Have a personal or library account? Click to login
The Antioxidant Activity of Maltese Honey Cover
Open Access
|May 2014

References

  1. Attard E. (2013) A rapid microtitre plate Folin-Ciocalteu method for the assessment of polyphenols. Central European Journal of Biology 8(1): 48-53.10.2478/s11535-012-0107-3
  2. Avallone R., Plessi M., Baraldi M., Monzani A. (1997) Determination of Chemical Composition of Carob (Ceratonia siliqua): Protein, Fat, Carbohydrates, and Tannins. Journal of Food Composition and Analysis 10(2): 166-172.10.1006/jfca.1997.0528
  3. Beretta G., Granata P., Ferrero M., Orioli M., Maffei Facino R. (2005) Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta 533(2): 185-191.10.1016/j.aca.2004.11.010
  4. Blasa M., Candiracci M., Accorsi A., Piacentini M. P., Albertini M. C., Piatti E. (2006) Raw Millefiori honey is packed full antioxidants. Food Chemistry 97:217-222.10.1016/j.foodchem.2005.03.039
  5. Bugeja Douglas A., Attard E. (2012) Physicochemical Analysis of Maltese Honey: An Attempt to Determine Seasonal Variations in Honey. In: Book of Abstracts of II International Symposium on Bee Products and Annual Meeting of IHC. Bragança - Portugal. 9-12 September 2012: 132.
  6. Chen L., Mehta A., Berenbaum M., Zangerl A. R., Engeseth N. J. (2000) Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. Journal of Agricultural and Food Chemistry 48: 4997-5000.10.1021/jf000373j11052768
  7. Ferreira I. C. F. R, Aires E., Barreira J. C. M., Estevinho L. M. (2009) Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry 114: 1438-1443.10.1016/j.foodchem.2008.11.028
  8. Kaškoniene V., Maruška A., Kornyšova O., Charczun N., Ligor M., Buszewski B. (2009) Quantitative and qualitative determination of phenolic compounds in honey. Chemical Technology 52(3): 74-80.
  9. Khalil I., Moniruzzaman M., Boukraâ L., Benhanifia M., Islam A., Islam N., Sulaiman S. A., Hua Gan S. (2012) Physicochemical and antioxidant properties of Algerian honey. Molecules 17(9): 11199-11215.10.3390/molecules170911199626878922996344
  10. Krpan M., Marcović K., Šarić G., Skoko B., Hruškar M., Vahčić N. (2009) Antioxidant activities and total phenolics of Acacia honey. Czech Journal of Food Sciences 27: 245-247.10.17221/1112-CJFS
  11. Lanfranco G. (2001) Mediċina popolari ta l-imgħoddi filgżejjer Maltin. Klabb Kotba Maltin, Valletta. 261 pp.
  12. Meda A., Lamien C. E., Romito M., Millogo J., Nacoulma O. G. (2005) Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry 91(3): 571-577.10.1016/j.foodchem.2004.10.006
  13. Mohamed T. K., Issoufou A., Zhou H. (2012) Antioxidant activity of fractionated foxtail millet protein hydrolysate. International Food Research Journal 19(1): 207-213.
  14. Moien S., Farzami B., Khaghani S., Moein M. R., Larijani B. (2007) Antioxidant properties and protective effect on cell cytotoxicity of Salvia mirzayani. Pharmaceutical Biology 45: 1-6.
  15. Moein S., Reza Moein M. (2010) Relationship between antioxidant properties and phenolics in Zhumeria majdae. Journal of Medicinal Plant Research 4(7): 517-521.
  16. Mundo M. A., Padilla-Zakour O. I., Worobo R. W. (2004) Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. International Journal of Food Microbiology 97: 1-8.10.1016/j.ijfoodmicro.2004.03.02515527912
  17. Nagai T., Inoue R., Kanamori N., Suzuki N., Nagashima T. (2006) Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat. Food Chemistry 97: 256-262.10.1016/j.foodchem.2005.03.045
  18. National Honey Board (2002) Honey-Health and Therapeutic Qualities. The National Honey Board. Longmont. 258 pp. Available at: http://www.biologiq.nl/UserFiles/Compendium%20Honey%202002.pdf
  19. Oyaizu M. (1986) Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44: 307-315.10.5264/eiyogakuzashi.44.307
  20. Persano Oddo L., Piro. R. (2004) Main European unifloral honeys: descriptive sheets. Apidologie 35 (1): 538-581.10.1051/apido:2004049
  21. Piljac-Žegarac J., Stipčević T., Belščak A. (2009) Antioxidant properties and phenolic content of different floral origin honeys. Journal of ApiProduct and ApiMedical Science 1(2): 43-50.10.3896/IBRA.4.01.2.04
  22. Sangsrichan S., Wanson W. (2008) The antioxidant capacity of honey samples collected in the north part of Thailand in relationship with its total polyphenol. KMITL Science and Technology Journal 8: 1-6.
  23. Savatović S. M., Dimitrijević D. J., Dilas S. M., Čanadanović- Brunet J. M., Ćetković G. S., Tumbas V. T., Štajner D. I. (2011) Antioxidant activity of three different Serbian floral honeys. Acta Periodica Technologica 4242: 145-155.10.2298/APT1142145S
  24. Sheppard W. S., Arias M. C., Grech A., Meixner M. D. (1997) Apis mellifera ruttneri, a new honey bee subspecies from Malta. Apidologie 28: 287-293.10.1051/apido:19970505
  25. Tungjai M., Poompimon W., Loetchutinat C., Kothan S., Dechsupa N., Mankhetkorn, S. (2008) Spectrophotometric Characterization of Behavior and the Predominant Species of Flavonoids in Physiological buffer: Determination of solubility, lipophilicity and anticancer efficacy. The Open Drug Delivery Journal 2: 10-19. 10.2174/1874126600802010010
DOI: https://doi.org/10.2478/jas-2014-0004 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439
Language: English
Page range: 51 - 60
Submitted on: Jan 18, 2013
Accepted on: Feb 5, 2014
Published on: May 27, 2014
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2014 Natacha Meinen, Liberato Camilleri, Everaldo Attard, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.