Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract

Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil

“…There are a number of published studies regarding correlations between the various parameters of honey including color, antioxidant activity, and phenolic and flavonoid contents (Bertoncelj et al, 2007;Socha et al, 2009;Ferreira et al, 2009;Beretta et al, 2005;Kaškonienė et al, 2009). Bertoncelj et al (2007) studied unifloral and multifloral honeys from Slovenia and found statistical correlations between these parameters.…”

“…Bertoncelj et al (2007) studied unifloral and multifloral honeys from Slovenia and found statistical correlations between these parameters. Using unifloral honeys from the northeastern region in Portugal, Ferreira et al (2009) showed that dark honeys were richer in phenolics and had a higher antioxidant activity. Beretta et al…”

“…The positive controls consisted of standard solutions of gallic acid and quercetin. The IC 50 values were calculated using linear regression of plots where the abscissa represented the concentration of the honey solution and the ordinate was the percent of antioxidant activity (Bertoncelj et al, 2007;Socha et al, 2009;Ferreira et al, 2009;Mesor et al, 2001;Baltrušaitytė et al, 2007).…”

“…Absorbance was determined at 635 nm using a spectrophotometer, and color intensity was determined using the Pfund scale (Ferreira et al, 2009;Lacerda et al, 2010).…”

“…Although the flavonone and dihydroflavonol content has not yet been determined in honey, these compounds have largely been determined in propolis and pollen using the 2,4-dinitrophenylhydrazine method (Chang et al, 2002;Popova et al, 2004Popova et al, , 2007Lebranc et al, 2009;Tylkowski et al, 2010). An important parameter of honey is its color, which reflects the floral source (Bertoncelj et al, 2007) and can be determined by spectrophotometric measurement of the absorbance of a 50% honey solution at 635 nm and classified according to the Pfund scale (Ferreira et al, 2009;Lacerda et al, 2010). Statistical analysis of the phenolic content, color, and antioxidant activity has demonstrated positive correlations (Bertoncelj et al, 2007).…”