Antioxidant activities of some monofloral honey types produced across Turkey

Abstract

This study was conducted with the aim of determining the chemical, biochemical properties, and antimicrobial capabilities of some of the monofloral honeys produced in Turkey. In this study, 23 different monofloral honey samples were obtained from diverse geographical regions of Turkey. Floral origin of the honey samples was determined by melissopalinological analyses. Additionally, antioxidant properties were determined. To determine the antioxidant properties of honey samples, four test methods of total phenolic content, DPPH, iron reduction power and β-carotene linoleic acid emulsion method were used. As a result of the antioxidant activity analysis among the honey samples, rhododendron and parsley honey showed most prominent results in terms of the amount of phenolic compounds and antioxidant activity. On the other hand, acacia and citrus honey samples showed least antioxidant activity. A positive correlation was determined between four methods. Differences between antioxidant activities of honey samples were significantly found (P < 0.01).

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

“…TPC in fresh AC (Table ) was significantly ( P < 0.05) higher than in fresh H. The TPC value obtained in H was in an agreement with the literature data for different honeys: 320–1190 mg kg −1 , 340–4700 mg kg −1 , or 560–2460 mg kg −1 . Also, the values presented in the literature for AC, around 1300–1500 mg kg −1 , are very close to the level determined in this study.…”

Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya

“…Natural sources of antioxidants like fruits, vegetables and honey are currently sought‐after. Honey contains bioactive compounds such as phenols, flavonoids, carotenoids, vitamins, organic acids and other compounds, which might work synergistically to provide a positive antioxidant effect (Johnston et al , ; Gül & Pehlivan, ). As antioxidants, the aforementioned bioactive compounds could work through a myriad of mechanisms including donation of hydrogen atoms, scavenging for free radicals, quenching singlet oxygen, acting as substrates for some radicals and chelation of metal ions (Al‐Waili & Boni, ; Küçük et al , ).…”

Protective effects of aqueous extracts of some honeys against HCl/ethanol‐induced gastric ulceration in rats

“…When compared to the light‐colored honey such as rhododendron honey, oak, and chestnut honeys are known as dark‐colored honeys which generally demonstrate higher bioactivity effect (Gül & Pehlivan, ). The antioxidant investigation and physicochemical determination of some honey types collected from Anatolia showed that chestnut and heterofloral honeys were higher antioxidant values than rhododendron honey (Küçük et al, ).…”

“…The essence of the explanation, the differences or/and similarities of phenolic compounds in same type honeys were related to some parameters such as plant flora, pollen frequency, geographical area, climatic conditions, and collection year (Gül & Pehlivan, ).…”