Determination of Phenolic Acids in Natural and Farms Honey of Khyber Pakhtunkhwa, Pakistan

Khaliq-ur- Rahman; Imdad Ullah Mohammadzai; Arshad Hussain; Shafqatullah

doi:10.14233/ajchem.2015.19088

Issue

Vol. 27 No. 11 (2015): Vol 27 Issue 11

Issue Published : July 16, 2015

This work is licensed under a Creative Commons Attribution 4.0 International License.

Determination of Phenolic Acids in Natural and Farms Honey of Khyber Pakhtunkhwa, Pakistan

https://doi.org/10.14233/ajchem.2015.19088

Khaliq-ur- Rahman

Institute of Chemical Sciences, University of Peshawar, Peshawar, Khyber Pakhtunkhwa, Pakistan

Imdad Ullah Mohammadzai

Institute of Chemical Sciences, University of Peshawar, Peshawar, Khyber Pakhtunkhwa, Pakistan

Arshad Hussain

Pakistan Council of Scientific and Industrial Research Laboratories Complex, Peshawar, Khyber Pakhtunkhwa, Pakistan

Shafqatullah

Institute of Chemical Sciences, University of Peshawar, Peshawar, Khyber Pakhtunkhwa, Pakistan

Corresponding Author(s) : Khaliq-ur- Rahman

khaliqjan244@yahoo.com

Asian Journal of Chemistry, Vol. 27 No. 11 (2015): Vol 27 Issue 11
Article Published : July 16, 2015

Abstract

This study was focused to evaluate the phenolic acids in natural combs honey, branded and unbranded honey of Khyber Pakhtunkhwa, Pakistan by HPLC technique, using UV-visible detector. Five phenolic acids (chloroganic acid, gallic acid, vanallic acid, benzoic acid and syringic acid) were identified and quantified in 18 honey samples. The phenolic acids contents were found higher in all natural honey’s samples as compared to branded and unbranded honey. Among the natural honey’s sample, the maximum concentration (4.26 mg/100 g) of phenolic acids was found in palosa (Acacia) honey while minimum 1.93 mg/100 g) in bekerr (Justicia) honey sample. Similarly the maximum concentration (2.78 mg/100 g) was found in langanese honey, while minimum (0.71 mg/100 g) in varsatile honey sample. In unbranded honey maximum concentration (2.46 mg/100 g) was found in Beera (Ziziphus) honey, while minimum (0.62 mg/100 g) in Palosa (Acacia) honey sample. It is evident from this study that, processing of honey may effects the phenolic acid contents of honey.

Keywords

Honey Evaluation Phenolic acids HPLC

Rahman, K.- ur-., Ullah Mohammadzai, I., Hussain, A., & Shafqatullah, . (2015). Determination of Phenolic Acids in Natural and Farms Honey of Khyber Pakhtunkhwa, Pakistan. Asian Journal of Chemistry, 27(11), 4067–4070. https://doi.org/10.14233/ajchem.2015.19088

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References

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R.A. Pérez, C. Sánchez-Brunete, R.M. Calvo and J.L. Tadeo, J. Agric. Food Chem., 50, 2633 (2002); doi:10.1021/jf011551r.

A. Terrab, A.G. González, M.J. Díez and F.J. Heredia, Eur. Food Res. Technol., 218, 88 (2003); doi:10.1007/s00217-003-0797-x.

T. Cherbuliez and R. Domerego, L'apithérapie: médecine des abeilles, Amyris. (2003).

S. Antony, J.R. Rieck and P.L. Dawson, Poult. Sci., 79, 1846 (2000).

K. Inoue, S. Murayama, F. Seshimo, K. Takeba, Y. Yoshimura and H. Nakazawa, J. Sci. Food Agric., 85, 872 (2005); doi:10.1002/jsfa.1952.

P.C. Molan, Gen. Dent., 49, 584 (2001).

J. McKibben and N.J. Engeseth, J. Agric. Food Chem., 50, 592 (2002); doi:10.1021/jf010820a.

L. Movileanu, I. Neagoe and M.L. Flonta, Int. J. Pharm., 205, 135 (2000); doi:10.1016/S0378-5173(00)00503-2.

T.M. Nemoseck, E.G. Carmody, A. Furchner-Evanson, M. Gleason, A. Li, H. Potter, L.M. Rezende, K.J. Lane and M. Kern, Nutr. Res., 31, 55 (2011); doi:10.1016/j.nutres.2010.11.002.

M. Viuda‐Martos, Y. Ruiz‐Navajas, J. Fernández‐López and J. Pérez‐Álvarez, J. Food Sci., 73, 117 (2008); doi:10.1111/j.1750-3841.2008.00966.x.

S.R. Joshi, H. Pechhacker, A. Willam and W. von der Ohe, Apidologie (Celle), 31, 367 (2000); doi:10.1051/apido:2000128.

M. Al-Mamary, A. Al-Meeri and M. Al-Habori, Nutr. Res., 22, 1041 (2002); doi:10.1016/S0271-5317(02)00406-2.

A. Coqueiro, L.O. Regasini, S.C.G. Skrzek, M.M.F. Queiroz, D.H.S. Silva and V. da Silva Bolzani, Molecules, 18, 2376 (2013); doi:10.3390/molecules18022376.

L. Estevinho, A.P. Pereira, L. Moreira, L.G. Dias and E. Pereira, Food Chem. Toxicol., 46, 3774 (2008); doi:10.1016/j.fct.2008.09.062.

N. Gheldof and N.J. Engeseth, J. Agric. Food Chem., 50, 3050 (2002); doi:10.1021/jf0114637.

G. Beretta, P. Granata, M. Ferrero, M. Orioli and R. Maffei Facino, Anal. Chim. Acta, 533, 185 (2005); doi:10.1016/j.aca.2004.11.010.

R. Khan, W. Hassan, A. Hussain, K. Rehman and J. Ali, Pak. J. Pharm. Sci., 27, 1271 (2014).

Y. Velioglu, G. Mazza, L. Gao and B. Oomah, J. Agric. Food Chem., 46, 4113 (1998); doi:10.1021/jf9801973.

M. Kücük, S. Kolayli, S. Karaoglu, E. Ulusoy, C. Baltaci and F. Candan, Food Chem., 100, 526 (2007); doi:10.1016/j.foodchem.2005.10.010.

O.I. Aruoma and S.L. Cuppett, Antioxidant Methodology: in vivo and in vitro Concepts: The American Oil Chemists Society (1997).

L. Yao, Y. Jiang, R. Singanusong, B. D’Arcy, N. Datta, N. Caffin and K. Raymont, Food Res. Int., 37, 166 (2004); doi:10.1016/j.foodres.2003.11.004.

J.C. Serem, An Exploratory Investigation into the Physicochemical, Antioxidant and Cellular Effects of a Selection of Honey Samples from the Southern African Region, University of Pretoria (2011).

Issue

Vol. 27 No. 11 (2015): Vol 27 Issue 11

Determination of Phenolic Acids in Natural and Farms Honey of Khyber Pakhtunkhwa, Pakistan

Corresponding Author(s) : Khaliq-ur- Rahman

Abstract

Keywords

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