JOURNAL OF THE CZECH PHARMACEUTICAL SOCIETY AND THE SLOVAK PHARMACEUTICAL SOCIETY

Čes. slov. farm. 2022, 71(4):127-134 | DOI: 10.5817/CSF2022-4-127

Colour and content of some biologically active substances in honey

Jan Šubert, Jozef Kolář1,*, Jozef Čižmárik2
1 Ústav aplikované farmacie, Farmaceutická fakulta, Masarykova univerzita, Brno
2 Katedra farmaceutickej chémie FaF, Univerzita Komenského v Bratislave

This paper highlights the correlations between instrumental measurements of colour and the content of some biologically active organic compounds (especially phenolics and flavonoids) in honey. Sufficiently close correlations may lead to the development of procedures for rapid determination of the content of these substances in honey by colour measurement without the need for more demanding sample preparation.

Keywords: honey; colour measurement; correlation; biologically active substances

Received: June 10, 2022; Accepted: June 29, 2022; Published: April 1, 2022  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Šubert J, Kolář J, Čižmárik J. Colour and content of some biologically active substances in honey. Čes. slov. farm. 2022;71(4):127-134. doi: 10.5817/CSF2022-4-127.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Meo S. A., Al-Asiri S. A., Mahesar A. L., Ansari M. J. Role of honey in modern medicine. Saudi J. Biol. Sci. 2017; 24, 975-978. https://doi.org/10.1016/j.sjbs.2016.12.010(20.9.2021). Go to original source... Go to PubMed...
    2. Rana S., Mishra M., Yadav D., Subramani S. K., Katare C., Prasad G. B. K. S. Medicinal uses of honey: A review on its benefits to human health. Prog. Nutr. 2018; 20(Suppl 1), 5-14. doi: 10.23751/pn.v20i1-S.6394(20.9.2021).
    3. Wieczorek J., Pietrzak M., Pomianowski J., Wieczorek Z. Honey as a source of bioactive compounds. Polish J. Nat. Sci. 2014; 29, 275-285. http://www.uwm.edu.pl/polish-journal/sites/default/files/issues/articles/wieczorek_et_al._2014.pdf(7.11.2021).
    4. Cianciosi D., Forbes-Hernández T. Y., Afrin S., Gasparrini M., Reboredo-Rodriguez P., Manna P. P., Zhang J., Lamas L. B., Flórez S. M., Toyos P. A., Quiles J. L., Giampieri F., Battino M. Phenolic compounds in honey and their associated health benefits: A review. Molecules 2018; 23, 2322. https://doi.org/10.3390/molecules23092322(23.1.2022). Go to original source... Go to PubMed...
    5. da Silva P. M., Gauche C., Gonzaga L. V., Costa A. C. O., Fett R. Honey: Chemical composition, stability and authenticity. Food Chem. 2016; 196, 309-323. https://doi.org/10.1016/j.foodchem.2015.09.051(23.1.2022). Go to original source... Go to PubMed...
    6. Machado De-Melo A. A., Almeida-Muradian L. B. D., Sancho M. T., Pascual-Maté A. Composition and properties of Apis mellifera honey: A review. J. Apic. Res. 2018; 57, 5-37. https://doi.org/10.1080/00218839.2017.1338444 (23.1.2022). Go to original source...
    7. Pharmacopoea Austriaca, Ed. Octava. Vienne: C.E.S. REG. AULE ET IMPERII TYPOGRAPFIA 1906; 244.
    8. Deutsches Arzneibuch, 6. Ausgabe Berlin: Decker, 1926; 422.
    9. Československý lékopis, vydání první (ČsL 1). Praha: Státní tiskárna 1947; 276.
    10. Honey. European Pharmacopoeia (Ph. Eur.) 10th Edition. [online] s. 2831. https://pheur.edqm.eu/home(20.9.2021).
    11. USP 43 2020 Vol. 3; s. 5816. https://www.ilovepharma.com/2021/05/united-state-pharmacopoeia-2020-usp-43.html(20.9.2021).
    12. Khalil M. I., Mahaneem M., Jamalullail S. M. S., Alam N., Sulaiman S. A. Evaluation of radical scavenging activity and colour intensity of nine Malaysian honeys of different origin. JAAS 2011; 3, 4-11. https://ibra.org.uk/wp-content/JAAS/VOL3/3-1/JAAS%203%201%2002L.pdf(17.2.2022). Go to original source...
