Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage
Total phenol (TPh) and flavonoid (TFd) contents, antioxidant and sensorial properties of polyfloral (PH), and polyfloral honey after one year of storage (PHs) with dried apricots (20, 30, and 40%) were evaluated. In comparison to honey, TPh increased 1.86 times for PH40. After storage time, TPh of P...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/858049 |
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| author | Jelena Vulić Jasna Čanadanović-Brunet Gordana Ćetković Sonja Djilas Vesna Tumbas Šaponjac |
| author_facet | Jelena Vulić Jasna Čanadanović-Brunet Gordana Ćetković Sonja Djilas Vesna Tumbas Šaponjac |
| author_sort | Jelena Vulić |
| collection | DOAJ |
| description | Total phenol (TPh) and flavonoid (TFd) contents, antioxidant and sensorial properties of polyfloral (PH), and polyfloral honey after one year of storage (PHs) with dried apricots (20, 30, and 40%) were evaluated. In comparison to honey, TPh increased 1.86 times for PH40. After storage time, TPh of PH40s increased slightly lower (1.77 times), compared to PHs. TFd slightly increased, approximately 3.23-fold, from PH to PH40, while PHs showed increase of 5.15-fold for PH40s. Antioxidant activity increased with increasing concentration of apricots in honey. EC50OH varied from 3.36 for PH to 2.29 mg/mL for PH40 and from 3.48 for PHs to 2.68 mg/mL for PH40s; EC50DPPH ranged from 30.60 for PH to 14.95 mg/mL for PH40 and from 31.22 for PHs to 17.43 mg/mL for PH40s; RP0.5 ranged from 66.37 for PH to 31.83 mg/mL for PH40 and from 67.99 for PHs to 35.03 mg/mL for PH40s. Statistical analysis suggested that TPh and TFd were associated with antioxidant activity and colour. Sensory parameters, before and after storage, indicated very good sensory qualities. Phenolic composition, antioxidant capacity, and sensory properties were promoted after addition of dried apricots and these parameters stayed improved, since antioxidant compounds present in dried apricots aided in maintenance of honey properties along one year of storage. |
| format | Article |
| id | doaj-art-eaad3785fafe41459801cfbf365051e1 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-eaad3785fafe41459801cfbf365051e12025-02-03T07:23:32ZengWileyJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/858049858049Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of StorageJelena Vulić0Jasna Čanadanović-Brunet1Gordana Ćetković2Sonja Djilas3Vesna Tumbas Šaponjac4Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaTotal phenol (TPh) and flavonoid (TFd) contents, antioxidant and sensorial properties of polyfloral (PH), and polyfloral honey after one year of storage (PHs) with dried apricots (20, 30, and 40%) were evaluated. In comparison to honey, TPh increased 1.86 times for PH40. After storage time, TPh of PH40s increased slightly lower (1.77 times), compared to PHs. TFd slightly increased, approximately 3.23-fold, from PH to PH40, while PHs showed increase of 5.15-fold for PH40s. Antioxidant activity increased with increasing concentration of apricots in honey. EC50OH varied from 3.36 for PH to 2.29 mg/mL for PH40 and from 3.48 for PHs to 2.68 mg/mL for PH40s; EC50DPPH ranged from 30.60 for PH to 14.95 mg/mL for PH40 and from 31.22 for PHs to 17.43 mg/mL for PH40s; RP0.5 ranged from 66.37 for PH to 31.83 mg/mL for PH40 and from 67.99 for PHs to 35.03 mg/mL for PH40s. Statistical analysis suggested that TPh and TFd were associated with antioxidant activity and colour. Sensory parameters, before and after storage, indicated very good sensory qualities. Phenolic composition, antioxidant capacity, and sensory properties were promoted after addition of dried apricots and these parameters stayed improved, since antioxidant compounds present in dried apricots aided in maintenance of honey properties along one year of storage.http://dx.doi.org/10.1155/2015/858049 |
| spellingShingle | Jelena Vulić Jasna Čanadanović-Brunet Gordana Ćetković Sonja Djilas Vesna Tumbas Šaponjac Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage Journal of Chemistry |
| title | Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage |
| title_full | Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage |
| title_fullStr | Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage |
| title_full_unstemmed | Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage |
| title_short | Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage |
| title_sort | antioxidant and sensorial properties of polyfloral honey with dried apricots after one year of storage |
| url | http://dx.doi.org/10.1155/2015/858049 |
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