾冬梅. 蜂蜜的生理功能及开发利用[J]. 中国科技核心期刊，2004, 1: 57–61.
[12] PAWLOWSKA , M. & ARMSTRONG, D.W. 1994. Evaluation of enantiomeric purity of selected amino acids in honey. Chirality 6: 270-276.
[13] SPANO N , CIULU M, FLORIS I, PANZANEL A , PILO M . , PIU P.C. , SCANU R, SANNA G.Chemical characterization of a traditional honey-based Sardinian product: Abbamele [J].Food Chemistry, 2008,108: 81–85.
[14] SINGLETON V L, ORTHOFER R, & LAMUELA-RAVENTOS R. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent [J]. Methods in Enzymology, 1999, 299:152–178.
[15] OYAIZU M. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine [J]. Japanese Journal of Nutrition, 1986, 44:307-315.
[16] BERTONCELJ, J., DOBERSEK, U., JAMNIK, M., et al. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey [J]. Food Chem, 2007, 105: 822–828.
[17] 宋茹，韦荣编，胡金申，周桂晓. 荔枝皮色素体外清除亚硝酸盐作用研究[J].食品科学, 2010, 31(5): 104–107.
[18] 药品中氨基酸测定方法研讨会在津召开[J]. 药物分析杂志，2006, 26(7): 985.