The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters
Celina Habryka , Robert Socha , Lesław Juszczak
AbstractBee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substances insoluble in water was observed. The obtained results indicate that honey supplemented with propolis extract can be an excellent source of antioxidant compounds, nevertheless, the amount of additive used is strongly dependent on changes in sensory characteristics and consumer acceptability.
|Journal series||Molecules, ISSN 1420-3049, (N/A 100 pkt)|
|Publication size in sheets||0.85|
|Keywords in English||honey; propolis; phenolic compounds; antioxidant activity; sensory characteristic|
|License||Journal (articles only); author's original; ; after publication|
|Publication indicators||= 0; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
|Finansowanie||This research was ﬁnanced by the Ministry of Science and Higher Education of the Republic of Poland.|
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