Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys

SİLİCİ S., Sagdic O., EKİCİ L.

FOOD CHEMISTRY, vol.121, no.1, pp.238-243, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 121 Issue: 1
  • Publication Date: 2010
  • Doi Number: 10.1016/j.foodchem.2009.11.078
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.238-243
  • Keywords: Mad or toxic honey, Phenolic content, Antioxidant and antimicrobial activity, ANTIBACTERIAL ACTIVITY, FLORAL ORIGIN, IDENTIFICATION, PRODUCTS, COLOR
  • Erciyes University Affiliated: Yes

Abstract

Fifty Rhododendron honey samples obtained from Black Sea Region of Turkey were screened for total phenolic content by the modified Folin-Ciocalteu method, for potential antioxidant activity using phosphomolybdenum assay and by the 1,1-diphenyl-2-picryl hydrazyl (DPPH) method for antiradical activity. The antimicrobial activity was studied by the agar diffusion method, using eleven bacteria and two yeasts.