Abstract
COMPARATIVE EVALUATION OF ANTIOXIDANT ACTIVITY BETWEEN NATIVE AND PROCESSED HONEY AVAILABLE IN NEPAL

Purnima Baidya* and Deepak Kumar Shrestha

ABSTRACT

Antioxidant activity is a value added factor of honey to accept it as an essential food for human. Evaluation of antioxidant activity between native and processed honey is essential to select further types of honey. Among different types of constituents, phenolic compounds are mainly responsible for antioxidant activity in honey.To compare antioxidant activity between native and processed honey, total 10 honey samples (5 native and 5 processed) were analyzed in order to assess their total phenolic content by Folin-Ciocalteu method and their antioxidant activity using UV-Spectrophotometer. The antioxidant activities of native and processed honey were compared and, total phenolic contents were also compared in between them.The results of the study showed that antioxidant activity and total phenolic contents were found to be notably higher (p <0.05) in native honey samples than that of processed honey. Furthermore, antioxidant activity of native honey was found to be considerably positively interrelated (r= >0.5, p <0.05) with the respective processed honey. Similarly, total phenolic content of native honey was also found to be considerably positively interrelated (r= >0.5, p <0.05) with the respective processed honey.

Keywords: Antioxidant activity, carbohydrate, native honey, processed honey, total phenolic content.


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