Copy For Citation
SİLİCİ S., Sagdic O., EKİCİ L.
FOOD CHEMISTRY, vol.121, no.1, pp.238-243, 2010 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
121
Issue:
1
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Publication Date:
2010
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Doi Number:
10.1016/j.foodchem.2009.11.078
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Journal Name:
FOOD CHEMISTRY
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.238-243
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Keywords:
Mad or toxic honey, Phenolic content, Antioxidant and antimicrobial activity, ANTIBACTERIAL ACTIVITY, FLORAL ORIGIN, IDENTIFICATION, PRODUCTS, COLOR
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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.