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Bioactivities and phenolic constituents relationship of Muğla thyme and pine honey of Turkey with the chemometric approach

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Abstract

The chemical ingredients of pine and thyme honey were studied, along with their medicinal activity properties. A method was validated for common honey compounds using LC-TOF/MS to analyze the ingredients. In vitro antiproliferative, antioxidant, anticholinesterase, anti-inflammatory, tyrosinase inhibitory, and urease inhibitory activities were used to investigate the therapeutic potentials. The antiproliferative activity was tested against HeLa, C6 (brain), PC3 (prostate), HT29 (colon), and MCF7 (breast) cancer cell lines while antioxidant activity using β-carotene-linoleic acid, DPPH, ABTS, and CUPRAC assays. Chlorogenic acid, syringic acid, protocatechuic acid, fumaric acid, cinnamic acid, vanillic acid, gentisic acid, salicylic acid, and 4-hydroxybenzoic acid were found in high amount in pine honey and less amount in thyme honey. Pine honey extracts and EtAc extract of thyme honey exhibited significant antiproliferative activity against PC3 and C6 cancer cell lines comparing to 5-fluorouracil. The ethyl acetate extracts of pine and thyme honey displayed essential and higher antioxidant activity than BHT (butylated hydroxytoluene) and α-TOC (α-tocopherol) in all tests. Moreover, the pine honey extracts were more active than that of thyme. The EtAc extracts of both honey extracts exhibited good enzyme inhibitory and anti-inflammatory activity. The ethyl acetate extracts were susceptible to inhibiting butyrylcholinesterase and urease enzymes. The honey studied herein can be said that they contain antioxidant, anticholinesterase, and urease inhibitory compounds, having many beneficial effects. The pine and/or thyme honey are consumed in meals due to their taste and aroma. The results showed that the honey samples, particularly pine honey, are medicinal foods that could be significant for humans who regularly consume them.

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Abbreviations

5-FU:

5-Fluorouracil

ABTS:

2,2′-Azino bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt

Ach:

Acetylcholine

AChE:

Acetylcholinesterase

BCh:

Butyrylcholine

BChE:

Butyrylcholinesterase

BHA:

Butylated hydroxyl anisole

BuOH:

n-Butanol

C6:

Brain tumour cell line

CUPRAC:

Cupric reducing antioxidant capacity

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

DTNB:

(5,5-Dithio-bis-(2-nitrobenzoic acid)

EtAc:

Ethyl acetate

HBSS:

Hanks balanced salt solution

HeLa:

Cervical cell line

HPLC-TOF/MS:

High performance liquid chromatography-time of flight/mass spectrometry

HT29:

Human colon cell line

IC50 :

Half-maximal inhibitory concentration

MCF-7:

Breast cell line

PC1:

First principal component

PC2:

Second principal component

PC3:

Prostate cell line

PCA:

Principal component analyses

PH:

Pine honey

ROS:

Reactive oxygen species

TH:

Thyme honey

α-TOC:

α-Tocopherol

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Acknowledgements

This study is a part of Yusuf SICAK’s Ph.D. thesis and was supported by the Research Foundation of Muğla Sıtkı Koçman University with the project number 15/083.

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Authors and Affiliations

  1. Department of Medicinal and Aromatic Plants, Köyceğiz Vocational School, Muğla Sıtkı Koçman University, 48800, Köyceğiz, Muğla, Turkey

    Yusuf Sıcak

  2. Department of Chemistry, Faculty of Science, Muğla Sıtkı Koçman University, 48121, Kötekli, Muğla, Turkey

    Yusuf Sıcak & Mehmet Öztürk

  3. Department of Chemistry and Chemical Process Technology, Technical Sciences Vocational School, Amasya University, 05186, Amasya, Turkey

    Ayşe Şahin-Yağlıoğlu

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  1. Yusuf Sıcak
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  2. Ayşe Şahin-Yağlıoğlu
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Correspondence to Yusuf Sıcak.

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Sıcak, Y., Şahin-Yağlıoğlu, A. & Öztürk, M. Bioactivities and phenolic constituents relationship of Muğla thyme and pine honey of Turkey with the chemometric approach. Food Measure 15, 3694–3707 (2021). https://doi.org/10.1007/s11694-021-00940-8

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