Journal Article

Journal article

Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey  [2007]

Bertoncelj, J. Doberšek, U. Jamnik, M. Golob, T.

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Honey samples from the seven most common honey types in Slovenia were screened for total phenolic content by the modified Folin-Ciocalteu method, for potential antioxidant activity using the ferric reducing antioxidant power (FRAP) assay and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method for antiradical activity. In addition the colour characteristics of honey samples were analysed. The results of the study showed that total phenolic content, antioxidant activity and colour parameters differ widely among different honey types. Phenolic content expressed as gallic acid equivalent ranged from 44.8 mg/kg in acacia honey to 241.4 mg/kg in fir honey. Antioxidant activity was the lowest in the brightest acacia and lime honeys and the highest in darker honeys, namely fir, spruce and forest. The colour of the Slovenian honeys, analysed in this study was very variable and ranged from pale yellow to dark brown. Correlations between the parameters analysed were found to be statistically significant (p < 0.05).

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Food chemistry

ISSN : 0308-8146