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

SİLİCİ S., Sagdic O., EKİCİ L.

FOOD CHEMISTRY, cilt.121, sa.1, ss.238-243, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 121 Sayı: 1
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.foodchem.2009.11.078
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.238-243
  • Anahtar Kelimeler: Mad or toxic honey, Phenolic content, Antioxidant and antimicrobial activity, ANTIBACTERIAL ACTIVITY, FLORAL ORIGIN, IDENTIFICATION, PRODUCTS, COLOR
  • Erciyes Üniversitesi Adresli: Evet

Özet

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.