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J Food Sci

Title:		Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species
Author(s):		Pattamayutanon P; Angeli S; Thakeow P; Abraham J; Disayathanoowat T; Chantawannakul P;
Address:		"Authors Pattamayutanon, Disayathanoowat, and Chantawannakul are with Dept. of Biology, Faculty of Science, Chiang Mai Univ, Chiang Mai, 50200, Thailand. Faculty of Science and Technology, Free Univ. of Bozen-Bolzano, Piazza Universita 5, 39100, Bolzano, Italy. Div. of Product Development Technology, Faculty of Agro-Industry, Chiang Mai Univ, Chiang Mai, 50100, Thailand. Dept. of Entomology and Wildlife, School of Biological Sciences, Univ. of Cape Coast, Ghana"
Journal Title:		J Food Sci
Year:		2015
Volume:		20150828
Issue:		10
Page Number:		M2228 - M2240
DOI:		10.1111/1750-3841.12993
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"This study investigated the effect of 3 factors (floral source, honeybee species, and postcollection processing) that influence the antibacterial activity, free radical reduction, and other biochemical compositions of different honey types typical of Thailand. Honey samples from 3 honeybee species (Apis mellifera, Apis cerana, and Apis dorsata) were obtained from 9 floral sources (longan, wild flower, lychee, coffee, sunflower, sesame, bitter bush, para-rubber, and manuka as a control) in different regions of Thailand. These samples were evaluated for both their total and nonperoxide antibacterial activity against 10 human pathogens by agar incorporation technique. Honey samples were further analyzed to evaluate the capacity for free radical-scavenging activity, total phenolic content, and the total flavonoid contents by the 2,2-diphenyl-1-picrylhydrazyl assay, Folin-Ciocalteu method, and aluminum chloride colorimetric assay, respectively. Furthermore, the volatile organic compounds (VOCs) of Thai honey samples were investigated by headspace solid-phase microextraction and gas chromatography-mass spectrometry analysis. Findings of this study suggest a strong correlation between floral origin and honeybee species on one hand, and differences in %Brix, total acidity, protein content, antimicrobial activities, free radical reduction, phenolic, and flavonoid contents on the other hand. Moreover, VOCs of wild and coffee honey types were remarkably different, depending on the floral source. Both honeys contained characteristics of VOCs, some of which are involved in antibacterial and antioxidant activities. PRACTICAL APPLICATION: Different origins and processing (floral source, honeybee species, and postcollection processing) of Thai honeys result in different antibacterial activities, physico-chemical properties, and aroma. Based on these findings, consumers of honey could select the type of honey based on their needs and preferred aroma"
Keywords:		Animals Anti-Bacterial Agents/analysis/*pharmacology Antioxidants/analysis/*pharmacology *Bees/classification Biphenyl Compounds/metabolism Flavonoids/analysis/pharmacology Flowers Honey/*analysis Humans Hydrogen-Ion Concentration Magnoliopsida/*chemistry;
Notes:		"MedlinePattamayutanon, Praetinee Angeli, Sergio Thakeow, Prodpran Abraham, John Disayathanoowat, Terd Chantawannakul, Panuwan eng Research Support, Non-U.S. Gov't 2015/09/01 J Food Sci. 2015 Oct; 80(10):M2228-40. doi: 10.1111/1750-3841.12993. Epub 2015 Aug 28"