Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins

Creative Commons License

Aker D., Nisbet C.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.67, sa.2, ss.133-136, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 2
  • Basım Tarihi: 2020
  • Doi Numarası: 10.33988/auvfd.523745
  • Dergi Adı: ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.133-136
  • Anahtar Kelimeler: Antioxidant, flavonoid, honey, honey bee, phenolic acid, L.
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this study, it is aimed to determine the presence of antioxidant capacity, total phenolic and flavonoid contents in six different types (multiflora, pine, chestnut, sunflower, acacia, citrus) and eventually 65 samples of honey from different parts of Turkey. Pollen analysis of all honey samples in the laboratory was carried out to determine the purity (> 65-70%) of the plant source. Total phenolic content determined in honey samples was found the highest value in pine honey 166.46 +/- 5.80 (mgGAE / 100 g honey) while the lowest value was found in flower honey with (106.04 +/- 9.55). The level of flavonoid contents of the groups was lowest on the flower and citrus honey (1.3 +/- 0.2 and 1.6 +/- 0.1) and the highest value were on chestnut and pine (2.7 +/- 0.4 and 2.8 +/- 0.2) were detected. Comparing the radical scavenger activity in honey groups, the activity of chestnut honey was the highest (100.54 +/- 22.72). The results of this study show that the phytochemical structure and biological activity of honey are completely different from each other depending on the plant source. On the other hand, it is possible to say that the antioxidant, phenolic, and flavonoid values are high, which is a good indicator of the quality and naturalness of honey.