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OJVRTM

Online Journal of Veterinary Research

Volume 24 (4):211-216, 2020.


Physicochemical properties, antioxidant activity and storage of Spring versus Autumn honey (NH).

 

Kamkar Abolfazl, Gheitanchi Fatemeh, Akbarein Hessameddin.

 

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

 

ABSTRACT

 

Abolfazl K, Fatemeh G, Hessameddin A., Physicochemical properties, antioxidant activity and storage of Spring versus Autumn honey (NH), Onl J Vet Res., 24 (4):211-216, 2020. Honey can prevent oxidation reactions in foods, pathogens and spoilage. We report physicochemical properties including antioxidant, phenol, flavonoid, proline, color, pH, sugars, ash, moisture and browning in 15 spring and 15 autumn Sabalan honey samples. Compared with Autumn honey, in samples collected during Spring we found significant (P < 0.05) increased free radical DPPH (~16%), β-carotene (~22%), phenols (~37%), flavonoids (~71%) and acidity (~18%) but decreased sucrose (~-44%). Our results suggest that honey collected during Spring had greater antioxidant properties (16-22%) than Autumn honey. We found no differences between Spring and Autumn honey in reduced phenol chlorides, proline, color, browning, moisture, pH, reduced sugars or ash, but acidity index was ~18% higher in Spring honey. We found 44% lower sucrose in Spring honey. We found positive correlations between antioxidant activity with phenol (r=0.65), flavonoid (r=0.67) and color intensity (r=0.72). Results suggest Spring honey retains more antioxidant than Autumn honey.

 

Keywords: Honey, Antioxidant Activity, Browning Reaction, phenolic content, flavonoid content. Raw data provided.


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