Comparative Analysis of Phenolic Compounds in Honey and Momordica charantia Linn

Authors : Nilay Keyvan

Pages : 556-562

Doi:10.30607/kvj.1358936

View : 31 | Download : 43

Publication Date : 2023-12-31

Article Type : Research

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.
Keywords : Bal, Fenolik Bileşikler, Kudret Narı, Momordica charantia Linn