Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates

Honeys from different floral sources were evaluated for their antioxidant c ontent and for their ability to inhibit enzymatic browning in fruits and ve getables. Antioxidant contents of honeys vary widely from different floral sources, as do their abilities to protect against enzymatic browning. Polyp henol oxidase (PPO) activity was reduced over a range of similar to2-45% in fruit and vegetable homogenates, corresponding to a reduction in browning index by 2.5-12 units. Soy honey was particularly effective when compared t o clover honey, which had a similar antioxidant content. When compared to c ommercial inhibitors of browning, honeys were less effective; however, in c ombination they added to the effectiveness of metabisulfite and ascorbic ac id. Honey has great potential to be used as a natural source of antioxidant s to reduce the negative effects of PPO browning in fruit and vegetable pro cessing.