Different floral honey types are differentiated based on their antioxidant activities, contents of bioactive compounds, and pesticide residues

Author:

Bayomy Hala M.ORCID,Alamri Eman S.ORCID,Ozaybi Nawal A.,Eid Khalid S.A.ORCID,Nassar Atef M.K.ORCID,Shamsia Sherif M.ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey;Acevedo;Food Research International,2017

2. Antioxidant activities and total phenolics of different types of honey;Al-Mamary;Nutrition Research,2002

3. Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds;Aliferis;Food Chemistry,2010

4. AOAC official method 2007.01 pesticide residues in foods by acetonitrile extraction and partitioning with magnesium sulfate gas chromatography/mass spectrometry and liquid chromatography/tandem mass spectrometry first action 2007,2007

5. Main honey botanical components and techniques for identification: A review;Balkanska;Journal of Apicultural Research,2020

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