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Changes of Antioxidant Activity in Honey as a Result of Haber-Wais Reaction

Received: 19 November 2014     Accepted: 6 December 2014     Published: 17 December 2014
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Abstract

The antioxidants present in natural food products show a higher antioxidant activity than synthetic one [1]. Polyphenolic compounds are the most important antioxidants in bee honey. In addition to the polyphenols there are non-phenolic compounds with antioxidant potential, such as proteins, gluconic acid, L-ascorbic acid, hydrogen peroxide, hydroxyl methyl furfural (HMF), Maillard reaction products, etc. The antioxidant activity of honey largely depends on the content of micro biogenic elements. Cu acts as antioxidant because it is an integral part of some enzymes involved in the antioxidant activity of the organism. Cu in honey also acts as a pro-oxidant through Haber-weis reaction with L-ascorbic acid also present in honey. In addition to being an essential micro-nutrient Cu is potentially very hazardous because of the capacity change in oxidation state leading to the initiation of the reaction in which free radicals are formed. Therefore, the balanced intake of copper and other trace elements in the human body is very important. Therefore, changes in the antioxidant activity of food are the result of chemical changes in antioxidant active compounds present in the food product.

Published in American Journal of Applied Chemistry (Volume 2, Issue 6)
DOI 10.11648/j.ajac.20140206.13
Page(s) 112-116
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Metals, UV/Vis Spectroscopy, Vitamins, Antioxidants, Haber-Weis Reaction, Cuprum

References
[1] National Honey Board. Antioxidants and Honey - A "Radical" Discovery. http://www.aaccnet.org/FuncFood/content/releases/Honey-antioxodant.htm. 2004
[2] Derek D. Schramm, Malina Karim, Heather R. Schrader, Roberta R. Holt, Marcia Cardetti, and Carl L. Keen.: Honey with High Levels of Antioxidants Can Provide Protection of Healthy Human Subjects. J. Agric. Food Chem., 2003; 51, 1732-1735.
[3] Gulcin, I., Buyukokuroglu M.E., Oktay, M. & Kufrevioglu, O. Antioxidant and analgesic activities of turpentine of Pinus nigra Arn.subsp. pallsiana (Lamb.) Holmboe. J. Ethnophar. 2003; 86: 51-58;
[4] Salem S N. Honey regimen in Gastrointestinal Disorders. Bulletin of Islamic Medicine. 1982; 2(5): 422-425.
[5] Vollhardt K P and Schore N E. Organska hemija. Berkli. Kalifornijski Univerzitet. Šolaja A B. 1996; 888-1067.
[6] Calvin Golumbic HA, Mattill. Antioxidants and the Autoxidation of Fats. XIII. The Antioxygenic Action of Ascorbic Acid in Association with Tocopherols, Hydroquinones and Related Compounds. J Am Chem Soc. 1941;63(5):1279–1280.
[7] Doba.D.M. Wayner, G.W. Burton and K.U. Ingold. The antioxidant efficiency of vitamin C is concentration-dependent Biochimica et Biophysica Acta (BBA) - General Subjects Volume 884, Issue 1, 29 October 1986, Pages 119-123
[8] Rotillio G, Rossi L, A de Martino, Fereira A M C, Ciriolo M R. Free radicals, Metal ions and Oxidative Stress: Chemical Mechanisms of Damage and Protection in Living systems. Brazil. 1995; 221-227.
[9] Harless W, Crowell E, Abraham J. Anemia and neutropenia associated with copper deficiency of unclear etiology. Am J Hematol. 2006; 81(7):546-9.
[10] Hernandez, O.M., Fraga, J.M.G., Jimenez, A.I., Jimenez, F., Arias, J.J. Characterisation of honey from the Canary Islands: determination of the mineral content by atomic absorption spectrophotometry. Food Chem. 43, 2004; 261-271.
[11] Benzie I.F.F., Strain J.J., Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal Biochem 239, 1996; 70-76.
[12] Berretta G, Granata P, Ferrero M, Orioli M, Facino RM. Standardization of antioxidant properties of honey by combination of spectrophotometric/fluorometric assays and chemometrics. Anal Chim Acta. 2005;533:185–191.
[13] Vraćar Lj. Priručnik za kontrolu svježeg i prerađenog voća, povrća i pećurki i osvježavajućih bezalkoholnih pića. Novi Sad. 2001;
[14] Matei N, Birghila S, Dobrinas S and Capota P. Determination of C Vitamin and Some Essential Trace Elements (Ni, Mn, Fe, Cr) in Bee Products. Acta Chimica Slovenica, 2004; 51: 169-175.
[15] Halliwell B: How to characterize a biological antioxidant. Free Radic Res Commun 1990; 9:1–32.
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    Aldina Kesić, Aida Crnkić, Nadira Ibrišimović-Mehmedinović, Almir Šestan, Benjamin Ćatović. (2014). Changes of Antioxidant Activity in Honey as a Result of Haber-Wais Reaction. American Journal of Applied Chemistry, 2(6), 112-116. https://doi.org/10.11648/j.ajac.20140206.13

