Evaluation of cellular antioxidant components of honeys using UPLC-MS/MS and HPLC-FLD based on the quantitative composition-activity relationship

•The CAA of different honeys were evaluated comprehensively.•The CAA markers in honey were firstly explored based on the QCAR.•The antioxidant research on fennel honey was firstly investigated.•Phenolic acids, flavonoids and free amino acids in different honeys were analyzed.•Isosakuranetin, cryptoc...

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Bibliographic Details
Published in:Food chemistry 2019-09, Vol.293, p.169-177
Main Authors: Shen, Shi, Wang, Jingbo, Chen, Xi, Liu, Tingting, Zhuo, Qin, Zhang, Shuang-Qing
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Amino Acids - chemistry
Antioxidants - analysis
Antioxidants - chemistry
Cellular antioxidant activity
Chromatography, High Pressure Liquid - methods
Flavonoids - analysis
Flavonoids - chemistry
Honey
Honey - analysis
HPLC-FLD
Least-Squares Analysis
Phenols - analysis
Phenols - chemistry
Quantitative composition-activity relationship
Tandem Mass Spectrometry
UPLC-MS/MS
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Summary:•The CAA of different honeys were evaluated comprehensively.•The CAA markers in honey were firstly explored based on the QCAR.•The antioxidant research on fennel honey was firstly investigated.•Phenolic acids, flavonoids and free amino acids in different honeys were analyzed.•Isosakuranetin, cryptochlorogenic acid and methionine were firstly found in honey. Antioxidant molecules in honey contributed to various biological effects, but antioxidant components markers in honey are required to be investigated further. Phenolic compounds, flavonoids and free amino acids were analyzed using UPLC-MS/MS and HPLC-FLD from 39 honey samples, in which fennel honey was firstly investigated. Based on the quantitative composition-activity relationship, the cellular antioxidant activity (CAA) assay of various honeys is closely related with the interaction of some phenolic compounds (isoferulic acid, 3,4-dihydroxy benzoic acid, 4-hydroxy benzoic acid, chlorogenic acid, caffeic acid, gallic acid, cryptochlorogenic acid, p-coumaric acid, salicylic acid), flavonoids (isosakuranetin, sakuranetin, pinocembrin, vitexin, taxifolin, galangin, luteolin, chrysin) and free amino acids (Tyr, Gly, Ile, Glu, Val, Phe, Leu, Asp, His, Pro, Ala). The results would be beneficial for the understanding of the nutritional values, exploitation and utilization of honeys with different floral origins, further contributable to the market development and consumption choice of honey.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.04.105