Chemometric classification of chestnut honeys from different regions in Turkey based on their phenolic compositions and biological activities
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2023Author
Taş-Küçükaydın, MeltemTel-Çayan, Gülsen
Çayan, Fatih
Küçükaydın, Selçuk
Hazar Çiftçi, Begüm
Ceylan, Özgü
Emin Duru, Mehmet
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Taş-Küçükaydın M, Tel-Çayan G, Çayan F, Küçükaydın S, Hazar Çiftçi B, Ceylan Ö, Emin Duru M. Chemometric classification of chestnut honeys from different regions in Turkey based on their phenolic compositions and biological activities. Food Chem. 2023 Jul 30;415:135727. doi: 10.1016/j.foodchem.2023.135727. Epub 2023 Feb 20. PMID: 36871408.Abstract
The objective of this study was to investigate the phenolic composition and biological properties of chestnut honeys of 41 stations in Turkey's the Black Sea and Marmara regions. A total of sixteen phenolic compounds and organic acids were detected using HPLC-DAD and levulinic, gallic, protocatechuic, vanilic, trans-cinnamic acids and (4-hydroxyphenyl) ethanol were identified in all studied chestnut honeys. Antioxidant activities were measured by ABTS•+, β-carotene-linoleic acid, CUPRAC, DPPH•, and metal chelating assays. Antimicrobial activities were carried out against gram positive, gram negative bacteria and Candida species using well diffusion test. Anti-inflammatory activities were evaluated against COX-1 and COX-2 whereas enzyme inhibitory activities were assessed on AChE, BChE, urease, and tyrosinase. The chemometric classification of chestnut honeys were carried out using PCA and HCA and it was seen that some phenolic compounds contributed significantly to the classification of chestnut honeys from various geographical origin.