Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

https://doi.org/10.17221/312/2019-CJFSCitation:Sawicki T., Bączek N., Starowicz M. (2020): Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch. Czech J. Food Sci., 38: 158-163.
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The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by HPLC–MS-TripleTOF method and vitamin E by HPLC-DAD. Beebread was characterised by the higher level of the total phenolic (~90%), flavonoid (~97%), vitamin C (~99%) and E (~98%) as compared to the honey. The data showed that beebread had also higher values of antioxidant activity and reducing potential by ~99% and ~41–98%, respectively, than honey. Our findings indicate that beebread is valuable source of bioactive substances, with the high beneficial properties.

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