Antioxidant activities of honeybee products and their mixtures


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Ozkok D. , SİLİCİ S.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.26, ss.201-206, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 26 Konu: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s10068-017-0027-0
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Sayfa Sayısı: ss.201-206

Özet

In this study, the total phenolic content (TPC), antioxidant activity, and free radical scavenging activities (FRSA) of 70 samples comprising honeybee products (honey, pollen, royal jelly, and propolis) and their mixtures were determined. The TPC was determined in accordance with the Folin-Ciocalteu method, antioxidant activity with phosphomolybdenum, and FRSA with the 1,1-diphenyl-2-picryl hydrazyl (DPPH) assays. Honeybee propolis showed the greatest TPC, antioxidant activity, and FRSA followed by pollen, honey, and royal jelly, respectively. A positive correlation was observed between TPC and antioxidant activity of honey, pollen and mixed samples (respectively, r=0.91, r=0.93 and r=0.92) (p < 0.01). Similarly, honey and mixed samples exhibited positive correlations with TPC and FRSA (respectively, r=0.98 and r=0.92) (p < 0.01). It was concluded that honeybee products and their mixtures have antioxidant activity and FRSA and these effects may be attributed to their phenolic content.