ArticleFoods (Basel, Switzerland)2021
The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Optimisation and Validation of a Microscale FRAP Assay with Matrix-Matched (Interaction-Corrected) Blanking for Accurate Antioxidant Capacity Assessment of Honeys.Methods and protocols · 2026Article
- Natural α-Amylase Inhibitors from Medicinal Herbs: In Vitro Evaluation of Extracts Prepared with Food-Compatible Solvents.Foods (Basel, Switzerland) · 2026Article
- Fortifying Honey: The Effects of Blackcurrant Puree on Functional and Sensory Attributes.Food science & nutrition · 2026Article
- Turning Disposed into Disposable-Development of Single-Use Products from Underutilized Brewery Wastes.Foods (Basel, Switzerland) · 2026Article
- Antimicrobial Potential of Bee-Derived Products: Insights into Honey, Propolis and Bee Venom.Pathogens (Basel, Switzerland) · 2025Review
- The In Vitro Antioxidant and Immunomodulatory Effects of the Irish Monofloral Ivy and Heather Honey Varieties.International journal of molecular sciences · 2025Article
- Hydrogen Peroxide: A Ubiquitous Component of Beverages and Food.International journal of molecular sciences · 2025Review
- Greek Raw Honey from Pindos Mountain Improves Redox Homeostasis of RAW264.7 Macrophages.International journal of molecular sciences · 2025Article
- Assessment of in vitro skin permeation and accumulation of phenolic acids from honey and honey-based pharmaceutical formulations.BMC complementary medicine and therapies · 2025Article
- Biofortification of Acacia and Polyflower Honey with Pine sylvestris L. Bud Extracts: Exploring Antioxidant Variation Across Developmental Stages for Enhanced Nutritional Value.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- How Phenolic Compounds Profile and Antioxidant Activity Depend on Botanical Origin of Honey-A Case of Polish Varietal Honeys.Molecules (Basel, Switzerland) · 2025Article
- Comparative physicochemical characterization and sensory profiling of Western Algerian and Polish honeys.PloS one · 2025Article
- 4-Methoxymandelic acid: A leatherwood (Current research in food science · 2025Article
- Antibacterial Effect of Spanish Honeys of Different Botanical Origins againstInternational journal of molecular sciences · 2024Article
- Evaluation of the antioxidant potency of Greek honey from the Taygetos and Pindos mountains using a combination of cellular and molecular methods.Molecular medicine reports · 2023Article
- Evaluation and Optimization of Quality Based on the Physicochemical Characteristics and Metabolites Changes of Qingpi during Storage.Foods (Basel, Switzerland) · 2023Article
- Accidental lead in contaminated pipe-borne water and dietary furan intake perturbs rats' hepatorenal function altering oxidative, inflammatory, and apoptotic balance.BMC pharmacology & toxicology · 2022Article
- Exploring the Palynological, Chemical, and Bioactive Properties of Non-Studied Bee Pollen and Honey from Morocco.Molecules (Basel, Switzerland) · 2022Article
- Review
- Biochemical Reactions and Their Biological Contributions in Honey.Molecules (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1-289.3 and 40.9-52.3 µmol Trolox g
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Registered trials
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