بررسي خصوصيات فيزيكوشيميايي و فعاليت آنتي اكسيداني عسل هاي ايراني توليد شده از مناطق گياهي مختلف

چكيده انگليسي :

Evaluation of Physicochemical Properties and Antioxidant Activities of Iranian Honeys Produced from Different Botanical Origins Reyhaneh Khalafy r khalafy@ag iut ac ir December 29 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Sayed Amir Hossein Goli Assist Prof amirgoli@cc iut ac irAbstractHoney is a natural sweet substance produced by honeybees from the nectar of plants nectar honey secretion of living parts of plants or secretion of plant sucking insects honeydew honey Honey ismainly a complex mixture of carbohydrates fructose and glucose and has about 3 other componentssuch as phenolics flavonoids organic acids amino acids proteins minerals vitamins lipids etc Phenolic acids and flavonoids are two main compounds responsible for the antioxidant activity of honeythat prevent auto oxidation reactions and have a scavenging effect on free radicals by differentmechanisms Many researchers in different countries have evaluated levels of these compounds and theirrelationship with antioxidant activity in honey Compounds present in honey show severalphysicochemical and functional properties and vary according to botanical and geographical origin ofhoney environmental characteristics and bee species and can be the basis for the classification of honeytypes Since the honey is considered as a nutrient and tonic food and its consumption is recommended bynutritionists the identification of its compositions and properties is necessary The aim of this study wasdetermination of composition and evaluation of physicochemical properties of 10 honey samples Coriander Dill Ziziphus Thyme Parsley Qnqal Astragal Alfalfa Tamarisk and Orange blossomhoneys collected from different regions of Iran especially Isfahan Therefore physiochemical tests suchas moisture content total soluble solids pH acidity ash electrical conductivity specific gravity viscosity HMF diastase activity color measurement color intensity total sugars fructose and glucoseon honey samples was done Also the total amount of phenolic compounds using Folin Ciocalteu reagent flavonoids compounds by spectrophotometric method antioxidant activity by DPPH method and abilityto inhibit of enzymatic browning in apple homogenates and apple juice by spectrophotometric methodwas evaluated According to the obtained results it can be concluded that Dill honey is the most viscoushoney because of the lowest moisture content among honey samples Thus it has the longer shelf lifecompared to other samples during the storage Diastase activity and the hydroxymethylfurfural contentcan determine aging and processing heating of honey that Tamarisk honey had the best quality from thispoint In terms of color the lightest and darkest honeys were Coriander and Parsley honey respectively Ziziphus honey were the sweetest honey because of high ratio of fructose to glucose Astragal honey dueto the lowest glucose level can be recommended for diabetic patients Ziziphus honey had the highestphenolic compounds flavonoids and antioxidant activity while Orange blossom honey had the lowestphenolic compounds and flavonoids and Astragal honey possessed the lowest antioxidant activity Thus itcan be said that Ziziphus honey had the highest nutritional value among 10 samples of honey Highcorrelation coefficients between phenolic compounds and antioxidant activity as well as flavonoidscompounds and antioxidant activity indicated that these compounds are main responsible for theantioxidant behaviour of honey The relationship between color and antioxidant properties of honey inthis study can be a good guide for consumers when looking for products with the highest antioxidantpower It is clear from the results that honey can effectively prevent enzymatic browning Totally it couldbe said that botanical and geographical origin floral type etc can effectively affect the amount and typeof honey compounds and as a result its physicochemical an

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بررسي خصوصيات فيزيكوشيميايي و فعاليت آنتي اكسيداني عسل هاي ايراني توليد شده از مناطق گياهي مختلف

تركيبات فنوليك , تركيبات فلاوونوئيدي , قهوه اي شدن آنزيمي