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Journal of Chemistry
Volume 2015, Article ID 858049, 7 pages
Research Article

Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage

Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Received 13 January 2015; Revised 13 February 2015; Accepted 16 February 2015

Academic Editor: Ana B. Martin-Diana

Copyright © 2015 Jelena Vulić 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.


Total phenol (TPh) and flavonoid (TFd) contents, antioxidant and sensorial properties of polyfloral (PH), and polyfloral honey after one year of storage (PHs) with dried apricots (20, 30, and 40%) were evaluated. In comparison to honey, TPh increased 1.86 times for PH40. After storage time, TPh of PH40s increased slightly lower (1.77 times), compared to PHs. TFd slightly increased, approximately 3.23-fold, from PH to PH40, while PHs showed increase of 5.15-fold for PH40s. Antioxidant activity increased with increasing concentration of apricots in honey. varied from 3.36 for PH to 2.29 mg/mL for PH40 and from 3.48 for PHs to 2.68 mg/mL for PH40s; ranged from 30.60 for PH to 14.95 mg/mL for PH40 and from 31.22 for PHs to 17.43 mg/mL for PH40s; RP0.5 ranged from 66.37 for PH to 31.83 mg/mL for PH40 and from 67.99 for PHs to 35.03 mg/mL for PH40s. Statistical analysis suggested that TPh and TFd were associated with antioxidant activity and colour. Sensory parameters, before and after storage, indicated very good sensory qualities. Phenolic composition, antioxidant capacity, and sensory properties were promoted after addition of dried apricots and these parameters stayed improved, since antioxidant compounds present in dried apricots aided in maintenance of honey properties along one year of storage.