期刊
FOOD CHEMISTRY
卷 114, 期 4, 页码 1438-1443出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.11.028
关键词
Honey; Antioxidants; Phenolics; Scavenging activity; Peroxidation inhibition; Discriminant analysis
资金
- Foundation for Science and Technology [PTDC/AGR-ALI/68284/2006]
- Fundação para a Ciência e a Tecnologia [PTDC/AGR-ALI/68284/2006, SFRH/BD/131519/2017] Funding Source: FCT
The antioxidant activity of Portuguese honeys was evaluated considering the different contribution of entire samples and phenolic extracts. Several chemical and biochemical assays were used to screen the antioxidant properties of entire honeys with different colour intensity and phenolic extracts: reducing power, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, and inhibition of lipid peroxidation using the beta-carotene linoleate model system and the thiobarbituric acid reactive substances (TBARS) assay. The amounts of phenols, flavonoids, ascorbic acid, p-carotene, lycopene and sugars present in the samples were also determined. The highest antioxidant contents and the lowest EC50 values for antioxidant activity were obtained in the dark honey. An analysis of variance was carried out to evaluate the influence of the colour intensity and extraction method in the antioxidant properties and phenolic contents. A discriminant analysis was also performed, giving satisfactory results once the six samples were clustered in six individual groups obtained through the definition of two discriminant analysis dimensions. (c) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据