Evaluation of vitamin C, proline, enzymes and hydroxymethylfurfural levels in clover honey at different storage conditions

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

“…The minimum proline content that has to be attained by the honey samples is 180 mg/kg (Bogdanov & Martin, 2002;European Council, 2002) 2008) reported a statistically significant decrease in proline content of honey during the storage period regardless of storage temperature and exposure to light (Table 1). The decreasing proline content of honey could be due to the reaction between the carboxylic group at the end of reducing sugars and the free amino groups in prolines (Maillard reaction) because amino acids originated from pollen grains (Table 1) (Ghoniemy et al, 2022). However 2007) only studied the changes in proline content for up to 6 months, whereas other studies evaluated it for a period of 12 months or more.…”

“…Moreover, both studies also reported a similar trend, which is that the degradation of vitamins is more significant in the presence of light exposure compared to dark storage. This is because light exposure accelerates the degradation rate of vitamins by inducing the oxidation reaction (Ghoniemy et al, 2022). In short, it can be deduced that regardless of storage temper-atures and storage methods, the vitamin content of honey can decrease significantly.…”

“…(2008) reported a statistically significant decrease in proline content of honey during the storage period regardless of storage temperature and exposure to light (Table 1). The decreasing proline content of honey could be due to the reaction between the carboxylic group at the end of reducing sugars and the free amino groups in prolines (Maillard reaction) because amino acids originated from pollen grains (Table 1) (Ghoniemy et al., 2022). However, Moreira et al.…”

“…Ghoniemy et al. (2022) carried out the study at three different storage temperatures (−20°C, 4°C, and room temperature), where each storage temperature comprised two storage methods (dark and white containers). The decreasing trend of vitamin C in this study was observed at room storage temperature (1.76 to 0.83 mg/100 g in white glass container and 2.30 to 1.11 mg/100 g in black glass container), at 4°C storage temperature (2.81 to 1.90 mg/100 g in white glass container and 2.90 to 2.65 mg/100 g in black glass container), and at −20°C storage temperature (2.94 to 2.77 mg/100 g in white glass container and 2.96 to 2.84 mg/100 g in black glass container).…”

“…Vitamin B 2 reduced from 0.044 to 0.038 mg/100 g (storage in dark) and to 0.021 mg/100 g (storage with light exposure), vitamin B 9 reduced from 0.32 to 0.26 mg/100 g and to 0.22 mg/100 g, and vitamin B 5 reduced from 0.24 to 0.17 mg/100 g and to 0.14 mg/100 g. The degradation of vitamins during the prolonged storage period is due to the instability of vitamins (Popkova et al., 2021). The instability of vitamins is driven by enzymatic and chemical oxidations (Ghoniemy et al., 2022). Moreover, both studies also reported a similar trend, which is that the degradation of vitamins is more significant in the presence of light exposure compared to dark storage.…”