Volume 3, Issue 2, June 2019, Page: 20-25
Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related
Pedro Mondragón Cortez, Department of Food Technology, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
Received: May 2, 2019;       Accepted: Jun. 12, 2019;       Published: Jun. 25, 2019
DOI: 10.11648/j.wjfst.20190302.11      View  31      Downloads  13
Abstract
During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.
Keywords
Antioxidant Capacity, Honey Brand, Overheating, Phenolic Content
To cite this article
Pedro Mondragón Cortez, Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related, World Journal of Food Science and Technology. Vol. 3, No. 2, 2019, pp. 20-25. doi: 10.11648/j.wjfst.20190302.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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