ArticleJournal of food science and technology2017
Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 24 citations in OpenAlex.
- Article
- Exploring Consumers' Preferences and Attitudes to Honey: Generation Approach in Slovakia.Foods (Basel, Switzerland) · 2023Article
- The Application of Ultrasound in Honey: Antioxidant Activity, Inhibitory Effect on α-amylase and α-glucosidase, and In Vitro Digestibility Assessment.Molecules (Basel, Switzerland) · 2022Article
- Nutritional and Functional Potential of Carob SyrupFood technology and biotechnology · 2022Article
- A comprehensive study of parameters correlated with honey health benefits.RSC advances · 2021Article
- Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia.Journal of food science and technology · 2019Article
- Differentiating pasture honey from eucalyptus honey based on carbon isotopic data in Uruguay.Heliyon · 2019Article
- Honey: Single food stuff comprises many drugs.Saudi journal of biological sciences · 2018Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sixteen honeydew and 15 floral honeys from Lebanon were analyzed for pollen spectra and physicochemical parameters. A total of 37 families and 67 taxa were recorded with the honeybees producing honeydew honey exhibiting a more diverse foraging behavior than those making floral honeys. The honeydew and floral honeys exhibited differences in moisture content, pH, electrical conductivity, color, protein and Maillard reaction products. The honeydew honeys contained more total phenols, had higher antioxidant contents, and displayed higher antioxidant capacities than the floral samples in the Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity, inhibition of superoxide dismutase activity and protection of red blood cells against hemolysis assays. The honey samples exhibited higher antioxidant capacities, in the aforementioned assays, than their corresponding methanol-extractable phenol fractions although the differences did not reach statistical significance in the floral samples. The relative antioxidant capacity indices which integrate measures of antioxidant capacity from the different assays of the honey samples and their corresponding extracts exhibited similar patterns (
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