TY - JOUR T1 - A Scientific Investigation on Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honeys Enriched with Different Spices AU - Kaya, Enes AU - Özbay, Nusret PY - 2023 DA - December Y2 - 2023 JF - BinBee – Arı ve Doğal Ürünler Dergisi JO - Binbee PB - Bingöl Üniversitesi WT - DergiPark SN - 2822-2431 SP - 1 EP - 9 VL - 3 IS - 2 LA - en AB - This study aimed to develop alternative products with high added value by combining honeywith various traditionally used spices to make their consumption easier and preferable. Thelevels of 1,1-Diphenyl-2-picrylhydrazyl (DPPH), total phenolics and total flavonoids wereanalyzed in five samples of five different spicy honey mixtures. According to the dataobtained, DPPH values varied among the different mixtures. Sumac honey had the highestDPPH value (98.82±0.29 mg/mL), while the other mixtures had lower values. Sumac Honeyalso had the highest total phenolic content (311.5 ± 3.28 mg GAE/100 g), followed byTurmeric Honey and Ginger Black Pepper Honey. In terms of total flavonoid content, SumacHoney had the highest value (164.05 ± 45.92 QE/100 g), while Ginger Honey had the lowesttotal flavonoid content. The results show that Sumac Honey is superior in terms of antioxidantcapacity, total phenolic content and total flavonoid content. However, significant variation alsoexists among the other honeys, emphasizing that honeys offer a wide spectrum in terms ofhealth potential and nutritional value. The study addresses the potential to provide healthprofessionals and chefs with new alternatives as well as the opportunity to explore differenttastes and flavors. KW - Spiced Honey KW - Antioxidant KW - Capacity KW - Total Phenolic KW - and Flavonoid Content CR - [1] Butt MS, Pasha I, Sultan MT, Randhawa MA, Saeed F, et al. (2013) Black Pepper and Health Claims: A Comprehensive Treatise. 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