Bioactive components, antioxidant and DNA damage inhibitory activities of honeys from arid regions

Hosam M. Habib, Fatima T. Al Meqbali, Hina Kamal, Usama D. Souka, Wissam H. Ibrahim

Research output: Contribution to journalArticlepeer-review

83 Citations (Scopus)

Abstract

Honey serves as a good source of natural antioxidants, which are effective in reducing the risk of occurrence of several diseases. This study was undertaken to address the limited knowledge regarding the polyphenolic content, antioxidant and DNA damage inhibitory activities of honeys produced in arid regions and compare them with well-recognized honeys from non-arid regions. Different types of honey were assessed for their contents of total phenolics, total flavonoids, and certain types of phenolic compounds. The antioxidant capacity of honey was evaluated by ferric-reducing/antioxidant power assay (FRAP), free radical-scavenging activity (DPPH), nitric oxide (NO) radical-scavenging assay, total antioxidant activity, and DNA damage. Results clearly showed significant differences among honeys with all the evaluated parameters. Results also showed that one or more types of honey from arid regions contained higher levels of phenolic compounds, free radical-scavenging activities, or DNA damage inhibitory activities compared with the evaluated honeys from non-arid regions.

Original languageEnglish
Pages (from-to)28-34
Number of pages7
JournalFood Chemistry
Volume153
DOIs
Publication statusPublished - Jun 15 2014

Keywords

  • ABTS
  • Antioxidant activity
  • Arid regions
  • DNA damage inhibitory activity
  • DPPH
  • FRAP
  • Flavonoids
  • Honey
  • Nitric oxide
  • Phenolic acids

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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