Colour and vitamin C equivalent antioxidant capacity of honey from different origins in Turkey

Sinem Bahar; Serol Korkmaz; Burcu İrem Omurtag Korkmaz

doi:10.18378/aab.10.9649

Authors

Sinem Bahar Faculty of Health Sciences, Marmara University, Istanbul https://orcid.org/0000-0002-5283-3560
Serol Korkmaz Institute of Health Sciences, Marmara University, Istanbul https://orcid.org/0000-0001-8970-6883
Burcu İrem Omurtag Korkmaz Faculty of Health Sciences, Marmara University, Istanbul https://orcid.org/0000-0001-7918-6212

DOI:

https://doi.org/10.18378/aab.10.9649

Keywords:

Ascorbic acid, Pfund Scale, Spectrophotometer

Abstract

The nutritional content, antioxidant capacity and sensory characteristic such as colour vary related to botanical and geographical origins. The study was aim to investigate the spectrophotometric classification of honey colour by Pfund scale and the vitamin C equivalent antioxidant capacity (VCEAC) expressed as l-ascorbic acid equivalent by MTT assay. Eight honey samples originating from different geographical areas of Turkey were supplied and coded. The colour of the samples was determined as extra white (blossom-multifloral and citrus), white (blossom-multifloral and lavender), amber (thyme-Astragalus and honeydews) and dark amber (chestnut). The highest VCEAC was statistically measured in the honeydews and citrus honey, as the lowest was in the blossom and chestnut honey. And, there was no significant interaction between the colour score and the VCEAC of the honey. In conclusion, the honey from different botanical and geographical origins in Turkey showed the antioxidant capacity independently of their colour. The results needed further studies to investigate the floral diversity and phytochemical contents which influence the colour and antioxidant capacity of honey.

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References

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