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International Journal of Food Properties Volume 12, 2009 - Issue 3
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Original Articles

Total Antioxidant, Phenolic Compounds, and Total Oxidant Status of Certified and Uncertified Turkey's Honeys

Emine Nur Herken Department of Food Engineering, Engineering Faculty, Pamukkale University, Denizli, TurkeyCorrespondence[email protected]
,
Ozcan Erel Department of Clinical Biochemistry, Faculty of Medicine, Harran University, Şanlıurfa, Turkey
,
Salih Guzel Department of Clinical Biochemistry, Faculty of Medicine, Harran University, Şanlıurfa, Turkey
,
Hakim Celik Department of Clinical Biochemistry, Faculty of Medicine, Harran University, Şanlıurfa, Turkey
&
Senol Ibanoglu Department of Food Engineering, Engineering Faculty, Gaziantep University, Gaziantep, Turkey
Pages 461-468 | Received 11 May 2007, Accepted 16 Dec 2007, Published online: 19 May 2009

Citations (12)

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Farhan Saeed, Rabia Shabir Ahmad, Muhamad Umair Arshad, Bushra Niaz, Rizwana Batool, Rabia Naz & Hafiz Ansar Rasul Suleria. (2016) Propolis to Curb Lifestyle Related Disorders: An Overview. International Journal of Food Properties 19:2, pages 420-437.
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Sibel Silici, Kemal Sarioglu, Mahmut Dogan & Kevser Karaman. (2014) HPLC-DAD Analysis to Identify the Phenolic Profile of Rhododendron Honeys Collected from Different Regions in Turkey. International Journal of Food Properties 17:5, pages 1126-1135.
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Rezzan Aliyazıcıoglu, Huseyin Sahin, Omer Erturk, Esra Ulusoy & Sevgi Kolayli. (2013) Properties of Phenolic Composition and Biological Activity of Propolis from Turkey. International Journal of Food Properties 16:2, pages 277-287.
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Diego Gómez-Díaz, José M. Navaza & Lourdes C. Quintáns-Riveiro. (2012) Physicochemical characterization of Galician Honeys. International Journal of Food Properties 15:2, pages 292-300.
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Vesna T. Tumbas, Jasna M. Čanadanović-Brunet, Lars Gille, Sonja M. Đilas & Gordana S. Ćetković. (2012) Characterization of the free Radical Scavenging Activity of Rose Hip (Rosa canina L.) Extract. International Journal of Food Properties 15:1, pages 188-201.
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Hardeep Singh Gujral, Mamta Angurala, Paras Sharma & Jaspreet Singh. (2011) Phenolic Content and Antioxidant Activity of Germinated and Cooked Pulses. International Journal of Food Properties 14:6, pages 1366-1374.
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Qian Sun & Yongkang Luo. (2011) Porcine Hemoglobin Hydrolysate Prepared with Pepsin: Antioxidant Activities and Their Mechanisms. International Journal of Food Properties 14:4, pages 840-853.
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Manila Candiracci, Barbara Citterio, Giuseppe Diamantini, Manuela Blasa, Augusto Accorsi & Elena Piatti. (2011) Honey Flavonoids, Natural Antifungal Agents Against Candida Albicans . International Journal of Food Properties 14:4, pages 799-808.
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Yolanda Ruiz-Navajas, Manuel Viuda-Martos, Juana Fernández-López, Juan Manuel Zaldivar-Cruz, Victor Kuri & José Ángel Pérez-Álvarez. (2011) Antioxidant Activity of Artisanal Honey From Tabasco, Mexico. International Journal of Food Properties 14:2, pages 459-470.
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Articles from other publishers (3)

Emine Nur HerkenAli CelikMustafa AslanNilüfer Aydınlık. (2012) The Constituents of Essential Oil: Antimicrobial and Antioxidant Activity of Micromeria congesta Boiss. & Hausskn. ex Boiss. from East Anatolia . Journal of Medicinal Food 15:9, pages 835-839.
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R. Krishna Kishore, Ahmad Sukari Halim, M.S.Nurul Syazana & K.N.S. Sirajudeen. (2011) Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources. Nutrition Research 31:4, pages 322-325.
Crossref
Mitsuo Miyazawa, Shinya Maeda & Yuya Utsumi. (2010) ANTIOXIDANT CAPACITY OF VOLATILE OILS FROM JAPANESE EDIBLE WILD PLANT ( B. RUBRA, E. JAPONICUM, W. BRACHYBITRYS) USING ORAC ASSAY . International Journal of Food Properties, pages 141217112201005.
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