CHANGES OF ANTIOXIDANT PROPERTIES OF INDONESIAN HONEY UNDER HEAT TREATMENT

被引:0
作者
Mahani, Mahani [1 ]
Ferdian, Pamungkas Rizki [2 ,3 ]
Pribadi, Avry [2 ]
Nabila, Risha Aurora [1 ]
Farransa, Tiara Andrika [1 ]
Elfirta, Rizki Rabeca [4 ]
Riendriasari, Septiantina Dyah [2 ]
Handayani, Tri Hadi [2 ]
Setyawan, Ryan Haryo [4 ]
Subroto, Edy [1 ]
机构
[1] Univ Padjadjaran, Fac Agroind Technol, Dept Food Ind Technol, Sumedang 45363, West Java, Indonesia
[2] Natl Res & Innovat Agcy BRIN, Res Ctr Appl Zool, Cibinong 16911, West Java, Indonesia
[3] Padjadjaran Univ Sumedang, Fac Pharm, Dept Analyt Pharm & Med Chem, Cibinong 45363, West Jawa, Indonesia
[4] Natl Res & Innovat Agcy BRIN, Res Ctr Appl Microbiol, Cibinong 16911, West Java, Indonesia
关键词
antioxidant; apini; heat treatment; Indonesian honey; meliponini; STINGLESS BEE; PHENOLIC-COMPOUNDS; CAPACITY; APIDAE;
D O I
10.35219/foodtechnology.2024.1.06
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
引用
收藏
页码:100 / 116
页数:17
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