naa a22 4500 510725716 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0726-0 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0726-0 Phenolic Profiles and Antioxidant Capacities of Chinese Unifloral Honeys from Different Botanical and Geographical Sources [Elektronische Daten] [Rui Dong, Yinan Zheng, Baojun Xu] Honey has been acknowledged worldwide as a good source of natural antioxidants. Chemical properties of total phenolics and flavonoids of 33 Chinese unifloral honeys from nine different floral sources were investigated. Antioxidant activities including 1, 1-diphenyl-2- picrylhydrazyl radical (DPPH·) scavenging, superoxide anion radical (O2 −·) scavenging, hydroxyl radical (·OH)-scavenging activities, and reducing powers were evaluated. The results indicated that total phenolic content (TPC) ranged from 10.43 to 149.6mg of PCE/100g, while total flavonoid content (TFC) ranged from 9.41 to 102.1mg QE/100g. Positive correlations between radical-scavenging activities and, respectively, TPC values and TFC values were found. Remarkable variations in antioxidant properties, TPC, and TFC values were demonstrated in hydrophilic extracts of honeys from different botanic and/or geographic sources. The current findings will provide useful information for evaluating the food quality of Chinese honey and for educating consumers to choose specific honey lines for their specific health-promoting effects. Springer Science+Business Media, LLC, 2011 Chinese unifloral honeys nationallicence Phenolics nationallicence Flavonoids nationallicence Antioxidants nationallicence Radical-scavenging capacities nationallicence Dong Rui College of Chinese Medicinal Materials, Jilin Agricultural University, 130118, Changchun, Jilin, China aut Zheng Yinan College of Chinese Medicinal Materials, Jilin Agricultural University, 130118, Changchun, Jilin, China aut Xu Baojun Food Science and Technology Program, Beijing Normal University—Hong Kong Baptist University United International College, 28, Jinfeng Road, Tangjiawan, 519085, Zhuhai, Guangdong Province, China aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 762-770 1935-5130 6:3<762 2013 6 11947 https://doi.org/10.1007/s11947-011-0726-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0726-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dong Rui College of Chinese Medicinal Materials, Jilin Agricultural University, 130118, Changchun, Jilin, China aut NATIONALLICENCE 700 1- Zheng Yinan College of Chinese Medicinal Materials, Jilin Agricultural University, 130118, Changchun, Jilin, China aut NATIONALLICENCE 700 1- Xu Baojun Food Science and Technology Program, Beijing Normal University—Hong Kong Baptist University United International College, 28, Jinfeng Road, Tangjiawan, 519085, Zhuhai, Guangdong Province, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 762-770 1935-5130 6:3<762 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer