Effect of Honey Collection Regions On the Antioxidant Activity of Honey

  • Aum El-Bashar, H.J AL-Mossawi Food Science Dept-College of Agriculture-University of Basrah Basrah-Iraq
  • Mohammed A. Salman Food Science Dept-College of Agriculture-University of Basrah Basrah-Iraq
  • Dhia F. Alfekaiki Food Science Dept-College of Agriculture-University of Basrah Basrah-Iraq
Keywords: Honey, Antioxidant, oxide


A study was conducted on different types of  honey brought from Basrah, Maysan, Najaf, Karbala and Babylon, including : Determination of the content of phenols, as well as the anti-oxidant activity, Reducing power, iron chelating ,and super oxide scavenge . The concentrations 50, 100, 150 mg/ml were used for honey extract, There were significant differences between honeys samples studied, The highest content of phenols of Basrah honey 980.43 mg/kg ,And Less content in Babylon honey600.03  mg/kg .The highest anti-oxidant activity was 82.90% of Basra honey, And Less anti-oxidant in Babylon  honey 60.50%. The highest reducing power was recorded 2.839 nm of  Basra honey, And Less reducing power in Babylon  honey 2.504 nm . As for the highest iron chelating, was found of  Basrah honey 88.43%, And Less iron chelating in Karbala  honey 79.59 %. So The highest super oxide scavenge was found of  Basrah honey 87.74 %, And Less super oxide scavenge in Babylon  honey 70.91%


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