Acta Scientific Nutritional Health

Research ArticleVolume 2 Issue 6

The Potential of Mixed Honey Types on the Basis of their In Vitro Antioxidant Activity: A Challenge for In Vivo Clinical Studies

Ioannis K Karabagias*

Laboratory of Food Chemistry, Department of Chemistry University of Ioannina, Ioannina, Greece

*Corresponding Author: Ioannis K Karabagias, Laboratory of Food Chemistry, Department of Chemistry University of Ioannina, Ioannina, Greece.

Received: April 17, 2018; Published: May 15, 2018

Citation: Ioannis K Karabagias. “The Potential of Mixed Honey Types on the Basis of their In Vitro Antioxidant Activity: A Challenge for In Vivo Clinical Studies”. Acta Scientific Nutritional Health 2.6 (2018).

  The aim of the present, preliminary in nature, study was to enhance the In Vitro antioxidant activity of different honey types/mixures namely: Arbutus unedo L., Abies spp. plus Satureja L. and Abies spp. plus Satureja L. plus Crocus Sativus L., being not occasionally distributed in the Hellenic supermarkets. The antioxidant activity was estimated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) spectrometric assay. Results showed that all honeys possessed higher in vitro antioxidant activity compared to other common Hellenic unifloral honeys. The highest in vitro antioxidant activity was recorded for the mixed honey type of Abies spp. plus Satureja L. plus Crocus sativus L., in which the antioxidant activity was ca. 92%.

  The ability of preparing a new functional honey type is really a great challenge, as it can be exploited for both: the treatment of various chronic diseases and the enrichment of the daily diet of consumers.

Keywords: Honey; Honey Mixtures; Antioxidant Activity; Functional Foods

Copyright: © 2018 Ioannis K Karabagias. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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