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Assessment of phenolic profile of Turkish honeys

Şeyda KıvrakDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Muğla Sıtkı Koçman University, Muğla, TurkeyCorrespondence[email protected]

İbrahim KıvrakDepartment of Chemistry and Chemical Treatment Technologies, Muğla Vocational School, Muğla Sıtkı Koçman University, Muğla, Turkey;Research Laboratory Center, Food Analysis Laboratory, Muğla Sıtkı Koçman University, Kötekli, Muğla, Turkey

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Table 1. Honey samples and their collection regions.

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Figure 1. Total ion chromatograms (TIC) of phenolic compounds detected in thyme honey and carob honey.

Table 2. Phenolic compounds content of Turkish honeys of different floral origin. Results were expressed as mg/kg ± SD.

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Table 3. Antioxidant activities of honey samples by β-carotene-linoleic acid, DPPH, and ABTS⁺ assays.

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Table 4. LoD values, recovery, the regression equations, and correlation coefficients of phenolic compounds.

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Assessment of phenolic profile of Turkish honeys

Table 1. Honey samples and their collection regions.

Table 2. Phenolic compounds content of Turkish honeys of different floral origin. Results were expressed as mg/kg ± SD.

Table 3. Antioxidant activities of honey samples by β-carotene-linoleic acid, DPPH, and ABTS⁺ assays.

Table 4. LoD values, recovery, the regression equations, and correlation coefficients of phenolic compounds.

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Assessment of phenolic profile of Turkish honeys

Figures & data

Table 1. Honey samples and their collection regions.

Table 2. Phenolic compounds content of Turkish honeys of different floral origin. Results were expressed as mg/kg ± SD.

Table 3. Antioxidant activities of honey samples by β-carotene-linoleic acid, DPPH, and ABTS+ assays.

Table 4. LoD values, recovery, the regression equations, and correlation coefficients of phenolic compounds.

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Academic Permissions

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Table 3. Antioxidant activities of honey samples by β-carotene-linoleic acid, DPPH, and ABTS⁺ assays.