Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys

被引：322

作者：

Aljadi, AM ^{[1
]}

Kamaruddin, MY ^{[1
]}

机构：

[1] Univ Malaya, Fac Med, Dept Biochem, Kuala Lumpur 50603, Malaysia

来源：

FOOD CHEMISTRY | 2004年 / 85卷 / 04期

关键词：

honey; antioxidant; DPPH; FRAP; phenolic;

D O I：

10.1016/S0308-8146(02)00596-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activity of two selected Malaysian honeys, as well as their ethyl acetate extracts, were evaluated. The antioxidant activities were determined in terms of their anti radical power (ARP) as assessed by DPPH radical scavenging assay and their total antioxidant power (TAP), as assessed by FRAP assay. Total phenolic content of the extracts was determined according to the Folin-Ciocalteau procedure. The characteristic antioxidant activities showed a marked correlation with the total phenolic contents. These results indicated that honey has antioxidative and radical scavenging properties, which are mainly due to its phenolic content. This is the first report of the antioxidant properties of Malaysian honeys. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：513 / 518

页数：6

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