    13. Pontis J. A., Costa L. A. M. A. D., Silva S. J. R. D., Flach A. Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Sci. Technol. 2014; 34, 69-73. https://www.scielo.br/j/cta/a/qPcdGM4DpjDsjFxjw33PxDf/?format=pdf〈=en(17.2.2022). Go to original source...
    14. Gonçalves J., Ribeiro I., Marçalo J., Rijo P., Faustino C., Pinheiro L. Physicochemical, antioxidant and antimicrobial properties of selected Portuguese commercial monofloral honeys. J. Food Nutr. Res. 2018; 6, 645-654. http://pubs.sciepub.com/jfnr/6/10/5(29.5.2022). Go to original source...
    15. Škrovánková S., Snopek L., Mlček J., Volaříková E. Bioactive compounds evaluation in different types of Czech and Slovak honeys. Potr. S. J. F. Sci. 2019; 13, 94-99. https://doi.org/10.5219/1025(9.10.2021). Go to original source...
    16. Ohta N., Robertson A. R. Colorimetry: Fundamentals and applications. Chichester: Wiley 2005. Go to original source...
    17. Bowles L. H., Gullet E. A. Color classification of honey using reflectance measurement. Can. Inst. Food Sci.Technol. J. 1976; 9, 125-129. https://doi.org/10.1016/S0315-5463(76)73644-7(25.1.2022). Go to original source...
    18. Sant'Anna V., Gurak P. D., Marczak L. D. F., Tessaro I. C. Tracking bioactive compounds with colour changes in foods - A review. Dyes Pigm. 2013; 98, 601-608. https://doi.org/10.1016/j.dyepig.2013.04.011(24.1.2022). Go to original source...
    19. Pfund scale. https://www.sizes.com/units/pfund_scale.htm(28.9.2021).
    20. Martin M. J., Fredes C., Nuñez G., Ginocchio R., Montenegro G. Comparison of methods for determining the color of Chilean honeys and the relationship of color with botanical origin in central Chile. Cien. Inv. Agr. 2014; 41, 411-418. http://www. s c i e l o. c l / s c i e l o.php?script=sci_ar t text& pid=S0718-16202014000300014 (29.5.2022). Go to original source...
    21. Al-Dabbas M. M., Otoom H. A., Al-Antary T. M. Impact of honey color from Jordanian flora on total phenolic and flavonoids contents and antioxidant activity. Fresenius Environ. Bull. 2019; 28, 6898-6907.
    22. Kesić A., Ćelan S., Mehmedinović N. I., Šestan A. Optical activity, total phenolic content and color intensity of nectarian honey and honeydew. Eur. J. Food Sci. Technol. 2020; 8, 12-33. Online ISSN: ISSN 2056-5801(online) (26.1.2022).
    23. Imtara H., Elamine Y., Lyoussi B. Physicochemical characterization and antioxidant activity of Palestinian honey samples. Food Sci. Nutr. 2018; 6, 2056-2065. https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.754(17.2.2022). Go to original source... Go to PubMed...
    24. Khalafi R., Goli S. A. H., Behjatian M. Characterization and classification of several monofloral Iranian honeys based on physicochemical properties and antioxidant activity. Int. J. Food Prop. 2016; 19, 1065-1079. https://doi.org/10.1080/10942912.2015.1055360(28.9.2021). Go to original source...
    25. Bertoncelj J., Doberšek U., Jamnik M., Golob T. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem. 2007; 105, 822- 828. https://doi.org/10.1016/j.foodchem.2007.01.060(6.10.2021). Go to original source...
    26. Nayik G. A., Nanda V. A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India. LWT 2016; 74, 504-513. https://doi.org/10.1016/j.lwt.2016.08.016(5.10.2021). Go to original source...
    27. Kek S. P., Chin N. L., Yusof Y. A., Tan S. W., Chua L. S. Classification of entomological origin of honey based on its physicochemical and antioxidant properties. Int. J. Food Prop. 2017; 20, S2723-S2738. https://doi.org/10.1080/10942912.2017.1359185(5.10.2021). Go to original source...
    28. Hunter M., Ghildyal R., D'Cunha N. M., Gouws C., Georgousopoulou E. N., Naumovski N. The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys. Curr. Res. Food Sci. 2021; 4, 532-542. https://doi.org/10.1016/j.crfs.2021.08.002(2.5.2022). Go to original source... Go to PubMed...
