Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey

Akalin H., BAYRAM M., ANLI R. E.

JOURNAL OF THE INSTITUTE OF BREWING, cilt.123, sa.1, ss.167-174, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 123 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1002/jib.396
  • Dergi Adı: JOURNAL OF THE INSTITUTE OF BREWING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.167-174
  • Anahtar Kelimeler: mead, honey, phenolic compounds, HPLC, SACCHAROMYCES-CEREVISIAE, BOTANICAL ORIGIN, BRAZILIAN PROPOLIS, QUALITY EVALUATION, PLANT-EXTRACTS, RED WINES, CONSTITUENTS, FLAVONOIDS, SUGAR, IDENTIFICATION
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to promote mead (honey wine) production by testing the appropriateness of different honey varieties which were obtained from the flora of Turkey for the production of mead. Cotton-Mezda (Gossypium spp.), pine (Pinus spp.) and flower honeys were used in the fermentation studies. Pure culture Saccharomyces cerevisiae yeasts were used in the mead studies. While determining the phenolic contents of meads via HPLC method, five phenolic acids and two flavonoids were used as standards with known antioxidant properties. In addition, total antioxidant activity was analysed in meads using trolox equivalent antioxidant capacity (TEAC). Among the phenolic acids, the most abundant one was protocatechuic acid (75.12-179.03g/L) and among flavonoids it was catechin (10.38-125.55g/L). It was found out that total phenolic content ranged from 103.56 GAE to 167.89 GAE mg/L. Copyright (C) 2017 The Institute of Brewing & Distilling