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Antioxidant Activity of Some Monofloral Honeys: Different Contributions of the Raw Honey and Phenolic Extract

Author Affiliations

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu, China School or Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu, China
  • 2State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu, China School or Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu, China
  • 3State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu, China School or Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu, China

Int. Res. J. Biological Sci., Volume 5, Issue (4), Pages 45-50, April,10 (2016)

Abstract

Ten Chinese monofloral honey samples from different floral sources and different areas were measured considering the different contribution of raw honey samples and phenolic extracts. Total phenolic content (TPC) of Chinese monofloral honey samples were determined by Folin-Ciocalteu method, free radical-scavenging assay by 1,1-dipheyl-2-picrylhydrazyl (DPPH)and Ferric-reducing/antioxidant power assay (FRAP) for reducing capacity. The TPC of the honey samples were varied from 9.57±0.12 to 136.17±5.46 mg GAE/100 g of honey for raw honey samples and 5.64±0.31 to 55.11±0.52 mg GAE/100 g of honey for phenolic extract samples. Comparatively higher antioxidant contents and the lower DPPH values were found in the dark colored honey. This study results shows that TPC, flavonoid contents and antioxidant activity of Chinese monofloral honey samples are closely related to their floral sources and also their color intensity.

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