©2020-2032. All Rights Reserved. Online Journal of Veterinary
Research. You may not store these pages in any form except for your own
personal use. All other usage or distribution is illegal under international
copyright treaties. Permission to use any of these pages in
any other way besides the before mentioned must be gained in writing from the
publisher. This article is exclusively copyrighted in its entirety to
OJVR. This article may be copied once but may not be, reproduced or
re-transmitted without the express permission of the editors. This journal
satisfies the refereeing requirements (DEST) for the Higher Education Research
Data Collection (Australia). Linking: To link to this page or any pages linking
to this page you must link directly to this page only here rather than put up
your own page.
OJVRTM
Online Journal of Veterinary Research©
Volume 24 (4):211-216, 2020.
Physicochemical properties, antioxidant
activity and storage of Spring
versus Autumn honey (NH).
Kamkar Abolfazl, Gheitanchi Fatemeh, Akbarein Hessameddin.
Department of
Food Hygiene and Quality Control, Faculty of Veterinary Medicine,
University of Tehran, Tehran, Iran
ABSTRACT
Abolfazl K, Fatemeh G,
Hessameddin A., Physicochemical properties,
antioxidant activity and storage of Spring versus Autumn honey (NH), Onl J Vet Res., 24 (4):211-216, 2020. Honey can prevent
oxidation reactions in foods, pathogens and spoilage. We report physicochemical
properties including antioxidant, phenol, flavonoid, proline, color, pH, sugars, ash, moisture
and browning in 15 spring and 15 autumn Sabalan honey
samples. Compared with Autumn honey, in samples
collected during Spring we found significant (P
< 0.05) increased free radical DPPH (~16%), β-carotene (~22%), phenols
(~37%), flavonoids (~71%) and acidity (~18%) but decreased sucrose (~-44%). Our
results suggest that honey collected during Spring had
greater antioxidant properties (16-22%) than Autumn honey. We found no
differences between Spring and Autumn honey in reduced phenol chlorides,
proline, color, browning, moisture, pH, reduced sugars or ash, but acidity
index was ~18% higher in Spring honey. We found 44% lower sucrose in Spring honey. We found positive correlations between
antioxidant activity with phenol (r=0.65), flavonoid (r=0.67) and color
intensity (r=0.72). Results suggest Spring honey retains more antioxidant than Autumn honey.
Keywords: Honey, Antioxidant Activity, Browning Reaction, phenolic content, flavonoid content. Raw data provided.
FULL-TEXT
(SUBSCRIBE OR PURCHASE TITLE)