Estudio de las Propiedades Físicas, Contenido de Polifenoles y Capacidad Antioxidante en Mieles Comerciales de Ecuador

Honey is a natural product with a sweet flavor and viscous texture, and is believed to have several beneficial characteristics for humans, including its antioxidant capacity, provided by the plants from which the bees obtained the nectar (Muñoz, 2014). Currently, this product is relegated from the daily diet by processed sweeteners, despite the fact that it is attributed with action against free radicals, thus counteracting some diseases such as premature aging, cataracts, carcinogenesis, atherosclerosis, cardiovascular problems, etc. This study was based on the quantification of polyphenols and the antioxidant capacity of 18 commercial honeys regularly sold in the city of Quito and their relationship with their physical properties, carried out as quality control. Among the physical properties, electrical conductivity, total ash content, humidity, acidity, and pH were analyzed, following the standards of the Codex Alimentarius (2001). For the determination of polyphenols, the Folin-Ciocalteu assay was used, while for the determination of antioxidant capacity, the ABTS/ABAP assay was used.