TY - JOUR
T1 - Antioxidant and anti-inflammatory activities of phenolic compounds isolated from Melipona beecheii honey
AU - Ruiz-Ruiz, Jorge Carlos
AU - Matus-Basto, Angel Jesus
AU - Acereto-Escoffié, Pablo
AU - Segura-Campos, Maira Rubí
N1 - Publisher Copyright:
© 2017 Informa UK Limited, trading as Taylor & Francis Group.
PY - 2017/11/2
Y1 - 2017/11/2
N2 - Methanolic extract was obtained from Melipona beecheii honey and quantitative analysis of components like total amount of phenolic compounds, flavonoids and flavonols were estimated. Phenolic acids and flavonoids were fractionated by reverse phase HPLC and assessed for antioxidant and anti-inflammatory activities by in vitro methods. Total phenol content was estimated as 63.22 mg of Gallic acid equivalents/100 g of honey. Total flavonoids and flavonols were found to be 3.61 and 3.16 mg of Catechin or Naringenin equivalents/100 g of honey, respectively. The flavonoids fraction exhibited the highest antioxidant activity, with IC50 values of 0.33, 0.92 and 0.36 mg/mL for radical scavenging activity, chelating effects and reducing power, respectively. Inhibition of albumin denaturation, membrane stabilization and proteinase inhibition assays indicated that flavonoids extract showed anti-inflammatory activity. Phenolic compounds like phenolic acids and flavonoids present in the M. beecheii honey could be partially responsible for their antioxidant and anti-inflammatory activities.
AB - Methanolic extract was obtained from Melipona beecheii honey and quantitative analysis of components like total amount of phenolic compounds, flavonoids and flavonols were estimated. Phenolic acids and flavonoids were fractionated by reverse phase HPLC and assessed for antioxidant and anti-inflammatory activities by in vitro methods. Total phenol content was estimated as 63.22 mg of Gallic acid equivalents/100 g of honey. Total flavonoids and flavonols were found to be 3.61 and 3.16 mg of Catechin or Naringenin equivalents/100 g of honey, respectively. The flavonoids fraction exhibited the highest antioxidant activity, with IC50 values of 0.33, 0.92 and 0.36 mg/mL for radical scavenging activity, chelating effects and reducing power, respectively. Inhibition of albumin denaturation, membrane stabilization and proteinase inhibition assays indicated that flavonoids extract showed anti-inflammatory activity. Phenolic compounds like phenolic acids and flavonoids present in the M. beecheii honey could be partially responsible for their antioxidant and anti-inflammatory activities.
KW - anti-inflammatory
KW - antioxidant
KW - flavonoids
KW - Honey
KW - in vitro assays
KW - phenolic acids
UR - http://www.scopus.com/inward/record.url?scp=85023198989&partnerID=8YFLogxK
U2 - 10.1080/09540105.2017.1347148
DO - 10.1080/09540105.2017.1347148
M3 - Artículo
AN - SCOPUS:85023198989
SN - 0954-0105
VL - 28
SP - 1424
EP - 1437
JO - Food and Agricultural Immunology
JF - Food and Agricultural Immunology
IS - 6
ER -