Pollen profiles, physico-chemical parameters, in vitro antioxidant and anti-inflammatory activities of honeys and anti-browning effect of honeys on apple

Article type: Research Article

Authors: Guenaoui, Nawel^{a; *} | Mouhoubi-Tafinine, Zina^a | Amessis-Ouchemoukh, Nadia^b | Saimi, Meriem^a | Saidi, Hakima^a | Ayad, Rabha^b | Sadou, Dyhia^b | Moumeni, Lynda^a | Ouchemoukh, Salim^{a; *}

Affiliations: [a] Laboratoire de Biochimie appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algeria | [b] Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algeria

Correspondence: [*] Corresponding authors. Nawel Guenaoui, Laboratoire de Biochimie appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria. Tel.:/Fax: +00213 34 81 37 10; E-mail: nawel.guenaoui@univ-bejaia.dz and Salim Ouchemoukh, Laboratoire de Biochimie appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria. Tel.:/Fax: +00213 34 81 37 10; E-mail: salim.ouchemoukh@univ-bejaia.dz.

Abstract: BACKGROUND:Honey, a product of the beehive with high nutritional and taste value, is a food much appreciated by consumers for its nutritional value and therapeutic properties such as antioxidant, anti-inflammatory and antibacterial properties. OBJECTIVE:The main objectives of this work are to evaluate the quality of Algerian honeys, their chemical composition, their antioxidant, anti-inflammatory and anti-browning enzyme activities, and to confirm the qualitative superiority of local honeys over imported honeys. METHODS:Six local and imported honeys are analyzed for their physicochemical parameters, floral origin, phenolic compound content and in vitro antioxidant and anti-inflammatory activities. The enzymatic browning inhibitory power of Algerian honeys is also tested. RESULTS:The pollen study shows that the four local honeys were of monofloral origin, while the two imported honeys are pollen-free. Local and imported honeys are compared on 17 physico-chemical and biological parameters. The results reveal that single-flower honeys generally meet international standards in terms of HMF and proline content, unlike imported honeys. These honeys have lower antioxidant levels than other honeys: polyphenols (161 to 248 mg GAE/100 g) and flavonoids (64 to 74 mg QE/100 g). There is a correlation between honey color, antioxidant contents and biological activities. CONCLUSION:Darker Algerian honeys have higher antioxidant content and better biological properties than others samples.

Keywords: Algerian honeys, physicochemical parameters, phenolic compounds, anti-inflammatory, anti-browning, apples

DOI: 10.3233/MNM-230037

Journal: Mediterranean Journal of Nutrition and Metabolism, vol. 17, no. 1, pp. 15-33, 2024