Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method

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Güldaş M., Demircan H., Çakmak İ., Oral R. A., Yıldız E., Gürbüz O., ...Daha Fazla

FOOD BIOSCIENCE, cilt.48, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 48
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.fbio.2022.101732
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate, orange and black carrot concentrates. The natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture, pH, free acidity and HMF (Hydroxymethylfurfuraldehyde) content and the quality of the functional honeys obtained was high. Parallel to TPC contents, the antioxidant values of the honeys were increased 5.00-31.50, 16.09-53.96 and 21.18-39.72% by enrichment of orange, pomegranate, and black carrot concentrates. Gallic acid in pomegranate honey (14.52%) and chlorogenic acid in black carrot honey (27.01%) were determined as antioxidant components increased by enrichment. The enrichment process also led to an increase in the bioaccessibility characteristics. The increased antioxidant activity of functional honeys (DPPH) was verified by a high negative correlation value (R =-0.9103) and decreasing IC50 ratios in the opposite direction.