Antioxidant and sensorial properties of acacia honey supplemented with prunes
The changes in total phenol and flavonoid content, as well as antioxidant activity was monitored in acacia honey supplemented with prunes in 20, 30 and 40% mass concentrations. The total phenolic content increased by 2.5 times (from 16.18 to 41.64 mg GAE/100 g) with increasing concentration of pr...
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2012-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243293T.pdf |
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| author | Tumbas Vesna T. Vulić Jelena J. Čanadanović-Brunet Jasna M. Đilas Sonja M. Ćetković Gordana S. Stajčić Slađana S. Štajner Dubravka I. Popović Boris M. |
| author_facet | Tumbas Vesna T. Vulić Jelena J. Čanadanović-Brunet Jasna M. Đilas Sonja M. Ćetković Gordana S. Stajčić Slađana S. Štajner Dubravka I. Popović Boris M. |
| author_sort | Tumbas Vesna T. |
| collection | DOAJ |
| description | The changes in total phenol and flavonoid content, as well as antioxidant activity was monitored in acacia honey supplemented with prunes in 20, 30 and 40% mass concentrations. The total phenolic content increased by 2.5 times (from 16.18 to 41.64 mg GAE/100 g) with increasing concentration of prunes in honey, while the increase in flavonoid content was even higher, approximately 11.5-fold (from 2.65 to 30.86 mg RE/100 g). The addition of prunes also improved the antioxidant activity of acacia honey. The honey samples with highest content of prunes, 40%, exhibited the best antioxidant activity measured by hydroxyl radical sacvenging assay (EC50 •OH=4.56 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay (EC50 DPPH=16.48 mg/ml), and reducing power (EC50 RP=81.17 mg/ml). Judging from the high correlation coefficients, ranging from 0.771 to 0.947 for total phenolics, and from 0.862 to 0.993 for total flavonoids, it is obvious that these compounds were associated with the antioxidant mechanisms. On the other hand, sensorial properties of supplemented honeys were lower than that of pure acacia honey, where flavor of supplemented honey was the least affected. Our results indicate that the supplementation of honey with prunes improves antioxidant activity of honey by enriching the phenolic composition, with slight modifications in sensorial characteristics. |
| first_indexed | 2024-12-11T01:47:02Z |
| format | Article |
| id | doaj.art-6f29f3a7bd2944e19e44c899e203760d |
| institution | Directory Open Access Journal |
| issn | 1450-7188 |
| language | English |
| last_indexed | 2024-12-11T01:47:02Z |
| publishDate | 2012-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-6f29f3a7bd2944e19e44c899e203760d2022-12-22T01:24:52ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882012-01-0120124329330410.2298/APT1243293TAntioxidant and sensorial properties of acacia honey supplemented with prunesTumbas Vesna T.Vulić Jelena J.Čanadanović-Brunet Jasna M.Đilas Sonja M.Ćetković Gordana S.Stajčić Slađana S.Štajner Dubravka I.Popović Boris M.The changes in total phenol and flavonoid content, as well as antioxidant activity was monitored in acacia honey supplemented with prunes in 20, 30 and 40% mass concentrations. The total phenolic content increased by 2.5 times (from 16.18 to 41.64 mg GAE/100 g) with increasing concentration of prunes in honey, while the increase in flavonoid content was even higher, approximately 11.5-fold (from 2.65 to 30.86 mg RE/100 g). The addition of prunes also improved the antioxidant activity of acacia honey. The honey samples with highest content of prunes, 40%, exhibited the best antioxidant activity measured by hydroxyl radical sacvenging assay (EC50 •OH=4.56 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay (EC50 DPPH=16.48 mg/ml), and reducing power (EC50 RP=81.17 mg/ml). Judging from the high correlation coefficients, ranging from 0.771 to 0.947 for total phenolics, and from 0.862 to 0.993 for total flavonoids, it is obvious that these compounds were associated with the antioxidant mechanisms. On the other hand, sensorial properties of supplemented honeys were lower than that of pure acacia honey, where flavor of supplemented honey was the least affected. Our results indicate that the supplementation of honey with prunes improves antioxidant activity of honey by enriching the phenolic composition, with slight modifications in sensorial characteristics.http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243293T.pdfAcacia honeyprunesphenolics and flavonoidsantioxidant activitysensorial properties |
| spellingShingle | Tumbas Vesna T. Vulić Jelena J. Čanadanović-Brunet Jasna M. Đilas Sonja M. Ćetković Gordana S. Stajčić Slađana S. Štajner Dubravka I. Popović Boris M. Antioxidant and sensorial properties of acacia honey supplemented with prunes Acta Periodica Technologica Acacia honey prunes phenolics and flavonoids antioxidant activity sensorial properties |
| title | Antioxidant and sensorial properties of acacia honey supplemented with prunes |
| title_full | Antioxidant and sensorial properties of acacia honey supplemented with prunes |
| title_fullStr | Antioxidant and sensorial properties of acacia honey supplemented with prunes |
| title_full_unstemmed | Antioxidant and sensorial properties of acacia honey supplemented with prunes |
| title_short | Antioxidant and sensorial properties of acacia honey supplemented with prunes |
| title_sort | antioxidant and sensorial properties of acacia honey supplemented with prunes |
| topic | Acacia honey prunes phenolics and flavonoids antioxidant activity sensorial properties |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243293T.pdf |
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