ArticleFoods (Basel, Switzerland)2021
Antioxidant HPTLC-DPPH Fingerprinting of Honeys and Tracking of Antioxidant Constituents Upon Thermal Exposure.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Exploratory assessment of the chemical and antioxidant potential ofFood chemistry: X · 2026Article
- A Study of the Fruits ofAntioxidants (Basel, Switzerland) · 2025Article
- Phytochemical Analysis and Chymotrypsin Inhibitory Potential ofMolecules (Basel, Switzerland) · 2025Article
- Physicochemical Characteristics, Antioxidant Properties, and Identification of Bioactive Compounds in Australian Stingless Bee Honey Using High-Performance Thin-Layer Chromatography.Molecules (Basel, Switzerland) · 2025Article
- Polyphenols Investigation and Antioxidant and Anticholinesterase Activities ofMolecules (Basel, Switzerland) · 2024Article
- Physicochemical Properties, Antioxidant Activity, and High-Performance Thin-Layer Chromatography Profiling of Propolis Samples from Western Australia.Plants (Basel, Switzerland) · 2024Article
- Design, Preparation, and Physicochemical Characterisation of Alginate-Based Honey-Loaded Topical Formulations.Pharmaceutics · 2023Article
- Antioxidant Activity and Phenolic Compound Identification and Quantification in Western Australian Honeys.Antioxidants (Basel, Switzerland) · 2023Article
- A Comprehensive HPTLC-Based Analysis of the Impacts of Temperature on the Chemical Properties and Antioxidant Activity of Honey.Molecules (Basel, Switzerland) · 2022Article
- The Development and Application of a HPTLC-Derived Database for the Identification of Phenolics in Honey.Molecules (Basel, Switzerland) · 2022Article
- Australian Honeypot Ant (Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors.
Funding
Abstract
The use of High-Performance Thin-Layer Chromatography (HPTLC) coupled with the use of DPPH* (2,2-diphenyl-1-picrylhydrazyl) as a derivatisation reagent is a novel approach to the analysis of antioxidant activity of honeys. The method facilitates the visualisation of individual constituents that contribute to the overall antioxidant activity of the honey, even if they are not yet chemically identified, and allows for the quantification of their antioxidant activity as gallic acid equivalents. The method supports a more in-depth study of the antioxidant activity of honey as it allows for a comparative analysis of the antioxidant fingerprints of honeys of different floral origin and is able to capture differences in their individual bioactive constituents. Further, it supports the tracking of changes in antioxidant activity of individual honey constituents over time upon exposure to different temperature conditions, which demonstrates the potential value of the method for in-process quality control.
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