Chemical Composition Analysis and Antioxidant Activity of Coffea robusta Monofloral Honeys from Vietnam

Nguyen Thi Nu Trinh, Nguyen Ngoc Tuan, Tran Dinh Thang, Ping Chung Kuo, Nguyen Ba Thanh, Le Nhat Tam, Le Hong Tuoi, Trang H.D. Nguyen, Danh C. Vu, Thi L. Ho, Le Ngoc Anh, Nguyen Thi Thu Thuy

研究成果: Article同行評審

摘要

Monofloral honey samples (Coffea robusta) from Vietnam were determined for their chemical compositions. This is the first report on the chemical composition and antioxidant activity of coffee honey from Vietnam. These samples were characterized by their high contents of total and reducing sugars, total phenolic contents, and total flavonoid contents. The contents of seven phenolic acids (PAs) were quantified by high performance liquid chromatography (HPLC) and analyzed with the assistance of principle component analysis (PCA) to differentiate the honey samples into groups. The hydroxymethylfurfural (HMF) (0.048–2.933 mg/kg) and free acid contents (20.326–31.163 meq/kg) of coffee honey were lower in Nepal, which reflected the freshness of the honey when conducting this survey. The coffee honey had total sugar and reducing sugar contents 831.711 g/kg and 697.903 g/kg, respectively. The high level of total phenolic (0.642 mg GAE/g) and flavonoid (0.0341 mg GE/g) contents of coffee honey contributed to their antioxidant activity of this honey sample. Among the coffee honey tested, the IC50 of DPPH radical-scavenging activities value was 1.134–17.031 mg/mL, while the IC50 of ABTS radical-scavenging activities value was 115.381–213.769 mg/mL. The phenolic acids composition analysis displayed that gallic acid appeared in high concentrations in all studied honey samples, ranging from 0.037–1.015 mg/kg, and ferulic acid content ranged from 0.193 to 0.276 mg/kg. The content of trigonelline and caffeine in coffee honey samples ranged from 0.314– 2.399 mg/kg and 8.946–37.977 mg/kg. The data in this article highlight the relevance of coffee honey as a healthy substance.

原文English
文章編號388
期刊Foods
11
發行號3
DOIs
出版狀態Published - 2022 2月 1

All Science Journal Classification (ASJC) codes

  • 食品科學
  • 微生物學
  • 健康(社會科學)
  • 健康職業(雜項)
  • 植物科學

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