ANTIOXIDANT ACTIVITY AND PHENOLIC ACID CONSTITUENTS OF CHESTNUT (CASTANIA SATIVA MILL.) HONEY AND PROPOLIS


Sarikaya A. O. , ULUSOY E., Ozturk N., Tuncel M., KOLAYLI S.

JOURNAL OF FOOD BIOCHEMISTRY, cilt.33, sa.4, ss.470-481, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Konu: 4
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1745-4514.2009.00231.x
  • Dergi Adı: JOURNAL OF FOOD BIOCHEMISTRY
  • Sayfa Sayıları: ss.470-481

Özet

This study describes the constituents of phenolic acids and antioxidant activities of chestnut (Castania sativa Mill.) honeys and propolis in Turkey. Antioxidant activity of the chestnut honeys and propolis were examined by three different methods, namely scavenging of free radical 2, 2-diphenyl-1-picrylhydrazyl, FRAP, and cupric reducing antioxidant power. Total phenolic contents were determined by using Folin-Ciocalteu reagent as GA equivalent. The phenolic constituents were also determined by HPLC. The antioxidant activities were compared with standard antioxidants such as catechin, BHT and Trolox. The antioxidant activities of all the samples were found high and related to the sample concentrations. The ethanolic propolis extracts showed the highest antioxidant activity. The major phenolic acids of the chestnut honeys and propolis identified by HPLC with PDA detection were coumaric acid, FA, cinnamic acid, CA and ChA.