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Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics

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Abstract

Five honey types produced in Croatia (black locust, lime, sage, chestnut and honeydew) were characterised from the aspect of antioxidant capacity in order to evaluate possible application of antioxidant capacity as a criterion for botanical origin identification. Towards better understanding honey antioxidant capacity, relationship between antioxidant capacity and quality parameters (moisture, electrical conductivity, HMF content, colour, phenolic content) was evaluated using correlation coefficients and principal component analysis (PCA). Antioxidant capacity of analysed honey types varied significantly depending on the botanical origin. Highest antioxidant capacity was determined in dark honeydew and chestnut honey, followed by lime and sage honey, while the lightest black locust honey had the lowest antioxidant capacity. Among evaluated parameters, antioxidant capacity showed highest correlation with phenolic content and colour, with correlation coefficients above 0.89 (p < 0.05). PCA showed that different honey types can be differentiated based on their antioxidant capacity and related parameters.

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Acknowledgments

The authors would like to express their gratitude to Prof Milena Mandić, for scientific advisements and support in all stages of this study.

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Authors and Affiliations

  1. Department of Food and Nutrition Research, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000, Osijek, Croatia

    Ivana Flanjak, Daniela Kenjerić & Ljiljana Primorac

  2. Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000, Zagreb, Croatia

    Dragan Bubalo

Authors
  1. Ivana Flanjak
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  2. Daniela Kenjerić
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  3. Dragan Bubalo
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  4. Ljiljana Primorac
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Correspondence to Ivana Flanjak.

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Flanjak, I., Kenjerić, D., Bubalo, D. et al. Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics. Eur Food Res Technol 242, 467–475 (2016). https://doi.org/10.1007/s00217-015-2557-0

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  • DOI: https://doi.org/10.1007/s00217-015-2557-0

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