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标题：Evaluation of the changes in physicochemical and antioxidant properties of honey during storage
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作者：Mehdi Zarei ; Ali Fazlara ; Nasim Alijani 等
期刊名称：Functional Foods in Health and Disease
电子版ISSN：2160-3855
出版年度：2019
卷号：9
期号：9
页码：593-605
DOI：10.31989/ffhd.v9i9.616
出版社：Food Science Publisher
摘要：Background: Despite having a lot of information about the physicochemical and antioxidant properties of honey from different geographical regions, there is only limited information about the changes in these characteristics during long-term storage of honey. Hence, this study was conducted to evaluate these changes in five different types of honey, including alfalfa, milkvetch, lotus, thyme, and multifloral honey, during one year of storage at room temperature. Methods: Samples were analyzed for pH, free acidity, Ash, moisture, electrical conductivity, hydroxymethylfurfural, color, total phenolic content, DPPH radical-scavenging activity and ferric reducing antioxidant power. Results: Changes were observed in all the physicochemical characteristics of honey during the storage period. However, these changes did not exceed the maximum acceptable limits and after one-year of storage, the physicochemical properties of all types of honey were within the standard limits except for HMF content in multifloral honey (43.89 mg/kg). Regarding the antioxidant capacity of honey, our results showed 38.92-73.3 % decrease in DPPH radical scavenging activities and 43.29-67.0 % decrease in FRAP values of different types of honey during the storage period. Conclusion: From a nutritional point of view, a decrease in the antioxidant capacity of honey is of particular importance. Therefore, these levels of reduction in antioxidant capacity could certainly affect the nutritional and health benefits of honey.
关键词：Honey; Physicochemical; Antioxidant capacity; Changes; Storage