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Orientador(es)
Resumo(s)
The antioxidant activity of Portuguese honeys was evaluated considering the different contribution of
entire samples and phenolic extracts. Several chemical and biochemical assays were used to screen the
antioxidant properties of entire honeys with different colour intensity and phenolic extracts: reducing
power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, and inhibition of lipid peroxidation
using the b-carotene linoleate model system and the thiobarbituric acid reactive substances
(TBARS) assay. The amounts of phenols, flavonoids, ascorbic acid, b-carotene, lycopene and sugars present
in the samples were also determined. The highest antioxidant contents and the lowest EC50 values for
antioxidant activity were obtained in the dark honey. An analysis of variance was carried out to evaluate
the influence of the colour intensity and extraction method in the antioxidant properties and phenolic
contents. A discriminant analysis was also performed, giving satisfactory results once the six samples
were clustered in six individual groups obtained through the definition of two discriminant analysis
dimensions.
Descrição
Palavras-chave
Honey Antioxidants Phenolics Scavenging activity Peroxidation inhibition Discriminant analysis
Contexto Educativo
Citação
Ferreira, Isabel C.F.R.; Aires, Edmur; Barreira, João C.M.; Estevinho, Letícia M. (2009). Antioxidant activity of portuguese honey samples: different contribution of the entire honey and phenolic extract. Food Chemistry. ISSN 0308-8146. 114:4, p. 1438-1443
Editora
Elsevier