Volume 41, Issue 3 e12668

Original Article

The impact of different heating temperatures on physicochemical, color attributes, and antioxidant activity parameters of Greek honeys

Vassilios K. Karabagias,

Vassilios K. Karabagias

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, 45110 Greece

Search for more papers by this author

Ioannis K. Karabagias,

Corresponding Author

Ioannis K. Karabagias

[email protected]

orcid.org/0000-0002-3488-2684

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, 45110 Greece

Correspondence Ioannis K. Karabagias, Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece. Email: [email protected]Search for more papers by this author

Ilias Gatzias,

Ilias Gatzias

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, 45110 Greece

Search for more papers by this author

Vassilios K. Karabagias,

Vassilios K. Karabagias

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, 45110 Greece

Search for more papers by this author

Ioannis K. Karabagias,

Corresponding Author

Ioannis K. Karabagias

[email protected]

orcid.org/0000-0002-3488-2684

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, 45110 Greece

Ilias Gatzias,

Ilias Gatzias

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, 45110 Greece

Search for more papers by this author

First published: 15 December 2017

https://doi.org/10.1111/jfpe.12668

Citations: 21

Share a link

Email
Wechat
Bluesky

Abstract

The objective of the present study was to investigate the impact of different heating temperatures (40 °C, 45 °C, and 80 °C) on specific physicochemical, color attributes, and antioxidant activity parameters of honeys collected from different geographical and botanical origins, served as the control samples. Physicochemical parameters taken into account were: pH, electrical conductivity, free acidity (FA), and CIE color parameters (L*, a*, b*). The antioxidant activity was estimated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Finally, total pigment content and browning index values were estimated using spectrometric assays. Results showed that the majority of the investigated parameters were affected by heating temperatures, compared to control samples (p < .05). Based primarily on the color stability of thermally treated samples, mild heating of honey at temperatures between 40 °C and 45 °C was found suitable for increasing its overall antioxidant activity. Conclusively, mild thermal treatment is proposed as an innovative technology for increasing honey antioxidant properties.

Practical Applications

The present research highlights the possible beneficial use of specific heating temperatures on the improvement of physicochemical properties related to unifloral honeys. Data may be implemented in both: market and home-made applications with the preparation of some soft drinks or beverages, bread breakfast, honey crackers, honey bars, honey chocolates, etc. containing an amount of honey which is thermally pre-treated in mild temperatures.

CONFLICT OF INTEREST

None.

