CHANGES OF ANTIOXIDANT PROPERTIES OF INDONESIAN HONEY UNDER HEAT TREATMENT

Post-harvest heating on honey is crucial for moisture reduction, microbial inhibition, and crystallization prevention, yet it can diminish bioactive compounds such as antioxidants. This study aims to investigate the impact of heating on the antioxidant properties of Indonesian honey, encompassing three Apini and three Meliponini honey types. While all samples exhibited changes in antioxidant properties post-heating, Apini honey displayed a more consistent pattern compared to Meliponini honey. The DPPH assay, total phenolic content, and total flavonoid content consistently indicated a decline in antioxidants at lower temperatures and short durations of heating, followed by an increase at high temperatures and longer duration, suggesting a compensation mechanism through the generation of new antioxidants via Maillard's reaction. However, the ferric reducing power assay revealed a consistent decrease in antioxidants post-heating for Apini honey, indicating damage to natural antioxidants without compensation, whereas Meliponini honey displayed irregular dynamics, suggesting both damage and formation of antioxidants. The Apini honey showed the best antioxidant properties at high temperatures (100 degrees C), whereas Meliponini honey showed an optimum at low temperature (50 degrees C) for extended durations or medium temperature (75 degrees C) for shorter durations.