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Journals / Kocatepe Veteriner Dergisi / 2023 / Cilt: 16 Sayı: 4

Comparative Analysis of Phenolic Compounds in Honey and Momordica charantia Linn

Bal ve Momordica charantia Linn'deki Fenolik Bileşiklerin Karşılaştırmalı Analizi

Nilay Keyvan(BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ ENSTİTÜSÜ)0000-0002-6717-2793
Pages
556–562
Publication Date
2023-12-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, it can be concluded that Momordica charantia Linn and honey possess a significant abundance of phenolic compounds.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Phenolic compounds are bioactive constituents in honey and Momordica charantia, contributing to their potential health benefits.
📊
Key Findings & Data:In this study, the High-Performance Liquid Chromatography (HPLC) technique was utilized to determine the phenolic content of Momordica charantia Linn and honey.
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Conclusion & Impact:In conclusion, it can be concluded that Momordica charantia Linn and honey possess a significant abundance of phenolic compounds.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Bal · Fenolik Bileşikler · Kudret Narı

Abstract

Phenolic compounds are bioactive constituents in honey and Momordica charantia, contributing to their potential health benefits. Honey, a natural sweetener, contains phenolic acids, flavonoids, and other minor phenolic contents, contributing to its antioxidant activity and potential therapeutic properties. In this study, the High-Performance Liquid Chromatography (HPLC) technique was utilized to determine the phenolic content of Momordica charantia Linn and honey. The analysis of Momordica charantia Linn demonstrated that it showed the highest level of p-hydroxy benzoic acid, whereas the lowest quantity of p-coumaric acid was detected. Rutin was identified as the primary constituent in the composition of honey, whereas o-coumaric acid was detected in the lowest concentration. In conclusion, it can be concluded that Momordica charantia Linn and honey possess a significant abundance of phenolic compounds.

Özet

Fenolik bileşikler, hem balda hem de Momordica charantia'da bulunan ve potansiyel sağlık yararına katkıda bulunan biyoaktif bileşenlerdir. Doğal bir tatlandırıcı olan bal, antioksidan aktivitesine ve potansiyel tedavi edici özelliklerine katkıda bulunan fenolik asitleri, flavonoidleri ve diğer küçük fenolik içerikleri içerir. Bu çalışmada Momordica charantia Linn ve balın fenolik içeriğini belirlemek için Yüksek Performanslı Sıvı Kromatografisi (HPLC) tekniğinden yararlanılmıştır. Momordica charantia Linn'in analizi, en yüksek düzeyde p-hidroksi benzoik asit içerdiğini, en düşük miktarda ise p-kumarik asitin tespit edildiğini göstermiştir. Balın bileşiminde rutin birincil bileşen olarak tanımlanırken, en düşük konsantrasyonda o-kumarik asit tespit edilmiştir. Sonuç olarak Momordica charantia Linn ve balın önemli miktarda fenolik bileşik içerdiği sonucuna varılabilir.

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Cite This Article

Keyvan, N. (2023). Comparative Analysis of Phenolic Compounds in Honey and Momordica charantia Linn. Kocatepe Veteriner Dergisi, Cilt: 16 Sayı: 4, 556–562. https://doi.org/10.30607/kvj.1358936

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