Determination of the total phenolic, flavonoid and antioxidant activity of Sabalan Honey
2017
Kamkar, Abolfazl | Khodabakhshiyan, Sara
BACKGROUND: Honey is recognized as having different biological properties including antioxidant effects. Phenolic acids and flavonoids are the main antioxidant in this apiary product. OBJECTIVES: In this study eight samples of Sabalan honey were screened to evaluate the antioxidant activity, total phenolic and flavonoid content. METHODS: Antioxidant activity of honey samples was determined by DPPH (2,2-diphenyl-1-picryl hydrazyl) method and β-carotene bleaching assay, total phenolic and flavonoid by Folin-Ciocalteu and Aluminium chloride methods, in addition, in all samples, some physicochemical parameters (pH, acidity, diastase activity, existence or nonexistence of HMF) were measured according to Iranian National Standardization N92. Data were analyzed using ANOVA (one-way). RESULTS: Total phenolic and flavonoid content of honeys ranged respectively from 15.71- 41.58 (mg GAE/100g honey) and 3.80-13.20 (mg QE/100g honey). Antioxidant activity was between 23.19%-94.25%, β-carotene bleaching inhibition 69.54%-85.69%, pH ranged from 3.63-3.83, Acidity 11.99-20.50 mEq/kg , diastase activity of all samples was negative except sample No.1. All samples had positive HMF results. CONCLUSIONS: Regarding the above results, it could be concluded that the honey samples have significant antioxidant activity. All parameters of physicochemical test were according to the international specifications except diastase and HMF tests, which may be due to improper processing and storage condition, heating treatment, old honey,etc.
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