Amino Acid Composition and Antioxidant Capacity of Spanish Honeys

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• 作者：Rosa Ana P&eacute ; rez ; Marí ; a Teresa Iglesias ; Encarnació ; n Pueyo ; Montserrat Gonzá ; lez ; Cristina de Lorenzo
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：January 24, 2007
• 年：2007
• 卷：55
• 期：2
• 页码：360 - 365
• 全文大小：71K
• 年卷期：v.55,no.2(January 24, 2007)
• ISSN：1520-5118

文摘

The amino acid composition of 53 honey samples from Spain, consisting of 39 floral, 5 honeydew,and 9 blend honeys, has been determined. Physicochemical characteristics, polyphenolic content,amino acid composition, and estimation of the radical scavenging capacity against the stable freeradical DPPH of the honey samples were analyzed. The resulting data have been statisticallyevaluated. The results showed that pH, acidity, net absorbance, electrical conductivity, and totalpolyphenolic contents of the honeys showed a strong correlation with the radical scavenging capacity.The correlation between the radical scavenging capacity of honey and amino acid contents was highwith 18 of the 20 amino acids detected, with correlation values higher than those obtained forpolyphenolic content. These results suggest that the amino acid composition of honey is an indicatorof the sample's scavenging capacity.