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Quantifying the Impact of High‐Pressure Processing on the Phenolic Profile, Antioxidant Activity, and Pollen Morphology in Honey

2025Journal article Embargoed access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorScepankova, Hana
dc.contributor.authorMajtan, Juraj
dc.contributor.authorPospiech, Matej
dc.contributor.authorMoreira, Manuela M.
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorDias, Luís G.
dc.contributor.authorEstevinho, Letícia M.
dc.contributor.authorDelerue‐Matos, Cristina
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2025-06-03T08:59:42Z
dc.date.available2025-06-03T08:59:42Z
dc.date.issued2025
dc.description.abstractHoney can benefit from non‐thermal processing techniques such as high‐pressure processing (HPP) to improve its quality and bioactivity. This study investigated the impact of HPP (600 MPa for 5, 10, and 15 min) on honey's quality, including the levels of hydroxymethylfurfural (HMF), antioxidant activity, total phenolic content (TPC), and phenolic profile. HPP treatment did not significantly affect HMF or TPC levels but led to selective changes in the phenolic profile. Despite a reduction in certain phenolic compound content, HPP for 5 and 15 min caused a significant increase in the antioxidant activity (2,2‐diphenyl‐1‐picrylhydrazyl [DPPH]) of honey from the mean value of 41.8% to values of 45.4% and 49.6%, respectively. On the other hand, HPP for 10 min did not change the antioxidant activity of tested honey. A 27.5% reduction in the equatorial diameter of pollen grains was observed after HPP combined with temperature at 75°C, suggesting an improved release of bioactive compounds. The content of specific phenolic compounds, including caffeic acid, <jats:italic>p</jats:italic>‐coumaric acid, sinapic acid, naringin, kaempferol, and the TPC, significantly affected the DPPH activity. The increment in the antioxidant activity of HPP honey may be attributed to selective changes in the content of certain phenolic compounds and improved their extraction from pollen grains.eng
dc.description.sponsorshipThis study was supported by FCT/MCTES (LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020, UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020, and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020) through national funds, as well as by MTS/SAS/0077/2020 (DOI 10.54499/MTS/SAS/0077/2020), LA/P/0008/2020 (DOI 10.54499/LA/P/0008/2020), UIDP/50006/2020 (DOI 10.54499/UIDP/50006/2020), and UIDB/50006/2020 (DOI 10.54499/UIDB/50006/2020); and by the Scientific Grant Agency of the Ministry of Education of the Slovak Republic and the Slovak Academy of Sciences VEGA 2/0022/22. Hana Scepankova acknowledges FCT/MCT for the PhD grant (SFRH/BD/88133/2012), and Manuela M. Moreira is thankful for her contract (2023.05993.CEECIND) financed by FCT/MCTES—CEEC Individual Program Contract.
dc.identifier.citationScepankova, Hana; Majtan, Juraj; Pospiech, Matej; Moreira, Manuela M.; Pinto, Carlos A.;Dias, Luís G.; Estevinho, Letícia M.; Delerue‐Matos, Cristina; Saraiva, Jorge A. (2025). Quantifying the Impact of High‐Pressure Processing on the Phenolic Profile, Antioxidant Activity, and Pollen Morphology in Honey. Chemistry & Biodiversity. ISSN 1612-1872. 22:5, p. 1-12
dc.identifier.doi10.1002/cbdv.202403090
dc.identifier.eissn1612-1880
dc.identifier.issn1612-1872
dc.identifier.urihttp://hdl.handle.net/10198/34550
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.ispartofChemistry &amp; Biodiversity
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant activity
dc.subjectHigh-pressure processing
dc.subjectHoney
dc.subjectPolyphenols
dc.subjectQuality
dc.titleQuantifying the Impact of High‐Pressure Processing on the Phenolic Profile, Antioxidant Activity, and Pollen Morphology in Honeyeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.endPage12
oaire.citation.issue5
oaire.citation.startPage1
oaire.citation.titleChemistry & Biodiversity
oaire.citation.volume22
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameDias
person.familyNameEstevinho
person.givenNameLuís G.
person.givenNameLetícia M.
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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