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

• المؤلفون الرئيسيون: Hagar, Abdullah, Ibrahim, Muhammad, Ahmed, Idris Adewale, Ramli, Norazsida, M. Jalil, Abbe Maleyki, Abd Rani, Nurlisa Fatihah
• التنسيق: مقال
• اللغة: English; English
• منشور في: Universiti Putra Malaysia 2021
• الموضوعات: Q Science (General); R Medicine (General)
• الوصول للمادة أونلاين: 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

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...