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 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 121 Issue: 1
  • Publication Date: 2010
  • Doi Number: 10.1016/j.foodchem.2009.11.078
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.238-243
  • Keywords: Mad or toxic honey, Phenolic content, Antioxidant and antimicrobial activity, ANTIBACTERIAL ACTIVITY, FLORAL ORIGIN, IDENTIFICATION, PRODUCTS, COLOR

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.