DBPapers
DOI:10.5593/SGEM2013/BF6/S25.004

ANTIOXIDANT PROPERTIES AND OTHER PHYSICOCHEMICAL CHARACTERISTICS OF SOME HONEY VARIETIES FROM WEST ROMANIAN AREA

D. G. Dumbravă, D. M. Bordean, D. N. Raba, M. Drugă, C. Moldovan, M. V. Popa
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 101 - 108 pp

ABSTRACT

The purpose of this paper was to determine the total antioxidant capacity, vitamin C content, polyphenols, and other physicochemical characteristics: diastase index, water content, acidity and pH for three varieties of honey: acacia, lime and polyfloral, from West Romanian area, Timis County. Honey samples antioxidant capacity was determined by two methods: FRAP and CUPRAC and it can be seen that the polyfloral honey shows the highest antioxidant character (0.460 μmol Fe2+/g and, respectively 1.245 μmol Trolox/g), followed by lime honey (0.370 μmol Fe2+/g and, respectively 0.375 μmol Trolox/g) and acacia honey (0.320 μmol Fe2+/g and, respectively 0.265 μmol Trolox/g). Vitamin C content of honey was dtermined usimg an adapted iodometric method. The richest in ascorbic acid was polyfloral honey (4.60 mg/100g), followed by the lime honey (3.90 mg/100g) and acacia honey (3.50 mg/100g). For total polyphenols determination in honey, we used the Folin-Ciocalteu assay and the highest concentration of polyphenols was found in polyfloral honey (0.128 mg gallic acid/g), while the lowest was in acacia honey (0.042 mg gallic acid/g). Lime honey polyphenols concentration was close to that found in honey polyfloral (0,110 mg gallic acid/g). Results concerning diastase index, determined by Gӧthe method, showed that all studied honey varieties presented high quality, the acacia honey having the highest diastase index (11.2) followed by lime one (9.8) and polyfloral one (6.8). The water content of samples was between 16.7% and 17.3%. Titrable acidity ranged from 3.4 to 4.2 and pH values were between 3.82 and 4.40.

Keywords: antioxidant capacity, vitamin C, polyphenols, FRAP assay, CUPRAC assay.