Potentiation of Bioactive Compounds and Antioxidant Activity in Artisanal Honeys Using Specific Heat Treatments

Pimentel-Gonzalez, D. J.
Jimenez-Alvarado, R.
Hernandez-Fuentes, A. D.
Figueira, A.C.
Suarez-Vargas, A.
Campos-Montiel, R. G.

Open link

Publication date

February 2016

DOI

10.1111/jfbc.12186

Publisher

Wiley

ISSN

0145-8884

Journal

Journal of Food Biochemistry

Citation count (estimate)

Abstract

The effect of temperature on the phenol content, flavonoids content, hydroxymethylfurfural (HMF) and antioxidant activity (DPPH and ABTS) in five artisanal honeys of different floral origins was investigated. The total phenol and total flavonoid content showed either linear or quadratic curves (P<0.05) for heat treatment according to the origin of the honey. For HMF, all of the honeys displayed linear behavior with the heat treatments. All of the honeys had linear responses to temperature (P<0.05) and antioxidant activity as measured by DPPH. The antioxidant activity measured as the ABTS showed either a linear or quadratic (P<0.05) curve response depending on the floral origin. The profile of the correlation coefficients between the bioacti...