Changes of antioxidant activity in honey after heat treatment

Goran Šarić, Ksenija Marković, Darija Vukičević, Ena Lež, Mirjana Hruškar and Nada Vahčić
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Goran Šarić: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ksenija Marković: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Darija Vukičević: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ena Lež: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Mirjana Hruškar: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Nada Vahčić: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Czech Journal of Food Sciences, 2013, vol. 31, issue 6, 601-606

Abstract: We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures - at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey.

Keywords: heating; phenolic compounds; ferric reducing antioxidant power (FRAP); 1; 1-diphenyl-2-picrylhydrazyl (DPPH) (search for similar items in EconPapers)
Date: 2013
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:509-2012-cjfs

DOI: 10.17221/509/2012-CJFS

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