Abstract
SummaryIn this study, several antioxidant‐related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour (L*, a*, b*) were determined. Solid‐phase extraction (SPE) was used to obtain honeys’ phenolic extracts. Total phenolics, total flavonoids and trolox equivalent antioxidant capacity (TEAC) were determined in both honeys and extracts. It was verified that total flavonoids determination in neutral media must be carried out on extracts instead of on honeys, because of sugars’ interferences; likewise, extracts’ colours must be corrected in this assay. The endpoint for honeys’ trolox equivalent antioxidant capacity (TEAC) was researched. Significant linear relationships were found between TEAC values of honeys and honeys’ phenolic extracts, as well as between the results of TEAC measured at different times. Therefore, it would be possible to reliably calculate TEAC at 60 min (endpoint), measuring the absorbance at 6 min, thus saving analysis time and reducing costs.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
