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

Abstract

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.

Preliminary comparative study of anti-inflammatory effect of unheated and heat-treated Sahara honey: In vivo approach

“…Similar studies were obtained by Jahan et al, who investigated the influence of heat treatment on the biological proprieties in Bangladesh honey [7].…”

“…Nevertheless, thermal treatment can result in some compounds changes in honey. In a recent study, Jahan et al observed that the total phenol content increased with treatments at temperatures between 50, 70 and 90 °C for 12 h of drying process for Bangladesh honey [7].…”

Ethyl Acetate Extract of Red Melinjo (Gnetum Gnemon L.) Peel as Antibacterial Compound

“…The extract that was heated at 65 o C has the greatest inhibition zone diameter than the other treatments. This was caused by the activation of flavonoids that was heated up to 70 o C [32]. This study has a similar result, which heating at 75, 85, and 95 o C would lead to damage of the active compounds, causing the inhibition zone diameter to decrease [32].…”

“…This was caused by the activation of flavonoids that was heated up to 70 o C [32]. This study has a similar result, which heating at 75, 85, and 95 o C would lead to damage of the active compounds, causing the inhibition zone diameter to decrease [32]. Extract that was heated at 95 o C has the lowest inhibition zone diameter, which shows that the antimicrobial compounds are damaged.…”

Molecular Pharmacology of Honey

“…Proline is the prominent amino acid found in different types of honey. The main enzymes and amino acids identified in honey from different botanical and geographical origins are listed in Table 3 [14,21,[60][61][62]. Proline is reported to mainly originate from bee salivary secretions during the conversion of nectar into honey.…”