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

Kowalski, S.

doi:10.1016/j.foodchem.2013.04.025

Cited by 86 publications

(86 citation statements)

References 20 publications

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“…Additional reduction of antioxidant capacity of processed honey was noted after storage for a long period, for example 6 months. Similar results were observed by Kowalski [2013] who reported a decrease in the antioxidant capacity of buckwheat honey after different thermal treatments. Wang et al [2004] proposed that the reduction in the antioxidant capacity may be due to the reduction in phenolics.…”

Section: Buckwheat Honeysupporting

confidence: 90%

Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review

Giménez‐Bastida¹,

Piskuła²,

Zieliński³

2015

Pol. J. Food Nutr. Sci.

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The functional food development is one of the most interesting fi elds of the food industry. The knowledge of the effects of processing is essential in order to optimize the conditions and to obtain functional foods rich in bioactive compounds. Many functional buckwheat derived bakery and non--bakery products have been put into production including buckwheat enhanced breads, biscuits, snacks, noodles, tea, tarhana, sprouts, and fi nally buckwheat honey. This article reviews the studies carried out in the past few years in relation to the effects of processing on bioactive compounds in buckwheat derived bakery and non-bakery products, and on their overall nutritional value and consumer acceptance. Finally, the future trends in buckwheat processing are addressed. Unauthenticated Download Date | 5/13/18 4:37 AM

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Section: Buckwheat Honeysupporting

confidence: 90%

Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review

Giménez‐Bastida¹,

Piskuła²,

Zieliński³

2015

Pol. J. Food Nutr. Sci.

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“…Among the tested samples, only thyme and lime honeys fulfilled these regulatory requirements; in all other cases, the content of HMF exceeded the value stipulated in the guidelines. The largest amount of this compound (about 100 mg/kg) was found in eucalyptus honey ( (Sancho et al 1992;Karabournioti & Zervalaki 2001;Kowalski 2013;Kowalski et al 2013). We therefore suspect that the high levels of this compound in honeys was the result of their storage and packaging and linked to import and packaging into individual containers.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Makarewicz¹,

Kowalski²,

Łukasiewicz³

et al. 2017

Czech J. Food Sci.

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Makarewicz M., Kowalski S., Lukasiewicz M., Małysa-Paśko M. (2017): Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market. Czech J. Food Sci., 35: 401-406.Six commercial natural honeys available on the Polish market were characterised with respect to their geographical and floral origins, physicochemical parameters and microbial properties. The study focused on a determination of the activity of the main enzymes, antioxidant capacity and identification of antimicrobial effects. Fructose was the predominant sugar in all tested honeys. The largest amount of hydroxymethylfurfural (HMF) was found in eucalyptus honey. It was found that thyme honey was characterised by the highest values of diastase number, invertase activity, antioxidant capacity and total phenolic content. A very week correlation between the antioxidant properties of tested honeys and their antimicrobial action against tested bacteria was observed. M. luteus and P. putida were resistant to most honey samples. All tested honeys showed antibacterial activity against e. coli and P. myxofaciens. B. subtilis was resistant only to eucalyptus honey.

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“…The calculated antioxidant activity is shown for dilutions 1:49. The study was performed in duplicate [Kowalski 2013]. …”

Section: Ability To Scavenge Free Radicalsmentioning

confidence: 99%

<span><strong>APPLICATION OF COMMERCIAL WHEY PROTEINS FOR EXTRACTION OF BIOACTIVE COMPOUNDS FROM ELDERBERRY</strong></span>

Malysa-Pasko

Łukasiewicz

Jakubowski

et al. 2017

Proceedings of the 21st International Electronic Conference on Synthetic Organic Chemistry

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ABSTRACT:Recently, interest in food of plant origin and its pro-health properties have increased. Plant products due to its significant antioxidant activity should be a constant part of the human diet. Elderberry is a The aim of this work was to extract bioactive components from elderberry (Sambucus nigra) fruits and flowers by means of various extraction solutions. The extraction solution were WPC (whey protein concentrate) and WPI (whey protein isolate) solution. Comparative extracts were also made using ethanol solutions and distilled water as control. Obtained extracts were analyzed by determination of: total reduction capacity using Folin-Ciocalteu reagent, flavonoid content, antioxidant activity using DPPH reagent. In WPC and WPI protein extracts, the extraction of bioactive components is more efficient than in the case of water extraction. This could be seen at the lowest concentration of both WPI and WPC.

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

Cited by 86 publications

References 20 publications

Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review

Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

<span><strong>APPLICATION OF COMMERCIAL WHEY PROTEINS FOR EXTRACTION OF BIOACTIVE COMPOUNDS FROM ELDERBERRY</strong></span>

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