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′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid cation radicals (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl radicals was enhanced (p < 0.05 only for ABTS·+), 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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Abu-Jdayil B, Al-Majeed Ghzawi A, Al-Malah KIM, Zaitoun S (2002) Heat effect on rheology of light- and dark-colored honey. J Food Eng 51(1):33–38. https://doi.org/10.1016/S0260-8774(01)00034-6
Albano SM, Miguel MG (2011) Biological activities of extracts of plants grown in Portugal. Ind Crops Prod 33:338–343. https://doi.org/10.1016/j.indcrop.2010.11.012
Anjos O, Campos MG, Ruiz PC, Antunes P (2015) Application of FTIR-ATR spectroscopy to the quantification of sugar in honey. Food Chem 169:218–223. https://doi.org/10.1016/j.foodchem.2014.07.138
Bogdanov S, Martin P, Lüllmann C, Borneck R, Ch Flamini C, Morlot M, Ivanov T (2009) Harmonised methods of the international honey commission
Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28(1):25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Brudzynski K, Miotto D (2011a) Honey melanoidins: analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity. Food Chem 127(3):1023–1030. https://doi.org/10.1016/j.foodchem.2011.01.075
Brudzynski K, Miotto D (2011b) The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys. Food Chem 125(2):570–575. https://doi.org/10.1016/j.foodchem.2010.09.049
Brudzynski K, Miotto D (2011c) The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys. Food Chem 124(3):869–874. https://doi.org/10.1016/j.foodchem.2010.07.009
Chu Y, Chang C, Hsu H (2000) Flavonoid content of several vegetables and their antioxidant activity. Food Sci Technol 566(September 1999):561–566. https://doi.org/10.1002/(SICI)1097-0010(200004)80:5%3c561:AID-JSFA574%3e3.0.CO;2-%23
Chua LS, Rahaman NLA, Adnan NA, Eddie Tan TT (2013) Antioxidant activity of three honey samples in relation with their biochemical components. J Anal Methods Chem. https://doi.org/10.1155/2013/313798
Codex Alimentarius Commission (2001) Codex Alimentarius Commission Standards. Codex Stan 12-1981, pp 1–8. https://doi.org/10.1007/978-3-540-88242-8
Da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R (2016) Honey: chemical composition, stability and authenticity. Food Chem 196:309–323. https://doi.org/10.1016/j.foodchem.2015.09.051
de Ribeiro ROR, Mársico ET, de Jesus EFO, da Silva Carneiro C, Júnior CAC, de Almeida E, do Filho VF (2014) Determination of trace elements in honey from different regions in Rio de Janeiro state (Brazil) by total reflection X-ray fluorescence. J Food Sci 79(4):738–742. https://doi.org/10.1111/1750-3841.12363
Dor GOLM, Mahomoodally MF (2014) Chemical profile and in vitro bioactivity of tropical honey from Mauritius. Asian Pac J Trop Dis 4(S2):S1002–S1013. https://doi.org/10.1016/S2222-1808(14)60773-8
Elamine Y, Aazza S, Lyoussi B, Dulce Antunes M, Estevinho LM, Anjos O, Resende M, Faleiro ML, Miguel MG (2018) Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen. J Apic Res. https://doi.org/10.1080/00218839.2016.1265759
Elamine Y, Lyoussi B, Anjos O, Estevinho LM, Aazza S, Carlier JD, Costa MC, Miguel MG (2019) Zantaz honey “monoflorality”: chemometric applied to the routinely assessed parameters. LWT Food Sci Technol 106:29–36. https://doi.org/10.1016/j.lwt.2019.02.039
Escriche I, Kadar M, Juan-Borrás M, Domenech E (2014) Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chem 142:135–143. https://doi.org/10.1016/j.foodchem.2013.07.033
Escuredo O, Rodríguez-Flores MS, Rojo-Martínez S, Seijo MC (2019) Contribution to the chromatic characterization of unifloral honeys from Galicia (NW Spain). Foods 8(7):233. https://doi.org/10.3390/foods8070233
Ho SC, Tang YL, Lin SM, Liew YF (2010) Evaluation of peroxynitrite-scavenging capacities of several commonly used fresh spices. Food Chem 119(3):1102–1107. https://doi.org/10.1016/j.foodchem.2009.08.020
Inoue K, Murayama S, Seshimo F, Takeba K, Yoshimura Y, Nakazawa H (2005) Identification of phenolic compound in manuka honey as specific superoxide anion radical scavenger using electron spin resonance (ESR) and liquid chromatography with coulometric array detection. J Sci Food Agric 85(5):872–878. https://doi.org/10.1002/jsfa.1952
