Document Detail


Botanical origin cause changes in nutritional profile and antioxidant activity of fermented products obtained from honey.
MedLine Citation:
PMID:  22835207     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Honey as rich source of enzymatic and non-enzymatic antioxidants serves as health-promoting nutrient in the human body. Here, we present the first time a comparative study of nutritional profiles (e.g., acidities; sugar, organic acid profile; total polyphenolic, flavonoid content) for different unifloral, multifloral honeys and their fermented products, in correlation with their antioxidant activity. Additionally, an optimized method for HPLC separation of organic acids from honey was established. The total phenolic content of honey samples varied widely among the honey types compared to fermented products. High amounts of total flavonoids were quantified in heather honey, followed by raspberry, multifloral, black locust and linden honey. A positive correlation between the content of polyphenols, flavonoids and antioxidant activity was observed in honey samples. After fermentation, the flavonoid content of dark honey fermented products decreased significantly. Certain honey types are more suitable for fermentation, because the decrease in antioxidant substances is less pronounced.
Authors:
Gratia Ioana Dezmirean; Liviu Al Marghitas; Otilia Bobis; Daniel Severus Dezmirean; Victorita Bonta; Silvio Erler
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-7-27
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Jul 
Date Detail:
Created Date:  2012-7-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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