Evaluation of Some Chemical Quality Characteristics of Honey Produced in Iran

Autor:	Ghorbani, M., S. Siavash Saei-Dehkordi, Mohebbi, A., Pak, A.
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	5-hydroxymethylfurfural lcsh:Food processing and manufacture lcsh:TP368-456 Honey Antioxidants
Zdroj:	Journal of Food Quality and Hazards Control, Vol 4, Iss 4, Pp 113-118 (2017) Scopus-Elsevier
ISSN:	2345-6825
Popis:	Background: Iran could be considered as one of the most important producers of honey all over the world. This investigation was conducted to evaluate some chemical quality characteristics of honey produced in Iran. Methods: Totally, natural (n=80) and commercial (n=20) honey samples were randomly collected from North-West and South-West regions of Iran. Hydroxymethylfurfural (HMF) levels, phenolic contents, antiradical activity, and antioxidative potency of the samples were analyzed. Data were statistically analyzed using SPSS version 16. Results: The HMF level in 4 out of 80 (5%) natural honey samples and 14 out of 20 (70%) of commercial honey samples was higher than the recommended safety limit set by the Iran national standard. The average phenolic content was significantly (p
Databáze:	OpenAIRE
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