Preliminary Assesment of the Quality of Herbhoneys and Chokeberry Syrups Used for their Production

Abstract

This study presents results of research on the quality of chokeberry herbhoneys and syrups used to produce them. The study included evaluation of the content of water, sugars, free acids and electrical conductivity. In addition, the antiradical activity against free radicals DPPH and total phenolic content were evaluated. Also color parameters L *, a *, b * were determined in the CIE system. Study results revealed that herbhoneys have met all quality requirements specified for the honey in the Regulation of the Minister of Agriculture. The processing of chokeberry syrup by bees to honey results in changes in: water content, sugars, and total polyphenol content. Herbhoney has a much higher ability of scavenge DPPH radicals, than chokeberry syrup.

Keywords

• herbhoneys
• physicochemical properties
• antioxidant activity