Abstract
Abstract The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. Therefore, the total antioxidant potential (TAP) of eleven meads was examined. TAPs were estimated using DPPH, hydroxyl radicals, and amperometric measurements in the flow-through HPLC system. The results were correlated with the total content of polyphenols and anthocyanins. Additionally, the concentrations of ethanol, sugars, and hydrogen peroxide were measured. The influence of side reactions and the presence of hydrogen peroxide, glucose, ethanol, and anthocyanins on the free radicals generation were also tested. The use of HPLC electrochemical detection for TAP measurements is particularly preferred. Depending on the potential used, different antioxidants can be measured. It turned out that fruit and species meads are characterized by much higher TAPs measured at high potential of the working electrode than at lower potential due to the high concentration of weak antioxidants which do not provide signals at low potentials. It was found that dark honeys (buckwheat, honeydew) are characterized by much higher TAP values than light ones (acacia, linden, multi-floral). The concentration of anthocyanins decreased during fermentation. They are removed together with the sediment.
Highlights
The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys
Honeys were purchased from apiaries situated in two localities of Siedlce vicinity, Mazowieckie Voivodeship, Poland
They were prepared as mead trójniak, made using two units of water for one unit of honey
Summary
Abstract: The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. The total antioxidant potential (TAP) of eleven meads was examined. It turned out that fruit and species meads are characterized by much higher TAPs measured at high potential of the working electrode than at lower potential due to the high concentration of weak antioxidants which do not provide signals at low potentials. Various total antioxidant potential (TAP) assays are described [5,7,14]. The TAP measure is in this case the inhibition time, induced by the sample It seems that natural methods of examination of oxidation process should involve electroanalytical techniques. The aim and the novelty of the paper are to examine the influence of the fermentation on changes in the antioxidative properties of honeys/meads
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