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    ACS Style

    Aldina Kesić; Aida Crnkić; Nadira Ibrišimović-Mehmedinović; Almir Šestan; Benjamin Ćatović. Changes of Antioxidant Activity in Honey as a Result of Haber-Wais Reaction. Am. J. Appl. Chem. 2014, 2(6), 112-116. doi: 10.11648/j.ajac.20140206.13

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    AMA Style

    Aldina Kesić, Aida Crnkić, Nadira Ibrišimović-Mehmedinović, Almir Šestan, Benjamin Ćatović. Changes of Antioxidant Activity in Honey as a Result of Haber-Wais Reaction. Am J Appl Chem. 2014;2(6):112-116. doi: 10.11648/j.ajac.20140206.13

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  • @article{10.11648/j.ajac.20140206.13,
      author = {Aldina Kesić and Aida Crnkić and Nadira Ibrišimović-Mehmedinović and Almir Šestan and Benjamin Ćatović},
      title = {Changes of Antioxidant Activity in Honey as a Result of Haber-Wais Reaction},
      journal = {American Journal of Applied Chemistry},
      volume = {2},
      number = {6},
      pages = {112-116},
      doi = {10.11648/j.ajac.20140206.13},
      url = {https://doi.org/10.11648/j.ajac.20140206.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20140206.13},
      abstract = {The antioxidants present in natural food products show a higher antioxidant activity than synthetic one [1]. Polyphenolic compounds are the most important antioxidants in bee honey. In addition to the polyphenols there are non-phenolic compounds with antioxidant potential, such as proteins, gluconic acid, L-ascorbic acid, hydrogen peroxide, hydroxyl methyl furfural (HMF), Maillard reaction products, etc. The antioxidant activity of honey largely depends on the content of micro biogenic elements. Cu acts as antioxidant because it is an integral part of some enzymes involved in the antioxidant activity of the organism. Cu in honey also acts as a pro-oxidant through Haber-weis reaction with L-ascorbic acid also present in honey. In addition to being an essential micro-nutrient Cu is potentially very hazardous because of the capacity change in oxidation state leading to the initiation of the reaction in which free radicals are formed. Therefore, the balanced intake of copper and other trace elements in the human body is very important. Therefore, changes in the antioxidant activity of food are the result of chemical changes in antioxidant active compounds present in the food product.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Changes of Antioxidant Activity in Honey as a Result of Haber-Wais Reaction
    AU  - Aldina Kesić
    AU  - Aida Crnkić
    AU  - Nadira Ibrišimović-Mehmedinović
    AU  - Almir Šestan
    AU  - Benjamin Ćatović
    Y1  - 2014/12/17
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ajac.20140206.13
    DO  - 10.11648/j.ajac.20140206.13
    T2  - American Journal of Applied Chemistry
    JF  - American Journal of Applied Chemistry
    JO  - American Journal of Applied Chemistry
    SP  - 112
    EP  - 116
    PB  - Science Publishing Group
    SN  - 2330-8745
    UR  - https://doi.org/10.11648/j.ajac.20140206.13
    AB  - The antioxidants present in natural food products show a higher antioxidant activity than synthetic one [1]. Polyphenolic compounds are the most important antioxidants in bee honey. In addition to the polyphenols there are non-phenolic compounds with antioxidant potential, such as proteins, gluconic acid, L-ascorbic acid, hydrogen peroxide, hydroxyl methyl furfural (HMF), Maillard reaction products, etc. The antioxidant activity of honey largely depends on the content of micro biogenic elements. Cu acts as antioxidant because it is an integral part of some enzymes involved in the antioxidant activity of the organism. Cu in honey also acts as a pro-oxidant through Haber-weis reaction with L-ascorbic acid also present in honey. In addition to being an essential micro-nutrient Cu is potentially very hazardous because of the capacity change in oxidation state leading to the initiation of the reaction in which free radicals are formed. Therefore, the balanced intake of copper and other trace elements in the human body is very important. Therefore, changes in the antioxidant activity of food are the result of chemical changes in antioxidant active compounds present in the food product.
    VL  - 2
    IS  - 6
    ER  - 

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