DBPapers
DOI: 10.5593/SGEM2014/B61/S25.072

THE INFLUENCE OF ASCORBIC ACID AND POLYPHENOLS CONTENT AFTER FRUITS ADDING IN HONEY

C. Moldovan, M. Uga, D. Dumbrava, D. Raba, V. Popa, Borozan A., . M. Uga, D. Bordean, F. Radu
Wednesday 1 October 2014 by Libadmin2014

References: 14th International Multidisciplinary Scientific GeoConference SGEM 2014, www.sgem.org, SGEM2014 Conference Proceedings, ISBN 978-619-7105-20-9 / ISSN 1314-2704, June 19-25, 2014, Book 6, Vol. 1, 527-534 pp

ABSTRACT
In this paper we have studied the influence of fruits adding in honey related to ascorbic acid and total polyphenols content. To determine the ascorbic acid it was used a spectrophotometric method with leuco-malachite-green. In order to determine the total polyphenols level there was used the Folin-Ciocalteu assay. The ascorbic acid content was improved in honey samples with fruits, varying between 3.27 and 4.01 mg/100 g while the control sample (honey without any fruit) registered 3.24 mg/100 g. The highest polyphenols level was found in honey fortified with raspberry (0.079 mg gallic acid equivalent /g) while the lowest (0.012 mg gallic acid equivalent /g) level of polyphenols was registered in the control honey samples.

Keywords: honey, fruits, ascorbic acid, polyphenols.