    29. Alvarez L. M. Honey proteins and their interaction with polyphenols. Submitted in partial fulfilment of the requirements for the degree of Master of Science. St. Catharines, Ontario: Brock University 2010. https://dr.library.brocku.ca/bitstream/handle/10464/3415/Brock_Alvarez_Liset_2011.pdf?sequ&sequ(25.4.2022).
    30. Rohn S. Possibilities and limitations in the analysis of covalent interactions between phenolic compounds and proteins. Food Res. Int. 2014; 65, 13-19. https://doi.org/10.1016/j.foodres.2014.05.042(25.4.2022). Go to original source...
    31. Brudzynski K., Maldonado-Alvarez L. Polyphenol-protein complexes and their consequences for the redox activity, structure and function of honey. A current view and new hypothesis-a review. Polish J. Food Nutr. Sci. 2015; 65, 71- 80. https://doi.org/10.1515/pjfns-2015-0030(25.4.2022). Go to original source...
    32. Kuś P. M., Congiu F., Teper D., Sroka Z., Jerković I., Tuberoso C. I. G. Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT 2014; 55, 124-130. https://doi.org/10.1016/j.lwt.2013.09.016(3.10.2021). Go to original source...
    33. Kivima E., Tanilas K., Martverk K., Rosenvald S., Timberg L., Laos K. The composition, physicochemical properties, antioxidant activity, and sensory properties of Estonian honeys. Foods 2021; 10, 511. https://doi.org/10.3390/foods10030511(30.4.2022). Go to original source... Go to PubMed...
    34. Nikolova K., Gentscheva G., Ivanova E. Survey of the mineral content and some physico-chemical parameters of Bulgarian bee honeys. Bulg. Chem. Commun. 2013; 45, 244-249. http://bcc.bas.bg/BCC_Volumes/Volume_45_Number_2_2013/Volume_45_Number_2_2013_PDF/BCC-54-2-244-249.pdf(29.5.2022).
    35. Boussaid A., Chouaibi M., Rezig L., Hellal R., Donsì F., Ferrari G., Hamdi S. Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arab. J. Chem. 2018; 11, 265-274. https://doi.org/10.1016/j.arabjc.2014.08.011(30.4.2022). Go to original source...
    36. Whetzel N. Measuring Color using Hunter L, a, b versus CIE 1976 L*a*b* - AN-1005b. https://support.hunterlab.com/hc/en-us/articles/204137825-Measuring-Colorusing-Hunter-L-a-b-versus-CIE-1976-L-a-b-AN-1005b(1.5.2022).
    37. Kumpanenko I. V., Roshchin A. V., Ivanova N. A., Bloshenko A. V., Shalynina N. A., Korneeva T. N. Colorimetry: Choice of colorimetric parameters for chromophore concentration measurements. Russ. J. Gen. Chem. 2014; 84, 2295-2304. https://doi.org/10.1134/S1070363214110498(2.2.2021). Go to original source...
    38. Zalibera M., Staško A., Šlebodová A., Jančovičová V., Čermáková T., Brezova V. Antioxidant and radical-scavenging activities of Slovak honeys - An electron paramagnetic resonance study. Food Chem. 2008; 110, 512- 521. https://doi.org/10.1016/j.foodchem.2008.02.015 (2.10. 2021). Go to original source... Go to PubMed...
    39. Kaczmarek A., Muzolf-Panek M., Tomaszewska-Gras J., Konieczny P. Predicting the botanical origin of honeys with chemometric analysis according to their antioxidant and physicochemical properties. Polish J. Food Nutr. Sci. 2019; 69, 191-201. doi: 10.31883/pjfns/108526http://journal.pan.olsztyn.pl(5.5.2022). Go to original source...
    40. Halagarda M., Groth S., Popek S., Rohn S., Pedan V. Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland. Antioxidants 2020; 9, 44. https://doi.org/10.3390/antiox9010044(5.5.2022). Go to original source... Go to PubMed...
    41. Escuredo O., Rodríguez-Flores M. S., Rojo-Martínez S., Seijo M. C. Contribution to the chromatic characterization of unifloral honeys from Galicia (NW Spain). Foods 2019; 8, 233. https://doi.org/10.3390/foods8070233(5.5.2022). Go to original source... Go to PubMed...
