THE ANTIOXIDANT PROPERTIES AND MICROBIOLOGICAL QUALITY OF POLISH HONEYS

Back to full issue:
April – May, 2014, vol. 3, no. 5
pages: 422-425
Article type: Biotechnology of Biotechnology
Abstract: Twenty samples of honey were collected from Polish apiaries and examined to antioxidant activity (FRAP method) as well as total phenolic compounds content. Moreover analysis of microbiological contamination of honeys with bacteria and fungi was conducted which was compared with water content and water activity. The highest antioxidant activity was detected for buckwheat honey and the lowest for the rape and acacia honey. This parameter was positively correlated (r=0.89) with the phenolic compounds content. The total number of bacteria and microscopic fungi in Polish honeys varied widely ranged to 2.4 - 4.59 and 0 - 3.93 log cfu/g, respectively. Microbiological contamination was independent on honey variety as well as its water activity. However, the antioxidant activity of honey was negatively correlated (r=-0.35) with total number of fungi what means that antioxidants inhibit their growth in honey.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: April – May, 2014, vol. 3, no. 5:
prev. article |p. 419-421| next article |p. 426-431|
Embed fulltext PDF: