Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products

• Main Authors: Hagar, Abdullah, Ibrahim, Muhammad, Ahmed, Idris Adewale, Ramli, Norazsida, M. Jalil, Abbe Maleyki, Abd Rani, Nurlisa Fatihah
• Format: Article
• Language: English; English
• Published: Universiti Putra Malaysia 2021
• Subjects: Q Science (General); R Medicine (General)
• Online Access: http://irep.iium.edu.my/107519/7/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity_SCOPUS.pdf; http://irep.iium.edu.my/107519/8/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity.pdf; http://irep.iium.edu.my/107519/; http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%20-%2015%20-%20IFRJ20847.R1.pdf

Honey and propolis are honeybee products that are becoming increasingly common as a result of their ability to improve human health. The optimal combination of honey and propolis for total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity were analysed for Trigona honey...