Comparative Analysis of Antioxidant Properties of Honey from Poland, Italy, and Spain Based on the Declarations of Producers and Their Results of Melissopalinological Analysis

Review Biochemistry & Molecular Biology

Antioxidant Activity in Bee Products: A Review

Marianna Martinello et al.

Summary: Bee products have been traditionally used for their nutritional and therapeutic purposes, with a focus on their potential as natural antioxidants. However, the complex composition and variable nature of these products, along with diverse analytical methods, have resulted in a wide range of reported results, highlighting the need for standardized evaluation methods.

ANTIOXIDANTS (2021)

Add to Collection

Article Food Science & Technology

Colour of honey: can we trust the Pfund scale? - An alternative graphical tool covering the whole visible spectra

Zsanett Bodor et al.

Summary: Honey is a popular nutraceutical product with color playing a key role in consumer preference. The traditional Pfund scale method has limitations, and an alternative analytical method based on UV-VIS transmission spectra is proposed to overcome these deficiencies.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Multidisciplinary Sciences

Identification of pollen taxa by different microscopy techniques

Matej Pospiech et al.

Summary: Melissopalynology is an important analytical method to identify the botanical origin of honey, with pollen grain recognition commonly performed by visual inspection or automated analysis. The study evaluated three microscopic techniques for automatic analysis of pollen grains, finding that phase contrast microscopy had the highest correct classification rate. The most significant discriminant characteristics were found to be morphological and color features.

PLOS ONE (2021)

Add to Collection

Article Biochemistry & Molecular Biology