Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-19902
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland
Authors: Halagarda, Michał
Groth, Sabrina
Popek, Stanisław
Rohn, Sascha
Pedan, Vasilisa
et. al: No
DOI: 10.3390/antiox9010044
10.21256/zhaw-19902
Published in: Antioxidants
Volume(Issue): 9
Issue: 44
Issue Date: 4-Jan-2020
Publisher / Ed. Institution: MDPI
ISSN: 2076-3921
Language: English
Subjects: Antioxidants; Honey; Pollen analysis; Polyphenols
Subject (DDC): 664: Food technology
Abstract: Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin-Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.
URI: https://digitalcollection.zhaw.ch/handle/11475/19902
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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