Please use this identifier to cite or link to this item:
Title: Analysis of phenolic acids and flavonoids in honey
Authors: Ghejrawi, Mona
Advisors: Attieh, Jihad 
Subjects: Honey--Lebanon--Analysis
Issue Date: 2012
Honey is a natural product well known for its sweetness, medical importance and its physical and chemical properties. It can be used without processing. This project concerns the analysis of Lebanese honey samples, collected from various geographical and botanical sources, to determine their total phenolic contents and total flavonoid contents and to compare these values and to test the antioxidant and the antimicrobial activities of each sample. The results show that all samples contained an important amount of phenolic acids but no significant flavonoid content. Honey samples obtained from Quercus species contained the highest amounts of phenolic acids. Similarly, all samples showed high antioxidant activity with maximum values for unifloral Quercus species. The antimicrobial activity of all Lebanese honey samples was not of significant importance where most of the samples did not show bactericidal effect. The results also show that there is a difference in phenolic contents between two samples produced from the same type of flora. This may pose questions about other factors that might be contributing to this difference, such as altitude and forced sugar feeding.
Includes bibliographical references (p. 42-46).

Supervised by Dr. Jihad Attieh.
Rights: This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder
Ezproxy URL: Link to full text
Type: Thesis
Appears in Collections:UOB Theses and Projects

Show full item record

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.