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Journal of Analytical Methods in Chemistry
Volume 2013, Article ID 313798, 8 pages
http://dx.doi.org/10.1155/2013/313798
Research Article

Antioxidant Activity of Three Honey Samples in relation with Their Biochemical Components

1Metabolites Profiling Laboratory, Institute of Bioproduct Development, Universiti Teknologi Malaysia, UTM Skudai, 81310 Johor Bahru, Malaysia
2Food Technology Programme, Universiti Teknologi MARA, Kuala Pilah Campus, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

Received 21 May 2013; Accepted 18 July 2013

Academic Editor: Mengxia Xie

Copyright © 2013 Lee Suan Chua et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The antioxidant activities based on the free radical scavenging, reducing power, and bleaching inhibition were investigated for the three commonly used honeys in Malaysia, namely, tualang, gelam, and acacia honey. The antioxidant capacity of the honey samples was correlated with their biochemical constituents such as total phenol, total flavonoid content, and total water-soluble vitamins (vitamin B1, B2, B3, B9, B12, and vitamin C). The total flavonoid content of honey samples was strongly correlated with the three antioxidative processes ( –0.9910). In contrast, the total water-soluble vitamins was found to be well correlated with the free radical scavenging activity ( ). Vitamin B3 was likely to be in the highest concentration, which covered for 69–80% of the total vitamin content. A number of five phenolic acids, three flavonoids, and two organic acids had also been detected from the honey samples using UPLC-MS/MS, without sugar-removal procedure.