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

Aldina Kesić; Aida Crnkić; Nadira Ibrišimović-Mehmedinović; Almir Šestan; Benjamin Ćatović

doi:doi:10.11648/j.ajac.20140206.13

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

Aldina Kesić, Aida Crnkić, Nadira Ibrišimović-Mehmedinović, Almir Šestan, Benjamin Ćatović

Published in American Journal of Applied Chemistry (Volume 2, Issue 6)

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

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[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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Author Information

Aldina Kesić
Aida Crnkić
Nadira Ibrišimović-Mehmedinović
Almir Šestan
Benjamin Ćatović

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APA Style

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

Copy | Download

@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}
}

Copy | Download

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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