Antioxidant activities and total phenolics of acacia honey

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Krpan, M ^a   Markovic K ^a   Saric G ^a   Skoko, B ^a   HrusKar M ^a   VahcIc N ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antioxidant activity; Honey; Phenolics; Physicochemical parameters

Indexed keywords

ACACIA;

EID: 68949206721     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1112-cjfs     Document Type: Conference Paper

References (7)

1. BLASA M., CANDIRACCI M., ACCORSI A., PIACENTINI M.P., ALBERTINI M.C., PIATTI E. (2006): Raw Millefiori is packed full of antioxidants. Food Chemistry, 97: 217-222. (Pubitemid 41828308)
2. BERETTA G., GRANATA P., FERRERO M., ORIOLI M., MAFFEI FACINO R. (2005): Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533: 185-191. (Pubitemid 41373335)
3. BERTONCELJ J., DOBERŠEK U., JAMNIK M., GOLOB T. (2007): Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105: 822-828. (Pubitemid 47048525)
4. GHELDOF N., ENGESETH N.J. (2002): 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: 3050-3055. (Pubitemid 34493623)
5. Harmonised Methods of the International Honey Commission (IHC). International Honey Commission (2002).
6. Croatian Regulations on Quality of Honey and other Bee Products, Official Gazette NN 20/02, Zagreb, Croatia (2000): 91.
7. TURKMEN N., SARI F., POYARAZOGLU E.S., VELIOGLU Y.S. (2005): Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95: 653-657. (Pubitemid 41439658)