Total antioxidant, phenolic compounds, and total oxidant status of certified and uncertified turkey's honeys
International Journal of Food Properties, cilt.13, sa.3, ss.599-607, 2010 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 13 Sayı: 3
- Basım Tarihi: 2010
- Doi Numarası: 10.1080/10942910902716968
- Dergi Adı: International Journal of Food Properties
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.599-607
- Anahtar Kelimeler: Honey, Total antioxidant capacity, Total oxidant status, Total phenols
- Ankara Yıldırım Beyazıt Üniversitesi Adresli: Evet
Özet
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.