A Scientific Investigation on Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honeys Enriched with Different Spices

Enes Kaya; Nusret Özbay

Makale detayları

A Scientific Investigation on Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honeys Enriched with Different Spices

Yazarlar:

Enes Kaya | Nusret Özbay

Yayıncı:

Bingol University

Ana Başlıklar:

Polen Bilimi | Bitki Bilimi (Diğer)

Dergi:

BinBee – Arı ve Doğal Ürünler Dergisi Vol.3 Issue 2, pp.1-9

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001352446

pISSN:

2822-2431

Anahtar kelimeler:

Özet:

 This study aimed to develop alternative products with high added value by combining honey with various traditionally used spices to make their consumption easier and preferable. The levels of 1,1-Diphenyl-2-picrylhydrazyl DPPH, total phenolics and total flavonoids were analyzed in five samples of five different spicy honey mixtures. According to the data obtained, DPPH values varied among the different mixtures. Sumac honey had the highest DPPH value 98.820.29 mgmL, while the other mixtures had lower values. Sumac Honey also had the highest total phenolic content 311.5  3.28 mg GAE100 g, followed by Turmeric Honey and Ginger Black Pepper Honey. In terms of total flavonoid content, Sumac Honey had the highest value 164.05  45.92 QE100 g, while Ginger Honey had the lowest total flavonoid content. The results show that Sumac Honey is superior in terms of antioxidant capacity, total phenolic content and total flavonoid content. However, significant variation also exists among the other honeys, emphasizing that honeys offer a wide spectrum in terms of health potential and nutritional value. The study addresses the potential to provide health professionals and chefs with new alternatives as well as the opportunity to explore different tastes and flavors.

 This study aimed to develop alternative products with high added value by combining honey with various traditionally used spices to make their consumption easier and preferable. The levels of 1,1-Diphenyl-2-picrylhydrazyl DPPH, total phenolics and total flavonoids were analyzed in five samples of five different spicy honey mixtures. According to the data obtained, DPPH values varied among the different mixtures. Sumac honey had the highest DPPH value 98.820.29 mgmL, while the other mixtures had lower values. Sumac Honey also had the highest total phenolic content 311.5  3.28 mg GAE100 g, followed by Turmeric Honey and Ginger Black Pepper Honey. In terms of total flavonoid content, Sumac Honey had the highest value 164.05  45.92 QE100 g, while Ginger Honey had the lowest total flavonoid content. The results show that Sumac Honey is superior in terms of antioxidant capacity, total phenolic content and total flavonoid content. However, significant variation also exists among the other honeys, emphasizing that honeys offer a wide spectrum in terms of health potential and nutritional value. The study addresses the potential to provide health professionals and chefs with new alternatives as well as the opportunity to explore different tastes and flavors.

 This study aimed to develop alternative products with high added value by combining honey with various traditionally used spices to make their consumption easier and preferable. The levels of 1,1-Diphenyl-2-picrylhydrazyl DPPH, total phenolics and total flavonoids were analyzed in five samples of five different spicy honey mixtures. According to the data obtained, DPPH values varied among the different mixtures. Sumac honey had the highest DPPH value 98.820.29 mgmL, while the other mixtures had lower values. Sumac Honey also had the highest total phenolic content 311.5  3.28 mg GAE100 g, followed by Turmeric Honey and Ginger Black Pepper Honey. In terms of total flavonoid content, Sumac Honey had the highest value 164.05  45.92 QE100 g, while Ginger Honey had the lowest total flavonoid content. The results show that Sumac Honey is superior in terms of antioxidant capacity, total phenolic content and total flavonoid content. However, significant variation also exists among the other honeys, emphasizing that honeys offer a wide spectrum in terms of health potential and nutritional value. The study addresses the potential to provide health professionals and chefs with new alternatives as well as the opportunity to explore different tastes and flavors.

 This study aimed to develop alternative products with high added value by combining honey with various traditionally used spices to make their consumption easier and preferable. The levels of 1,1-Diphenyl-2-picrylhydrazyl DPPH, total phenolics and total flavonoids were analyzed in five samples of five different spicy honey mixtures. According to the data obtained, DPPH values varied among the different mixtures. Sumac honey had the highest DPPH value 98.820.29 mgmL, while the other mixtures had lower values. Sumac Honey also had the highest total phenolic content 311.5  3.28 mg GAE100 g, followed by Turmeric Honey and Ginger Black Pepper Honey. In terms of total flavonoid content, Sumac Honey had the highest value 164.05  45.92 QE100 g, while Ginger Honey had the lowest total flavonoid content. The results show that Sumac Honey is superior in terms of antioxidant capacity, total phenolic content and total flavonoid content. However, significant variation also exists among the other honeys, emphasizing that honeys offer a wide spectrum in terms of health potential and nutritional value. The study addresses the potential to provide health professionals and chefs with new alternatives as well as the opportunity to explore different tastes and flavors.

Makale detayları

A Scientific Investigation on Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honeys Enriched with Different Spices

Yazarlar:

Enes Kaya | Nusret Özbay

Yayıncı:

Bingol University

Ana Başlıklar:

Polen Bilimi | Bitki Bilimi (Diğer)

Dergi:

BinBee – Arı ve Doğal Ürünler Dergisi Vol.3 Issue 2, pp.1-9

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001352446

pISSN:

2822-2431

Spiced Honey

Antioxidant

Capacity

Total Phenolic

and Flavonoid Content

Sayı

Makale detayları

A Scientific Investigation on Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honeys Enriched with Different Spices

Yazarlar: Enes Kaya | Nusret Özbay

Yayıncı: Bingol University

Ana Başlıklar: Polen Bilimi | Bitki Bilimi (Diğer)

Dergi: BinBee – Arı ve Doğal Ürünler Dergisi Vol.3 Issue 2, pp.1-9

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001352446

pISSN: 2822-2431

Spiced Honey

Antioxidant

Capacity

Total Phenolic

and Flavonoid Content

Sayı

Yazarlar:

Enes Kaya | Nusret Özbay

Yayıncı:

Bingol University

Ana Başlıklar:

Polen Bilimi | Bitki Bilimi (Diğer)

Dergi:

BinBee – Arı ve Doğal Ürünler Dergisi Vol.3 Issue 2, pp.1-9

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001352446

pISSN:

2822-2431