Total phenolic content and antioxidant activity of honey powders

Abstract

Honey powders could be an innovative and attractive substitutes to liquid honey. The production of honey powders would allow to expand honey’s usage in food industry, cosmetics and pharmaceutics. In this research, freeze drying method was performed to obtain honey powder samples. Overall, 4 different formulations were prepared to obtain the powder samples. The aim of the research was to determine the total phenolic content and antiradical activity of the freeze-dried honey powder samples by spectrophotometric method. The content of total phenolics in the samples ranged from 92 to 146 mg GAE 100 g-1 of dry matter. Antiradical activity was measured with DPPH radical scavengers, and the IC50 results ranged from 6 to 12 mg mL-1.