Antioxidant activity and phenolic composition of herbhoneys.
作者： Teresa Fortuna , Robert Socha , Lesław Juszczak , Sławomir Pietrzyk
DOI: 10.1016/J.FOODCHEM.2008.08.029
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摘要: Abstract A study of 10 herbhoneys various origin revealed differences in their antioxidant activity and profiles phenolic acids flavonoids. The total content determined spectrophotometrically varied between 21.7 75.3 mg gallic acid equivalents per 100 g product, the flavonoid ranged from 6.9 to 28.5 mg quercetin 100 g. Dark herbhoneys, such as raspberry, thyme, hawthorn black chokeberry, exhibited a high contained levels polyphenols There was significant linear correlation contents reactions with DPPH ABTS + free radicals. flavonoids by HPLC depended on variety herbhoney. Among products studied, raspberry thyme were richest dominant most samples p -coumaric acid; also considerable amount gentisic acid. hesperetin naringenin. Thyme herbhoney had an especially content.
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