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ANTIOXIDANT PROPERTIES AND OTHER PHYSICOCHEMICAL CHARACTERISTICS OF SOME HONEY VARIETIES FROM WEST ROMANIAN AREA

Dumbrava, Delia-Gabriela, Bordean, Despina, Raba, Diana-Nicoleta, Druga, Marioara, Moldovan, Camelia, Popa, Mirela-Viorica

First published: 2013-06-20https://doi.org/10.5593/sgem2013/bf6/s25.004View metrics

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Title
ANTIOXIDANT PROPERTIES AND OTHER PHYSICOCHEMICAL CHARACTERISTICS OF SOME HONEY VARIETIES FROM WEST ROMANIAN AREA
Authors
Dumbrava, Delia-Gabriela, Bordean, Despina, Raba, Diana-Nicoleta, Druga, Marioara, Moldovan, Camelia, Popa, Mirela-Viorica
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 13th SGEM GeoConference NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2013
Pages
101 - 108 pp
ISSN
1314-2704
ISBN
Not available yet
Language
en
Publication type
Conference Paper
References36

  1. Aljadi, A.M. Kumaruddin, M.Y. (2004): Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, Volume 85. Number 4. Pp. 513–518.

  2. Al-Mamary, M. Al-Meeri A. Al- Habori, M. (2002): Antioxidant activities and total phenolics of different types of hone y. Nutrition Research, Volume 22 . Number 9. Pp . 1041–1047.

  3. Apak, R. Güçlü, K. Demirata, B. Özyürek, M. Çelik, S.E. Bekta şoğlu, B. Berker, K.I. Özyurt, D. (2007): Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay. Molecules, Volume 12. Pp. 1496-1547.

  4. Baltrusaitye, V. Venskutonis P.R. Ceksteryt V. (2007): Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, Volume 101. Number 2. Pp. 502–514.

  5. B enzie, I.F.F. Strain, L. (1996): Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry, Volume 239. Pp. 70-76.

  6. Bondoc, L., Sindilar, E.V. Controlul sanitar veterinar al calității și salubrității alimentelor, Ed. Ion Ionescu de la Brad, Iași, 2002

  7. D umbravă, D.G., Moldovan C., R aba D.N., P opa M.V. (2012): Comparative analysis of vitamin C content and antioxidant activity of some fruits extracts. Journal of Agroalimentary Processes and Technologies, Volume 18. Number 3. Pp. 223-228.

  8. Folin, O. Ciocalteu, V. (1927): Tyrosine and tryptophane detrmination proteins. Journal of Biological Chemistry, Volume 73. Pp. 627-650.

  9. Gheldolf, N. Wang, X-H. Engeseth, N.H. (2002): Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, Volume 50. Number 21. Pp. 5870 –5877.

  10. Gheldolf, N. Engeseth , N.H. (2002): Antioxidant capacity of honeys from various floral sources bsed on the determination of oxigen radical absorbance capacity and GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry, Volume 50. Number 10. Pp. 3050-3055.

  11. Hunag, D. Ou, B. Prior, R.L. (2005): The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, Volume 53. Number 6. Pp . 1841- 1856.

  12. Morait G. (1977): Controlul analitic al medicamentelor, Ed. Medicală. București.

  13. Neacsu, C. (2002): Compendiu de apiterapie, Ed. Tehnică. București.

  14. Prior, R.L. Wu, X. Schaich, K. (2005): Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. Journal of Agricultural and Food Chemistry, Volume 53. Number 10. Pp. 4290-4302.

  15. S chramm, D.D. K arim, M. S chrader, H.R. H olt, R.R. C ardeti, M. K een, C.L. (2003): Honey with high levels of antioxidants can provide protection to healthy human subjects. Journal of Agricultural and Food Chemistry, Volume 51. Number 6. Pp .1732– 1735.

  16. Singleton, V.L. Orthofer, R. Lamuela –Raventos, R.M. (1999): Analysis of total phenols and other oxidation substrates and antioxidants fy means of Folin- Ciocalteu reagent. Methods in Enzymology, Volume 299. Pp. 152-178.

