THE EFFECT OF HEAT TREATMENT ON SUGAR, HMF AND ANTIOXIDANT PROPERTIES OF HONEY OBTAINED FROM DIFFERENT REGIONS IN TURKEY

Year 2018, Volume: 1 Issue: 2, 32 - 45, 29.10.2018

Selim Erdoğan Semiramis Karlidag Serkan Basgel Ahmet Ulu Murat Yilmaztekin Gülsah Karadol Yılmaz Ugur Burhan Ates

Abstract

The
aim of this study was to investigate the thermal effect on 5-hydroxymethylfurfuraldehyde
(HMF), glucose, fructose, maltose contents
and changes in the antioxidant potential of honeys threated at different temperatures  (25, 35, 50 and65°C for 30 min). Three types of honey
(flower, pine, chestnut) samples were collected from eight different cities located
at five different regions in Turkey
and analyzed.

The HMF and sugars constituents were also
determined by HPLC. Changes in the antioxidant capacity of honeys were measured
as a percentage of free radical (ABTS^.+and DPPH^.)
scavenging ability. Total polyphenols contents (TPC) were determined as equivalents
of gallic acid mg/100 g of honey. The expose of honey samples of at 65°C for 30
min, resulted a significant increase in the concentration of HMF (2,531 mg/kg). In this study, the sum of
glucose, fructose and maltose varied from 50.27% to 74.44% and the average value
was 62.35%. 

Keywords

Honey, HMF, Sugar, Antioxidant activity

References

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