Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities

Abstract

The effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121°C for 30 min and the heat processing effect was confirmed indirectly through the assessment of hydroxymethylfurfural content, for which the values increased significantly (p \ 0.01), and diastase activity, which was totally absent after the thermal processing. Besides, the effects of the heat on the antioxidant activities were diverse. Indeed, while the ability to scavenge 2,2 0-azinobis(3-ethylbenzothiazoline-6-sulphonic acid cation radicals (ABTS Á?) and 2,2-diphenyl-1-picrylhydrazyl radicals was enhanced (p \ 0.05 only for ABTS Á?), after the heat processing, nitric oxide radicals scavenging activity was reduced drastically (p \ 0.01). Regarding the chelating power, it was totally abolished following heating. Other activities showed no significant alteration. The initial values of antioxidant activities seem to be determinant in the changes occurring after the heat processing. Amongst the analysed parameters, following the heat processing, the honey colour was the variable where the influence of baseline values was the greatest. The spectral analyses confirmed that FTIR-ATR is a useful technique to discriminate the chemical differences occurring in honey after heat processing.

Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality

“…In contrast, at high initial concentration, the radical scavenging activity decreased. Elamine et al (2020) observed increased content of melanoidins at similar processing conditions (120 • C, 30 min). However, such extreme processing conditions darkened the honey.…”

“…In contrast, it increased the antioxidant activity in honey with lower initial pigment content (thyme and orange honey) (Karabagias et al, 2018). According to Elamine et al (2020), heating lightcolored honey, honey with lower amounts of polyphenols, or lower antioxidant activity induces more accentuated changes than those observed in darker honey or those already possessing higher amounts of polyphenols or higher antioxidant activity. For instance, Kowalski (2013) demonstrated that TPC and antioxidant activity in lightcolored lime honey increased after thermal processing (90 • C for 60 min), whereas in dark, phenolic compoundsrich honeydew honey the opposite effect was observed.…”

Comparative Study of the Antioxidant and Enzyme Inhibitory Activities of Two Types of Moroccan Euphorbia Entire Honey and Their Phenolic Extracts

“…Other authors [34], also demonstrated that phenolic compounds possess potent effects on antioxidant effects due to the ability for scavenging superoxide anion radicals. At the same time, [35] affirms that the polyphenolic contents in honey are linked to high superoxide scavenging activity. The Zantaz honey (Bupleurum spinosum pollen as predominant species) from Morocco [35], had recorded an IC 50 values of 50.91 mg/mL for the superoxide activity, a very low activity compared to that found in our E. officinarum honey M7:IC 50 = 1.95 mg/mL.…”

Physicochemical Properties of Honey from Contract Beekeepers, Street Vendors and Branded Honey in Sabah, Malaysia

“…The presence of RSC in honey is crucial for predicting crystallization ( Escuredo et al . 2014 ), as exceeding the saturation level leads to the formation of crystals in honey ( Bhandari & Bareyre 2003 ), which affects its shelf life ( Elamine et al . 2020 ).…”