Food Science and Biotechnology

, Volume 26, Issue 1, pp 201–206

Antioxidant activities of honeybee products and their mixtures

Article

DOI: 10.1007/s10068-017-0027-0

Cite this article as:
Özkök, D. & Silici, S. Food Sci Biotechnol (2017) 26: 201. doi:10.1007/s10068-017-0027-0
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Abstract

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.

Keywords

honeybee products total phenolic content antioxidant activity free radical scavenging activity 

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  1. 1.Erciyes UniversitySafiye Cikrikcioglu Vocational SchoolKayseriTurkey
  2. 2.Department of Agricultural BiotechnologyErciyes University, Agriculture FacultyKayseriTurkey

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