    42. Kolayli S., Can Z., Çakir H. E., Okan O. T., Yildiz O. An investigation on Trakya region oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Turk. J. Biochem. 2018; 43, 362- 374. https://doi.org/10.1515/tjb-2017-0174(8.5.2022). Go to original source...
    43. Meléndez-Martínez A. J., Vicario I. M., Heredia F. J. Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices. J. Agric. Food Chem. 2003; 51, 7266-7270. https://doi.org/10.1021/jf034873z(14.2.20121). Go to original source... Go to PubMed...
    44. Meléndez-Martínez A. J., Vicario I. M., Heredia F. J. Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles. J. Agric. Food Chem. 2007; 55, 2808-2815. https://doi.org/10.1021/jf0635412(6.5.2022). Go to original source... Go to PubMed...
    45. Perna A., Simonetti A., Intaglietta I., Gambacorta E. Antioxidant properties, polyphenol content and colorimetric characteristics of different floral origin honeys from different areas of Southern Italy. J. Life Sci. 2013; 7, 428-436. https://www.researchgate.net/profile/Amalia-Simonetti/publication/303166757_Antioxidant_properties_polyphenol_content_and_colorimetric_characteristics_of_different_floral_origin_honeys_from_different_areas_of_Southern_Italy/links/5769115908ae1a43d23a0bd1/Antioxidant-properties-polyphenol-content-and-colorimetric-characteristics-of-different-floral-origin-honeys-from-different-areas-of-Southern-Italy.pdf(1.6.2022).
    46. Soares S., Pinto D., Rodrigues F., Alves R. C., Oliveira M. B. P. Portuguese honeys from different geographical and botanical origins: A 4-year stability study regarding quality parameters and antioxidant activity. Molecules 2017; 22, 1338. https://doi.org/10.3390/molecules22081338(6.5.2022). Go to original source... Go to PubMed...
    47. Šubert J., Kolář J., Čižmárik J. Barevnost a obsah některých biologicky aktivních látek v přírodninách a v produktech přírodního původu. Čes. slov. Farm. 2021; 70, 83-90. Go to original source...
    48. Agarwal A., Dongre P. K., Gupta S. D. Smartphone-assisted real-time estimation of chlorophyll and carotenoid contents in spinach following the inversion of red and green color features. bioRxiv. 2021; https://ww.biorxiv.org/content/10.1101/2021.03.06.434237v1.full.pdf(25.1.2022). Go to original source...
    49. Wongthanyakram J., Harfield A., Masawat P. A smart device-based digital image colorimetry for immediate and simultaneous determination of curcumin in turmeric. Comput. Electron. Agric. 2019; 166, 104981. https://doi.org/10.1016/j.compag.2019.104981(27.2.2021). Go to original source...
    50. Shafiee S., Minaei S., Moghaddam-Charkari N., Barzegar M. Honey characterization using computer vision system and artificial neural networks. Food Chem. 2014; 159, 143-150. https://doi.org/10.1016/j.foodchem.2014.02.136(7.5.2022). Go to original source... Go to PubMed...
    51. González-Ceballos L., del Mar Cavia M., Fernández- Muiño M. A., Osés S. M., Sancho M. T., Ibeas S., García F. C., García J. M., Vallejos S. A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors. Food Chem. 2021; 342, 128300. https://doi.org/10.1016/j.foodchem.2020.128300(7.5.2022). Go to original source... Go to PubMed...
    52. Gonçalves J., Ribeiro I., Marçalo J., Rijo P., Faustino C., Pinheiro L. Physicochemical, antioxidant and antimicrobial properties of selected Portuguese commercial monofloral honeys. J. Food Nutr. Res. 2018; 6, 645-654. http://pubs.sciepub.com/jfnr/6/10/5(8.5.2022). Go to original source...
    53. Khalil M., Moniruzzaman M., Boukraâ L., Benhanifia M., Islam A., Islam N., Sulaiman S. A., Gan S. H. Physicochemical and antioxidant properties of Algerian honey. Molecules 2012; 17, 11199-11215. https://doi.org/10.3390/molecules170911199(10.5.2022). Go to original source... Go to PubMed...
