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What is Jordanian Honey: Chemical & Phenolic Analysis about?
This study investigates the chemical characterization and phenolic content of various Jordanian honey types, highlighting significant variations in their nutritional and antioxidant properties. Ziziphus honey exhibited the highest levels of total phenolic compounds, flavonoids, and antioxidant activity, while Acacia laeta had the highest glucose and fructose levels. The findings can aid regulatory bodies and health industries in assessing honey quality and developing functional foods.
- Author
- nandurkarmanas
- Language
- EN