Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13294
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dc.rights.licenseBY-NC-ND-
dc.contributor.authorSreckovic, Nikola-
dc.contributor.authorMihailovic, Vladimir-
dc.contributor.authorKatanić Stanković, Jelena S.-
dc.date.accessioned2021-06-15T17:58:22Z-
dc.date.available2021-06-15T17:58:22Z-
dc.date.issued2019-
dc.identifier.citationSrećković, N. Z., Mihailović, V. B., & Katanić-Stanković, J. S. [2019]. Physico-chemical, antioxidant and antimicrobial properties of three different types of honey from Central Serbia. Kragujevac Journal of Science, (41), 53-68.en_US
dc.identifier.issn1450-9636en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13294-
dc.description.abstractThere are many studies dealing with the comparison of the quality and biological characteristics of honey of distinct geographical and botanical origins. However, there is scarce literary data on the physico-chemical and biological properties of different types of honey from the same production regions. Honey samples used in this study were from the following botanical origins: forest honey (honeydew), polyfloral honey and monofloral acacia honey. All samples were provided by a local beekeeper from Šumadija district (Central Serbia) and produced during the flowering season in 2018. Spectrophotometric determination of phenolic compounds in honey samples showed that the forest honey contained the highest total phenolics (806.10 mg GAE/kg) and flavonoids (146.27 mg QU/kg) contents, more than ten times higher than acacia honey (68.48 mg GAE/kg and 18.59 mg QU/kg, respectively). Antioxidant activity was determined by DPPH· and ABTS·+ assays. Forest honey showed better antioxidant activity than the other examined honey samples (594.77 mg Trolox/kg for ABTS assay and 260.77 mg Trolox/kg for DPPH assay). The minimal inhibitory concentrations (MICs) of honey samples against a panel of eleven bacterial and eight fungal species, along with yeast Candida albicans, showed that forest honey was the most effective in inhibition of their growth. These results suggest that forest honey has the best potential, among studied honey samples, for use in the human diet as food with valuable biological properties.en_US
dc.language.isoenen_US
dc.publisherKragujevac Journal of Scienceen_US
dc.relationSimultana bioremedijacija i soilifikacija degradiranih prostora, za očuvanje prirodnih resursa biološki aktivnih supstanci i razvoj i proizvodnju biomaterijala i dijetetskih proizvoda (MPNTR - 43004)en_US
dc.relation.ispartofKragujevac Journal of Scienceen_US
dc.rightsopenAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.subjecthoneyen_US
dc.subjectantioxidanten_US
dc.subjectantimicrobialen_US
dc.subjectphenolicsen_US
dc.subjectphysico-chemical propertiesen_US
dc.titlePhysico-chemical, antioxidant and antimicrobial properties of three different types of honey from Central Serbiaen_US
dc.typearticleen_US
dc.description.versionPublisheden_US
dc.identifier.doi10.5937/KgJSci1941053Sen_US
dc.type.versionPublishedVersionen_US
Appears in Collections:Faculty of Science, Kragujevac
Institute for Information Technologies, Kragujevac

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