2024
DOI: 10.1007/s13197-024-06019-8
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Release of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion

Nikolett Czipa,
Clive J. C. Phillips,
Emőke Topa
et al.

Abstract: Acacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0–5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and flavonoid contents were determined spectroscopically. The greatest release of elements, phenols and flavonoids, (% release/1% infusion rate) were for phenols (1.22–3.74, respectively), flavonoids (0.12–2.18), K (… Show more

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