Bee products have been used since ancient times both for their nutritional value and for a
broad spectrum of therapeutic purposes. They are deemed to be a potential source of …

Honey is one of the most renowned natural foods. Its composition is extremely variable,
depending on its botanical and geographical origins, and the abundant presence of …

This study investigates the physicochemical properties, majority minerals, total phenolic
compounds and antioxidant activity of stingless bee honey. Thirty-three samples from ten …

Ocimum gratissimum is a shrub that belongs to the Lamiaceae family of plants. Despite the
known biological activities and ethnomedicinal applications, comparative evaluation of the …

The physicochemical characteristics, antioxidant properties and botanical discrimination
according to the organic acid content in Malaysian stingless bee honey were investigated …

Nowadays, propolis is used as an innovative preservative and as a bioactive food
supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by …

The Folin-Ciocalteu assay is a widely used method for measuring the total phenolic content
(TPC) in honey, but it can be affected by the presence of reducing sugars in honey, which …

This study reports on the total phenolic content and antioxidant activity as well as the
phenolic compounds that are present in Calothamnus spp.(Red Bell), Agonis flexuosa …

This study assessed the polyphenolic profile and the antioxidant and antibacterial activities
of monofloral honeys produced by Meliponini in the Brazilian semiarid region. Honeys from …

Total phenolic content, antioxidant activity (two assays: 1, 1-diphenyl-2-picrylhydrazyl radical
(DPPH) and ferric reducing antioxidant power (FRAP)), and color coordinates (CIE …