DETERMINATION OF PHENOLIC COMPOUNDS, TOTAL FLAVONOIDS AND ANTIOXIDANT ACTIVITY IN PERUVIAN HONEY FROM DIFFERENT FLOWER´S SOURCES

Abstract

The study was realized in twelve different brands of honey collected from supermarkets in Lima, determining the content of total phenolic compounds according to Pérez et al, total flavonoids by Zhishen et al trial Desoxy-D-ribose by Sandoval et al, antioxidant capacity method ABAP/ ABTS as Overveld et al., its antioxidant effect on superoxide as BermudezCampos et al and phenolic content by HPLC according to Muñoz et al. Wild honey Huaylas had higher content (207,89 mg / 100 g) of phenol, whereas the higher content from Piura multifloral (QE 3,839 mg / 100g) of total flavonoids and apigenin (1,799 ppm) but less inhibition of superoxide anion (53,21 %), while the central mountain eucalyptus higher antioxidant capacity by ABTS method (TEAC 68,452 mg / 100 g) and inhibition of superoxide anion (64,73%). Furthermore the honeycomb Zapote Piura showed less content (QE 0,914 mg / 100g) of total flavonoids but greater inhibition (54, 80%) of oxhidrilos radical and chlorogenic (0,866 mg / kg). Also higher content of coumaric found in carob (1,572 ppm). It was concluded that honey contains a high antioxidant capacity related to the content of phenolic compounds varies by floral source and origin.