Open AccessChemical Characterization and in Vitro Antioxidant Activity of Honey from Different Localities of Côte D’ivoire
Author(s) -
Kabran Guy Roger Mida,
Yeboue Koffi Apollinaire,
Adopo Sopie Sheilla Flavie,
Mamyrbekova-Békro Janat Akhanovna,
YvesAlain Bekro
Publication year - 2021
Publication title -
chemical science international journal
Language(s) - English
Resource type - Journals
ISSN - 2456-706X
DOI - 10.9734/csji/2021/v30i630236
Subject(s) - cote d ivoire , dpph , antioxidant , food science , chemistry , chemical composition , biology , botany , biochemistry , organic chemistry , humanities , philosophy
Aims: Although the honey produced in Côte d'Ivoire is widely used in households, there is no technical sheet mentioning its chemical composition. Thus, the present study aimed to fill this gap while studying the chemical composition and antioxidant power of eleven honey samples from nine localities in Côte d'Ivoire.
Methodology: The identification of secondary metabolites in the different honey samples was carried out by TLC and by color reaction tests. The quantification of these was performed by spectrophotometry. The antioxidant power of the honey samples was studied by DPPH and FRAP methods.
Results: All honey samples contains secondary metabolites from various families, with varying contents of total phenolic compounds and flavonoids. Overall, the honey samples showed a notable antioxidant profile, making them good free radical scavengers. The relationship established between the different variables analyzed showed in some cases positive and significant correlations.
Conclusion: The results of this study show that the honey produced in Côte d'Ivoire is of good quality. Therefore, its recurrent consumption could contribute to fighting certain pathologies caused by oxidative stress.