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Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

Received: 2 May 2019     Accepted: 12 June 2019     Published: 25 June 2019
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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.

Published in World Journal of Food Science and Technology (Volume 3, Issue 2)
DOI 10.11648/j.wjfst.20190302.11
Page(s) 20-25
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Antioxidant Capacity, Honey Brand, Overheating, Phenolic Content

References
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Cite This Article
  • APA Style

    Pedro Mondragón Cortez. (2019). Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World Journal of Food Science and Technology, 3(2), 20-25. https://doi.org/10.11648/j.wjfst.20190302.11

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    ACS Style

    Pedro Mondragón Cortez. Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World J. Food Sci. Technol. 2019, 3(2), 20-25. doi: 10.11648/j.wjfst.20190302.11

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    AMA Style

    Pedro Mondragón Cortez. Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World J Food Sci Technol. 2019;3(2):20-25. doi: 10.11648/j.wjfst.20190302.11

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  • @article{10.11648/j.wjfst.20190302.11,
      author = {Pedro Mondragón Cortez},
      title = {Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related},
      journal = {World Journal of Food Science and Technology},
      volume = {3},
      number = {2},
      pages = {20-25},
      doi = {10.11648/j.wjfst.20190302.11},
      url = {https://doi.org/10.11648/j.wjfst.20190302.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190302.11},
      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.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related
    AU  - Pedro Mondragón Cortez
    Y1  - 2019/06/25
    PY  - 2019
    N1  - https://doi.org/10.11648/j.wjfst.20190302.11
    DO  - 10.11648/j.wjfst.20190302.11
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 20
    EP  - 25
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20190302.11
    AB  - 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.
    VL  - 3
    IS  - 2
    ER  - 

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Author Information
  • Department of Food Technology, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico

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