The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

• Published in: Foods Vol. 10; no. 5; p. 967
• Main Authors: Starowicz, Małgorzata, Ostaszyk, Anita, Zieliński, Henryk
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 28.04.2021; MDPI
• Subjects: Amino acids; Antioxidants; bee product; Beekeeping; Bioactive compounds; Biological activity; Brassica napus; Browning; browning index; Buckwheat; buckwheat honey; Color; Food; Food science; Free radicals; Honey; Lab parameters; Maillard reaction; Melanoidins; Parameters; Phenolic compounds; Phenols; Polyphenols; Principal components analysis; Proteins; Rapeseed; scavenging radicals; Substrates; Sugar; total phenolics; Vitamin E; Poland; United States > US; Switzerland; Germany; bee product; Lab parameters; browning index; scavenging radicals; total phenolics; buckwheat honey
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10050967

Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1-289.3 and 40.9-52.3 µmol Trolox g , provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.