Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys
Identifieur interne : 001935 ( Istex/Corpus ); précédent : 001934; suivant : 001936Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys
Auteurs : Smail Aazza ; Badiaa Lyoussi ; Dulce Antunes ; Maria Graça MiguelSource :
- Journal of Food Science [ 0022-1147 ] ; 2013-08.
Abstract
The present study evaluated the physicochemical characteristics and antioxidant activity of 13 commercial honeys from diverse floral origin, produced in Portugal. The values of electrical conductivity of cardoon and pennyroyal honeys were superior to the maximum limits defined by European legislation. Citrus, strawberry tree, and 1 sample of lavender honeys had values of diastase activity below those determined by European legislation. Strawberry tree, pennyroyal, and cardoon honeys had the highest amounts of potassium that coincided with the highest electrical conductivity. Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys. This ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.
Url:
DOI: 10.1111/1750-3841.12201
Links to Exploration step
ISTEX:DBD9AD7D10E5A0ED567891803841DF7A9B3393F0Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title><author><name sortKey="Aazza, Smail" sort="Aazza, Smail" uniqKey="Aazza S" first="Smail" last="Aazza">Smail Aazza</name><affiliation><mods:affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</mods:affiliation></affiliation><affiliation><mods:affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</mods:affiliation></affiliation></author><author><name sortKey="Lyoussi, Badiaa" sort="Lyoussi, Badiaa" uniqKey="Lyoussi B" first="Badiaa" last="Lyoussi">Badiaa Lyoussi</name><affiliation><mods:affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</mods:affiliation></affiliation></author><author><name sortKey="Antunes, Dulce" sort="Antunes, Dulce" uniqKey="Antunes D" first="Dulce" last="Antunes">Dulce Antunes</name><affiliation><mods:affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</mods:affiliation></affiliation></author><author><name sortKey="Miguel, Maria Graca" sort="Miguel, Maria Graca" uniqKey="Miguel M" first="Maria Graça" last="Miguel">Maria Graça Miguel</name><affiliation><mods:affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:DBD9AD7D10E5A0ED567891803841DF7A9B3393F0</idno><date when="2013" year="2013">2013</date><idno type="doi">10.1111/1750-3841.12201</idno><idno type="url">https://api.istex.fr/document/DBD9AD7D10E5A0ED567891803841DF7A9B3393F0/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001935</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title><author><name sortKey="Aazza, Smail" sort="Aazza, Smail" uniqKey="Aazza S" first="Smail" last="Aazza">Smail Aazza</name><affiliation><mods:affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</mods:affiliation></affiliation><affiliation><mods:affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</mods:affiliation></affiliation></author><author><name sortKey="Lyoussi, Badiaa" sort="Lyoussi, Badiaa" uniqKey="Lyoussi B" first="Badiaa" last="Lyoussi">Badiaa Lyoussi</name><affiliation><mods:affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</mods:affiliation></affiliation></author><author><name sortKey="Antunes, Dulce" sort="Antunes, Dulce" uniqKey="Antunes D" first="Dulce" last="Antunes">Dulce Antunes</name><affiliation><mods:affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</mods:affiliation></affiliation></author><author><name sortKey="Miguel, Maria Graca" sort="Miguel, Maria Graca" uniqKey="Miguel M" first="Maria Graça" last="Miguel">Maria Graça Miguel</name><affiliation><mods:affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><title level="j" type="abbrev">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-08">2013-08</date><biblScope unit="volume">78</biblScope><biblScope unit="issue">8</biblScope><biblScope unit="page" from="C1159">C1159</biblScope><biblScope unit="page" to="C1165">C1165</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">DBD9AD7D10E5A0ED567891803841DF7A9B3393F0</idno><idno type="DOI">10.1111/1750-3841.12201</idno><idno type="ArticleID">JFDS12201</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">The present study evaluated the physicochemical characteristics and antioxidant activity of 13 commercial honeys from diverse floral origin, produced in Portugal. The values of electrical conductivity of cardoon and pennyroyal honeys were superior to the maximum limits defined by European legislation. Citrus, strawberry tree, and 1 sample of lavender honeys had values of diastase activity below those determined by European legislation. Strawberry tree, pennyroyal, and cardoon honeys had the highest amounts of potassium that coincided with the highest electrical conductivity. Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys. This ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Smail Aazza</name><affiliations><json:string>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</json:string><json:string>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</json:string></affiliations></json:item><json:item><name>Badiaa Lyoussi</name><affiliations><json:string>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</json:string></affiliations></json:item><json:item><name>Dulce Antunes</name><affiliations><json:string>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</json:string></affiliations></json:item><json:item><name>Maria Graça Miguel</name><affiliations><json:string>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>antioxidant activity</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>honey</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>physicochemical attributes</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Portugal</value></json:item></subject><articleId><json:string>JFDS12201</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>The present study evaluated the physicochemical characteristics and antioxidant activity of 13 commercial honeys from diverse floral origin, produced in Portugal. The values of electrical conductivity of cardoon and pennyroyal honeys were superior to the maximum limits defined by European legislation. Citrus, strawberry tree, and 1 sample of lavender honeys had values of diastase activity below those determined by European legislation. Strawberry tree, pennyroyal, and cardoon honeys had the highest amounts of potassium that coincided with the highest electrical conductivity. Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys. This ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.</abstract><qualityIndicators><score>6.404</score><pdfVersion>1.3</pdfVersion><pdfPageSize>583.886 x 781.66 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>4</keywordCount><abstractCharCount>809</abstractCharCount><pdfWordCount>5256</pdfWordCount><pdfCharCount>37193</pdfCharCount><pdfPageCount>7</pdfPageCount><abstractWordCount>117</abstractWordCount></qualityIndicators><title>Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title><genre><json:string>article</json:string></genre><host><volume>78</volume><publisherId><json:string>JFDS</json:string></publisherId><pages><total>7</total><last>C1165</last><first>C1159</first></pages><issn><json:string>0022-1147</json:string></issn><issue>8</issue><subject><json:item><value>C: FOOD CHEMISTRY</value></json:item></subject><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1750-3841</json:string></eissn><title>Journal of Food Science</title><doi><json:string>10.1111/(ISSN)1750-3841</json:string></doi></host><publicationDate>2013</publicationDate><copyrightDate>2013</copyrightDate><doi><json:string>10.1111/1750-3841.12201</json:string></doi><id>DBD9AD7D10E5A0ED567891803841DF7A9B3393F0</id><score>0.13609812</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/DBD9AD7D10E5A0ED567891803841DF7A9B3393F0/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/DBD9AD7D10E5A0ED567891803841DF7A9B3393F0/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/DBD9AD7D10E5A0ED567891803841DF7A9B3393F0/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>Blackwell Publishing Ltd</publisher><availability><p>© 2013 Institute of Food Technologists®© 2013 Institute of Food Technologists®</p></availability><date>2013-06-18</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title><author xml:id="author-1"><persName><forename type="first">Smail</forename><surname>Aazza</surname></persName><affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</affiliation><affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</affiliation></author><author xml:id="author-2"><persName><forename type="first">Badiaa</forename><surname>Lyoussi</surname></persName><affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</affiliation></author><author xml:id="author-3"><persName><forename type="first">Dulce</forename><surname>Antunes</surname></persName><affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</affiliation></author><author xml:id="author-4"><persName><forename type="first">Maria Graça</forename><surname>Miguel</surname></persName><note type="correspondence"><p>Correspondence: Direct inquiries to author Miguel (E‐mail: ).</p></note><affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</affiliation></author></analytic><monogr><title level="j">Journal of Food Science</title><title level="j" type="abbrev">Journal of Food Science</title><idno type="pISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><idno type="DOI">10.1111/(ISSN)1750-3841</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><date type="published" when="2013-08"></date><biblScope unit="volume">78</biblScope><biblScope unit="issue">8</biblScope><biblScope unit="page" from="C1159">C1159</biblScope><biblScope unit="page" to="C1165">C1165</biblScope></imprint></monogr><idno type="istex">DBD9AD7D10E5A0ED567891803841DF7A9B3393F0</idno><idno type="DOI">10.1111/1750-3841.12201</idno><idno type="ArticleID">JFDS12201</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2013-06-18</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>The present study evaluated the physicochemical characteristics and antioxidant activity of 13 commercial honeys from diverse floral origin, produced in Portugal. The values of electrical conductivity of cardoon and pennyroyal honeys were superior to the maximum limits defined by European legislation. Citrus, strawberry tree, and 1 sample of lavender honeys had values of diastase activity below those determined by European legislation. Strawberry tree, pennyroyal, and cardoon honeys had the highest amounts of potassium that coincided with the highest electrical conductivity. Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys. This ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.</p></abstract><textClass><keywords scheme="keyword"><list><head>keywords</head><item><term>antioxidant activity</term></item><item><term>honey</term></item><item><term>physicochemical attributes</term></item><item><term>Portugal</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>C: FOOD CHEMISTRY</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2013-03-10">Received</change><change when="2013-05-26">Registration</change><change when="2013-06-18">Created</change><change when="2013-08">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/DBD9AD7D10E5A0ED567891803841DF7A9B3393F0/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en" xml:id="JFDS12201"><header><publicationMeta level="product"><doi origin="wiley" registered="yes">10.1111/(ISSN)1750-3841</doi><issn type="print">0022-1147</issn><issn type="electronic">1750-3841</issn><idGroup><id type="product" value="JFDS"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF FOOD SCIENCE">Journal of Food Science</title><title type="short">Journal of Food Science</title></titleGroup></publicationMeta><publicationMeta level="part" position="08108"><doi>10.1111/jfds.2013.78.issue-8</doi><copyright ownership="thirdParty">© 2013 Institute of Food Technologists®</copyright><numberingGroup><numbering type="journalVolume" number="78">78</numbering><numbering type="journalIssue">8</numbering></numberingGroup><coverDate startDate="2013-08">August 2013</coverDate></publicationMeta><publicationMeta level="unit" position="130" type="article" status="forIssue"><doi origin="wiley">10.1111/1750-3841.12201</doi><idGroup><id type="unit" value="JFDS12201"></id></idGroup><countGroup><count type="pageTotal" number="7"></count></countGroup><titleGroup><title type="articleCategory">C: FOOD CHEMISTRY</title><title type="tocHeading1">C: FOOD CHEMISTRY</title></titleGroup><copyright ownership="thirdParty">© 2013 Institute of Food Technologists®</copyright><eventGroup><event type="manuscriptReceived" date="2013-03-10"></event><event type="manuscriptAccepted" date="2013-05-26"></event><event type="xmlCreated" agent="Aptara" date="2013-06-18"></event><event type="publishedOnlineFinalForm" date="2013-08-19"></event><event type="firstOnline" date="2013-08-19"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.6.4 mode:FullText" date="2015-10-04"></event></eventGroup><numberingGroup><numbering type="pageFirst">C1159</numbering><numbering type="pageLast">C1165</numbering></numberingGroup><correspondenceTo>Direct inquiries to author Miguel (E‐mail: <email>mgmiguel@ualg.pt</email>).</correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:JFDS.JFDS12201.pdf"></link></linkGroup></publicationMeta><contentMeta><titleGroup><title type="main">Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title><title type="short">Antioxidant activity of commercial honey…</title></titleGroup><creators><creator xml:id="jfds12201-cr-0001" creatorRole="author" affiliationRef="#jfds12201-aff-0001 #jfds12201-aff-0002"><personName><givenNames>Smail</givenNames><familyName>Aazza</familyName></personName></creator><creator xml:id="jfds12201-cr-0002" creatorRole="author" affiliationRef="#jfds12201-aff-0002"><personName><givenNames>Badiaa</givenNames><familyName>Lyoussi</familyName></personName></creator><creator xml:id="jfds12201-cr-0003" creatorRole="author" affiliationRef="#jfds12201-aff-0001"><personName><givenNames>Dulce</givenNames><familyName>Antunes</familyName></personName></creator><creator xml:id="jfds12201-cr-0004" creatorRole="author" affiliationRef="#jfds12201-aff-0001" corresponding="yes"><personName><givenNames>Maria Graça</givenNames><familyName>Miguel</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="jfds12201-aff-0001" countryCode="PT"><orgDiv>Faculdade de Ciências e Tecnologia</orgDiv><orgDiv>IBB‐Centro de Biotecnologia Vegetal</orgDiv><orgName>Univ. do Algarve, Edif. 8</orgName><address><street>Campus de Gambelas</street><postCode>8005‐139</postCode><city>Faro</city><country>Portugal</country></address></affiliation><affiliation xml:id="jfds12201-aff-0002" countryCode="MA"><orgDiv>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz</orgDiv><orgName>Univ. Sidi Mohamed Ben Abdallah</orgName><address><street>BP 1796 Atlas</street><postCode>Fez 30 000</postCode><country>Morocco</country></address></affiliation></affiliationGroup><keywordGroup type="author"><keyword xml:id="jfds12201-kwd-0001">antioxidant activity</keyword><keyword xml:id="jfds12201-kwd-0002">honey</keyword><keyword xml:id="jfds12201-kwd-0003">physicochemical attributes</keyword><keyword xml:id="jfds12201-kwd-0004">Portugal</keyword></keywordGroup><supportingInformation><p>Disclaimer: Supplementary materials have been peer‐reviewed but not copyedited.