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Food Chem. 2019 Sep 30;293:169-177. doi: 10.1016/j.foodchem.2019.04.105. Epub 2019 Apr 26.

Evaluation of cellular antioxidant components of honeys using UPLC-MS/MS and HPLC-FLD based on the quantitative composition-activity relationship.

Author information

1
National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China. Electronic address: shenshi@ninh.chinacdc.cn.
2
National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China. Electronic address: wangjb@ninh.chinacdc.cn.
3
National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China. Electronic address: chenxi@ninh.chinacdc.cn.
4
National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China. Electronic address: liutt@ninh.chinacdc.cn.
5
National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China. Electronic address: zhuoqin@ninh.chinacdc.cn.
6
National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China. Electronic address: zhangshq@hotmail.com.

Abstract

Antioxidant molecules in honey contributed to various biological effects, but antioxidant components markers in honey are required to be investigated further. Phenolic compounds, flavonoids and free amino acids were analyzed using UPLC-MS/MS and HPLC-FLD from 39 honey samples, in which fennel honey was firstly investigated. Based on the quantitative composition-activity relationship, the cellular antioxidant activity (CAA) assay of various honeys is closely related with the interaction of some phenolic compounds (isoferulic acid, 3,4-dihydroxy benzoic acid, 4-hydroxy benzoic acid, chlorogenic acid, caffeic acid, gallic acid, cryptochlorogenic acid, p-coumaric acid, salicylic acid), flavonoids (isosakuranetin, sakuranetin, pinocembrin, vitexin, taxifolin, galangin, luteolin, chrysin) and free amino acids (Tyr, Gly, Ile, Glu, Val, Phe, Leu, Asp, His, Pro, Ala). The results would be beneficial for the understanding of the nutritional values, exploitation and utilization of honeys with different floral origins, further contributable to the market development and consumption choice of honey.

KEYWORDS:

Cellular antioxidant activity; HPLC-FLD; Honey; Quantitative composition-activity relationship; UPLC-MS/MS

PMID:
31151598
DOI:
10.1016/j.foodchem.2019.04.105
[Indexed for MEDLINE]

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