Changes of antioxidant activity in honey after heat treatment

Changes of antioxidant activity in honey after heat treatment

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content...

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Bibliographic Details
Main Authors: Goran ŠARIĆ, Ksenija MARKOVIĆ, Darija VUKIČEVIĆ, Ena LEŽ, Mirjana HRUŠKAR, Nada VAHČIĆ
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2013-12-01
Series:Czech Journal of Food Sciences
Subjects:
heating
phenolic compounds
ferric reducing antioxidant power (frap)
1,1-diphenyl-2-picrylhydrazyl (dpph)
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201306-0012_changes-of-antioxidant-activity-in-honey-after-heat-treatment.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201306-0012_changes-of-antioxidant-activity-in-honey-after-heat-treatment.php

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