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Table 3 Total levels of sugar, total phenolics, flavonoids, protein, proline, ascorbic acid, AEAC, DPPH and FRAP for the antioxidant capacity of eight different Bangladeshi honey samples

From: Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year

Sample

Total sugar (%)

Phenolics (mg Gallic acid/kg)

Flavonoids (mg Catechin/kg)

Protein (mg/g)

Proline (mg/kg)

Ascorbic acid (mg/kg)

AEAC (mg/100g)

DPPH (% inhibition at mg/ml)

FRAP (μmol Fe (II)/100g)

BDH-1

52.1 ± 0.4c

337.8 ± 4.6d

68.9 ± 0.5d

4.6 ± .01e

106.9 ± 0.5h

143.2 ± 2.2c

27.4 ± 1.7d

57.6d

247.8 ± 3.9f

BDH-2

55.3 ± 0.4b

648.6 ± 3.9b

143.0 ± 3.3b

7.5 ± .01c

681.7 ± 1.6b

135.5 ± 2.0d

25.4 ± 1.0f

59.8d

583.4 ± 9d

BDH-3

60.6 ± 0.9a

270.5 ± 2.3e

42.3 ± 2.2g

3.0 ± .01g

200.0 ± 1.0g

130.4 ± 1.7g

31.5 ± 1.5c

35.5f

140.2 ± 3.9h

BDH-4

42.8 ± 0.8f

641.2 ± 2.7b

126.0 ± 2.1c

8.1 ± 0b

2932.8 ± 3.7a

129.8 ± 3.4h

18.4 ± 0.7h

93.7b

617.8 ± 15.4c

BDH-5

55.3 ± 0.4e

265.0 ± 1.9e

48.0 ± 2.5f

3.5 ± .01f

512.8 ± 0.9e

154.3 ± 0.3a

32.3 ± 3.4b

50.0e

234.9 ± 15.4g

BDH-6

51.0 ± 0.9b

152.4 ± 5.3f

36.3 ± 3.0h

0.9 ± .02h

250.6 ± 2.1f

133.2 ± 2.5f

34.1 ± 1.4a

33.6f

260.4 ± 2.7e

BDH-7

51.0 ± 0.4e

473.9 ± 4.7c

61.9 ± 2.3e

8.6 ± .01d

581.9 ± 0.2d

134.7 ± 1.3e

22.2 ± 6.9g

74.5c

772.4 ± 2.5a

BDH-8

51.8 ± 0.4d

688.5 ± 5.9a

155.0 ± 6.9a

8.6 ± 0a

681.7 ± 0.4c

146.2 ± 2.8b

25.9 ± 0.2e

97.5a

663.9 ± 3.7b

  1. Data are expressed as mean ± SD. In each column different letters indicate significant differences (p < 0.05).