An overview on antioxidative potential of honey from different flora and geographical origins

Maurya, Sumitra ; Kushwaha, Ajeet Kumar; Singh, Sunita ; Singh, Gurdip


Honey serves as a good source of natural antioxidants and hence it is free radical scavengers that either reduces the formation of or neutralize free radicals. Honey is a healthy foodstuff for better human health and nutrition. The composition and source of honey greatly indicates about its biochemical properties. The present paper is a review of studies on the antioxidant/radical scavenging capacity of various honeys of different flora and geographical origin using spectrophotometric tests: Folin-Ciocalteu assay for phenol content, ferric reducing antioxidant assay (FRAP assay) for total antioxidant activity, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay for antiradical activity and florimetric method namely ORAC, oxygen reactive antioxidant capacity for the anti-lipoperoxidant activity. The phenolic and other compounds in honey are responsible for free-radical scavenging and antioxidant activity that produce beneficial effects in human health.



Honey, Antioxidants, Phenolics, Trolox Equivalent Antioxidant Activity (TEAC) assay, Ferric Reducing Antioxidant (FRAP) assay, Oxygen Reactive Antioxidant Capacity (ORAC) assay

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