PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF POLISH HONEY – A SHORT REPORT
 
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Pol. J. Food Nutr. Sci. 2010;60(4):309–313
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ABSTRACT
Thirty two samples of different types of Polish honeys were investigated in order to assess their total phenolic content by Folin-Ciocalteau method and their potential antioxidant activity by 1,1 diphenyl-2-picrylhydrazyl (DPPH) and ABTS methods. Results of the study showed that the total phenolic content and antioxidant activity differed widely among different honey types. The highest phenolic content and antioxidant activity had dark honeys, while the lowest antioxidant activity and phenolic content were found in pale honeys. Statistical analysis showed that the total phenolic content of honey was correlated with its antioxidant activity.
ISSN:1230-0322