+91 8617752708

Journal of Advances in Biology & Biotechnology, 2394-1081,Vol.: 18, Issue.: 1

Original-research-article

Determination of Iron (III) Reducing Antioxidant Capacity for Manuka Honey and Comparison with ABTS and Other Methods

 

Hasif Ilyasa Mohd Yusof1, Richard Owusu-Apenten2,3* and Poonam Singh Nigam2

1Department of Biochemistry, Faculty of Medicine, Level 17 Preclinical Building, Universiti Kebangsaan Malaysia Medical Centre, Jalan Yaacob Lafit, Bandar Tun Razak, 56000 Cheras, Kuala Lumpur, Malaysia.

2School of Biomedical Sciences, Faculty of Life and Health Sciences, Ulster University, Cromore Road, Coleraine, BT52 1SA, UK.

3Department of Clinical Sciences and Nutrition, Faculty of Medicine, Dentistry and Life Sciences, University of Chester, Parkgate Road, Chester, CH1 4BJ, UK.

Article Information

Editor(s):

(1) Kuo-Kau Lee, Professor, Department of Aquaculture, National Taiwan Ocean University, Taiwan.

Reviewers:

(1) Sainudeen Pattazhy, S. N. College, Kollam, University of Kerala, India.

(2) Giuseppe Pipicelli, Italy.

(3) Adela Ramona Moise, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania.

(4) Fatma Yaylaci Karahalil, Karadeniz Technical University, Turkey.

Complete Peer review History: http://www.sciencedomain.org/review-history/25084

Abstracts

Aims: Applying multiple assays with trolox as the sole reference compound is a recent AOAC proposal to improve the reliability of total antioxidant capacity determinations. The aim of this study was to evaluate, iron (III) reducing antioxidant capacity (iRAC) for Manuka honey samples and comparisons with ABTS and other well-known assays.

Study Design:  In-vitro, laboratory-based study.

Place and Duration of Study: School of Biomedical Sciences, Faculty of Life and Health Sciences, Ulster University, Cromore Road, Coleraine, BT52 1SA, UK; September 2015-May 2016.

Methodology: Manuka honey rated Unique Manuka Factor (UMF) 5+, 10+, 15+, 18+ and a non-rated (NR) sample were analysed using five assays for total antioxidant capacity namely, iRAC, ABTS, DPPH, FRAP, and Folin assays. Values for total antioxidant capacity were normalized as Trolox Equivalent Antioxidant capacity (TEAC) for comparison within and between assays.

Results: The TAC were correlated for all methods (R2 = 0.83-0.99) and also correlated with the total phenols content. Actual TEAC value for a given honey ranged by 21-70-fold depending on the assay method with the following general order of increase; DPPH < FRAP (pH 3.6) < iRAC (pH 7.0) < ABTS (pH7) < Folin (pH ~11). The trends in TAC values are discussed alongside of TEAC values for 50 food items and some challenges for comparing different antioxidant methods are highlighted.

Conclusion: Total antioxidant capacity of Manuka honey changes in a regular manner probably affected by assay pH. The findings are important for attempts to standardize antioxidant methods as currently applied to foods, beverages and dietary supplements.  Further research is recommended to examine the effect of normalizing antioxidant methods for solvent composition and pH.

Keywords :

ABTS; antioxidants; honey; TEAC; total antioxidant capacity; food analysis.

Full Article - PDF    Page 1-9 Article Metrics

DOI : 10.9734/JABB/2018/42202

Review History    Comments

Our Contacts

Guest House Road, Street no - 1/6,
Hooghly, West Bengal,
India

+91 8617752708

 

Third Floor, 207 Regent Street
London, W1B 3HH,
UK

+44 20-3031-1429