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Honey is a stuff used as food and medical from ancient times to the present day. Ot has more than 100 useful pharmacological effects as antimicrobial, anti-inflammatory, antimutagenic, antioxidant and prebiotic properties. Flavonoids, phenolic acids, peptides, organic acids, enzymes, Maillard reaction products and other minor components provide antioxidant property for honey, notably phenolics (Bogdanov, 1997; Gheldof et al., 2002). All plants produce phenolic compounds as secondary metabolites in their metabolisms. These compounds are found in different compositions and amounts in all plant-based foods. The analysis of phenolic profiles of honeys guides researchers through their floral and geographical origin studies. Hesperetin, quercetin and ellagic acid have been suggested as chemotaxonomic markers for citrus, sunflower and heather honeys (Bogdanov et al., 2004; Naczk & Shahidi, 2004; Yao et al., 2004; Küçük et al., 2007). The composition and antioxidant activity of honey depend on the floral sources, seasonal and environmental factors, processing methods and storage conditions (Mendes et al., 1998; Al-Mamary et al., 2002; Gheldof et al., 2002; Aljadi & Kamaruddin, 2004; Akhmazillah et al., 2013).

food science and technology

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys