A Scientific Investigation on Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honeys Enriched with Different Spices

Yıl 2023, Cilt: 3 Sayı: 2, 1 - 9, 30.12.2023

Enes Kaya , Nusret Özbay

Öz

This study aimed to develop alternative products with high added value by combining honey
with various traditionally used spices to make their consumption easier and preferable. The
levels of 1,1-Diphenyl-2-picrylhydrazyl (DPPH), total phenolics and total flavonoids were
analyzed in five samples of five different spicy honey mixtures. According to the data
obtained, DPPH values varied among the different mixtures. Sumac honey had the highest
DPPH value (98.82±0.29 mg/mL), while the other mixtures had lower values. Sumac Honey
also had the highest total phenolic content (311.5 ± 3.28 mg GAE/100 g), followed by
Turmeric Honey and Ginger Black Pepper Honey. In terms of total flavonoid content, Sumac
Honey had the highest value (164.05 ± 45.92 QE/100 g), while Ginger Honey had the lowest
total flavonoid content. The results show that Sumac Honey is superior in terms of antioxidant
capacity, total phenolic content and total flavonoid content. However, significant variation also
exists among the other honeys, emphasizing that honeys offer a wide spectrum in terms of
health potential and nutritional value. The study addresses the potential to provide health
professionals and chefs with new alternatives as well as the opportunity to explore different
tastes and flavors.

Anahtar Kelimeler

Spiced Honey , Antioxidant , Capacity , Total Phenolic , and Flavonoid Content

Etik Beyan

Yok

Destekleyen Kurum

yok

Teşekkür

yok

Kaynakça

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