Antioxidant Effect of Natural Honeys Affected by Their Source and Origin
 
More details
Hide details
Publication date: 2015-06-30
 
Pol. J. Food Nutr. Sci. 2015;65(2):81–85
 
KEYWORDS
ABSTRACT
In order to examine the antioxidant activity of 15 natural honeys of different origin ABTS method was used, total phenol content and dry matter content of honey samples were determined as well. Honeys were collected from different locations of Slovakia, Poland and Serbia and were represented as monofloral and multifloral samples (10) which originated from Poland and Slovakia, forest samples (4) originated from Serbia and honeydew honey. Mean values of antioxidant activity observed in samples of honeys ranged from 0.62 to 4.63 mmol/kg. The highest antioxidant activity was detected at buckwheat honey and the lowest was shown at acacia honey. By observing the impact of individual honey samples on antioxidant activity was found that the sample has a highly statistically significant effect. 10 homogeneous groups which varied in antioxidant activity among each other were established by all 15 samples. Antioxidant activity of honeys could be a positive influence factor in term of honey differentiation, especially in case of the forest honeys collected from different places. Monofloral and multifloral honeys (10) established 5 homogenous groups, but in case of several multifloral honeys which originated from different places of Poland and Slovakia no statistical significant differences were found.
 
CITATIONS (3):
1.
Antioxidant Activity as Biomarker of Honey Variety
Małgorzata Dżugan, Monika Tomczyk, Patrycja Sowa, Dorota Grabek-Lejko
Molecules
 
2.
Honey authentication based on physicochemical parameters and phenolic compounds
Mircea Oroian, Sorina Ropciuc
Computers and Electronics in Agriculture
 
3.
Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties
Anna Kaczmarek, Małgorzata Muzolf-Panek, Jolanta Tomaszewska-Gras, Piotr Konieczny
Polish Journal of Food and Nutrition Sciences
 
eISSN:2083-6007
ISSN:1230-0322