    54. Otmani A., Amessis-Ouchemoukh N., Birinci C., Yahiaoui S., Kolayli S., Rodríguez-Flores M. S., Escurendo O., Seijo M. C., Ouchemoukh S. Phenolic compounds and antioxidant and antibacterial activities of Algerian honeys. Food Biosci. 2021; 42, 101070. https://doi.org/10.1016/j.fbio.2021.101070(10.5.2022). Go to original source...
    55. Saxena S., Gautam S., Sharma A. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem. 2010; 118, 391-397. https://doi.org/10.1016/j.foodchem.2009.05.001(10.5.2022). Go to original source...
    56. Das A., Mukherjee A., Dhar P. Characterization of antioxidants and antioxidative properties of various unifloral honeys procured from West Bengal, India. IOSR-JESTFT 2013; 7(3), 56-63. www.iosrjournals.org (10.5.2022). Go to original source...
    57. Das A., Datta S., Mukherjee S., Bose S., Ghosh, S., Dhar P. Evaluation of antioxidative, antibacterial and probiotic growth stimulatory activities of Sesamum indicum honey containing phenolic compounds and lignans. LWT 2015; 61, 244-250. https://doi.org/10.1016/j.lwt.2014.11.044(12.10.2021). Go to original source...
    58. Moniruzzaman M., Yung An C., Rao P. V., Hawlader M. N. I., Azlan S. A. B. M., Sulaiman S. A., Gan S. H. Identification of phenolic acids and flavonoids in monofloral honey from Bangladesh by high performance liquid chromatography: determination of antioxidant capacity. Biomed Res. Int. 2014; 737490. https://doi.org/10.1155/2014/737490(12.10.2021). Go to original source... Go to PubMed...
    59. Moniruzzaman M., Khalil M. I., Sulaiman S. A., Gan S. H. Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera. BMC Complement. Altern. Med. 2013; 13, 1-12. https://doi.org/10.1186/1472-6882-13-43(12.10.2021). Go to original source... Go to PubMed...
    60. Kek S. P., Chin N. L., Yusof Y. A., Tan S. W., Chua, L. S. Total phenolic contents and colour intensity of Malaysian honeys from the Apis spp. and Trigona spp. bees. Agric. Agric. Sci. Procedia 2014; 2, 150-155. https://doi.org/10.1016/j.aaspro.2014.11.022(1.6.2022). Go to original source...
    61. Beretta G., Granata P., Ferrero M., Orioli M., Facino R. M. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal. Chim. Acta 2005; 533, 185-191. https://doi.org/10.1016/j.aca.2004.11.010(5.10.2021). Go to original source...
    62. Dżugan M., Tomczyk M., Sowa P., Grabek-Lejko D. Antioxidant activity as biomarker of honey variety. Molecules 2018; 23, 2069. https://doi.org/10.3390/molecules23082069(18.5.2022). Go to original source... Go to PubMed...
    63. Piljac-Žegarac J., Stipčević T., Belščak A. Antioxidant properties and phenolic content of different floral origin honeys. JAAS 2009; 1, 43-50. doi: 10.3896/IBRA.4.01.2.04(18.5.2022). Go to original source...
    64. Flanjak I., Kenjerić D., Bubalo D., Primorac L. Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics. Eur. Food Res. Technol. 2016; 242, 467-475. https://doi.org/10.1007/s00217-015-2557-0(3.10.2021). Go to original source...
    65. Daci-Ajvazi M., Mehmeti, A. Zeneli L., Daci N. Evaluation of antioxidant activity, heavy metals and colour intensity of honeys from different parts of Kosovo. J. Environ. Prot. Ecol. 2017; 18, 737-748. https://www.researchgate.net/profile/Lulzim-Zeneli/publication/318745386_Evaluation_of_Antioxidant_Activity_Heavy_Metals_and_Colour_Intensity_of_Honeys_from_Different_Parts_of_Kosovo/links/597dc518458515687b498dfa/Evaluation-of-Antioxidant-Activity-Heavy-Metals-and-Colour-Intensity-of-Honeys-from-Different-Parts-of-Kosovo.pdf(21.5.2022).
    66. Ahmed M., Shafiq M. I., Khaleeq A., Huma R., Qadir M. A., Khalid A., Ali A., Samad A. Physiochemical, biochemical, minerals content analysis, and antioxidant potential of national and international honeys in Pakistan. J. Chem. 2016. Article ID 8072305 https://doi.org/10.1155/2016/8072305(11.10.2021). Go to original source...
