Geographical characterisation of multifloral honeys from the Marche region (Italy) according to their antioxidant activity and colour using a chemometric approach

The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed, buckwheat, linden, black locust, and multifloral). The type of honey was found to significantly influence most of its physicochemical properties, colour parameters, and the content of potassium, manganese and copper. Antioxidant parameters were shown to be significantly positively correlated with redness and concentrations of copper and manganese, but negatively correlated with the hue angle and lightness. The principal component analysis confirmed that the darkest buckwheat honey had the highest antioxidant activity in combination with its specific colour parameters and content of antioxidant minerals (manganese, copper and zinc). The level of these parameters can be potentially used for the identification of buckwheat honey.

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Antioxidant and Anti-Inflammatory Properties of Nigella sativa Oil in Human Pre-Adipocytes

Antioxidants ◽

10.3390/antiox8020051 ◽

2019 ◽

Vol 8 (2) ◽

pp. 51 ◽

Cited By ~ 20

Author(s):

Laura Bordoni ◽

Donatella Fedeli ◽

Cinzia Nasuti ◽

Filippo Maggi ◽

Fabrizio Papa ◽

...

Keyword(s):

Antioxidant Activity ◽

Nigella Sativa ◽

Antioxidant Properties ◽

Mediterranean Area ◽

Low Grade ◽

Mean Values ◽

Black Cumin ◽

Marche Region ◽

Anti Inflammatory

The oil obtained from the seeds of Nigella sativa L. (N. sativa), also known as black cumin, is frequently used in the Mediterranean area for its anti-inflammatory, anti-oxidant, and anti-cancer activities. The aim of the present study was to evaluate the antioxidant and anti-inflammatory properties of the oil extracted from seeds of a N. sativa cultivar produced in the Marche region of Italy, and to determine if the thymoquinone content, antioxidant properties, and biological activity would decay during storage. Cytotoxicity and anti-inflammatory properties of N. sativa oil were tested in an in vitro model of low-grade inflammation in Simpson–Golabi–Behmel syndrome human pre-adipocytes. The fresh extracted oil (FEO) contained 33% more thymoquinone than stored extracted oil (SEO), demonstrating that storage affects its overall quality. In addition, the thymoquinone content in the N. sativa oil from the Marche region cultivar was higher compared with other N. sativa oils produced in the Middle East and in other Mediterranean regions. Pro-inflammatory cytokines (e.g., Interleukin (IL)-1alpha, IL-1beta, IL-6) were differently modulated by fresh and stored extracts from N. sativa oils: FEO, containing more thymoquinone reduced IL-6 levels significantly, while SEO inhibited IL-1beta and had a higher antioxidant activity. Total antioxidant activity, reported as µM of Trolox, was 11.273 ± 0.935 and 6.103 ± 0.446 for SEO and FEO (p = 1.255 × 10−7), respectively, while mean values of 9.895 ± 0.817 (SEO) and 4.727 ± 0.324 (FEO) were obtained with the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 2.891 × 10−14). In conclusion, the oil capacity to counteract proinflammatory cytokine production does not strictly depend on the thymoquinone content, but also on other antioxidant components of the oil.

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Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region

Antioxidants ◽

10.3390/antiox9040330 ◽

2020 ◽

Vol 9 (4) ◽

pp. 330 ◽

Cited By ~ 1

Author(s):

Deborah Pacetti ◽

Maria Chiara Boarelli ◽

Rita Giovannetti ◽

Stefano Ferraro ◽

Paolo Conti ◽

...

Keyword(s):

Antioxidant Activity ◽

Sensory Analysis ◽

High Performance ◽

Principal Component ◽

Tocopherol Content ◽

Volatile Fraction ◽

Virgin Olive Oils ◽

Olive Oils ◽

Marche Region ◽

Total Antioxidant

Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors. Volatile substances, fatty acid composition, and squalene are analysed by gas chromatography coupled to mass spectrometry (MS) and to the flame ionization detector, respectively. Total antioxidant activity and sensory analysis were also performed. MOG showed high squalene content (on average 0.88 ± 0.16 g/100 g), high relative amount of α-copaene among volatiles, and the highest oleic acid percentage. MIG had high α-tocopherol content (on average 350.0 ± 57.6 mg kg−1) and high α-farnesene in the volatile fraction. ASC showed the highest sensory quality and the lignan pinoresinol with higher concentration as compared to the other MEVOOs (p < 0.05), which resulted in a possible chemical marker for this cv. RAG was characterized by the sensory note of almond, which corresponds to its highest (E)-2-hexenal percentage. Sensory analysis and an antioxidant activity assay performed on a set of industrial extra virgin olive oils purchased in supermarkets, highlighted MEVOOs’ superiority from these points of view. Principal component analysis displays the main characteristics of the cvs. investigated.

