Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method

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dc.authorid0000-0003-3375-8777
dc.authorid0000-0001-7871-1628
dc.authorid0000-0001-7530-7478
dc.authorid0000-0003-1356-9012
dc.authorid0000-0002-5187-9380
dc.contributor.authorGuldas, M.
dc.contributor.authorDemircan, H.
dc.contributor.authorCakmak, I.
dc.contributor.authorOral, R. A.
dc.contributor.authorYildiz, E.
dc.contributor.authorGurbuz, O.
dc.contributor.authorSen, H.
dc.date.accessioned2026-02-12T21:04:52Z
dc.date.available2026-02-12T21:04:52Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThe functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate, orange and black carrot concentrates. The natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture, pH, free acidity and HMF (Hydroxymethylfurfuraldehyde) content and the quality of the functional honeys obtained was high. Parallel to TPC contents, the antioxidant values of the honeys were increased 5.00-31.50, 16.09-53.96 and 21.18-39.72% by enrichment of orange, pomegranate, and black carrot concentrates. Gallic acid in pomegranate honey (14.52%) and chlorogenic acid in black carrot honey (27.01%) were determined as antioxidant components increased by enrichment. The enrichment process also led to an increase in the bioaccessibility characteristics. The increased antioxidant activity of functional honeys (DPPH) was verified by a high negative correlation value (R =-0.9103) and decreasing IC50 ratios in the opposite direction.
dc.description.sponsorshipBursa Uludag University Scientific Research [BAB-AGAM 2016/2]
dc.description.sponsorshipThe authors would like to thank Bursa Uludag University Scientific Research Projects Unit for the financial support (Project No: BAB-AGAM 2016/2). Our invention has an international patent application (PCT/ TR2021/050467) and is protected by WIPO (World Intellectual Property Organization).
dc.identifier.doi10.1016/j.fbio.2022.101732
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85129311880
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101732
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6695
dc.identifier.volume48
dc.identifier.wosWOS:000797918200007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectFunctional honey
dc.subjectNatural enrichment
dc.subjectAntioxidant activity
dc.subjectIn-vitro digestion
dc.subjectHMF
dc.subjectPhenolic profile
dc.titleAntioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method
dc.typeArticle

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