Antioxidant effect of natural honeys affected by their source and origin

• Autorzy: Mellen M. , Fikselova M. , Medelova A. , Hascik P.
• Języki publikacji: EN

Abstrakty

EN

In purpose 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. Honeys were collected from different locations of Slovakia, Poland and Serbia and were represented as monofl oral and multifl oral samples (10) which originated from Poland and Slovakia, forest samples (4) originated from Serbia and honeydew honey. Average values of antioxidant activity observed in samples of honeys ranged from 0.62 to 4.63 mmol/kg. The highest antioxidant activity was detected in buckwheat honey and the lowest was shown in acacia honey. By observing the impact of individual honey samples on antioxidant activity it was found that the sample had a highly statistically signifi cant effect. 10 homogeneous groups which varied in the antioxidant activity among each other were established by all 15 samples. Antioxidant activity of honeys could be a positive infl uence factor in terms of honey differentiation, especially in the case of the forest honeys collected from different places. Monofl oral and multifl oral honeys (10) established 5 homogenous groups, but in the case of several multifl oral honeys which originated from different places of Poland and Slovakia no statistically signifi cant differences were found.

Słowa kluczowe

EN

antioxidant effect; natural honey; source; honey; phenol

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2015
• Tom: 65
• Numer: 2
• Opis fizyczny: p.81-85,fig.,ref.

Twórcy

autor

Mellen M.

• Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr.A.Hlinku 2, Nitra, 949 76, Slovakia

autor

Fikselova M.

• Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr.A.Hlinku 2, Nitra, 949 76, Slovakia

autor

Medelova A.

• Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr.A.Hlinku 2, Nitra, 949 76, Slovakia

autor

Hascik P.

• Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr.A.Hlinku 2, Nitra, 949 76, Slovakia

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Identyfikatory

DOI

10.1515/pjfns-2015-0020