Antioxidant activity and physicochemical properties of lavender honey enriched with turmeric (Curcuma longa L.)

In this study, lavender honey was enriched with different amounts of turmeric extract and dried turmeric powder (1%, 2%, and 4%). Physicochemical properties (pH, electrical conductivity, water activity, color) of the samples were examined. Total phenolic contents of the samples were determined by Folin-Ciocalteu method. DPPH, ABTS, and RP methods were used for antioxidant activities and sensory analysis of the samples was performed. The addition of turmeric reduced the acidity of honey. Electrical conductivity values of dried turmeric-honey samples were found to be higher than the original honey. While the addition of turmeric extract increased the water activity of honey, the addition of dried turmeric decreased the water activity. Turmeric contribution to honey made its color lighter. The redness and yellowness values of honey were increased by dried turmeric. Total phenolic content and antioxidant activity were found to be higher in all samples than the original honey, and the highest sample was the 4% dried turmeric-honey sample. According to sensory analysis scores, honey enriched with 2% dried turmeric was the most liked sample with the highest taste/aroma and general appreciation scores. As a result, an alternative functional food product, with easy consumption and good sensory properties has been created with the turmeric-honey combination.