Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 822-828

  Bertoncelj, Jasna ^a   Doberšek, Urška ^a   Jamnik, Mojca ^a   Golob, Terezija ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Antioxidant activity; Colour characteristics; DPPH; FRAP; Honey; Phenolic content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; PHENOL;

ACACIA; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; COLOR; CORRELATION ANALYSIS; FOREST; HONEY; SPRUCE; STATISTICAL SIGNIFICANCE;

ABIES; ACACIA; PICEA;

EID: 34447268711     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.060     Document Type: Article

References (32)

1. Aljadi A.M., and Kamaruddin M.Y. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry 85 (2004) 513-518
2. Al-Mamary M., Al-Meeri A., and Al-Habori M. Antioxidant activities and total phenolics of different types of honey. Nutrition research 22 (2002) 1041-1047
3. Baltrusaitytė V., Venskutonis P.R., and Čeksterytė V. Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry 101 (2007) 502-514
4. Benzie I.F.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "Antioxidant Power": The FRAP assay. Analytical Biochemistry 239 (1996) 70-76
5. Beretta G., Granata P., Ferrero M., Orioli M., and Maffei Facino R. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta 533 (2005) 185-191
6. Blasa M., Candiracci M., Accorsi A., Piacentini M.P., Albertini M.C., and Piatti E. Raw Millefiori honey is packed full of antioxidants. Food Chemistry 97 (2006) 217-222
7. Bogdanov S., Ruoff K., and Persano Oddo L. Physico-chemical methods for the characterisation of unifloral honeys: A review. Apidologie 35 (2004) S4-S17
8. Brand-Williams W., Culivier M.E., and Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28 (1995) 25-30
9. Chen L., Mehta A., Berenbaum M., Zangerl A.R., and Engeseth N.J. Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. Journal of Agricultural and Food Chemistry 48 (2000) 4997-5000
10. Frankel S., Robinson G.E., and Berenbaum M.R. Antioxidant capacity and correlated characteristics of 14 unifloral honeys. Journal of Apicultural Research 37 (1998) 27-31
11. Fukumoto L.R., and Mazza G. Assesing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry 48 (2000) 3597-3604
12. Gheldof N., and Engeseth N.J. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry 50 (2002) 3050-3055
13. Gheldof N., Wang X.-H., and Engeseth N.J. Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry 50 (2002) 5870-5877
14. Golob T., Bertoncelj J., and Škrabanja V. Sensory characteristics of Slovenian honey. Acta Agriculturae Slovenica 79-2 (2002) 381-389
15. González-Miret M.L., Terrab A., Hernanz D., Fernández-Recamales M.A., and Heredia F.J. Multivariate correlation between color and mineral composition of honeys and by their botanical origin. Journal of Agricultural and Food Chemistry 53 (2005) 2574-2580
16. Küçük M., Kolayli{dotless} S., Karaoǧlu S., Ulusoy E., Baltaci{dotless} C., and Candan F. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry 100 (2007) 526-534
17. Lazaridou A., Biliaderis C.G., Bacandritsos N., and Sabatini A.G. Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering 64 (2004) 9-21
18. Mateo Castro R., Jimenez Escamilla M., and Bosch-Reig F. Evaluation of the color of some unifloral honey types as a characterization parameter. Journal of AOAC International 75 (1992) 537-542
19. McKibben J., and Engeseth N.J. Honey as a protective agent against lipid oxidation in ground turkey. Journal of Agricultural and Food Chemistry 50 (2002) 592-595
20. Meda A., Lamien C.E., Romito M., Millogo J., and Nacoulma O.G. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry 91 (2005) 571-577
21. Miquel Becker E., Nissen L.R., and Skibsted L.H. Antioxidant evaluation protocols: Food quality or health effects. European Food Research and Technology 219 (2004) 561-571
22. Molyneux P. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songlanakarin Journal of Science and Technology 26 (2004) 211-219
23. Mundo M.A., Padilla-Zakour O.I., and Worobo R.W. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. International Journal of Food Microbiology 97 (2004) 1-8
24. Nagai T., Inoue R., Kanamori N., Suzuki N., and Nagashima T. Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat. Food Chemistry 97 (2006) 256-262
25. Pereyra Gonzales A., Burin L., and Pilar Buera M. Color changes during storage of honeys in relation to their composition and initial color. Food Research International 32 (1999) 185-191
26. Roginsky V., and Lissi E.A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry 92 (2005) 235-254
27. Taormina P.J., Niemira B.A., and Beuchat L.R. Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. International Journal of Food Microbiology 69 (2001) 217-225
28. Terrab A., Diez M.J., and Heredia F.J. Chromatic characterisation of moroccan honeys by diffuse reflectance and tristimulus colorimetry - non-uniform and uniform color spaces. Food Science and Technology International 8 (2002) 189-195
29. Terrab A., Escudero M.L., González-Miret M.L., and Heredia F.J. Colour characteristics of honeys as influenced by pollen grain content: A multivariate study. Journal of the Science of Food and Agriculture 84 (2004) 380-396
30. The National Honey Board (2003). Honey - Health and therapeutic qualities. 390 Lashley Street Longmont. www.nhb.org.
31. Turkmen N., Sari F., Poyrazoglu E.S., and Velioglu Y.S. Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry 95 (2005) 653-657
32. Wang X.H., Gheldof N., and Engeseth N.J. Effect of processing and storage on antioxidant capacity of honey. Journal of Food Science 69 (2004) 96-101