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Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach

Author

Listed:
  • Monika Kędzierska-Matysek

    (Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland)

  • Anna Teter

    (Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland)

  • Małgorzata Stryjecka

    (Institute of Agricultural Sciences, State School of Higher Education in Chełm, Pocztowa 54, 22-100 Chełm, Poland)

  • Piotr Skałecki

    (Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland)

  • Piotr Domaradzki

    (Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland)

  • Michał Rudaś

    (Central Laboratory of Research, University of Life Sciences in Lublin, Głęboka 30 D, 20-612 Lublin, Poland)

  • Mariusz Florek

    (Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland)

Abstract

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.

Suggested Citation

  • Monika Kędzierska-Matysek & Anna Teter & Małgorzata Stryjecka & Piotr Skałecki & Piotr Domaradzki & Michał Rudaś & Mariusz Florek, 2021. "Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach," Agriculture, MDPI, vol. 11(8), pages 1-13, July.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:8:p:702-:d:601814
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    Citations

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    Cited by:

    1. Aida Albu & Răzvan-Mihail Radu-Rusu & Daniel Simeanu & Cristina-Gabriela Radu-Rusu & Ioan Mircea Pop, 2022. "Phenolic and Total Flavonoid Contents and Physicochemical Traits of Romanian Monofloral Honeys," Agriculture, MDPI, vol. 12(9), pages 1-15, September.
    2. Alessandra Durazzo, 2021. "New Traits of Agriculture/Food Quality Interface," Agriculture, MDPI, vol. 11(12), pages 1-3, November.

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