Analysis of antioxidant activity on cocktail honey products as female pre-conception supplements

Analysis of antioxidant activity on cocktail honey products as female pre-conception supplements

Cocktail honey is derived from a mixture of honey (trigona sp.), bee bread, and homogeneous royal jelly. The material has a phenolic content rich in antioxidants that are beneficial for women's reproductive health, especially for pre-conception, because it can suppress the content of free radic...

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Bibliographic Details
Published in:Gaceta sanitaria Vol. 35; pp. S202 - S205
Main Authors: Reviana, Riska, Usman, Andi Nilawati, Raya, Indah, Aliyah, Dirpan, Andi, Arsyad, Aryadi, Fendi, Fendi
Format: Journal Article
Language:English
Published: Spain Elsevier España, S.L.U 2021
Elsevier
Subjects:
Animals
Antioxidant
Antioxidants
Bees
Cocktail honey
Dietary Supplements
Female
Free Radicals
Honey - analysis
Nutrition
Phenols - analysis
Pre-conception supplement
Reproductive health
Cocktail honey
Reproductive health
Pre-conception supplement
Nutrition
Antioxidant
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Summary:Cocktail honey is derived from a mixture of honey (trigona sp.), bee bread, and homogeneous royal jelly. The material has a phenolic content rich in antioxidants that are beneficial for women's reproductive health, especially for pre-conception, because it can suppress the content of free radicals in the body. Antioxidants are useful to overcome oxidative damage due to free radicals in the body that prevent various diseases from increasing fertility during pre-conception. This study used the DPPH (2,2-diphenyl-1-picrylhydrazyl) test method using UV–vis spectrophotometry to express the value of free radical reduction activity as IC50 (inhibitory concentration) values. The DPPH test on cocktail honey products obtained an average yield of 4577.7μg/mL, which was included in the product category was very weak in the antioxidant activity content. The content contained in the honey cocktail contains weak bioactive content by assessing the antioxidant content using DPPH. The difference in the results of antioxidant activity tests using DPPH is caused by the test method and the conditions used in processing, homogeneous ingredients, solvent volume, extraction time, temperature, and pressure in product management.
ISSN:0213-9111
1578-1283
DOI:10.1016/j.gaceta.2021.10.021