EFFECT OF DIFFERENT FLORAL HONEY EXTRACTS ON ANTIOXIDANT PROPERTIES AND α-AMYLASE INHIBITION ACTIVITY
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Abstract
This research aimed to investigate the quantities of bioactive components (ascorbic acid and polyphenol compounds) and antioxidant activities (DPPH, FRAP and ABTS+ assays) in honeys from longan, lychee and wild flowers and their extracts. The degree of α-amylase inhibition of the extracts was also determined. In this study, longan honey had a significantly higher ascorbic acid content, total phenolic compounds and DPPH inhibition that those of lychee and wild flower honeys. However, no significant differences in levels of total flavonoids, FRAP and ABTS+ inhibition values were observed among honey samples. The amounts of bioactive compounds and antioxidant capacities of the three honey extracts appeared to be similar to the honey samples. The difference in α-amylase inhibition capacity of longan and wild flower honey extracts was not significantly different. However, they were higher than that of lychee honey extract. Therefore, it can be concluded that extracted polyphenol compounds from longan and wild flower honeys displayed better antioxidative properties and greater α‑amylase activity.
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