Publicação
Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities
| dc.contributor.author | Elamine, Youssef | |
| dc.contributor.author | Anjos, Ofélia | |
| dc.contributor.author | Estevinho, Leticia M. | |
| dc.contributor.author | Lyoussi, Badiâa | |
| dc.contributor.author | Aazza, Smail | |
| dc.contributor.author | Miguel, Maria da Graça | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2020-06-22T10:18:55Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2020-06-22T10:18:55Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | 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. | |
| dc.description.sponsorship | Thanks are due to Foundation for Science and Technology FCT, Portugal (FCT/MCTES) for the financial support to MeditBio (UIDB/05183/2020), CEF (Centro de Estudos Florestais (UIDB/00239/2020) and CIMO (Centro de Investigaçã de Montanha), Instituto Politécnico de Bragança (UID/AGR/00690/2019). | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | 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 | en_EN |
| dc.identifier.doi | 10.1007/s13197-020-04365-x | en_EN |
| dc.identifier.issn | 0022-1155 | |
| dc.identifier.uri | http://hdl.handle.net/10198/22351 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.subject | Antioxidant activities | en_EN |
| dc.subject | Flavonoids content | en_EN |
| dc.subject | FTIR-ART | en_EN |
| dc.subject | Heat processing | en_EN |
| dc.subject | Honey | en_EN |
| dc.title | Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Estevinho | |
| person.givenName | Letícia M. | |
| person.identifier.ciencia-id | BA14-09D6-A406 | |
| person.identifier.orcid | 0000-0002-9249-1948 | |
| person.identifier.scopus-author-id | 6506577664 | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
| relation.isAuthorOfPublication | 4a1d5ba2-1854-4ca5-89a4-73f35e964df9 | |
| relation.isAuthorOfPublication.latestForDiscovery | 4a1d5ba2-1854-4ca5-89a4-73f35e964df9 |