Antioxidant activities and total phenolics of different types of honey

By M. Al-Mamary, A. Al-Meeri, M. Al-Habori. 2002

647 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/cb2553f9bf6180cfd4cf39f77ee13afa09ef13f4

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In Biochemistry

Iraj Rasooli

In Food Science

In Insect Science

Citations in the corpus

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey (2019, background): “Similar to the phenolic contents, the variations in the flavonoids contents of the honey samples may be due to the different botanical and geographical origins of the nectars used by the bees.([74,75]) According to Khalil et al.”
Food Preservation - A Biopreservative Approach (2007, background): “A direct relationship has been found between the phenolic content and antioxidant capacity of plants (Al-Mamary et al. 2002).”
Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources (2019, background): “Recently, plentiful attention has been paid towards the health-promoting anti-oxidative effects of honey as it is known to be a rich source of both enzymatic (glucose oxidase and catalase) and nonenzymatic antioxidants (L-ascorbic acid, flavonoids, and phenolic acids).([1,2]) It has been reported th”
Honey Mediated Green Synthesis of Nanoparticles: New Era of Safe Nanotechnology (2017, background): “Almost all natural honey varieties contain flavonoids (apigenin, pinocembrin, kaempferol, quercetin, galangin, chrysin, and hesperetin), phenolic compounds (ellagic, caffeic, and p-coumaric and ferulic acids), and bioactive compounds such as ascorbic acid, tocopherols, catalase (CAT), superoxide dis”
Honey for Nutrition and Health: A Review (2008, background): “Honey has been found to contain significant antioxidant activity including glucose oxidase, catalase, ascorbic acid, flavonoids, phenolic acids, carotenoid derivatives, organic acids, Maillard reaction products, amino acids and proteins [31,75-84].”
Composition and properties of Apis mellifera honey: A review (2018, background): “…of honey depends on its botanical source, and moreover such factors as environmental and seasonal changes have a strong influence on this property (Al-Mamary et al., 2002; Baltrusaitytè et al., 2007; Frankel et al., 1998; Gheldof et al., 2002; Küçük et al., 2007; Ulsoy, Kolayli, & Sarikaya,…”