Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

---

Honey types have many physicochemical and medicinal properties, depending on the herbaceous origin, geographic location, environmental factors, and honey bee species. In this study, the comparison of physicochemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods. Physicochemical tests including moisture, pH, acidity, viscosity, colorimetry, total phenolic compounds by Folin-Ciocalteu method and antioxidant activity (DPPH) for Dill honey, processed and biological honey including Dill extract, and natural honey (control i.e., Alfalfa honey ) were done. The results revealed that the highest antioxidant activity in natural honey was obtained (60.87%). Natural Alfalfa honey had antioxidant activity equal to 43.62%. Although the production of biological honey did not show favorable results with compared to natural honey, the results of processed honey did not significantly differ (P <0.05). Hence the production of processed honey is an effective method for producing honey with different therapeutic properties. But biological honey, in addition to its high cost, has lower antioxidant properties than natural and processed honey. Darker honey samples had higher amounts of phenolic compounds, flavones, and flavonols and increased antioxidant activity.
 

Keywords: ِِDill extract, Processed-Biological honey, Phenolic compounds, Antioxidant activity, Physico-chemical properties, Processed &, Biological honey, Phenolic compounds, Antioxidant activity, Physico-chemical properties

Full-Text [PDF 281 kb]   (1508 Downloads)    

Add your comments about this article : Your username or Email:

---

---