Publication:
Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method

dc.contributor.authorDemircan, H.
dc.contributor.authorTosunoğlu, H.
dc.contributor.authorÇavus, Filiz
dc.contributor.authorŞen, H.
dc.contributor.authorOral, Rasim Alper
dc.contributor.buuauthorGüldaş, Metin
dc.contributor.buuauthorGÜLDAŞ, METİN
dc.contributor.buuauthorÇakmak, İbrahim
dc.contributor.buuauthorÇAKMAK, İBRAHİM
dc.contributor.buuauthorYILDIZ, ELİF
dc.contributor.buuauthorGürbüz, Ozan
dc.contributor.buuauthorGÜRBÜZ, OZAN
dc.contributor.departmentBursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi.
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.departmentBursa Uludağ Üniversitesi/Keleş Meslek Yüksekokulu.
dc.contributor.orcid0000-0002-5187-9380
dc.contributor.orcid0000-0003-3375-8777
dc.contributor.orcid0000-0001-7530-7478
dc.contributor.orcid0000-0003-1356-9012
dc.contributor.orcid0000-0001-7871-1628
dc.contributor.orcid0000-0003-1694-0104
dc.contributor.researcheridU-1332-2019
dc.contributor.researcheridAAK-4760-2020
dc.contributor.researcheridGLT-7125-2022
dc.contributor.researcheridAAG-6424-2021
dc.date.accessioned2024-10-25T07:39:42Z
dc.date.available2024-10-25T07:39:42Z
dc.date.issued2022-05-04
dc.description.abstractThe functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate, orange and black carrot concentrates. The natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture, pH, free acidity and HMF (Hydroxymethylfurfuraldehyde) content and the quality of the functional honeys obtained was high. Parallel to TPC contents, the antioxidant values of the honeys were increased 5.00-31.50, 16.09-53.96 and 21.18-39.72% by enrichment of orange, pomegranate, and black carrot concentrates. Gallic acid in pomegranate honey (14.52%) and chlorogenic acid in black carrot honey (27.01%) were determined as antioxidant components increased by enrichment. The enrichment process also led to an increase in the bioaccessibility characteristics. The increased antioxidant activity of functional honeys (DPPH) was verified by a high negative correlation value (R =-0.9103) and decreasing IC50 ratios in the opposite direction.
dc.identifier.doi10.1016/j.fbio.2022.101732
dc.identifier.issn2212-4292
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101732
dc.identifier.urihttps://hdl.handle.net/11452/47080
dc.identifier.volume48
dc.identifier.wos000797918200007
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherElsevier
dc.relation.bapBAB-AGAM 2016/2
dc.relation.journalFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPhysicochemical properties
dc.subjectPhenolic-compounds
dc.subjectIdentification
dc.subjectFlavonoids
dc.subjectDigestion
dc.subjectCapacity
dc.subjectFunctional honey
dc.subjectNatural enrichment
dc.subjectAntioxidant activity
dc.subjectIn-vitro digestion
dc.subjectHmf
dc.subjectPhenolic profile
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleAntioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method
dc.typeArticle
dspace.entity.typePublication
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relation.isAuthorOfPublication461bac4a-4e4c-4778-a600-06a649d076ca
relation.isAuthorOfPublication8d3e9e4f-0858-4a7a-9b20-6a16e47ea408
relation.isAuthorOfPublicationf60f6aba-b3c2-4a8c-8754-a1c7742bcb88
relation.isAuthorOfPublication.latestForDiscovery8fc8a042-7722-4e11-9469-9896778d7ea3

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