    67. Mahmoodi-Khaledi E., Lozano-Sanchez J., Bakhouche A., Habibi-Rezaei M., Sadeghian I., Segura-Carretero A. Physicochemical properties and biological activities of honeys from different geographical and botanical origins in Iran. Eur. Food Res. Technol. 2017; 243, 1019-1030. https://doi.org/10.1007/s00217-016-2811-0(11.10.2021). Go to original source...
    68. Vaghela J., Reddy A. S. Antioxidant potential of Apis florea honey from dryland ecosystem in Western India. Int. J. Adv. Res. 2016; 4, 1392-1402. https://www.academia.edu/23116680/ANTIOXIDANT_POTENTIAL_OF_APIS_FLOREA_HONEY_FROM_DRYLAND_ECOSYSTEM_IN_WESTERN_INDIA(14.11.2021).
    69. Islam, A. Khalil I., Islam N., Moniruzzaman M., Mottalib A., Sulaiman S. A., Gan S. H. Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year. BMC Complement. Altern. Med. 2012; 12, 1-10. https://doi.org/10.1186/1472-6882-12- 177 (21.5.2022). Go to original source... Go to PubMed...
    70. Moniruzzaman M., Sulaiman S. A., Khalil M. I., Gan S. H. Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: a comparison with manuka honey. Chem. Cent. J. 2013; 7, 1-12. https://doi.org/10.1186/1752-153X-7-138(12.10.2021). Go to original source... Go to PubMed...
    71. Moniruzzaman M., Sulaiman S. A., Azlan S. A. M., Gan S. H. Two-year variations of phenolics, flavonoids and antioxidant contents in acacia honey. Molecules 2013; 18, 14694-14710. htps://doi.org/10.3390/molecules181214694(12.10.2021). Go to original source... Go to PubMed...
    72. Cruz, L. C., Batista, J. E. S., Zemolin, A. P. P., Nunes, M. E. M., Lippert, D. B., Royes, L. F. F., Soares F. A., Pereira A. B., Posser T., Franco, J. L. A study on the quality and identity of Brazilian Pampa biome honey: evidence for its beneficial effects against oxidative stress and hyperglycemia. Int. J. Food Sci. 2014. Article ID 470214 https://doi.org/10.1155/2014/470214(22.5.2022). Go to original source... Go to PubMed...
    73. Bodor Z., Benedek C., Urbin A., Szabo D., Sipos L. Colour of honey: can we trust the Pfund scale? - An alternative graphical tool covering the whole visible spectra. LWT 2021; 149, 111859. https://doi.org/10.1016/j.lwt.2021.111859(21.9.2021). Go to original source...
    74. Albu A., Simona-Maria C. M., Pop I. M. Physicochemical parameters and spectral structure (FT-IR) of honey from Iasi County (North-Eastern Romania). Scientific Papers: Series D, Animal Science-The International Session of Scientific Communications of the Faculty of Animal Science 2019; 62(2). ISSN 2285-5750; ISSN CD-ROM 2285-5769; ISSN Online 2393-2260; ISSN-L 2285-5750 (24.5.2022).
    75. Chirsanova A., Capcanari T., Boistean A., Siminiuc R. Physico-chemical profile of four types of honey from the south of the Republic of Moldova. Food Nutr. Sci. 2021; 12, 874-888. https://www.scirp.org/journal/fns(24.5.2022). Go to original source...
    76. Al-Farsi M., Al-Amri A., Al-Hadhrami A., Al-Belushi S. Color, flavonoids, phenolics and antioxidants of Omani honey. Heliyon 2018; 4, e00874. https://doi.org/10.1016/j.heliyon.2018.e00874(24.5.2022). Go to original source... Go to PubMed...
    77. Hailu D., Belay A. Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey. PLoS One 2020; 15, e0240868. https://doi.org/10.1371/journal.pone.0240868(25.5.2022). Go to original source... Go to PubMed...
    78. Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., Damiani E., Astolfi P., Bompadre S., Battino, M. Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food Chem. Toxicol. 2010; 48, 2490-2499. https://doi.org/10.1016/j.fct.2010.06.021(24.5.2022). Go to original source... Go to PubMed...