  17. Van cea, R. (2008): Nectarul și mierea. Proapicultura. Centrul statistic. Www .proapicultura.ro/centrul_statistic/nectarul_mierea.htm.

  18. Yao, L. Jiang , Y. Singanusong, R. D’arcy, B. D atta, N. C affin, N., et al, ( 2004): Flavonoid in Australian Malaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication. Food Research International , Vomume 37. Number 2. Pp. 166–174.

  19. Aljadi, A.M. Kumaruddin, M.Y. (2004): Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, Volume 85. Number 4. Pp. 513–518.

  20. Al-Mamary, M. Al-Meeri A. Al- Habori, M. (2002): Antioxidant activities and total phenolics of different types of hone y. Nutrition Research, Volume 22 . Number 9. Pp . 1041–1047.

  21. Apak, R. Güçlü, K. Demirata, B. Özyürek, M. Çelik, S.E. Bekta şoğlu, B. Berker, K.I. Özyurt, D. (2007): Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay. Molecules, Volume 12. Pp. 1496-1547.

  22. Baltrusaitye, V. Venskutonis P.R. Ceksteryt V. (2007): Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, Volume 101. Number 2. Pp. 502–514.

  23. B enzie, I.F.F. Strain, L. (1996): Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry, Volume 239. Pp. 70-76.

  24. Bondoc, L., Sindilar, E.V. Controlul sanitar veterinar al calității și salubrității alimentelor, Ed. Ion Ionescu de la Brad, Iași, 2002

  25. D umbravă, D.G., Moldovan C., R aba D.N., P opa M.V. (2012): Comparative analysis of vitamin C content and antioxidant activity of some fruits extracts. Journal of Agroalimentary Processes and Technologies, Volume 18. Number 3. Pp. 223-228.

  26. Folin, O. Ciocalteu, V. (1927): Tyrosine and tryptophane detrmination proteins. Journal of Biological Chemistry, Volume 73. Pp. 627-650.

  27. Gheldolf, N. Wang, X-H. Engeseth, N.H. (2002): Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, Volume 50. Number 21. Pp. 5870 –5877.

  28. Gheldolf, N. Engeseth , N.H. (2002): Antioxidant capacity of honeys from various floral sources bsed on the determination of oxigen radical absorbance capacity and GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry, Volume 50. Number 10. Pp. 3050-3055.

  29. Hunag, D. Ou, B. Prior, R.L. (2005): The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, Volume 53. Number 6. Pp . 1841- 1856.

  30. Morait G. (1977): Controlul analitic al medicamentelor, Ed. Medicală. București.

  31. Neacsu, C. (2002): Compendiu de apiterapie, Ed. Tehnică. București.

  32. Prior, R.L. Wu, X. Schaich, K. (2005): Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. Journal of Agricultural and Food Chemistry, Volume 53. Number 10. Pp. 4290-4302.

  33. S chramm, D.D. K arim, M. S chrader, H.R. H olt, R.R. C ardeti, M. K een, C.L. (2003): Honey with high levels of antioxidants can provide protection to healthy human subjects. Journal of Agricultural and Food Chemistry, Volume 51. Number 6. Pp .1732– 1735.

  34. Singleton, V.L. Orthofer, R. Lamuela –Raventos, R.M. (1999): Analysis of total phenols and other oxidation substrates and antioxidants fy means of Folin- Ciocalteu reagent. Methods in Enzymology, Volume 299. Pp. 152-178.

  35. Van cea, R. (2008): Nectarul și mierea. Proapicultura. Centrul statistic. Www .proapicultura.ro/centrul_statistic/nectarul_mierea.htm.

  36. Yao, L. Jiang , Y. Singanusong, R. D’arcy, B. D atta, N. C affin, N., et al, ( 2004): Flavonoid in Australian Malaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication. Food Research International , Vomume 37. Number 2. Pp. 166–174.

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