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Critical assessment of antioxidant-related parameters of honey

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Critical assessment of antioxidant-related parameters of honey

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Sancho, MT.; Pascual-Maté, A.; Rodriguez-Morales, EG.; Oses, SM.; Escriche Roberto, MI.; Periche Santamaría, A.; M.A. Fernández-Muiño (2016). Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science and Technology. 51:30-36. doi:10.1111/ijfs.12988

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Título: Critical assessment of antioxidant-related parameters of honey
Autor: Sancho, Mª Teresa Pascual-Maté, Ana Rodriguez-Morales, Elena G Oses, Sandra M. Escriche Roberto, Mª Isabel Periche Santamaría, Angela M.A. Fernández-Muiño
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] In this study, several antioxidant-related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour (L*, a*, b*) were determined. Solid-phase extraction ...[+]
Palabras clave: Honey , Color , Phenols , Flavonoids , Antioxidant activity
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1111/ijfs.12988
Editorial:
Wiley
Versión del editor: http://dx.doi.org/10.1111/ijfs.12988
Agradecimientos:
The authors thank all the beekeepers who provided a free sample of honey for this study, as well as the PIRTU program of 'Junta de Castilla y Leon' (Spain) and the European Social Fund for the predoctoral study grant to ...[+]
Tipo: Artículo

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