Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat |
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Authors: | Takeshi Nagai Reiji Inoue Norio Kanamori Nobutaka Suzuki Toshio Nagashima |
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Affiliation: | 1. Department of Food Science and Technology, Tokyo University of Agriculture, Hokkaido 0992493, Japan;2. Inoue Yohojo Bee Farm Inc., Hyogo 6693465, Japan;3. Department of Physiology, Tokushima University School of Dentistry, 3 Kuramoto cho, Tokushima 7708504, Japan;4. Graduate School of Biosphere Science, Hiroshima University, Higashi-hiroshima 7398528, Japan |
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Abstract: | The antioxidative effects of honey species and their related products were evaluated using a lipid peroxidation model system. The antioxidant activities of honey species gradually decreased with passage of time. Buckwheat honey was as effective as 1 mM α-tocopherol. Superoxide-scavenging activities of propolis and royal jelly were strongest among the honey species tested. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability of sample species were lower than those of 1 mM ascorbic acid and α-tocopherol. Hydroxyl radical scavenging activity was very high in all honeys (over 77% inhibition). From the results of the bacterial test on storage of meat and muscle, each honey exhibited the inhibition of bacterial growth. In particular, propolis and royal jelly exhibited the strongest inhibitory effects against bacterial growth. This suggests that honey species from different floral sources possess strong antioxidative and antibacterial activities and are scavengers of active oxygen species. |
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Keywords: | Honey species Royal jelly Propolis Antioxidative activity Scavenging abilities against active oxygen species Antibacterial activity |
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