engleski

The impact of processing and storage on antioxidant capacity of honey and selected physicochemical parameters

Antioxidant capacity of honey is intensively studied during the last two decades as a possible botanical origin differentiation parameter. Antioxidant capacity is usually correlated with total phenol content and colour of honey. Although the data of antioxidant capacity of many abundant and specific honey types are documented, the intensity and dynamics of antioxidant capacity changes during processing and storage are relatively scarce and the results in the literature are contradictory. Therefore, the aim of this study was to determine the impact of different processing conditions (heating at 45°C/48h and 65°C/6h) and storage on antioxidant capacity and selected physicochemical parameters of four honey types (chestnut, sage, black locust and honeydew honey). All honey samples (unheated and heated) were storage for two years at the room temperature in the dark, and the impact of storage was evaluated after first and second year of storage. Antioxidant capacity was determined with FRAP (Ferric Reducing Antioxidant Power) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, total phenol content with modified Folin-Ciocalteu method while colour was determined by spectrophotometric method (colour intensity) and by Lovibond Honey ColorPod (colour grading). The results showed that during the processing and storage honey antioxidant capacity and total phenol content increased and the colour was darker. The intensity of change was depending on honey botanical origin and was lowest at honeydew honey samples.

honey; antioxidant capacity; changes

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