Volume 16, Issue 89 (2019)
FSCT 2019, 16(89): 369-377 |
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Khedri S, Goli M, mortezaie nezhad F. Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods. FSCT 2019; 16 (89) :369-377
URL: http://fsct.modares.ac.ir/article-7-28471-en.html
URL: http://fsct.modares.ac.ir/article-7-28471-en.html
1- Departmentof Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2- Departmentof Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran ,mgolifood@yahoo.com
3- Department of Horticulture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2- Departmentof Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran ,
3- Department of Horticulture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Abstract: (5206 Views)
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
Article Type: Original Research |
Subject:
Enriching food
Received: 2018/12/22 | Accepted: 2019/01/30 | Published: 2019/07/15
Received: 2018/12/22 | Accepted: 2019/01/30 | Published: 2019/07/15
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