CORRELATION OF PHENOLIC CONTENT OF HONEYS FROM ÇORUM REGION WITH COLOUR AND ANTIOXIDANT CAPACITY

Abstract

The objective of this study was to evaluate the correlations between total phenolics, total flavonoids and colour and antioxidant capacities of honeys from Çorum region. Forty seven honey samples were analyzed for their total phenolic and flavonoid contents by using Folin-Ciocalteu reagent and aluminum chloride method. ABTS and DPPH assays were used for determination of antioxidant capacity, and the values were varied between 0.466-1.353 mM TEAC for ABTS, and 0.170-0.605 mM TEAC for DPPH. Total phenolics and flavonoids were ranged from 243 to 546 mg GAE/kg and from 30.8 to 87.0 mg CE/kg, respectively. The CIE colour parameters were determined between 32.02-41.48, 0.20-6.82 and 10.76-20.58 for L*, a* and b*, respectively. Pfund values were in the range of 1.0-111.2, and most of the honeys had colour ranged from white to light amber. Strong correlations were observed between phenolic contents, colour and antioxidant capacities of the samples.

Keywords

• Honey,antioxidant capacity,phenolic compounds,flavonoids,colour,Çorum

ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ

Abstract

Bu çalışmanın amacı Çorum yöresi ballarının toplam fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam fenolik içerikleri Folin-Ciocalteu yöntemi, flavonoid içeriği ise alüminyum klorür yöntemiyle analiz edilmiştir. Antioksidan kapasitesinin belirlenmesi için iki farklı yöntem (ABTS, DPPH) kullanılmış ve antioksidan kapasitenin ABTS yöntemi için 0.466-1.353 mM TEAC, DPPH yöntemi için 0.170-0.605 mM TEAC aralığında değiştiği belirlenmiştir. Toplam fenolik ve toplam flavonoid içerikleri sırasıyla 243-546 mg GAE/kg ve 30.8-87.0 mg CE/kg aralığında değişmektedir. Bal örneklerinin CIE renk parametreleri olan L*, a* ve b* değerleri sırasıyla 32.02-41.48, 0.20-6.82 ve 10.76-20.58 aralığında belirlenmiştir. Pfund değerleri 1.0-111.2 aralığında olup bal örneklerinin çoğu beyaz ile açık amber arasında renge sahiptir. Örneklerin fenolik madde içerikleri ile renk değerleri ve antioksidan kapasiteleri arasında güçlü korelasyonlar olduğu gözlenmiştir. 

Keywords

• Bal,antioksidan kapasite,fenolik bileşenler,flavonoidler,renk,Çorum

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