Changes in the antioxidative properties of honeys during their fermentation

The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. Therefore, the total antioxidant potential (TAP) of eleven meads was examined. TAPs were estimated using DPPH, hydroxyl radicals, and amperometric measurements in the...

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Autores principales:	Głód Bronisław K., Piszcz Paweł
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	mead honey total antioxidant potential high-performance liquid chromatography free radicals fenton reaction Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/69081c34a9554e41bc29b910280fb24b
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spelling	oai:doaj.org-article:69081c34a9554e41bc29b910280fb24b2021-12-05T14:10:44ZChanges in the antioxidative properties of honeys during their fermentation2391-542010.1515/chem-2021-0041https://doaj.org/article/69081c34a9554e41bc29b910280fb24b2021-05-01T00:00:00Zhttps://doi.org/10.1515/chem-2021-0041https://doaj.org/toc/2391-5420The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. Therefore, the total antioxidant potential (TAP) of eleven meads was examined. TAPs were estimated using DPPH, hydroxyl radicals, and amperometric measurements in the flow-through HPLC system. The results were correlated with the total content of polyphenols and anthocyanins. Additionally, the concentrations of ethanol, sugars, and hydrogen peroxide were measured. The influence of side reactions and the presence of hydrogen peroxide, glucose, ethanol, and anthocyanins on the free radicals generation were also tested. The use of HPLC electrochemical detection for TAP measurements is particularly preferred. Depending on the potential used, different antioxidants can be measured. It turned out that fruit and species meads are characterized by much higher TAPs measured at high potential of the working electrode than at lower potential due to the high concentration of weak antioxidants which do not provide signals at low potentials. It was found that dark honeys (buckwheat, honeydew) are characterized by much higher TAP values than light ones (acacia, linden, multi-floral). The concentration of anthocyanins decreased during fermentation. They are removed together with the sediment.Głód Bronisław K.Piszcz PawełDe Gruyterarticlemeadhoneytotal antioxidant potentialhigh-performance liquid chromatographyfree radicalsfenton reactionChemistryQD1-999ENOpen Chemistry, Vol 19, Iss 1, Pp 600-603 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	mead honey total antioxidant potential high-performance liquid chromatography free radicals fenton reaction Chemistry QD1-999
spellingShingle	mead honey total antioxidant potential high-performance liquid chromatography free radicals fenton reaction Chemistry QD1-999 Głód Bronisław K. Piszcz Paweł Changes in the antioxidative properties of honeys during their fermentation
description	The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. Therefore, the total antioxidant potential (TAP) of eleven meads was examined. TAPs were estimated using DPPH, hydroxyl radicals, and amperometric measurements in the flow-through HPLC system. The results were correlated with the total content of polyphenols and anthocyanins. Additionally, the concentrations of ethanol, sugars, and hydrogen peroxide were measured. The influence of side reactions and the presence of hydrogen peroxide, glucose, ethanol, and anthocyanins on the free radicals generation were also tested. The use of HPLC electrochemical detection for TAP measurements is particularly preferred. Depending on the potential used, different antioxidants can be measured. It turned out that fruit and species meads are characterized by much higher TAPs measured at high potential of the working electrode than at lower potential due to the high concentration of weak antioxidants which do not provide signals at low potentials. It was found that dark honeys (buckwheat, honeydew) are characterized by much higher TAP values than light ones (acacia, linden, multi-floral). The concentration of anthocyanins decreased during fermentation. They are removed together with the sediment.
format	article
author	Głód Bronisław K. Piszcz Paweł
author_facet	Głód Bronisław K. Piszcz Paweł
author_sort	Głód Bronisław K.
title	Changes in the antioxidative properties of honeys during their fermentation
title_short	Changes in the antioxidative properties of honeys during their fermentation
title_full	Changes in the antioxidative properties of honeys during their fermentation
title_fullStr	Changes in the antioxidative properties of honeys during their fermentation
title_full_unstemmed	Changes in the antioxidative properties of honeys during their fermentation
title_sort	changes in the antioxidative properties of honeys during their fermentation
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/69081c34a9554e41bc29b910280fb24b
work_keys_str_mv	AT głodbronisławk changesintheantioxidativepropertiesofhoneysduringtheirfermentation AT piszczpaweł changesintheantioxidativepropertiesofhoneysduringtheirfermentation
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Changes in the antioxidative properties of honeys during their fermentation

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