Journal of Food, Agriculture and Environment
Vol 12,
Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Changes in Brix, pH and total antioxidants and polyphenols of various honeys stored in different temperatures
Author(s):
Ali Batu 1 *,
Rahime Ebru Aydoğmuş 2, Kadir Bayrambaş 3, Ali Eroğlu 3, Emrah Karakavuk 3, Zeynep Eroğlu 3Recieved Date: 2014-01-26, Accepted Date: 2014-04-18
Abstract:Turkey’s many rare species of flora make it ideal for beekeeping. This study analysed the Brix, pH, total antioxidant and polyphenol values of the honey obtained from different places in West and South of Turkey and stored at different temperatures. Moisture and chemical changes in honey are very important qualities to determine during storage at different temperatures. In this study, Brix values ranged between 83.12% and 74.81% during the storage period. The lowest Brix value was found in thyme honey and the highest one in pine honey. The pH values of honey fell between 3.81 and 4.76. Additionally, the pH, total phenolic content and antioxidant activity values of the honey samples increased with an extended storage period. The highest overall antioxidant activity was measured at 45°C.
Keywords:Honey,
total phenolic compounds, colour, antioxidantsJournal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 281-285
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