Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods

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Khedri S.; GOLI M.; Mortazaeinezhad F.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:89 Page(s): 369-377

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Title

Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods

Author(s)

Khedri S. | GOLI M. | Mortazaeinezhad F. | Issue Writer Certificate

Keywords

Dill extractQ1

Processed & Biological honeyQ1

Phenolic compoundsQ1

Antioxidant activityQ1

Physico-chemical propertiesQ2

Abstract

many physicochemical and medicinal properties, depending on the herbaceous origin, geographic location, environmental factors, and honey bee species. In this study, the comparison of physicochemical characteristics and Antioxidant activity of honey containing added Dill extract in the process and biological methods. Physicochemical tests including moisture, pH, acidity, viscosity, colorimetry, total Phenolic compounds by Folin-Ciocalteu method and Antioxidant activity (DPPH) for Dill honey, processed and biological honey including Dill extract, and natural honey (control i. e., Alfalfa honey ) were done. The results revealed that the highest Antioxidant activity in natural honey was obtained (60. 87%). Natural Alfalfa honey had Antioxidant activity equal to 43. 62%. Although the production of biological honey did not show favorable results with compared to natural honey, the results of processed honey did not significantly differ (P <0. 05). Hence the production of processed honey is an effective method for producing honey with different therapeutic properties. But biological honey, in addition to its high cost, has lower antioxidant properties than natural and processed honey. Darker honey samples had higher amounts of Phenolic compounds, flavones, and flavonols and increased Antioxidant activity.

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APA: Copy

Khedri, S., GOLI, M., & Mortazaeinezhad, F.. (2019). Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(89 ), 369-377. SID. https://sid.ir/paper/72298/en

Vancouver: Copy

Khedri S., GOLI M., Mortazaeinezhad F.. Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(89 ):369-377. Available from: https://sid.ir/paper/72298/en

IEEE: Copy

S. Khedri, M. GOLI, and F. Mortazaeinezhad, “Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 89 , pp. 369–377, 2019, [Online]. Available: https://sid.ir/paper/72298/en

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