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  • 标题:Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch
  • 本地全文:下载
  • 作者:Tomasz Sawicki ; Natalia Bączek ; Małgorzata Starowicz
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2020
  • 卷号:38
  • 期号:3
  • 页码:158-163
  • DOI:10.17221/312/2019-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要:The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by HPLC–MS-TripleTOF method and vitamin E by HPLC-DAD. Beebread was characterised by the higher level of the total phenolic (~90%), flavonoid (~97%), vitamin C (~99%) and E (~98%) as compared to the honey. The data showed that beebread had also higher values of antioxidant activity and reducing potential by ~99% and ~41–98%, respectively, than honey. Our findings indicate that beebread is valuable source of bioactive substances, with the high beneficial properties.
  • 关键词:antioxidant status; ascorbic acid; bee products; lipid-soluble antioxidants; phenolics and flavonoids; reducing capacity
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