Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

Tomasz Sawicki, Natalia Bączek and Małgorzata Starowicz
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Tomasz Sawicki: Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Natalia Bączek: Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research Polish Academy of Sciences, Olsztyn, Poland
Małgorzata Starowicz: Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research Polish Academy of Sciences, Olsztyn, Poland

Czech Journal of Food Sciences, 2020, vol. 38, issue 3, 158-163

Abstract: The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by HPLC-MS-TripleTOF method and vitamin E by HPLC-DAD. Beebread was characterised by the higher level of the total phenolic (~90%), flavonoid (~97%), vitamin C (~99%) and E (~98%) as compared to the honey. The data showed that beebread had also higher values of antioxidant activity and reducing potential by ~99% and ~41-98%, respectively, than honey. Our findings indicate that beebread is valuable source of bioactive substances, with the high beneficial properties.

Keywords: antioxidant status; ascorbic acid; bee products; lipid-soluble antioxidants; phenolics and flavonoids; reducing capacity (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:3:id:312-2019-cjfs

DOI: 10.17221/312/2019-CJFS

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