    79. Aazza S., Lyoussi B., Antunes D., Miguel M. G. Physicochemical characterization and antioxidant activity of commercial Portuguese honeys. J. Food Sci. 2013; 78, C1159-C1165. https://doi.org/10.1111/1750-3841.12201 (25.5.2022). Go to original source... Go to PubMed...
    80. Živković J., Sunarić S., Stanković N., Mihajilov-Krstev T., Spasić A. Total phenolic and flavonoid contents, antioxidant and antibacterial activities of selected honeys against human pathogenic bacteria. Acta Pol. Pharm. 2019; 76, 671-681. https://doi.org/10.32383/appdr/105461(25.5.2022). Go to original source...
    81. Bouhala A., Ouchemoukh S., Moussi A., Beidjoudi S. Altitude effect on the properties of honeys from the region of Jijel (Algeria). Polish J. Food Nutr. Sci. 2020; 70, 169- 178. https://doi.org/10.31883/pjfns/118528(1.6.2022). Go to original source...
    82. Aazza, S., Lyoussi, B., Antunes, D., Miguel, M. G. Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys. Int. J. Food Sci. Nutr. 2014; 65, 449-457. https://doi.org/10.3109/09637486.2013.873888 (26.5.2022). Go to original source... Go to PubMed...
    83. Aazza S., Elamine Y., El-Guendouz S., Lyoussi B., Antunes M. D., Estevinho L. M., Anjos O., Carlier J. D., Costa M. C., Miguel M. G. Physicochemical characterization and antioxidant activity of honey with Eragrostis spp. pollen predominance. J. Food Biochem. 2018; 42, e12431. https://doi.org/10.1111/jfbc.12431(26.5.2022). Go to original source...
    84. El Menyiy N., Akdad M., Elamine Y., Lyoussi B. Microbiological quality, physicochemical properties, and antioxidant capacity of honey samples commercialized in the Moroccan Errachidia region. J. Food Qual. 2020. https://doi.org/10.1155/2020/7383018(26.5.2022). Go to original source...
    85. Shekilango S. G., Mongi R. J., Shayo N. B. Colour and antioxidant activities of honey from different floral sources and geographical origins in Tanzania. Tanzan. J. Agric. Sci. 2016; 15, 101-113.https://www.ajol.info/index.php/ tjags/article/view/177785 (1.6.2022).
    86. Ahmed M., Baghdad K., Aissat S., Djebli N. Colour intensity, polyphenol content and antibacterial capacity of unheated and heat-treated Sahara honey. J. Food Process. Technol. 2016; 7, 589. http://dx.doi.org/10.4172/2157-7110.1000589(26.5.2022). Go to original source...
    87. Srećković N. Z., Mihailović V. B., Katanić-Stanković J. S. Physico-chemical, antioxidant and antimicrobial properties of three different types of honey from Central Serbia. Kragujev. J. Sci. 2019; 41, 53-68. https://scidar.kg.ac.rs/handle/123456789/13294(18.10.2021). Go to original source...

    Return to the content


    Czech and Slovak Pharmacy

    Madam, Sir,
    please be aware that the website on which you intend to enter, not the general public because it contains technical information about medicines, including advertisements relating to medicinal products. This information and communication professionals are solely under §2 of the Act n.40/1995 Coll. Is active persons authorized to prescribe or supply (hereinafter expert).
    Take note that if you are not an expert, you run the risk of danger to their health or the health of other persons, if you the obtained information improperly understood or interpreted, and especially advertising which may be part of this site, or whether you used it for self-diagnosis or medical treatment, whether in relation to each other in person or in relation to others.

    I declare:

    1. that I have met the above instruction
    2. I'm an expert within the meaning of the Act n.40/1995 Coll. the regulation of advertising, as amended, and I am aware of the risks that would be a person other than the expert input to these sites exhibited

    No
    Yes

    If your statement is not true, please be aware
    that brings the risk of danger to their health or the health of others.