Changes in the Content of Phenolic Compounds in Honey After Spray Drying

Abstract

Honey contains several phenolic compounds and is a natural source of antioxidants. The use of honey is limited in the food industry, because of its high viscosity and tendency to spontaneously crystallise. Powdered honey could be an innovative alternative and would expand the application of honey in the industry. The aim of the study was to determine changes in the concentrations of individual phenolic compounds during spray drying of honey by the high-performance liquid chromatography method. The phenolic compounds in both samples were detected by a Shimadzu LC-20 Prominence liquid chromatograph using a DAD detector. Ten phenolic compounds in the liquid honey were detected. The concentration of identified phenolic compounds ranged from 1 to 190 µg·100 g−1 dry matter. The obtained results of the spray-dried honey sample showed that there were decrease in the concentration of polyphenols. Phenolic compounds such as syringic acid and ferulic acid were not detected in the spray-dried honey sample.