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

Table 2

Antioxidant activities of honey samples.

Sample	(mg/mL)^1	(mg/mL)^2	RP0.5 (mg/mL)^3
PH	3.36 ± 0.13^4a	30.60 ± 1.48^a	66.37 ± 3.01^a
PH20	3.12 ± 0.10^ab	27.29 ± 1.19^ab	46.42 ± 1.98^b
PH30	2.52 ± 0.08^c	21.91 ± 1.00^d	44.65 ± 2.15^b
PH40	2.29 ± 0.08^c	14.95 ± 1.68^c	31.83 ± 1.40^c
PHs	3.48 ± 0.15^a	31.22 ± 1.49^a	67.99 ± 3.28^a
PH20s	3.01 ± 0.11^bd	29.77 ± 1.63^ab	48.94 ± 2.03^b
PH30s	2.88 ± 0.09^bd	26.45 ± 1.14^b	46.20 ± 1.95^b
PH40s	2.68 ± 0.10^c	17.43 ± 1.03^c	35.03 ± 1.58^c

The concentration of antioxidant necessary to decrease the initial concentration of hydroxyl/DPPH radicals by 50%; ³the concentration of antioxidant assigned at 0.5 value of absorption; , , and RP_0.5 values are mean ± SD of three replicates. ⁴Values sharing the same letters in the same row are not significantly different from each other at the level of 5%.