Kowalski S (2013) Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chem 141(2):1378–1382. https://doi.org/10.1016/j.foodchem.2013.04.025
Louveaux J, Maurizio A, Vorwohl G (1978) Methods of Melissopalynology. Bee World 5:139–153. https://doi.org/10.1080/0005772X.1978.11097714
Magalhães LM, Segundo MA, Reis S, Lima JLFC (2008) Methodological aspects about in vitro evaluation of antioxidant properties. Anal Chim Acta 613(1):1–19. https://doi.org/10.1016/j.aca.2008.02.047
Miguel MG, Nunes S, Dandlen SA, Cavaco AM, Antunes MD (2010) Phenols and antioxidant activity of hydro-alcoholic extracts of propolis from Algarve, South of Portugal. Food Chem Toxicol 48(12):3418–3423. https://doi.org/10.1016/j.fct.2010.09.014
Naab OA, Tamame MA, Caccavari MA (2008) Palynological and physicochemical characteristics of three unifloral honey types from central Argentina. Span J Agric Res 6(4):566–576
Nagai T, Sakai M, Inoue R, Inoue H, Suzuki N (2001) Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chem 75(2):237–240. https://doi.org/10.1016/S0308-8146(01)00193-5
Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 269(2):337–341. https://doi.org/10.1006/abio.1999.4019
Salvador L, Guijarro M, Rubio D, Guill T, Jentzsch PV, Ciobot V, Stolker L, Ulic S, Vásquez L, Guerrero LR (2019) Exploratory monitoring of the quality and authenticity of commercial honey in Ecuador. Foods. https://doi.org/10.3390/foods8030105
Samatha T, Shyamsundarachary R, Srinivas P, Swamy NR (2012) Quantification of total phenolic and total flavonoid contents in extracts of Oroxylum indicum L. Kurz. Asian J Pharm Clin Res 5(SUPPL.4):177–179
Sancho MT, Pascual-Maté A, Rodríguez-Morales EG, Osés SM, Escriche I, Periche Á, Fernández-Muiño MA (2016) Critical assessment of antioxidant-related parameters of honey. Int J Food Sci Technol 51(1):30–36. https://doi.org/10.1111/ijfs.12988
Shapla UM, Solayman M, Alam N, Khalil MI, Gan SH (2018) 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chem Cent J 12(1):35. https://doi.org/10.1186/s13065-018-0408-3
Singleton VL, Rossi JA Jr (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Vitic 16(3):144–158. https://doi.org/10.12691/ijebb-2-1-5
Tosi E, Ciappini M, Ré E, Lucero H (2002) Honey thermal treatment effects on hydroxymethylfurfural content. Food Chem 77(1):71–74. https://doi.org/10.1016/S0308-8146(01)00325-9
Tosi E, Martinet R, Ortega M, Lucero H, Ré E (2008) Honey diastase activity modified by heating. Food Chem 106(3):883–887. https://doi.org/10.1016/j.foodchem.2007.04.025
Turhan I, Tetik N, Karhan M, Gurel F, Reyhan Tavukcuoglu H (2008) Quality of honeys influenced by thermal treatment. LWT Food Sci Technol 41(8):1396–1399. https://doi.org/10.1016/j.lwt.2007.09.008
Turkmen N, Sari F, Poyrazoglu ES, Velioglu YS (2006) Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem 95(4):653–657. https://doi.org/10.1016/j.foodchem.2005.02.004
Uthurry CA, Hevia D, Gomez-Cordoves C (2011) Role of honey polyphenols in health. J ApiProduct ApiMedical Sci 3(4):141–159. https://doi.org/10.3896/ibra.4.03.4.01
Wang HY, Qian H, Yao WR (2011) Melanoidins produced by the Maillard reaction: structure and biological activity. Food Chem 128(3):573–584. https://doi.org/10.1016/j.foodchem.2011.03.075
Acknowledgements
Thanks are due to Foundation for Science and Technology FCT, Portugal (FCT/MCTES) for the financial support to MeditBio (UIDB/05183/2020), CEF (Centro de Estudos Florestais (UIDB/00239/2020) and CIMO (Centro de Investigação de Montanha), Instituto Politécnico de Bragança (UID/AGR/00690/2019).
Author information
Authors and Affiliations
Contributions
OA, LME, BL, SA and MGM conceived and designed research; YE, OA, LME and MGM wrote the manuscript: YE, OA, LME and MGM conducted the experiments. MGM, OA and LME supervised the work. All authors read and approved the manuscript.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Elamine, Y., Anjos, O., Estevinho, L.M. et al. Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities. J Food Sci Technol 57, 3323–3333 (2020). https://doi.org/10.1007/s13197-020-04365-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04365-x