Orientador(es)
Resumo(s)
The effect of an extreme heat processing on
Zantaz honey samples was studied using a panel of
physicochemical parameters, antioxidant activities and
FTIR-ATR spectroscopy. Honey samples were heated at
121 C for 30 min and the heat processing effect was
confirmed indirectly through the assessment of hydroxymethylfurfural
content, for which the values increased
significantly (p\0.01), and diastase activity, which was
totally absent after the thermal processing. Besides, the
effects of the heat on the antioxidant activities were
diverse. Indeed, while the ability to scavenge 2,20-azinobis(
3-ethylbenzothiazoline-6-sulphonic acid cation radicals
(ABTS ?) and 2,2-diphenyl-1-picrylhydrazyl radicals was
enhanced (p\0.05 only for ABTS ?), after the heat processing,
nitric oxide radicals scavenging activity was
reduced drastically (p\0.01). Regarding the chelating
power, it was totally abolished following heating. Other
activities showed no significant alteration. The initial values
of antioxidant activities seem to be determinant in the
changes occurring after the heat processing. Amongst the
analysed parameters, following the heat processing, the
honey colour was the variable where the influence of
baseline values was the greatest. The spectral analyses
confirmed that FTIR-ATR is a useful technique to discriminate
the chemical differences occurring in honey after
heat processing.
Descrição
Palavras-chave
Antioxidant activities Flavonoids content FTIR-ART Heat processing Honey
Contexto Educativo
Citação
Elamine, Youssef; Anjos, Ofelia; Estevinho, Leticia M.; Lyoussi, Badiâa; Aazza, Smail; Miguel, Maria G. (2020). Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities. Journal of Food Science and Technology. ISSN 0022-1155. p. 1-11