Sensory and antioxidant properties of mead with added beehive products Sensory and antioxidant properties of mead…
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The aim of this study was to explore the pH, HMF, antioxidant activity, sensory properties and color of four meads with added beehive products (C-control; MPP – with added 1% extract of propolis; MPO – with addition of 1% pollen and MBB with addition of 1% bee bread). Compared to C, the use of propolis, pollen and bee bread significantly decrease pH of the meads. Control mead was light in color. HMF values were below 40 mg/kg in all tested samples according to Bulgarian legislation. DPPH values in MBB and MPO was 1.8 and 2 times higher compared to C. ABTS increase 1.17 and 1.32 times after 1% bee bread and pollen addition. MPP mead had highest values of antioxidant activity (DPPH, ABTS, FRAP, CUPRAC) TPC, phenolic acids and flavonoid content. The ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) decrease in the following order: MPP > MPO > MBB > C. According to intensity of smell, balance and acidity of taste and overall experience the higher scores were awarded to MBB and MPO meads. The lowest sensory scores for taste and smell were awarded to MPP mead due to strong intrusive taste of propolis identical to medicine.
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References
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