EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF 10 DIFFERENT BOTANICAL HONEYS

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KHALAFY R.; GOLI S.A.H.; BEHJATIAN ISFAHANI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:51 Page(s): 51-63

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Title

EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF 10 DIFFERENT BOTANICAL HONEYS

Author(s)

KHALAFY R. | GOLI S.A.H. | BEHJATIAN ISFAHANI M. | Issue Writer Certificate

Keywords

ANTIOXIDANT PROPERTIESQ2

HONEYQ2

PHENOLIC COMPOUNDSQ2

Abstract

Honey is a natural sweet substance produced by HONEYbees from the nectar of plants (nectar HONEY), secretion of living parts of plants or secretion of plant-sucking insects (honeydew HONEY). The aim of this study was determination of composition and evaluation of physicochemical properties of 10 HONEY samples (Coriander, Dill, Ziziphus, Thyme, Parsley, Qnqal, Astragal, Alfalfa, Tamarisk and Orange blossom HONEYs) collected from different regions of Iran especially Isfahan. Therefore physiochemical tests such as moisture content, total soluble solids, acidity, specific gravity, viscosity and total sugars on HONEY samples was done. Also the total amount of PHENOLIC COMPOUNDS using Folin-Ciocalteu reagent and antioxidant activity by DPPH method was evaluated. According to the obtained results, it can be concluded that Dill HONEY is the most viscous HONEY because of the lowest moisture content among HONEY samples. Thus, it has the longer shelf life compared to other samples during the storage. Ziziphus HONEY had the highest PHENOLIC COMPOUNDS and antioxidant activity while Orange blossom HONEY had the lowest PHENOLIC COMPOUNDS and Astragal HONEY possessed the lowest antioxidant activity. Thus it can be said that Ziziphus HONEY had the highest nutritional value among 10 samples of HONEY. High correlation coefficients between PHENOLIC COMPOUNDS and antioxidant activity indicated that these compounds are main responsible for the ANTIOXIDANT PROPERTIES of HONEY.

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APA: Copy

KHALAFY, R., GOLI, S.A.H., & BEHJATIAN ISFAHANI, M.. (2016). EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF 10 DIFFERENT BOTANICAL HONEYS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(51), 51-63. SID. https://sid.ir/paper/71783/en

Vancouver: Copy

KHALAFY R., GOLI S.A.H., BEHJATIAN ISFAHANI M.. EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF 10 DIFFERENT BOTANICAL HONEYS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(51):51-63. Available from: https://sid.ir/paper/71783/en

IEEE: Copy

R. KHALAFY, S.A.H. GOLI, and M. BEHJATIAN ISFAHANI, “EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF 10 DIFFERENT BOTANICAL HONEYS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 51, pp. 51–63, 2016, [Online]. Available: https://sid.ir/paper/71783/en

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