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<p>Honey is a natural food with notable antioxidant properties. Although, colour is a significant physicochemical characteristic of honey, its use by consumers, food scientists and regulatory bodies as a potential marker of quality is limited. In this study, seven active apiaries located in Ogun, Oyo, and Ondo states in the Southwest region of Nigeria were visited and raw honey samples were collected by conventional methods from the honeybees (<i>Apis mellifera adansonii)</i>. The colour intensity of the samples were determined using the Pfund scale. The antioxidant status, flavonoids and total phenol content were also evaluated using standard procedures while the correlation and regression analysis was done using SPSS version 20 and XSTAT respectively. The samples from Akure in Ondo State, had the highest content of total phenol (91.90 ± 1.66 mgGAE/g), flavonoids (189.88 ± 7.34 mgQE/g) and Pfund value of 324.62 ± 4.35 with dark amber colour. Other samples with lighter colours (white and light amber) showed significantly lower values. The IC₅₀ values ranged from 0.82 ± 0.04 to 1.44 ± 0.09&#xa0;mg/mL, while no significant variation was observed in reducing power. Total antioxidant capacity was highest in Akure samples (494.73 ± 6.47&#xa0;mg AAE/g). A strong positive correlation existed between colour and total phenol (<i>r</i> = 0.815), and flavonoid (<i>r</i> = 0.830), with moderate correlation for ferric reducing power (0.610). Weak correlations were observed with total antioxidant capacity (0.217), reducing power (0.206). The result of regression analysis also gave coefficient values of 0.748, 0.744, and 0.507 for total phenol, flavonoids, and ferric-reducing antioxidant power respectively. Thus, the results confirmed that colour could be employed as a quality assessment tool when selecting honey.</p>

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Colour as a potential tool for the assessment of flavonoid, total phenol, and antioxidant contents of honey in Southwest Nigeria

  • 期刊论文

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  • 发表日期：

    2025年7月25日

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  • Muinat Moronke Adeyanju,
  • Odunayo Christy Atewolara-Odule,
  • Folarin Ojo Owagboriaye,
  • Samuel Oluwadare Olalekan,
  • Tolulope Funmilayo Ashidi,
  • Taofeek Adetunji Adedokun

摘要

Honey is a natural food with notable antioxidant properties. Although, colour is a significant physicochemical characteristic of honey, its use by consumers, food scientists and regulatory bodies as a potential marker of quality is limited. In this study, seven active apiaries located in Ogun, Oyo, and Ondo states in the Southwest region of Nigeria were visited and raw honey samples were collected by conventional methods from the honeybees (Apis mellifera adansonii). The colour intensity of the samples were determined using the Pfund scale. The antioxidant status, flavonoids and total phenol content were also evaluated using standard procedures while the correlation and regression analysis was done using SPSS version 20 and XSTAT respectively. The samples from Akure in Ondo State, had the highest content of total phenol (91.90 ± 1.66 mgGAE/g), flavonoids (189.88 ± 7.34 mgQE/g) and Pfund value of 324.62 ± 4.35 with dark amber colour. Other samples with lighter colours (white and light amber) showed significantly lower values. The IC₅₀ values ranged from 0.82 ± 0.04 to 1.44 ± 0.09 mg/mL, while no significant variation was observed in reducing power. Total antioxidant capacity was highest in Akure samples (494.73 ± 6.47 mg AAE/g). A strong positive correlation existed between colour and total phenol (r = 0.815), and flavonoid (r = 0.830), with moderate correlation for ferric reducing power (0.610). Weak correlations were observed with total antioxidant capacity (0.217), reducing power (0.206). The result of regression analysis also gave coefficient values of 0.748, 0.744, and 0.507 for total phenol, flavonoids, and ferric-reducing antioxidant power respectively. Thus, the results confirmed that colour could be employed as a quality assessment tool when selecting honey.