Phenolic profile and antioxidant activity of Serbian polyfloral honeys
Samo za registrovane korisnike
2014
Autori
Gašić, Uroš M.Keckes, Silvio
Dabić Zagorac, Dragana
Trifković, Jelena
Milojković-Opsenica, Dušanka
Natić, Maja
Tešić, Živoslav Lj.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivatives. Quantification was done using 14 available standards. Data on phenolics and abscisic acids allowed the discrimination and classification of honeys in accordance to their geographical origin, using pattern recognition techniques, principal component analysis and partial least squares discriminant analysis. Samples originated from Vojvodina and Zlatibor region were clearly distinguished from those from the rest of Serbia because of the presence of dicaffeoylquinic acid, ellagic acid, caffeic acid phenethyl ester, and chlorogenic acid, among others. A good correlation (r = 0.865) was observed between total phenolic content and radical-scavenging activity. Total phenolic c...ontent ranged from 0.03 to 1.39 mg GAE/g and radical scavenging activity ranged from 1.31% to 25.61%. (C) 2013 Elsevier Ltd. All rights reserved.
Ključne reči:
Polyfloral honey / Phenolic profile / UHPLC-LTQ OrbiTrap MS / Geographical origin / Pattern recognition methodsIzvor:
Food Chemistry, 2014, 145, 599-607Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Korelacija strukture i osobina prirodnih i sintetičkih molekula i njihovih kompleksa sa metalima (RS-MESTD-Basic Research (BR or ON)-172017)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
DOI: 10.1016/j.foodchem.2013.08.088
ISSN: 0308-8146
PubMed: 24128520
WoS: 000327685200080
Scopus: 2-s2.0-84884218774
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Gašić, Uroš M. AU - Keckes, Silvio AU - Dabić Zagorac, Dragana AU - Trifković, Jelena AU - Milojković-Opsenica, Dušanka AU - Natić, Maja AU - Tešić, Živoslav Lj. PY - 2014 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1446 AB - A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivatives. Quantification was done using 14 available standards. Data on phenolics and abscisic acids allowed the discrimination and classification of honeys in accordance to their geographical origin, using pattern recognition techniques, principal component analysis and partial least squares discriminant analysis. Samples originated from Vojvodina and Zlatibor region were clearly distinguished from those from the rest of Serbia because of the presence of dicaffeoylquinic acid, ellagic acid, caffeic acid phenethyl ester, and chlorogenic acid, among others. A good correlation (r = 0.865) was observed between total phenolic content and radical-scavenging activity. Total phenolic content ranged from 0.03 to 1.39 mg GAE/g and radical scavenging activity ranged from 1.31% to 25.61%. (C) 2013 Elsevier Ltd. All rights reserved. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Phenolic profile and antioxidant activity of Serbian polyfloral honeys VL - 145 SP - 599 EP - 607 DO - 10.1016/j.foodchem.2013.08.088 ER -
@article{ author = "Gašić, Uroš M. and Keckes, Silvio and Dabić Zagorac, Dragana and Trifković, Jelena and Milojković-Opsenica, Dušanka and Natić, Maja and Tešić, Živoslav Lj.", year = "2014", abstract = "A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivatives. Quantification was done using 14 available standards. Data on phenolics and abscisic acids allowed the discrimination and classification of honeys in accordance to their geographical origin, using pattern recognition techniques, principal component analysis and partial least squares discriminant analysis. Samples originated from Vojvodina and Zlatibor region were clearly distinguished from those from the rest of Serbia because of the presence of dicaffeoylquinic acid, ellagic acid, caffeic acid phenethyl ester, and chlorogenic acid, among others. A good correlation (r = 0.865) was observed between total phenolic content and radical-scavenging activity. Total phenolic content ranged from 0.03 to 1.39 mg GAE/g and radical scavenging activity ranged from 1.31% to 25.61%. (C) 2013 Elsevier Ltd. All rights reserved.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Phenolic profile and antioxidant activity of Serbian polyfloral honeys", volume = "145", pages = "599-607", doi = "10.1016/j.foodchem.2013.08.088" }
Gašić, U. M., Keckes, S., Dabić Zagorac, D., Trifković, J., Milojković-Opsenica, D., Natić, M.,& Tešić, Ž. Lj.. (2014). Phenolic profile and antioxidant activity of Serbian polyfloral honeys. in Food Chemistry Elsevier Sci Ltd, Oxford., 145, 599-607. https://doi.org/10.1016/j.foodchem.2013.08.088
Gašić UM, Keckes S, Dabić Zagorac D, Trifković J, Milojković-Opsenica D, Natić M, Tešić ŽL. Phenolic profile and antioxidant activity of Serbian polyfloral honeys. in Food Chemistry. 2014;145:599-607. doi:10.1016/j.foodchem.2013.08.088 .
Gašić, Uroš M., Keckes, Silvio, Dabić Zagorac, Dragana, Trifković, Jelena, Milojković-Opsenica, Dušanka, Natić, Maja, Tešić, Živoslav Lj., "Phenolic profile and antioxidant activity of Serbian polyfloral honeys" in Food Chemistry, 145 (2014):599-607, https://doi.org/10.1016/j.foodchem.2013.08.088 . .