[1]
Gomes S, Dias LG, Moreira LL, Rodrigues P, Estevinho L. Physicochemical, microbiological, and antimicrobial properties of commercial honeys from Portugal. Food Chem Toxicol 2010; 48(2): 544-8.
[2]
Ferreira ICFR, Aires E, Barreira JCM, Estevinho LM. Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chem 2009; 114: 1438-43.
[3]
Bertoncelj J, Dobersek U, Jamnik M, Golob T. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem 2007; 105: 822-8.
[4]
The National Honey Board. Honey-Health and Therapeutic Qualities. The National Honey Board USA 2003.
[5]
Chen L, Mehta A, Berenbaum M, Zangerl AR, Engeseth NJ. Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. J Agric Food Chem 2000; 48: 4997-5000.
[6]
Gheldof N, Engeseth NJ. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. J Agric Food Chem 2002; 50: 3050-5.
[7]
Nagai T, Inoue R, Kanamori N, Suzuki N, Nagashima T. Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat. Food Chem 2006; 97: 256-62.
[8]
McKibben J, Engeseth NJ. Honey as a protective agent against lipid oxidation in ground turkey. J Agric Food Chem 2002; 50: 592-5.
[9]
Mundo MA, Padilla-Zakour OI, Worobo RW. Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. Int J Food Microbiol 2004; 97: 1-8.
[10]
Taormina PJ, Niemira BA, Beuchat LR. Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. Int J Food Microbiol 2001; 69: 217-25.
[11]
Gheldof N, Wang X-H, Engeseth NJ. Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem 2002; 50: 5870-7.
[12]
Al-Mamary M, Al-Meeri A, Al-Habori M. Antioxidant activities and total phenolics of different types of honey. Nutr Res 2002; 22: 1041-7.
[13]
Iglesias MT, de Lorenzo C, Polo MC, Martin-Àlvarez PJ, Pueyo E. Usefulness of amino acids composition to discriminate between honeydew and floral honey. Application to honeys from a small geographic area. J Agric Food Chem 2004; 52: 84-9.
[14]
Sancho MT, Muniategui S, Huidobro JF, Simal J. Evaluating soluble and insoluble ash, alkalinity of soluble and insoluble ash and total alkalinity of ash in honey using electrical conductivity measurements at 20°C. Apidologie 1992; 23: 291-7.
[15]
AOAC. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists Arlington, TX 2000.
[16]
Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin- Ciocalteu reagent. Methods Enzymol 1999; 299: 152-78.
[17]
Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol 1995; 28: 25-30.
[18]
Miliauskas G, Venskutonis PR, Van Beek TA. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem 2004; 85: 231-7.
[19]
Dudonné S, Vitrac X, Coutiere P, Woillez M, Mérillon JM. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem 2009; 57(5): 1768-74.
[20]
Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power” The FRAP assay. Anal Biochem 1996; 239: 70-6.
[21]
Feas X, Pires J, Iglesias A, Estevinho ML. Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food Chem Toxicol 2010; 48: 3462-70.
[22]
NSO. Honey. Specification and test methods . No: 92, 7th Rev.
Iranian national standards organization 2013
[23]
Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH. Physicochemical and biochemical properties of honeys from arid regions. Food Chem 2014; 153: 35-43.
[24]
Truzzi C, Illuminati S, Annibaldi A, Finale C, Rossetti M, Scarponi G. Physicochemical properties of honey from Marche, Central Italy: classification of unifloral and multifloral honeys by multivariate analysis. Nat Prod Commun 2014; 9(11): 1595-602.
[25]
Terrab A, Recalames AF, Hernanz D, Heredia FJ. Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chem 2004; 88: 537-42.
[26]
Codex Alimentarius Commission. Codex Standard for Honey. FAO Rome, Italy 2001.
[27]
El Sohaimy SA, Masry SHD, Shehata MG. Physicochemical characteristics of honey from different origins. Ann Agric Sci 2015; 60(2): 279-87.
[28]
Buba F, Gidado A, Shugaba A. Analysis of biochemical composition of honey samples from North-East Nigeria. Biochem Anal Biochem 2013; 2(3): 139.
[29]
Azeredo LC, Azeredo MAA, Souza SR, Dutra VML. Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chem 2003; 80: 249-54.
[30]
Soria C, González M, De Lorenzo C, Martinez-Castro I, Sanz J. Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chem 2004; 85: 121-30.
[31]
Bogdanov S, Ruoff K, Persano Oddo L. Physico-chemical methods for the characterisation of unifloral honey: a review. Apidologie 2004; 35: S4-S17.
[32]
slam A, Khalil I, Islam N, Moniruzzaman M, Mottalib A, Sulaiman SA, Gan SH. Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year. BMC Complement Altern Med 2012; 12(1): 177.
[33]
Ouchemoukh S, Louaileche H, Schweizer P. Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Contl 2007; 18: 52-8.
[34]
Moniruzzaman M, Khalil MI, Sulaiman SA, Gan SH. Physicochemical and antioxidant properties of malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera. BMC Complement Altern Med 2013; 13: 1-12.
[35]
Al ML, Daniel D, Moise A, Bobis O, Laslo L, Bogdanov S. Physicochemical and bioactive properties of different floral origin honeys from Romania. Food Chem 2009; 112: 863-7.
[36]
Fallico B, Arena E, Verzera A, Zappala M. The European food legislation and its impact on honey sector. Accred Qual Assur 2006; 11: 49-54.
[37]
Khalafi R, Goli SAH, Behjatian M. Characterization and classification of several monofloral Iranian honeys based on physicochemical properties and antioxidant activity. Int J Food Prop 2016; 19: 1065-79.
[38]
George S, Brat P, Alter P, Amiot MJ. Rapid determination of polyphenols and vitamin C in plant-derived products. J Agric Food Chem 2005; 53: 1370-3.
[39]
Sant’Ana LD, Ferreira ABB, Lorenzon MCA, Berbara RLL, Castro RN. Correlation of total phenolic and flavonoid contents of Brazilian honeys with colour and antioxidant capacity. Int J Food Prop 2014; 17: 65-76.
[40]
Turkmen N, Sari F, Poyrazoglu ES, Velioglu YS. Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem 2005; 95: 653-7.
[41]
Wang XH, Gheldof N, Engeseth NJ. Effect of processing and storage on antioxidant capacity of honey. J Food Sci 2004; 69: 96-101.
[42]
Aljadi AM, Kamaruddin MY. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chem 2004; 85: 513-8.
26
2
1
1