</p><supportingInfoItem><mediaResource alt="supplementary_material" rendition="webOriginal" href="urn-x:wiley:00221147:media:jfds12201:jfds12201-sup-0001-supmat"></mediaResource><caption>Antioxidant activity of commercial honey</caption></supportingInfoItem></supportingInformation><abstractGroup><abstract type="main"><title type="main">Abstract</title><p>The present study evaluated the physicochemical characteristics and antioxidant activity of 13 commercial honeys from diverse floral origin, produced in Portugal. The values of electrical conductivity of cardoon and pennyroyal honeys were superior to the maximum limits defined by European legislation. Citrus, strawberry tree, and 1 sample of lavender honeys had values of diastase activity below those determined by European legislation. Strawberry tree, pennyroyal, and cardoon honeys had the highest amounts of potassium that coincided with the highest electrical conductivity. Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys. This ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Antioxidant activity of commercial honey…</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys</title></titleInfo><name type="personal"><namePart type="given">Smail</namePart><namePart type="family">Aazza</namePart><affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</affiliation><affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Badiaa</namePart><namePart type="family">Lyoussi</namePart><affiliation>Laboratory of Physiology, Pharmacology and Environmental Health, Faculty of Sciences Dhar El Mehraz, Univ. Sidi Mohamed Ben Abdallah, BP 1796 Atlas, Fez 30 000, Morocco</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Dulce</namePart><namePart type="family">Antunes</namePart><affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Maria Graça</namePart><namePart type="family">Miguel</namePart><affiliation>Faculdade de Ciências e Tecnologia, IBB‐Centro de Biotecnologia Vegetal, Univ. do Algarve, Edif. 8, Campus de Gambelas, 8005‐139, Faro, Portugal</affiliation><description>Correspondence: Direct inquiries to author Miguel (E‐mail: ).</description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><dateIssued encoding="w3cdtf">2013-08</dateIssued><dateCreated encoding="w3cdtf">2013-06-18</dateCreated><dateCaptured encoding="w3cdtf">2013-03-10</dateCaptured><dateValid encoding="w3cdtf">2013-05-26</dateValid><copyrightDate encoding="w3cdtf">2013</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract>The present study evaluated the physicochemical characteristics and antioxidant activity of 13 commercial honeys from diverse floral origin, produced in Portugal. The values of electrical conductivity of cardoon and pennyroyal honeys were superior to the maximum limits defined by European legislation. Citrus, strawberry tree, and 1 sample of lavender honeys had values of diastase activity below those determined by European legislation. Strawberry tree, pennyroyal, and cardoon honeys had the highest amounts of potassium that coincided with the highest electrical conductivity. Strawberry tree honey was the most effective as antioxidant along with cardoon and heather honeys. This ability was strongly correlated with the amounts of phenols and flavonoids and not with the levels of vitamin C or proline.</abstract><subject><genre>keywords</genre><topic>antioxidant activity</topic><topic>honey</topic><topic>physicochemical attributes</topic><topic>Portugal</topic></subject><relatedItem type="host"><titleInfo><title>Journal of Food Science</title></titleInfo><titleInfo type="abbreviated"><title>Journal of Food Science</title></titleInfo><genre type="journal">journal</genre><note type="content"> Disclaimer: Supplementary materials have been peer‐reviewed but not copyedited.Supporting Info Item: Antioxidant activity of commercial honey - </note><subject><genre>article-category</genre><topic>C: FOOD CHEMISTRY</topic></subject><identifier type="ISSN">0022-1147</identifier><identifier type="eISSN">1750-3841</identifier><identifier type="DOI">10.1111/(ISSN)1750-3841</identifier><identifier type="PublisherID">JFDS</identifier><part><date>2013</date><detail type="volume"><caption>vol.</caption><number>78</number></detail><detail type="issue"><caption>no.</caption><number>8</number></detail><extent unit="pages"><start>C1159</start><end>C1165</end><total>7</total></extent></part></relatedItem><identifier type="istex">DBD9AD7D10E5A0ED567891803841DF7A9B3393F0</identifier><identifier type="DOI">10.1111/1750-3841.12201</identifier><identifier type="ArticleID">JFDS12201</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2013 Institute of Food Technologists®© 2013 Institute of Food Technologists®</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/DBD9AD7D10E5A0ED567891803841DF7A9B3393F0/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001935 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 001935 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:DBD9AD7D10E5A0ED567891803841DF7A9B3393F0
|texte= Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys
}}
| This area was generated with Dilib version V0.6.25. |  |