Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times<sup>†</sup>

Antony, S.; Han, Ingoo; Rieck, James R.; Dawson, Paul

doi:10.1021/jf000305x

Cited by 67 publications

(39 citation statements)

References 17 publications

(12 reference statements)

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“…ABS 450 was a reliable index for confirming the presence of pigments with antioxidant properties, such as polyphenols and some flavonoids (Antony, 2000). The color intensity of the honey samples ranged from 138.6 ± 0.5 to 408.3 ± 3.7 mAU; which was similar to Slovenian honeys (70 -495 mAU) (Bertoncelj, 2007) but lower than honeys from India (524 -1678 mAU) (Saxena, 2010) and Algeria (724 -1188 mAU) (Khalil, 2012).…”

Section: Color Intensity (Abs 450 )mentioning

confidence: 84%

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

Jahan¹,

Islam²,

Alam³

et al. 2015

Afr. J. Trad. Compl. Alt. Med.

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Background: Honey is renowned for its antioxidant, antimicrobial and medicinal properties. It is typically heated and filtered during processing to avoid crystallization. However, few studies have reported its heating effect and the antioxidant and antimicrobial activities of honey. Materials and Methods: In this study, honey samples were collected from eight different honey-producing sites in Bangladesh and heated to 50ºC, 70ºC and 90ºC for 12 hours, while the antioxidant potentials and antimicrobial properties of the heated samples were compared with those of the unheated samples. Antimicrobial properties were investigated against one Gram-positive and eight Gram-negative bacteria. Other physicochemical and biochemical properties were also determined. Results: Interestingly, there was a proportionate increase in the amount of antioxidant compounds (phenolics and flavonoids) as well as antioxidant potentials proportional with the amount of heat introduced, whereas the antimicrobial properties of the honey samples were reduced with increasing heat. Conclusion: In conclusion, though prolonged heat treatment of honey can increase its antioxidant potential, antimicrobial activities are compromised.

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Section: Color Intensity (Abs 450 )mentioning

confidence: 84%

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

Jahan¹,

Islam²,

Alam³

et al. 2015

Afr. J. Trad. Compl. Alt. Med.

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“…The absorbance of a 50% (w/v) honey solution (Pfund) varied from 19 mm/Pfund scale in clover honey to 150 mm/Pfund scale in buckwheat, coffee, peppermint and safflower honey samples. Honey color is a reliable index of the presence of pigments with antioxidant activity, such as carotenoids and certain flavonoids (Antony et al, 2000). Thus, honeys with high color intensity are expected to exhibit high antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity in Honeys of Various Floral Origins: Isolation and Identification of Antioxidants in Peppermint Honey

Kumazawa

Okuyama

Murase

et al. 2012

FSTR

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Polyphenol fractions from twenty-three honey samples of various floral origins were extracted with an Amberlite XAD-2 column, and total polyphenol content and antioxidant properties were determined. The Folin-Ciocalteu method was used to determine total polyphenol content, and antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Total polyphenol content per 100 g of honey ranged from 17.5 mg (Japanese prickly-ash) to 132.8 mg (peppermint). Peppermint honey had the highest flavonoid content (48.3 mg/100 g) and exhibited the highest antioxidant activity of all samples. A positive linear correlation was observed between honey color and DPPH radical scavenging activity. p-Coumaric acid and kaempferol were isolated and identified as antioxidants from peppermint honey. Additionally, quantification of these compounds in other honey samples was carried out. Peppermint honey contained a large amount of p-coumaric acid (705 μg/100 g) and kaempferol (471 μg/100 g). The potent antioxidant activity of peppermint honey is attributable to the quantities of these compounds, especially kaempferol.

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“…Therefore, investigation of browning intensity regard to antioxidant activity in coconut sugar is worthwhile. Maillard reaction was influenced by several factors, such as temperature, pH, concentration and type of reducing sugar, concentration and types of amino acids, chemical compounds or inhibitors, and water content (Antony et al, 2000). The high of water content, temperature, pH, reducing sugar, and amino acid concentration cause the high of brown intensity formed (Echavarria et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Karseno¹,

Erminawati²,

Yanto³

et al. 2017

Food Res.

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Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by FolinCiocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity) as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.

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Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times^†

Cited by 67 publications

References 17 publications

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

Antioxidant Activity in Honeys of Various Floral Origins: Isolation and Identification of Antioxidants in Peppermint Honey

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

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Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times†

Cited by 67 publications

References 17 publications

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

Antioxidant Activity in Honeys of Various Floral Origins: Isolation and Identification of Antioxidants in Peppermint Honey

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

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Product

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Antioxidative Effect of Maillard Reaction Products Formed from Honey at Different Reaction Times^†