The Antioxidant Effect of Mongolian Honey Products

Authors : B. Bat-Erdem, Kh. Selenge, P. Otgonsugar, Ts. Undrakhbayar, U. Otgonjargal, D. Lhamsaizmaa, Ts. Byambajav, Ya. Ganbold, T. Undarmaa

Volume/Issue : Volume 5 - 2020, Issue 1 - January

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Honey is one of the leading functional food praised for its health benefits in the world market. In our study, a total of 10 honey products derived from native plants grown on Central Asian steppe are studied for its antioxidant properties. For determination of antioxidant effects total phenolics content (TPC), total flavonoids content (TFC) were tested by colorimetric assays; vitamin A, E, C was analyzed by HPLC; antioxidant capacity was measured by DPPH radical scavenging activity assay and IC50% was calculated by GraphPad Prism software. Honey products collected from plants like buckwheat, scabiosa species, thymus species, and allium senescens presented outstanding results. The highest results in TPC, TFC and vitamin E were detected in honey collected from buckwheat with 2.79 GAE mg/g, 0.18 RE mg/g, and 1.27 μg/g. The honey product derived from thymus species showed significant high data in vitamin C with 6.41 μg/g and the second-highest result in vitamin A with 0.92 μg/g. In TPC, TFC the thymus honey also displayed moderate- high data with 1.98 GAE mg/g, 0.16 RE mg/g and DPPH IC50% was 32.18 mg/ml. The highest DPPH IC50% record with 31.53 mg/ml and vitamin E content with 0.94 μg/g showed the honey produced using scabiosa species and allium senescens. The honey products collected from different floral origin and locations of Mongolia have been tested and buckwheat, thymus, scabiosa, and allium senescens honey products showed the best antioxidant effects and contained antioxidative compounds.


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