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

Monika Kędzierska-Matysek, Anna Teter, Małgorzata Stryjecka, Piotr Skałecki, Piotr Domaradzki, Michał Rudaś and Mariusz Florek
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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

Agriculture, 2021, vol. 11, issue 8, 1-13

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.

Keywords: honey; physicochemical properties; colour; minerals; trace elements; ferric reducing-antioxidant power assay; radical scavenging activity (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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