Evaluation of phenolic content, antioxidant activity and sensory characteristics of Serbian honey-based product

Abstract

Serbian local honey-based product, consisting of a traditional basic honey with dried fruits added, is characterized in terms of antioxidant and sensory properties. Linden (L) and Homolje (H) honey with prunes (20, 30, and 40%, w/w) were examined in order to determine the total phenolics (TPh) and flavonoid (TFd) content, antioxidant activity, colour and sensory properties. TPh increased by 2.2 times for L40 and 2.4 times for H40. The increase in TFd was higher, approximately 4.5-fold for L40 and 5-fold for H40. The greatest increase of antioxidant activity was noted for superoxide anion and 2,2-diphenyl-1-picrylhydrazyl radicals, where EC50 of H40 decreased 4.5 and 4.3 times, respectively. The L* value decreased with increasing the concentration of prunes in both honey types. L40 (L*=25.44) and H40 (L*=34.19) honey-based products were the darkest ones. The statistical analysis suggested that TPh and TFd were associated with antioxidant activity and colour of honeys and honey-based products. Obtained scores for individual sensory properties indicated very good quality of honey-based products.