The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. Therefore, the total antioxidant potential (TAP) of eleven meads was examined. TAPs were estimated using DPPH, hydroxyl radicals, and amperometric measurements in the flow-through HPLC system. The results were correlated with the total content of polyphenols and anthocyanins. Additionally, the concentrations of ethanol, sugars, and hydrogen peroxide were measured. The influence of side reactions and the presence of hydrogen peroxide, glucose, ethanol, and anthocyanins on the free radicals generation were also tested. The use of HPLC electrochemical detection for TAP measurements is particularly preferred. Depending on the potential used, different antioxidants can be measured. It turned out that fruit and species meads are characterized by much higher TAPs measured at high potential of the working electrode than at lower potential due to the high concentration of weak antioxidants which do not provide signals at low potentials. It was found that dark honeys (buckwheat, honeydew) are characterized by much higher TAP values than light ones (acacia, linden, multi-floral). The concentration of anthocyanins decreased during fermentation. They are removed together with the sediment.

中文翻译：

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蜂蜜发酵过程中抗氧化性能的变化

这项初步研究的目的是研究发酵过程是否会影响蜂蜜的抗氧化特性。因此，检查了11种蜂蜜的总抗氧化能力（TAP）。在流通式HPLC系统中使用DPPH，羟基自由基和安培测量法估算TAP。结果与多酚和花青素的总含量相关。另外，测量了乙醇，糖和过氧化氢的浓度。还测试了副反应以及过氧化氢，葡萄糖，乙醇和花色苷的存在对自由基产生的影响。HPLC电化学检测用于TAP测量是特别优选的。根据使用的电位，可以测量不同的抗氧化剂。事实证明，水果和种蜂蜜酒的特点是，在工作电极的高电位下测得的TAP值比在低电位下测得的TAP值高得多，这是因为高浓度的弱抗氧化剂在低电位下无法提供信号。已发现，深色蜂蜜（荞麦，甘露）的TAP值比浅色蜂蜜（金合欢，菩提树，多花的）高得多。花青素的浓度在发酵过程中降低。它们与沉积物一起被去除。多花的）。花青素的浓度在发酵过程中降低。它们与沉积物一起被去除。多花的）。花青素的浓度在发酵过程中降低。它们与沉积物一起被去除。