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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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dc.contributor.author Sancho, Mª Teresa es_ES
dc.contributor.author Pascual-Maté, Ana es_ES
dc.contributor.author Rodriguez-Morales, Elena G es_ES
dc.contributor.author Oses, Sandra M. es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Periche Santamaría, Angela es_ES
dc.contributor.author M.A. Fernández-Muiño es_ES
dc.date.accessioned 2016-04-26T12:27:39Z
dc.date.available 2016-04-26T12:27:39Z
dc.date.issued 2016-01
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10251/62967
dc.description.abstract [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 (SPE) was used to obtain honeys’ phenolic extracts. Total phenolics, total flavonoids and trolox equivalent antioxidant capacity (TEAC) were determined in both honeys and extracts. It was verified that total flavonoids determination in neutral media must be carried out on extracts instead of on honeys, because of sugars’ interferences; likewise, extracts’ colours must be corrected in this assay. The endpoint for honeys’ trolox equivalent antioxidant capacity (TEAC) was researched. Significant linear relationships were found between TEAC values of honeys and honeys’ phenolic extracts, as well as between the results of TEAC measured at different times. Therefore, it would be possible to reliably calculate TEAC at 60 min (endpoint), measuring the absorbance at 6 min, thus saving analysis time and reducing costs. es_ES
dc.description.sponsorship 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 Ana Pascual-Mate. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof International Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Honey es_ES
dc.subject Color es_ES
dc.subject Phenols es_ES
dc.subject Flavonoids es_ES
dc.subject Antioxidant activity es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Critical assessment of antioxidant-related parameters of honey es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.12988
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1111/ijfs.12988 es_ES
dc.description.upvformatpinicio 30 es_ES
dc.description.upvformatpfin 36 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 51 es_ES
dc.relation.senia 293634 es_ES
dc.identifier.eissn 1365-2621
dc.contributor.funder European Social Fund es_ES
dc.contributor.funder Junta de Castilla y León es_ES
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