Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing

Stanisław Kowalski


The paper presents the results of microwave irradiation and conventional heating of honey. These two kinds of thermal treatment result in the formation of 5-hydroxymethyl-2-furfural (HMF), and changes in the antioxidant potential of honeys, which were studied as well. Four types of honey (honeydew, lime, acacia, buckwheat) were analyzed. Honey samples were subjected to conventional heating in a water bath (WB) at 90°C up to 60min or to the action of a microwave field (MW) with constant power of 1.26W/g of the sample up to 6min. Changes in the antioxidant capacity of honeys were measured as a percentage of free radical (ABTS(+)and DPPH) scavenging ability. Changes in the total polyphenols content (TPC) (equivalents of gallic acid mg/100g of honey) were also determined. Formation of HMF in honey treated with a microwave field was faster in comparison with the conventional process. Changes in the antioxidant properties of honey subjected to thermal or microwave processing might have been botanical origin dependent.
Author Stanisław Kowalski (FoFT / DoToC)
Stanisław Kowalski,,
- Department of Technology of Carbohydrates
Journal seriesFood Chemistry, ISSN 0308-8146, (A 40 pkt)
Issue year2013
Publication size in sheets0.5
Keywords in EnglishHMF, antioxidant activity, microwave, thermal processing
Internal identifierWTŻ/2013/70
Languageen angielski
Score (nominal)40
ScoreMinisterial score = 40.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 40.0, 26-07-2017, ArticleFromJournal
Publication indicators WoS Citations = 35
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