Ispitivanje fenolnog profila i antioksidacijskog učinka meda od metvice (Mentha spp.)

Research background. The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds. Experimental approach. The aim of our study is to characterize the phenolic composition of a rare unifloral variety of honey – mint (Mentha spp.) honey. For this purpose, we performed standard physicochemical analyses, pollen analysis, determined total phenolic and flavonoid content, analysed antioxidant activity and performed qualitative and quantitative analyses of phenolic compounds for five mint honeys. Results and conclusions. Our results indicate that mint honey samples have high phenolic content, expressed in gallic acid equivalents, from (76.7±0.6) to (90.1±1.1) mg/100 g, and flavonoid content, expressed as quercetin equivalents, from (6.7±0.6) to (12.5±0.8) mg/100 g. These honey samples also exhibit strong antioxidant activity, expressed as Trolox equivalents, from (33.6±2.8) to (51.3±1.2) mg/100 g and from (14.4±0.8) to (55.1±2.4) mg/100 g when analysed with DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and p-coumaric acid. Qualitative LC-MS/MS analysis identified the presence of kaempferide, diosmetin, acacetin and several caffeic acid derivatives. Novelty and scientific contribution. Our study indicates that mint honey contains unique phenolic profiles, which likely contribute to its distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural product market.Pozadina istraživanja. Na sastav meda utječu botanički izvor i geografsko podrijetlo nektara iz kojeg je dobiven. Uniflorni medovi postižu veću tržišnu vrijednost od multiflornih zbog svoje specifične arome, koja je rezultat prisustva hlapljivih i fenolnih spojeva. Eksperimentalni pristup. Svrha je našeg rada bila okarakterizirati fenolni sastav rijetke uniflorne sorte meda – meda od metvice (Mentha spp.). U tu svrhu smo proveli standardne fizikalno-kemijske analize i analizu peludi, odredili ukupne udjele fenola i flavonoida, ispitali antioksidacijsku aktivnost te kvalitativno i kvantitativno ispitali fenolne spojeve u pet uzoraka meda od metvice. Rezultati i zaključci. Rezultati pokazuju da uzorci meda od metvice imaju velik udjel fenola, izražen u ekvivalentima galne kiseline, od (76,7±0,6) do (90,1±1,1) mg/100 g, te udjel flavonoida, izražen u ekvivalentima kvercetina, od (6,7±0,6) do (12,5±0,8) mg/100 g. Uzorci su također imali snažnu antioksidacijsku aktivnost, izraženu u Trolox ekvivalentima, i to prema metodi DPPH od (33,6±2,8) do (51,3±1,2) mg/100 g, a prema metodi ABTS od (14,4±0,8) do (55,1±2,4) mg/100 g. Kvantitativnim ispitivanjem pomoću spregnutog sustava tekućinske kromatografije i tandemske spektrometrije masa utvrđeno je da su najzastupljeniji fenoli u svim uzorcima bili krizin, apigenin i p-kumarinska kiselina, dok je kvalitativnom analizom pomoću istog sustava utvrđena prisutnost kemferida, diosmetina, akacetina i nekoliko derivata kafeinske kiseline. Novost i znanstveni doprinos. U istraživanju smo pokazali da med od metvice ima jedinstven fenolni profil, koji pridonosi njegovoj prepoznatljivoj aromi i snažnom antioksidativnom djelovanju. Detaljan opis rijetkih sorti meda omogućava pčelarima veću vidljivost i lakši pristup zahtjevnom tržištu prirodnih proizvoda

With food to health : proceedings of 11th International symposium

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

With food to health : proceedings of the 10th International scientific and professional conference

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value