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- Title
Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs.
- Authors
Dżugan, Małgorzata; Sowa, Patrycja; Kwaśniewska, Monika; Wesołowska, Monika; Czernicka, Maria; Dżugan, Małgorzata; Kwaśniewska, Monika; Wesołowska, Monika
- Abstract
Three groups of products enriched with herbs were studied: (1) commercial herb honeys (n = 5) produced by bees fed a syrup with an herbal extract, (2) natural herbal honey (n = 3) produced by bees from the nectar of herbs, and (3) creamed multifloral honey with added dried herbs (n = 5). As a control, multifloral honey (n = 5) was used. The physicochemical parameters (i.e., sugar extract, water content, specific rotation, conductivity, hydroxymethylfurfural content, pH and acidity), sugar profiles (HPLC analysis), antioxidant activity and total phenolic compounds content of the studied samples were compared. Although great diversity in the basic properties of the studied products was observed, they were comparable to multifloral honey and complied with honey regulations. Significant differences in sugar composition were observed, and adversely positive rotation (excluding nettle herb honey) was detected in group 1, likely resulting from the change in bee feeding. The best antioxidant activity for creamed honeys with dried herbs (group 2) was investigated, whereas herb honeys (group 1) exhibited similar antioxidant properties as multifloral honey. The use of controlled feeding of bees appears to be an effective method of enriching honey with desirable plant bioactive components to create innovative bee products.
- Subjects
OXIDANT status; THERAPEUTIC use of honey; HYDROXYMETHYLFURFURAL; HIGH performance liquid chromatography; BEE feeding &; feeds
- Publication
Plant Foods for Human Nutrition, 2017, Vol 72, Issue 1, p74
- ISSN
0921-9668
- Publication type
journal article
- DOI
10.1007/s11130-016-0593-y