Effects of prolonged heating on antioxidant activity and colour of honey

Türkmen, Necattin; Sarı, Ferda; Poyrazoğlu, Ender Sinan; Velioğlu, Sedat

doi:10.1016/j.foodchem.2005.02.004

Cited by 233 publications

(207 citation statements)

References 31 publications

(24 reference statements)

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“…These reactions lead to formation of a variety of brown pigments, and simultaneously the formation of intermediate products as HMF. Other factors that would influence the kinetics of Maillard browning could be the type and thermal stability of amino acids and reducing sugars which participate in the reaction (Turkmen et al 2006). Visquert et al (2014) reported that citrus and rosemary honeys stored for 104 days at 25°C had total colour difference (DE) of 3.89 and 8.30, respectively while at 30°C approximately 16.01 and 9.51.…”

Section: Colour Characteristicsmentioning

confidence: 99%

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

et al. 2016

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The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (?543.0 %) and decrease of diastase activity (-24.4 %), while in FRO samples the decreasing course (-50.5 and -7.3 %, p [ 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg -1 ). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (DE = 20.37) than FRO (DE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS 450 ) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed.

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Section: Colour Characteristicsmentioning

confidence: 99%

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

et al. 2016

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“…The radical-scavenging activity of honey was higher in honeys with high phenolic content and of darker color [181]. On the other hand, the color of honey may also result from non-enzymatic browning (the Maillard reaction) [182]. The brown, carbohydrates based melanoidin polymers have been shown to possess strong antioxidant activity [183].…”

Section: Other Anti-glycative Compoudsmentioning

confidence: 99%

Plant-Derived Agents with Anti-Glycation Activity

Odjakova¹,

Popova²,

Sharif³

et al. 2012

Glycosylation

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“…It also contains small amounts of other constituents such as minerals, proteins, vitamins, organic acids, flavonoids, phenolic acids, enzymes and other phytochemicals. The components in honey responsible for its antioxidative effect are flavonoids, phenolic acids, ascorbic acid, catalase, peroxidase and carotenoids (Turkmen et al, 2006;Bertoncelj et al, 2007). The colour, flavour, aroma and yeast are important quality characteristics which inturn influence the quality of mead (Gupta and Sharma, 2009).…”

Section: Introductionmentioning

confidence: 99%

Optimization of fermentation conditions for producing Indian rock bee (Apis dorsata) mead using response surface methodology

Srimeena

Gunasekaran

Murugesan

2014

JANS

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Mead is a traditional drink which results from the alcoholic fermentation of diluted honey carried out by yeast (Saccharomyces cerevisiae KF233529). The present investigation was carried out for the optimization of fermentation parameters for maximizing the yield of ethanol. Response Surface Methodology (RSM) based central composite design was employed to obtain best combination of temperature, fermentation time and total soluble solids (TSS). The optimum conditions for ethanol yield were temperature 28°C, TSS 15°Brix and 6 days after fermentation. The model showed that the value of R 2 (0.9998) was high and p-value of interaction of variance was <0.0001. Hence the model can be said to be of highly significant.

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Effects of prolonged heating on antioxidant activity and colour of honey

Cited by 233 publications

References 31 publications

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Plant-Derived Agents with Anti-Glycation Activity

Optimization of fermentation conditions for producing Indian rock bee (Apis dorsata) mead using response surface methodology

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