Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products

Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products

Honey and propolis are honeybee products that are becoming increasingly common as a result of their ability to improve human health. The optimal combination of honey and propolis for total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity were analysed for Trigona honey...

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Bibliographic Details
Main Authors: Hagar, Abdullah, Ibrahim, Muhammad, Ahmed, Idris Adewale, Ramli, Norazsida, M. Jalil, Abbe Maleyki, Abd Rani, Nurlisa Fatihah
Format: Article
Language:English
English
Published: Universiti Putra Malaysia 2021
Subjects:
Q Science (General)
R Medicine (General)
Online Access:http://irep.iium.edu.my/107519/7/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity_SCOPUS.pdf
http://irep.iium.edu.my/107519/8/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity.pdf
http://irep.iium.edu.my/107519/
http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%20-%2015%20-%20IFRJ20847.R1.pdf
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Institution: Universiti Islam Antarabangsa Malaysia
Language: English
English

Internet

http://irep.iium.edu.my/107519/7/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity_SCOPUS.pdf
http://irep.iium.edu.my/107519/8/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity.pdf
http://irep.iium.edu.my/107519/
http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%20-%2015%20-%20IFRJ20847.R1.pdf

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