Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1378-1382

  Kowalski, Stanisław ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antioxidant activity; HMF; Microwave; Thermal processing

Indexed keywords

AGENTS; ANTIOXIDANTS; FREE RADICALS; HEAT TREATMENT; MICROWAVE IRRADIATION; MICROWAVES; PLANTS (BOTANY); THERMAL PROCESSING (FOODS);

5 HYDROXYMETHYL FURFURALS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; CONVENTIONAL HEATING; MICROWAVE PROCESSING; SCAVENGING ABILITY;

FOOD PRODUCTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 5 HYDROXYMETHYLFURFURAL; GALLIC ACID; POLYPHENOL;

ACACIA; ANTIOXIDANT ACTIVITY; ARTICLE; BATH; BUCKWHEAT; HEATING; HONEY; HONEYDEW; LIME (FRUIT); MICROWAVE IRRADIATION;

ACACIA; CUCUMIS MELO VAR. INODORUS;

EID: 84878385426     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.025     Document Type: Article

References (25)

1. Al-Mamary, M., Al-Meeri, A., & Al-Habori, M. (2002). Antioxidant activities and total phenolics of different types of honey. N (Pubitemid 34977243)
2. Baltrusaityte, V., Venskutonis, P. R., & Ceksteryte, V. (2007). Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101(2), 502-514. (Pubitemid 44362981)
3. Bartákova, K., Dračková, M., Borkovcová, I., & Vorlova, L. (2011). Impact of microwave heating on hydroxymethylfurfural content in Czech honeys. Czech Journal of Food Sciences, 29(4), 328-336.
4. Bath, P. K., & Singh, N. (1999). A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chemistry, 67(4), 389-397. (Pubitemid 29469597)
5. Bertoncelj, J., Dobersek, U., Jamnik, M., & Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105(2), 822-828. (Pubitemid 47048525)
6. Blasa, M., Candiracci, M., Accorsi, A., Piacentini, M. P., Albertini, M. C., & Piatti, E. (2006). Raw Millefiori honey is packed full of antioxidants. Food Chemistry, 97(2), 217-222. (Pubitemid 41828308)
7. Bogdanov, S. (2002). Harmonised methods of the International Honey Commission. International Honey Commission, 1-62.
8. Council Directive. (2001). Council Directive of 20 December relating to honey 2001/110/EC, Official Journal of the European Communities.
9. Decareau, R. V., & Schweigert, B. S. (1985). Microwaves in the Food Processing Industry. London: Academic Press.
10. Erejuwa, O. O., Sulaiman, S. A., & Ab Wahab, M. S. (2012). Honey: A novel antioxidant. Molecules, 17(4), 4400-4423.
11. Fallico, B., Arena, E., & Zappala, M. (2008). Degradation of 5-hydroxymethylfurfural in honey. Journal of Food Science, 73(9), C625-C631.
12. Fallico, B., Zappalà, M., Arena, E., & Verzera, A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chemistry, 85(2), 305-313. (Pubitemid 37532706)
13. Günes, B., & Bayindirli, A. (1993). Peroxidase and lipoxygenase inactivation during blanching of green beans green peas and carrots. Lebensmittel-Wissenschaft und-Technologie, 26(5), 406-410.
14. Hebbar, H. U., Nandinin, K., Lakshmi, M., & Subramanian, R. (2003). Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9(1), 49-53. (Pubitemid 37044216)
15. Kingston, H. M. S., & Haswell, S. J. (1997). Microwave-enhanced chemistry: Fundamentals, sample preparation, and applications. An American Chemical Society Publication.
16. Kowalski, S., Lukasiewicz, M., Bednarz, S., & Panus, M. (2012). Diastase number changes during thermal and microwave processing of honey. Czech Journal of Food Sciences, 30(1), 21-26.
17. Matsui, K. N., Granado, L. M., De Oliveira, P. V., & Tadini, C. C. (2007). Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions. LWT-Food Science and Technology, 40(5), 852-859.
18. Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577. (Pubitemid 40023291)
19. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. (Pubitemid 29262709)
20. Subramanian, R., Hebbar, H. U., & Rastogi, N. K. (2007). Processing of honey: A review. International Journal of Food Properties, 10(1), 127.
21. Tosi, E., Ciappini, M., Re, E., & Lucero, H. (2002). Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77(1), 71-74. (Pubitemid 34230388)
22. Tosi, E., Re, E., Lucero, H., & Bulacio, L. (2004). Effect of honey high-temperature short-time heating on parameters related to quality, crystallization phenomena and fungal inhibition. LWT-Food Science and Technology, 37(6), 669-678. (Pubitemid 38865854)
23. Turhan, I., Tetik, N., Karhan, M., Gurel, F., & Reyhan Tavukcuoglu, H. (2008). Quality of honeys influenced by thermal treatment. LWT-Food Science and Technology, 41(8), 1396-1399. (Pubitemid 351699287)
24. Turkmen, N., Sari, F., Poyrazoglu, E. S., & Velioglu, Y. S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95(4), 653-657. (Pubitemid 41439658)
25. Wilczynska, A. (2010). Phenolic content and antioxidant activity of different types of Polish honey-A short report. Polish Journal of Food and Nutrition Sciences, 60(4), 309-313.