Total antioxidant, phenolic compounds, and total oxidant status of certified and uncertified turkey's honeys

Herken E. N., EREL Ö., Guzel S., Celik H., Ibanoglu S.

International Journal of Food Properties, vol.13, no.3, pp.599-607, 2010 (SCI-Expanded, Scopus) identifier

  • Publication Type: Article / Article
  • Volume: 13 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.1080/10942910902716968
  • Journal Name: International Journal of Food Properties
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.599-607
  • Keywords: Honey, Total antioxidant capacity, Total oxidant status, Total phenols
  • Ankara Yıldırım Beyazıt University Affiliated: Yes

Abstract

In this study, total oxidant status (TOS), total antioxidant capacity (TAC) and total phenols (TP) of seventeen certified and eight uncertified honey samples were analyzed. The TAC and TOS of the samples were determined using novel methods. Uncertified honey samples had significantly lower values for their TP, TAC and TOS contents than those of certified honey samples. There was significant correlation between TOS and TP values (P < 0.01) and between TOS and TAC values (P < 0.05 ). Copyright © Taylor & Francis Group, LLC.