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Changes of antioxidant activity in honey after heat treatment

Author

Listed:
  • 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)

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.

Suggested Citation

  • Goran ŠARIĆ & Ksenija MARKOVIĆ & Darija VUKIČEVIĆ & Ena LEŽ & Mirjana HRUŠKAR & Nada VAHČIĆ, 2013. "Changes of antioxidant activity in honey after heat treatment," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 601-606.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:509-2012-cjfs
    DOI: 10.17221/509/2012-CJFS
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    Cited by:

    1. Audrius Pukalskas & Rita Kazernavičiuté & Jonas Balžekas, 2016. "Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(2), pages 133-142.

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