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Geographical characterisation of honeys according to their mineral content and antioxidant activity using a chemometric approach

International Journal of Food Science & Technology ◽

10.1111/ijfs.12436 ◽

2013 ◽

Vol 49 (5) ◽

pp. 1351-1359 ◽

Cited By ~ 6

Author(s):

Benedetta Pasquini ◽

Mohammad Goodarzi ◽

Serena Orlandini ◽

Giangiacomo Beretta ◽

Sandra Furlanetto ◽

...

Keyword(s):

Antioxidant Activity ◽

Mineral Content ◽

Chemometric Approach

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Polyphenols profile and antioxidant activity of skin and pulp of a rare apple from Marche region (Italy)

Chemistry Central Journal ◽

10.1186/1752-153x-8-45 ◽

2014 ◽

Vol 8 (1) ◽

Cited By ~ 27

Author(s):

Giovanna Giomaro ◽

Anastasia Karioti ◽

Anna Rita Bilia ◽

Anahi Bucchini ◽

Laura Giamperi ◽

...

Keyword(s):

Antioxidant Activity ◽

Marche Region

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Comprehensive Evaluation of Antioxidant Activity ofRibes berryFruit Species: A Chemometric Approach

Analytical Letters ◽

10.1080/00032719.2017.1362646 ◽

2017 ◽

Vol 51 (6) ◽

pp. 908-920 ◽

Cited By ~ 3

Author(s):

Violeta D. Mitic ◽

Marija V. Dimitrijevic ◽

Jovana Pavlovic ◽

Jelena Nikolic ◽

Strahinja R. Simonovic ◽

...

Keyword(s):

Antioxidant Activity ◽

Comprehensive Evaluation ◽

Chemometric Approach

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Comprehensive study on the antioxidant capacity and phenolic profiles of black seed and other spices and herbs: effect of solvent and time of extraction

Journal of Food Measurement & Characterization ◽

10.1007/s11694-021-01028-z ◽

2021 ◽

Author(s):

Małgorzata Muzolf-Panek ◽

Kinga Stuper-Szablewska

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Principal Component ◽

Total Phenolic ◽

Sample Distribution ◽

Black Seed ◽

Long Time ◽

Phenolic Profiles ◽

Chemometric Approach ◽

Comprehensive Study

AbstractThe effects of solvent and time of extraction on the antioxidant properties and phenolic profiles of 13 herbs and spices used for food seasoning and preservation were investigated. The profiles of phenolics in plant material were analysed by UPLC, and the chemometric approach was used for the deeper evaluation of relationships between phenolic compounds and the antioxidant properties of the samples. The best extraction conditions enabling to obtain the highest total phenolics and the antioxidant activity were: long time extraction (24 h) with 50% aqueous ethanol. The most potent antioxidant was clove with the ABTS—2495.85 µmol/g, DPPH—1443.35 µmol/g and FRAP—1310.91 µmol/g, which resulted from the high total phenolic content (TPC—167.22 mg GAE/g) and total flavonoid content (TFC—26.22 mg QE/g). Wide variations in the antioxidant activity (ABTS: 7.31—2495.85 µmol/g) and TPC (0.87–167.22 mg GAE/g) were observed with black seed extract showing one of the lowest values of the parameters studied. High linear correlation (above 0.95) calculated for the parameters showed significant contribution of phenolics to the antioxidant activity of spices. UPLC analysis together with PCA (principal component analysis) confirmed this relation and ABTS, FRAP, DPPH, TFC, TPC, total phenolic acids, protocatechuic acid, t-cinnamic acid, p-hydroxybenzoic acid determined sample distribution along PC1 (principal component 1), whereas total flavonoids determined by UPLC, kaempferol, catechin and luteolin along PC2. All samples were discriminated with 100% classification’s propriety according to GDA (general discrimination analysis) which proved huge diversity among phenolic profiles and the antioxidant properties of tested samples.

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