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Honey is a natural sweetener with a complex composition. Honey features vary depending on the botanical source and geographical origin, as well as climatic, processing and storage conditions. Honey is a highly concentrated solution of a complex mixture of sugars ; namely fructose (38%) and glucose (31%) ; honey also contains other constituents such as minerals, proteins, vitamins, organic acid, flavonoids, phenolic acid, enzymes, and other phytochemicals in small quantities. Honey is a highly concentrated phenolic compounds are biologically active secondary metabolites from plants that act at molecular level and are potent natural antioxidants. Honey samples (n=97) were provided directly from beekeepers in 2017. The samples are from Croatia, Bosnia and Herzegovina, Serbia, Hungary and Italy. The physico-chemistry analysis of honey (HMF, electricar conductivity and moisture) was performing using the official methods of analysis (Codex Alimentarius Commission, 2001). The pH of the honey analysed was in the range 3, 38-6, 05, with the electrical conductivity was in the range 0, 13319-1, 738 mS/cm. Moisture in the range 14, 0-18, 8%. Moisture and pH are of great importance of honey texture, stability and shall life. HMF (Hydroxy Methyl Furfural) have been used as indicator of honey freshness in European because of their sensitivity to heat. An tested samples the honey had low levels HMF (O-6, 26 mg/kg honey). The quantification of total phenol in honey was preformed according to the Folin-Ciocalteu method as described by Singleton and Rossi (1965) using gallic acid as reference. An tested samples the honey was in the range 0, 043-0, 305 mg gallic acid per 100 g honey. The DPPH radical-scavenging assey based oh the abillity of antioxidant to block the 2, 2- difenil-1-picril-hidrazil radical.This relationship is confirm in this study ; the analysed honey present high antioxidant power, with a mean value of 67, 45% a range of 57, 2- 77, 7%. Honey samples were prepared and extracted with ethyl acetate according to the procedure by Ferreros et al., . The purity of the isolated flavonoids was tested by HPLC. |
