Characterisation of phenolics and other quality parameters of different types of honey

Rostislav Halouzka, Petr Tarkowski and Sanja Ćavar Zeljković
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Rostislav Halouzka: Central Laboratories and Research Support, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University Olomouc, Olomouc, Czech Republic
Petr Tarkowski: Central Laboratories and Research Support, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University Olomouc, Olomouc, Czech Republic
Sanja Ćavar Zeljković: Central Laboratories and Research Support, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University Olomouc, Olomouc, Czech Republic

Czech Journal of Food Sciences, 2016, vol. 34, issue 3, 244-253

Abstract: In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as antioxidant activity of various types of honey samples has been made. Among all samples analysed, honeydew samples possess the best quality parameters in the mean content of hydroxymethylfurfural, proline, and diastase activity. Moreover, the highest content of phenolic compounds as potential radical scavengers was found in honeydews, then in mixed and multifloral nectar honeys, while samples of monofloral honeys revealed the lowest, but still considerable amounts of natural antioxidants. The overall results of this study indicate that the quality parameters as well as the distribution of phenolic acids and flavonoids are affected by the type of honey.

Keywords: physicochemical parameters; phenolic acids; flavonoids; liquid chromatography; antioxidant activity (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:321-2015-cjfs

DOI: 10.17221/321/2015-CJFS

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