Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 32, Pages 8028-8035Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf3022282
Keywords
honey; honey-must; fermentation; organic acids; polyphenols; flavonoids; antioxidant activity
Funding
- project: Organizing the National Interest Postdoctoral School of Applied Biotechnologies with Impact on Romanian Bioeconomy [2010 POSDRU/89/1.5/S/52432]
- European Social Fund
- project RoBeeTech [POS CCE 206/20.07.2010, 618/12460]
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Honey as rich source of enzymatic and nonenzymatic antioxidants serves as health-promoting nutrient in the human body. Here, we present the first time a comparative study of nutritional profiles (e.g., acidities, sugar, organic acid profile, total polyphenolic, flavonoid content) for different unifloral, multifloral honeys and their fermented products, in correlation with their antioxidant activity. Additionally, an optimized method for HPLC separation of organic acids from honey was established. The total phenolic content of honey samples varied widely among the honey types compared to fermented products. High amounts of total flavonoids were quantified in heather honey, followed by raspberry, multifloral, black locust, and linden honey. A positive correlation between the content of polyphenols, flavonoids, and antioxidant activity was observed in honey samples. After fermentation, the flavonoid content of dark honey fermented products decreased significantly. Black locust and linden honeys are more suitable for fermentation because the decrease in antioxidant substances is less pronounced.
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