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SM Journal of Nutrition and Metabolism

Tracing the In Vitro Antioxidant Activity of Some Rare Honeys Produced in the Hellenic Zone

[ ISSN : 2573-5462 ]

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Received: 25-Sep-2017

Accepted: 06-Oct-2017

Published: 09-Oct-2017

Research Article | Volume 3 - Issue 1 | Article DOI :

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Ioannis K Karabagias*, Christos Nikolaou, Elpida Dimitriou and Ilias Gatzias

Department of Chemistry, University of Ioannina, Greece

Corresponding Author:

Ioannis K. Karabagias, Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina Campus, 45110, Greece, Tel: (+30) 6978286866; Fax: (+30) 2651008795; Email: ikaraba@cc.uoi.gr

Abstract

Background: Honey is a complex mixture of numerous phytochemicals that possess considerable antioxidant activity. Aim: The aim of this study was to investigate the in vitro antioxidant activity of some rare honey types produced in the Hellenic zone.

Methods: Fourteen honey samples were collected during two consecutive harvesting years from 5 different regions in Hellas. Honeys belonged to arbutus, asfaka, chestnut, citrus, oak, pine, sage, and thyme. The in vitro antioxidant activity was estimated using the 2, 2-diphenyl-1-picryl-hydrazyl spectrometric assay.

Results: The in vitro antioxidant activity was greatly affected by honey botanical origin. The higher in vitro antioxidant activity (%AA) and effective concentration (EC50 ) was recorded for chestnut honey followed by those of oak, pine, and arbutus honeys.

Conclusion: Apart from its use as a natural sweetener, honey, especially in the form of an aqueous solution, may be used in the daily diet as a good source of water soluble antioxidants

Citation

Karabagias IK, Nikolaou C, Dimitriou E and Gatzias I. Tracing the In Vitro Antioxidant Activity of Some Rare Honeys Produced in the Hellenic Zone. SM J Nutr Metab. 2017; 3(2): 1022.