Determination of Total Antioxidant Status and Some Physicochemical Properties of Organic and Conventional Floral Honeys
MOLECULES, cilt.31, sa.16, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 31 Sayı: 16
- Basım Tarihi: 2026
- Doi Numarası: 10.3390/molecules31162862
- Dergi Adı: MOLECULES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Chemical Abstracts Core, EMBASE, MEDLINE, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Biomedical Reference Collection: Corporate Edition (EBSCO), Health Research Premium Collection (ProQuest)
- Gazi Üniversitesi Adresli: Evet
Özet
Honey is a natural food widely consumed due to its nutritional and functional properties. With the growing consumer interest in organic foods, evaluating the composition and quality parameters of organic and conventional honey products available on the market has become increasingly important. For this purpose, a total of 92 organic and conventional floral honey samples obtained from four different firms in T & uuml;rkiye were analyzed for total antioxidant status (TAS), total oxidant status (TOS), total phenolic content, proline content, diastase activity, hydroxymethylfurfural (HMF) level, pH, electrical conductivity, color, degrees Brix, and moisture content. In the floral honey samples, mean values of TAS, TOS, and total phenolic content ranged from 0.48 to 0.93 mmol Trolox equivalent/L, 12.03 to 56.76 & micro;mol H2O2 equivalent/L, and 97.17 to 153.00 mg GAE/kg, respectively. Furthermore, the mean values of proline content, diastase number, HMF content, electrical conductivity, and moisture content ranged from 314.27 to 699.81 mg/kg, 8.57 to 28.50, 3.24 to 23.30 mg/kg, 0.20 to 0.28 mS/cm, and 15.70 to 17.39%, respectively, all of which were within the limits specified in the Turkish Food Codex. Additionally, the mean pH and degrees Brix values ranged from 3.85 to 4.23 and 80.81 to 82.43%, respectively, while the color ranged from white to light amber.