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EVALUATION OF PHYSICOCHEMICAL CHARACTERISTICS AND POLYPHENOLS CONTENT IN CHESTNUT HONEY SAMPLES
Abstract
The aim of the research is to characterize chestnut honey by using physicochemical methods to achieve a specific profile. Determination of polyphenols content gives indications of the antioxidant properties of chestnut honey. Changes in quality parameters have been studied regarding acidity, pH, viscosity, dry matter and anthocyanin content. The obtained results indicate variations in the pH of honey samples between 4.9-6.7, the acidity of honey samples varied from 0.21 to 0.41. The honey viscosity was determined at 30 В°C, 40 В°C and 50 В°C at different rotation speeds using the Brookfield Viscometer. The viscosity varies between 599-5117 CP. The relationship between polyphenol content and physicochemical components indicates significant positive correlations between some physico-chemical parameters such as pH, anthocyanin content and acidity.
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