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Physicochemical properties and antioxidant profile of produced products in northeast brazilian semiarid

Josileide Gonçalves Borges, Aline Bezerra Monteiro and Rafaela Clementino Carvalho

Honey is nutritious food that has several enzymes, phenolic compounds that increase antioxidant capacity, this contributes to pharmacological use in treatment of various diseases. Aim of this work is to analyze physicochemical properties that contribute to conservation, antioxidant profile of honey samples produced, marketed in northeastern semiarid region of Brazil. Thirty samples of Apis mellifera honey were analyzed for pH, free acidity, lactonic acidity, total acidity. Phenolic, total flavonoid levels were quantified by spectrophotometry using calibration curves. Ferric reducing antioxidant power (FRAP), reduction of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical in assays were performed to determine antioxidant capacity. Samples showed very variable results in all tests, pH (3.4-4.2), free acidity (41.20-75.00 mEq Kg-1), total acidity (48.00-109.64 mEq Kg-1), total phenolics (0.12-0.98 EAG g-1), flavonoids (0.03-0.32 mg g-1), DPPH (0.32-87.39%), FRAP (25.76-645.44 mMFe2 +100g-1. Results show that semiarid honeys have antioxidant properties that stimulate their consumption, although food preservation aspects must be obeyed to avoid spoilage and growth of microrganisms.

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