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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer Berlin Heidelberg

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DOI

10.1007/s10397-016-0953-5

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ISSN

1438-2385

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Phenolic profile colour intensity and radical sc

Authors: Ioannis K Karabagias Elpida Dimitriou Stavros Kontakos Michael G Kontominas
Publish Date: 2016/01/14
Volume: 242, Issue: 8, Pages: 1201-1210
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Abstract

The present study was designed to investigate the antioxidant properties selected polyphenol content SPC radical scavenging activity and colour intensity of Greek unifloral honeys For this purpose one hundred and seventy honey samples of different botanical origin thyme pine orange blossom and fir were collected during the harvesting period 2011 and 2012 from thirteen different regions in Greece The phenolic profile was evaluated based on the quantification of syringic acid myricetin quercetin kaempferol and chrysin using high performance liquid chromatography Radical scavenging activity and colour intensity were estimated using spectrometric assays Honey samples analysed showed variations in the SPC 386 ± 067 to 6579 ± 808 mg/kg colour intensity 164 ± 49 to 517 ± 110 mAU and radical scavenging activity RSA 1724 ± 550 to 5038 ± 1917 depending on botanical origin On the basis of results obtained the tested honey samples may be considered as easily accessible natural sources of antioxidants and valuable supplements to the daily diet

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