Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

Vanesa Sánchez-Martín; Paloma Morales; Amelia V. González-Porto; Amaia Iriondo-DeHond; Marta B. López-Parra; Maria Dolores del Castillo; Xavier F. Hospital; Manuela Fernández; Eva Hierro; Ana I. Haza

doi:10.3390/foods11193118

journal article Open Access Oct 07, 2022

Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

Vanesa Sánchez-Martín

Paloma Morales Amelia V. González-Porto

Amaia Iriondo-DeHond

Marta B. López-Parra Maria Dolores del Castillo

Xavier F. Hospital

Manuela Fernández Eva Hierro Ana I. Haza

Foods Vol. 11 No. 19 pp. 3118 · MDPI AG

View at Publisher Save 10.3390/foods11193118

Abstract

Honey consumption and imports have increased in recent years, and it is considered by consumers to be a healthy alternative to more commonly used sweeteners. Honey contains a mixture of polyphenols and antioxidant compounds, and the botanical origin and geographical area of collection play an important role on its chemical composition. The present study investigated the physicochemical properties, total phenolic content and antioxidant capacity of Spanish thyme honey and chestnut honey, and their mixtures with royal jelly (2% and 10%) and propolis (2% and 10%). The analysis of the physicochemical parameters of both honey samples showed values within the established limits. Propolis showed the highest value of total phenolic content (17.21–266.83 mg GAE/100 g) and antioxidant capacity (DPPH, ORAC and ABTS assays; 0.63–24.10 µg eq. Tx/g, 1.61–40.82 µg eq. Tx/g and 1.89–68.54 µg eq. Tx/g, respectively), and significantly reduced ROS production in human hepatoma cells. In addition, mixtures of honey with 10% of propolis improved the results obtained with natural honey, increasing the value of total phenolic content and antioxidant capacity. A significant positive correlation was observed between total phenolic compounds and antioxidant capacity. Therefore, the antioxidant capacity could be attributed to the phenolic compounds present in the samples, at least partially. In conclusion, our results indicated that thyme and chestnut honey supplemented with propolis can be an excellent natural source of antioxidants and could be incorporated as a potential food ingredient with biological properties of technological interest, added as a preservative. Moreover, these mixtures could be used as natural sweeteners enriched in antioxidants and other bioactive compounds.

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References

Details

Published: Oct 07, 2022
Vol/Issue: 11(19)
Pages: 3118
License: View

Authors

V

Vanesa Sánchez-Martín

Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

P

Paloma Morales

Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

A

Amelia V. González-Porto

Laboratorio de Miel y otros Productos de la Colmena, Centro de Investigación Apícola y Agroambiental (CIAPA)-Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Junta de Comunidades de Castilla La Mancha, 19180 Guadalajara, Spain

A

Amaia Iriondo-DeHond

Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain

M

Marta B. López-Parra

Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain

M

Maria Dolores del Castillo

Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain

X

Xavier F. Hospital

Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Farmacia Galénica y Tecnología Alimentaria, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

M

Manuela Fernández

Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Farmacia Galénica y Tecnología Alimentaria, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

E

Eva Hierro

Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Farmacia Galénica y Tecnología Alimentaria, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

A

Ana I. Haza

Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

Funding

MINISTERIO DE CIENCIA E INNOVACIÓN Award: RTI2018-097549-B-I00

Cite This Article

Vanesa Sánchez-Martín, Paloma Morales, Amelia V. González-Porto, et al. (2022). Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products. Foods, 11(19), 3118. https://doi.org/10.3390/foods11193118

Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

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