Czech J. Food Sci., 2016, 34(3):244-253 | DOI: 10.17221/321/2015-CJFS

Characterisation of phenolics and other quality parameters of different types of honeyFood Technology and Economy, Engineering and Physical Properties

Rostislav Halouzka1, Petr Tarkowski1, 2, Sanja Ĉavar Zeljkoviĉ1
1 Central Laboratories and Research Support, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palackŭ University Olomouc, Olomouc, Czech Republic
2 Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Olomouc, Czech Republic

In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as antioxidant activity of various types of honey samples has been made. Among all samples analysed, honeydew samples possess the best quality parameters in the mean content of hydroxymethylfurfural, proline, and diastase activity. Moreover, the highest content of phenolic compounds as potential radical scavengers was found in honeydews, then in mixed and multifloral nectar honeys, while samples of monofloral honeys revealed the lowest, but still considerable amounts of natural antioxidants. The overall results of this study indicate that the quality parameters as well as the distribution of phenolic acids and flavonoids are affected by the type of honey.

Keywords: physicochemical parameters; phenolic acids; flavonoids; liquid chromatography; antioxidant activity

Published: June 30, 2016  Show citation

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Halouzka R, Tarkowski P, Ĉavar Zeljkoviĉ S. Characterisation of phenolics and other quality parameters of different types of honey. Czech J. Food Sci. 2016;34(3):244-253. doi: 10.17221/321/2015-CJFS.
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