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, vol.33, no.4, pp.470-481, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 4
  • Publication Date: 2009
  • Doi Number: 10.1111/j.1745-4514.2009.00231.x
  • Title of Journal : JOURNAL OF FOOD BIOCHEMISTRY
  • Page Numbers: pp.470-481

Abstract

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.