Total Antioxidant,Phenolic Compounds,and Total Oxidant Status of Certified and Uncertified Turkey's Honeys |
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| Authors: | Emine Nur Herken Ozcan Erel Salih Guzel Hakim Celik Senol Ibanoglu |
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| Affiliation: | 1. Department of Food Engineering, Engineering Faculty , Pamukkale University , Denizli, Turkey nurherken@pau.edu.tr;3. Department of Clinical Biochemistry, Faculty of Medicine , Harran University , ?anl?urfa, Turkey;4. Department of Food Engineering, Engineering Faculty , Gaziantep University , Gaziantep, Turkey |
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| Abstract: | In this study, total oxidant status (TOS), total antioxidant capacity (TAC), and total phenols (TP) of seventeen certified and eight uncertified honey samples were analyzed. The TAC and TOS of the samples were determined using novel methods. Uncertified honey samples had significantly lower values for their TP, TAC, and TOS contents than those of certified honey samples. There was significant correlation between TOS and TP values (P < 0.01) and between TOS and TAC values (P < 0.05). |
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| Keywords: | Honey Total antioxidant capacity Total oxidant status Total phenols |
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