Supporting Information

REFERENCES

Aljadi, A. M., & Kamaruddin, M. Y. (2004). Evaluation of the phenolic content and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, 85, 513–518.
10.1016/S0308-8146(02)00596-4
CAS Web of Science® Google Scholar
Antony, S. M., Han, I. Y., Riek, J. R., & Dawson, P. L. (2000). Antioxidative effect of Maillard reaction products formed from honey at different reaction times. Journal of Agricultural and Food Chemistry, 48, 3985–3989.
10.1021/jf000305x
CAS PubMed Web of Science® Google Scholar
Baltrušaitytė, V., Venskutonis, P. R., & Čeksterytė, V. (2007). Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101, 502–514.
10.1016/j.foodchem.2006.02.007
CAS Web of Science® Google Scholar
Beretta, G., Granata, P., Ferrero, M., Orioli, M., & Facino, R. M. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533, 185–191.
10.1016/j.aca.2004.11.010
CAS Web of Science® Google Scholar
Bhargava, A., Franzini, L., & Narendranathan, W. (1982). Serial correlation and the fixed effects model. Review of Economic Studies, 49(4), 533–549.
10.2307/2297285
Web of Science® Google Scholar
Bonvehí, J. S., Torrentó, M. S., & Raich, J. M. (2000). Invertase activity in fresh and processed honeys. Journal of the Science of Food and Agriculture, 80, 507–512.
10.1002/(SICI)1097-0010(200003)80:4<507::AID-JSFA558>3.0.CO;2-5
CAS Web of Science® Google Scholar
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.
10.1016/j.fbio.2016.04.002
CAS Web of Science® Google Scholar
Council Directive. (2001). 2001/110/EC relating to honey. Official Journal of the European Communities, L 10, 47–52.
Google Scholar
Crane, E. (1990). Honey from honeybees and other insects. Ethology Ecology & Evolution, 3, 100–105.
10.1080/03949370.1991.10721919
Google Scholar
Gheldof, N., & Engeseth, N. J. (2002). Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry, 50, 3050–3055.
10.1021/jf0114637
CAS PubMed Web of Science® Google Scholar
Gheldof, N., Wang, X. H., & Engeseth, N. J. (2002). Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, 50, 5870–5877.
10.1021/jf0256135
CAS PubMed Web of Science® Google Scholar
Harmonized methods of the International Honey Commission (IHC). (1997). IHC responsible for the methods: Stefan, Bogdanov. Liebefeld, CH-3003 Bern, Switzerland: Swiss Bee Research Centre FAM.
Google Scholar
Karabagias, I. K., Dimitriou, E., Kontakos, S., & Kontominas, M. G. (2016). Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys. European Food Research and Technology, 242(8), 1201–1210.
10.1007/s00217-015-2624-6
CAS Web of Science® Google Scholar
Khalil, M. I., Sulaiman, S. A., & Gan, S. H. (2010). High 5-hydroxymethylfurfural concentrations are found in Malaysian honey samples stored for more than one year. Food and Chemical Toxicology, 48, 2388–2392.
10.1016/j.fct.2010.05.076
CAS PubMed Web of Science® Google Scholar
Kowalski, S. (2013). Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chemistry, 141(2), 1378–1382.
10.1016/j.foodchem.2013.04.025
CAS PubMed Web of Science® Google Scholar
Louppis, P. A., Karabagias, I. K., Kontakos, S., Kontominas, M. G., & Papastephanou, C. (2017). Botanical discrimination of Greek unifloral honeys based on mineral content in combination with physicochemical parameter analysis, using a validated chemometric approach. Microchemical Journal, 135, 180–189.
10.1016/j.microc.2017.09.004
CAS Web of Science® Google Scholar
Nayik, G. A., Dar, B. N., & Nanda, V. (2017). Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India. Arabian Journal of Chemistry, in press. Retrieved from https://doi.org/10.1016/j.arabjc.2015.08.017
Google Scholar
Nayik, G. A., Dar, B. N., & Nanda, V. (2016). Optimization of the process parameters to establish the quality attributes of DPPH radical scavenging activity, total phenolic content, and total flavonoid content of apple (Malus domestica) honey using response surface methodology. International Journal of Food Properties, 19(8), 1738–1748.
10.1080/10942912.2015.1107733
CAS Web of Science® Google Scholar
Nayik, G. A., & Nanda, V. (2015a). Physico-chemical, enzymatic, mineral and colour characterization of three different varieties of honeys from Kashmir Valley of India with a multivariate approach. Polish Journal of Food and Nutrition Sciences, 65(2), 101–108.
10.1515/pjfns-2015-0022
CAS Web of Science® Google Scholar
Nayik, G. A., & Nanda, V. (2015b). Characterization of unifloral honeys from Kashmir valley of India according to their physicochemical parameters. In G.C. Mishra (Ed.), Conceptual framework & innovations in agro ecology and food sciences (pp. 57–60). New Delhi, India: Krishi, Sanskriti Publications.
Google Scholar
Nayik, G. A., & Nanda, V. (2016a). Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology. Journal of Food Measurement and Characterization, 10, 64–70.
10.1007/s11694-015-9277-9
Web of Science® Google Scholar
Nayik, G. A., & Nanda, V. (2016b). A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India. LWT - Food Science and Technology, 74, 504–513.
10.1016/j.lwt.2016.08.016
CAS Web of Science® Google Scholar
Nayik, G. A., & Nanda, V. (2016c). Application of response surface methodology to study the combined effect of temperature, time and pH on antioxidant activity of cherry (Prunus avium) honey. Polish Journal of Food and Nutrition Sciences, 66(4), 287–293.
10.1515/pjfns-2015-0055
CAS Web of Science® Google Scholar
Nayik, G. A., Shah, T. R., Muzaffar, K., Wani, S. A., Gull, A., Majid, I., & Bhat, F. M. (2014). Honey: Its history and religious significance: A review. Universal Journal of Pharmacy, 3(1), 5–8.
Google Scholar
Sancho, M. T., Muniategui, S., Huidobro, J. F., & Lozano, J. S. (1992). Aging of honey. Journal of Agricultural and Food Chemistry, 40, 134–138.
10.1021/jf00013a026
CAS Web of Science® Google Scholar
Tarpey, T. (2000). A note on the prediction sum of squares statistic for restricted least squares. The American Statistician, 54(2), 116–118.
Web of Science® Google Scholar
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.
10.1016/j.foodchem.2005.02.004
CAS Web of Science® Google Scholar
Von der Ohe, W., Persano Oddo, L., Piana, M. L., Morlot, M., & Martin, P. (2004). Harmonized methods of melissopalynology. Apidologie, 35, S18–S25.
10.1051/apido:2004050
Google Scholar
Wang, X. H., Gheldof, N., & Engeseth, N. J. (2004). Effect of processing and storage on antioxidant capacity of honey. Journal of Food Science, 69, 96–101.
Web of Science® Google Scholar
Ward, M. R. (1971). Electrical Engineering Science (pp. 36–40). McGraw-Hill.
Google Scholar
Wijewickreme, A. N., & Kitts, D. D. (1998). Oxidative reactions of model Maillard reaction products and alpha- tocopherol in a flour-lipid mixture. Journal of Food Science, 63, 466–471.
10.1111/j.1365-2621.1998.tb15765.x
CAS Web of Science® Google Scholar
Zumdahl, S. S. (1993). Chemistry ( 3rd ed., p. 645). Lexington, MA: D.C. Heath & Co.
Google Scholar

Citing Literature

Volume41, Issue3

May 2018

e12668

The impact of different heating temperatures on physicochemical, color attributes, and antioxidant activity parameters of Greek honeys

Abstract

Practical Applications

CONFLICT OF INTEREST

Supporting Information

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

The impact of different heating temperatures on physicochemical, color attributes, and antioxidant activity parameters of Greek honeys

Abstract

Practical Applications

CONFLICT OF INTEREST

Supporting Information

REFERENCES

Citing Literature

References

Related

Information