The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Celina HabrykaLesław Juszczak

Abstract

Bee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substance...Continue Reading

References

Jan 22, 2009·Journal of the American College of Nutrition·Stefan BogdanovPeter Gallmann
Sep 21, 2010·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Maria Graça MiguelMaria Dulce Antunes
Aug 18, 2012·Chemistry & Biodiversity·Ana MavriBarbara Jeršek
Sep 22, 2012·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ibrahim KhalilSiew Hua Gan
Sep 5, 2014·Natural Product Research·Robert SochaLesław Juszczak
Nov 26, 2015·Food Chemistry·S M OsésM T Sancho
Mar 28, 2018·Food Research International·Isabel Escriche, Marisol Juan-Borrás
Jun 2, 2018·Oxidative Medicine and Cellular Longevity·Joanna KocotIrena Musik
Sep 14, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Danila CianciosiMaurizio Battino

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