Estudio Cromatográfico por HPLC-UV, Cuantificación de Fenoles, Flavonoides y Evaluación de la Capacidad Antioxidante en Miel de Abejas.

Abstract

The process of collecting nectar by bees is important for the elaboration of honey, considering that the nectar comes from plants, although in a very low percentage, the probability of finding secondary metabolites in honey such as phenolic compounds and flavonoids Is significant. Because of the above bee honey is considered as one of the most complex foods in history and its components is used in various medicinal and nutritional applications, therefore it is very important to carry out research to determine its components and characterize the quality of The honey that is produced directly in the apicultural zones of Colombia, thus guaranteeing the authenticity of the product so that its properties, especially the antioxidants are not affected by the adulteration in its production.