Effects of prolonged heating on antioxidant activity and colour of honey

Turkmen N., Sari F. , Poyrazoglu E., Velioglu Y.

FOOD CHEMISTRY, vol.95, no.4, pp.653-657, 2006 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 95 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodchem.2005.02.004
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.653-657


The kinetics of changes in total antioxidant activity as assessed by DPPH radical and brown pigment formation (BPF) in honey heated at different temperatures (50, 60 and 70 degrees C) for up to 12 days were studied. Antioxidant activity and BPF increased with treatment temperature and time. BPF increased following zero-order kinetics with the activation energy value of 122 kJ/mol(-1) at 50-70 degrees C. However, antioxidant activity variation showed different trends according to heating temperatures following second-order, first-order and zero-order kinetics at 50, 60 and 70 degrees C, respectively. Heating of honey at 70 degrees C was found to be more effective than 50 and 60 degrees C for both two parameters. The results demonstrated that antioxidant activity was correlated with increased browning of the samples. (c) 2005 Published by Elsevier Ltd.