Colour as a potential tool for the assessment of flavonoid, total phenol, and antioxidant contents of honey in Southwest Nigeria

Colour as a potential tool for the assessment of flavonoid, total phenol, and antioxidant contents of honey in Southwest Nigeria

Abstract Honey is a natural food with notable antioxidant properties. Although, colour is a significant physicochemical characteristic of honey, its use by consumers, food scientists and regulatory bodies as a potential marker of quality is limited. In this study, seven active apiaries located in Og...

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Main Authors: Muinat Moronke Adeyanju, Odunayo Christy Atewolara-Odule, Folarin Ojo Owagboriaye, Samuel Oluwadare Olalekan, Tolulope Funmilayo Ashidi, Taofeek Adetunji Adedokun
Format: Article
Language:English
Published: Springer 2025-07-01
Series:Discover Food
Subjects:
Honey
Colour
Honeybees
Antioxidant
Total phenol
Flavonoids
Online Access:https://doi.org/10.1007/s44187-025-00535-y
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https://doi.org/10.1007/s44187-025-00535-y

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