Total Antioxidant, Phenolic Compounds, and Total Oxidant Status of Certified and Uncertified Turkey's Honeys

被引：10

作者：

Herken, Emine Nur ^{[1
]}

Erel, Ozcan ^{[2
]}

Guzel, Salih ^{[2
]}

Celik, Hakim ^{[2
]}

Ibanoglu, Senol ^{[3
]}

机构：

[1] Pamukkale Univ, Dept Food Engn, Fac Engn, TR-20020 Denizli, Turkey

[2] Harran Univ, Fac Med, Dept Clin Biochem, Sanliurfa, Turkey

[3] Gaziantep Univ, Fac Engn, Dept Food Engn, Gaziantep, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2009年 / 12卷 / 03期

关键词：

Honey; Total antioxidant capacity; Total oxidant status; Total phenols; ANTIBACTERIAL ACTIVITY; CHEMICAL-COMPOSITION; HYDROGEN-PEROXIDE; OXIDATIVE STRESS; CAPACITY; ORIGIN; IDENTIFICATION; COMPONENTS; FOODS;

D O I：

10.1080/10942910701867707

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, total oxidant status (TOS), total antioxidant capacity (TAC), and total phenols (TP) of seventeen certified and eight uncertified honey samples were analyzed. The TAC and TOS of the samples were determined using novel methods. Uncertified honey samples had significantly lower values for their TP, TAC, and TOS contents than those of certified honey samples. There was significant correlation between TOS and TP values (P 0.01) and between TOS and TAC values (P 0.05).

引用

页码：461 / 468

页数：8

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