Honey's antioxidant properties

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Related tags: Ascorbic acid, Antioxidant, Enzyme, Vitamin c

Antioxidants in honey from different floral sources were identified
and quantified at the University of Illinois in Urbana-Champaign,
US. These results...

Antioxidants in honey from different floral sources were identified and quantified at the University of Illinois in Urbana-Champaign, US. These results were presented on June 26 at the annual meeting of the Institute of Food Technologists, held in New Orleans. Antioxidants continue to be the hot topic in product development circles, as science is looking beyond basic nutrition to nutraceutical substances. This study characterised the specific antioxidant content of seven varieties of honey. The antioxidant properties of these seven varieties of honey were analysed using the oxygen radical absorbance capacity assay. Components identified in the honeys included phenolic compounds, ascorbic acid, and the enzymes glucose oxidase, catalase, and peroxidase. Antioxidant capacity of the honeys investigated appeared to be primarily due to their phenolic composition as opposed to enzymatic antioxidants and ascorbic acid. Enzyme activity and ascorbic acid were very low, if not undetectable, in all honeys tested. Chromatograms of phenolic fractions of honeys indicated that most honeys have similar but quantitatively different phenolic profiles. A previous study at the same university, using spectophotometry, determined that the antioxidant capacity of honey varied by floral source. That study did not determine the individual honey compounds that are responsible for the activity. Characterisation of honey helps in understanding its antioxidant behaviour and therefore its use as a natural food ingredient and as a source of antioxidants in the human diet. Researchers at the university are now studying the effect of honey on the low-density lipoprotein (LDL) oxidation in the blood. Source: National Honey Board

Related topics: Science

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