Effect of Indirect Heating Treatment on Some Qualities of Longan-Flower Honey

Pittaya Chaikham


This research was purposed to investigate the effects of indirect heating treatment on physicochemical qualities, bioactive components (ascorbic acid, total phenols and total flavonoids) and antioxidant properties (DPPH, FRAP and ABTS+ assays) of longan-flower honey, as compared with conventional heating. The results showed that the visual of indirect heating treated honey was significant brighter than conventionally treated samples (P ≤ 0.05), in particular heating at 75°C, which was indicated by the browning index; whereas the lowest contents of moisture and hydroxymethylfurfural were apparently observed (P ≤ 0.05). Both indirectly- and directly-heated samples with the same conditions displayed similar in diastase number (P > 0.05). Moreover, it was found that honeys treated with indirect heating process were shown to have the significant higher (P ≤ 0.05) in the residual levels of ascorbic acid, total phenols, total flavonoids and antioxidant capacities than the directly-heated samples. Total phenols, total flavonoids and antioxidant capacities apparently increased (P ≤ 0.05) when the temperatures and holding-times rose. The indirect heated honey at 75°C for 60 min showed the highest levels of total phenols, total flavonoids, DPPH radical inhibition, ABTS+ scavenging activity and FRAP value with 83.60 mg GAE/100 g, 30.68 mg QE/100 g, 40.35%, 14.20 mM Trolox/100 g and 17.03 mM Fe(II)/100 g, respectively. This research suggests that indirect heating treatment could potentially improve the physicochemical qualities and properties of honey when compared with direct heating process.


Keywords  :  longan-flower honey, indirect heating treatment, browning reaction, antioxidant

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