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Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey

Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey

Food Chemistry 252: 243-249

ISSN/ISBN: 0308-8146

PMID: 29478537

DOI: 10.1016/j.foodchem.2018.01.115

The biochemical properties of buckwheat honey, including contents of sugars, proteins, total phenols, methylglyoxal (MGO), minerals and phenolic compounds, were determined in comparison with those of manuka honey. Buckwheat honey has higher contents of sugars, proteins and total phenols but a lower content of MGO than manuka honey. Buckwheat honey contains abundant minerals involved in a number of vital functions of the human body as does manuka honey, and has even higher contents of Fe, Mn and Zn. In buckwheat honey, p-hydroxybenzoic acid, chlorogenic acid and p-coumaric acid are the dominant phenolic compounds. Moreover, the antibacterial and cellular antioxidant activities of buckwheat honey were compared with those of manuka honey. Buckwheat honey exhibits antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, comparable with manuka honey, and the cellular antioxidant activity of buckwheat honey is higher than that of manuka honey. Our results suggest that buckwheat honey has great nutritional and commercial potentials.

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Accession: 052192180

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