Resumen

CIAPPINI, María C; STOPPANI, Fernando S; MARTINET, Roxana  y  ALVAREZ, María B. Antioxidant activity and content of phenolic and flavonoids compounds in clovers, eucalyptus and lucerne honeys. Rev. cienc. tecnol. [online]. 2013, n.19, pp.45-51. ISSN 1851-7587.

Bee products are particularly rich in polyphenolic compounds, which are attributed antioxidant properties. The objectives of this study were to evaluate the antioxidant capacity of unifloral honeys, by radical scavenging methods and to determine the content of phenolic and flavonoids compounds. Eighty-one samples of clover, eucalyptus and lucerne honey were assayed. Free phenolic content was quantified by the Folin Ciocalteau method and flavonoids were determined spectrophotometrically. The antioxidant capacity was measured using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals Trolox equivalent antioxidative capacity and ferric reducing antioxidant capacity. The content of phenolic compounds and the ability to free radicals scavenging were significantly lower (p≤0.05) for clover honey than those for eucalyptus and lucerne honeys. Principal Components Analysis explained 73% of the differences found in the antiradical activity, through the botanical origin of honeys assayed. The phenol content was correlated with the free radical scavenging, which indicates the influence of these compounds in the antioxidant activity of honey.

Palabras clave : Antioxidant activity; Free radicals scavenging; Honey.

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