67B-3 |
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C. N. RASMUSSEN, Dept. of Food Science & Human Nutrition, University of Illinois, Urbana-Champaign, 259 ERML, 1201 W. Gregory Dr., Urbana, IL 61801, N. J. Engeseth, Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 259 ERML, 1201 W. Gregory Dr., Urbana, IL 61801, and S. J. Schmidt. Honey has been shown to be an effective antioxidant due to the polyphenolic compounds it contains; these phenolics are capable of chelating metal ions as well as quenching free radicals to varying degrees. Emulsion systems, such as salad dressings, oxidize due to transition metals found in the aqueous phase; honey may serve as a potential source of antioxidants in the formulation of the salad dressing. Stability of emulsions may be impacted by enzymes that break down starch, so considerations must be made for the diastase activity of the honey. The objective of this study was to analyze several honeys from various floral sources and select four honeys to utilize as a sweetener and potential source of antioxidants in the formulation of a salad dressing. Twenty-one honeys were evaluated for antioxidant capacity by the ORAC assay. Identification of phenolic acids and flavonoids was carried out by HPLC analysis after Amberlite fractionation. Water activity was also measured using the Aqua Lab Water Activity Meter model CX2. Diastase measurements were taken spectrophotometrically. Blueberry, soy, avocado, and clover honey were chosen based on the ORAC value and phenolic acid and flavonoid profiles. The ORAC values of these honeys ranged from 6.05 to 8.55 mmol of TE/g. Avocado and blueberry honeys mostly contain a variety of phenolic acids including caffeic acid, p-coumaric acid, and cis, trans abscisic acid. Soy and clover honeys contain a variety of both phenolic acids and flavonoids including p-coumaric acid, pinobanksin, pinocembrin, chrysin, and galangin. The water activity of the honeys was between 0.5-0.57. The four selected honeys exhibit characteristics that have the most potential for optimal application in a salad dressing emulsion system. These honeys display potential as substitutes for sweetening agents as well as for EDTA or BH(A/T) that are typically used as antioxidants in such formulations.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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