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

Pittaya Chaikham

Abstract


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


Full Text:

PDF

References


Akhmazillah, M.F.N., Farid, M.M. & Silva, F.V.M. (2013). High pressure processing (HPP) of honey for the improvement of nutritional value. Innovative Food Science and Emerging Technologies, 20, 59-63.

Almasaudi, S.B., Al-Nahari, A.A.M., Abd El-Ghany, E.S.M., Barbour, E., Al Muhayawi, S.M., Al-Jaouni, S., Azhar, E., Qari, M., Qari, Y.A. & Harakeh, S. (2017). Antimicrobial effect of different types of honey on Staphylococcus aureus. Saudi Journal of Biological Sciences, 24, 1255-1261.

Anupama, D., Bhat, K.K. & Sapna, V.K. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36,183-191.

AOAC. (2000). Official Methods of Analysis of the Association of Official Analytical Chemists. Washington, D.C., USA: AOAC.

Australian Honey Bee Council. (2018). Proposed Australian Honey Standard, ABN: 63 939 614 424. [Online] .Retrieved March 10, 2018, from https://honeybee.org.au/

Chaikham, P. & Apichartsrangkoon, A. (2012). Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition. Food Chemistry, 134, 2194-2200.

Chaikham, P., Kemsawasd, V. & Apichartsrangkoon, A. (2016). Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand. Food Bioscience, 15, 19-26.

Chua, L.S., Adnan, N.A., Abdul-Rahaman, N.L. & Sarmidi, M.R. (2014). Effect of thermal treatment on the biochemical composition of tropical honey samples. International Food Research Journal, 21, 773-778.

Doğan, M. (2011). Rheological behaviour and physicochemical properties of kefir with honey. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6, 327-332.

Fauzi, N.A. & Farid, M.M. (2015). High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content. International Journal of Food Science and Technology, 50, 178-185.

Fennema, O.R. (1996). Food chemistry, 3rd ed. New York: Marcel Dekker.

Ferrari, G., Maresca, P. & Ciccarone, R. (2010). The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. Journal of Food Engineering, 100, 245-253.

Khan, S.U., Anjum, S.I., Rahman, K., Ansari, M.J., Khan, W.U., Kamal, S., Khattak, B., Muhammad, A. & Ullah Khan, H. (2018). Honey: Single food stuff comprises many drugs. Saudi Journal of Biological Sciences, 25, 320-325.

Kuntatkumpol, A., Muangthai, P. & Jittangprasert, P. (2011). Study of 5-hydroxymethyl-2-furaldehyde from Maillard reaction in honey. Srinakharinwirot University (Journal of Science and Technology), 3, 47-58. (in Thai)

Liza, A.N., Suan, C.L., Roji, S.M. & Aziz, R. (2013). Physicochemical and radical scavenging activities of honey samples from Malaysia. Agricultural Sciences, 4, 46-51.

Patras, A., Brunton, N.P., Da Pieve, S. & Butler, F. (2009). Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science and Emerging Technologies, 10, 308-313.

Ramos, O.Y., Salomón, V., Libonatti, C., Cepeda, R., Maldonado, L. & Basualdo, M. (2018). Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens. LWT-Food Science and Technology, 87, 457-463.

Turkmen, N., Sari, F., Poyrazoglu, E.S. & Velioglu, Y.S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95, 653-657.

Wilczynska, A. (2014). Effect of filtration on colour, antioxidant activity and total phenolics of honey. LWT-Food Science and Technology, 57, 767-774.


Refbacks

  • There are currently no refbacks.