Skip to main content

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Journal of Food Science and Technology volume 53, pages 3349–3355 (2016)Cite this article

Abstract

The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (+543.0 %) and decrease of diastase activity (−24.4 %), while in FRO samples the decreasing course (−50.5 and −7.3 %, p > 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg−1). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (ΔE = 20.37) than FRO (ΔE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS450) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2

References

  • Bakier S (2006) Characteristics of water state in some chosen types of honey found in Poland. Acta Agrophys 7:7–15

    Google Scholar 

  • Bakier S (2008) Investigations of the rheological properties of honey in crystallized states. Treatises and monographs. Univ Life Sci Press, Warsaw (in Polish)

    Google Scholar 

  • Bakier S (2011) Quality changes of honey during collecting and processing. In: Nowak D (ed) Quality and safety of food—impact of technological processing on nutritive quality. Wydaw SGGW, Warszawa, pp 129–144 (in Polish)

    Google Scholar 

  • Beretta G, Granata P, Ferrero M, Orioli M, Maffei Facino R (2005) Standarization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta 533:185–191. doi:10.1016/j.aca.2004.11.010

    CAS  Article  Google Scholar 

  • Bogdanov S, Martin P, Lüllmann C (2009) Harmonised methods of the European Honey Commission, Apidologie extra issue: 1–59, http://www.ihc-platform.net/ihcmethods2009.pdf. Accessed 15 June 2014

  • Castro-Vazquez L, Diaz-Maroto MC, Gonzalez-Vinas MA, De La Fuente E, Perez-Coello MS (2008) Influence of storage conditions on chemical composition and sensory properties of citrus honey. J Agric Food Chem 56:1999–2006. doi:10.1021/jf072227k

    CAS  Article  Google Scholar 

  • Chua LS, Adnan NA (2014) Biochemical and nutritional components of selected honey samples. Acta Sci Pol Technol Aliment 13(2):169–179. doi:10.17306/J.AFS.2014.2.6

    CAS  Article  Google Scholar 

  • CIE (2004) Colorimetry, 3rd edn. Commission International de l’Eclairage., Vienne, pp 16–20

    Google Scholar 

  • Conforti PA, Lupano CE, Malacalza NH, Arias V, Castells CB (2006) Crystallization of honey at −20 °C. Int J Food Prop 9:99–107. doi:10.1080/10942910500473962

    CAS  Article  Google Scholar 

  • Costa LCV, Kaspchak E, Queiroz MB, de Almeida MM, Quast E, Quast LB (2015) Influence of temperature and homogenization on honey crystallization. Braz J Food Technol 18:155–161. doi:10.1590/1981-6723.7314

    Article  Google Scholar 

  • Devillers J, Morlot M, Pham-Delegue MH, Dore JC (2004) Classification on monofloral honeys based on their quality control data. Food Chem 86:305–312. doi:10.1016/j.foodchem.2003.09.029

    CAS  Article  Google Scholar 

  • Fallico B, Arena E, Zappala M (2008) Degradation of 5-hydroxymethylfurfural in honey. J Food Sci 73:C625–C631. doi:10.1111/j.1750-3841.2008.00946.x

    CAS  Article  Google Scholar 

  • González-Miret ML, Terrab A, Hernanez D, Fernández-Recamales MA, Hereida FJ (2005) Multivariate correlation between colour and mineral composition of honeys and by their botanical origin. J Agric Food Chem 53:2574–2580. doi:10.1021/jf048207p

    Article  Google Scholar 

  • Gulati R, Kumari B (2005) Chemical composition of unifloral, stored and commercial Apis mellifera L. honeys. J Food Sci Technol 42:492–495

    CAS  Google Scholar 

  • Horn H (2008) Darf man Honig in der Kühltruhe lagern? Die Biene 9:20

    Google Scholar 

  • Kędzierska-Matysek M, Florek M, Wolanciuk A, Skałecki P, Litwińczuk A (2016) Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures. J Food Sci Technol 53:2092–2098. doi:10.1007/s13197-016-2194-z

    Article  Google Scholar 

  • Kuroishi AM, Queiroz MB, Almeida MM, Quast LB (2012) Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água. Braz J Food Technol 15:84–91. doi:10.1590/S1981-67232012000100009

    CAS  Article  Google Scholar 

  • Kuś PM, Congiu F, Teper D, Sroka Z, Jerković I, Tuberoso CIG (2014) Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT Food Sci Technol 55:124–130. doi:10.1016/j.lwt.2013.09.016

    Article  Google Scholar 

  • Lupano CE (1997) DSC study of honey granulation stored at various temperatures. Food Res Int 30:683–688. doi:10.1016/S0963-9969(98)00030-1

    CAS  Article  Google Scholar 

  • MARD (2004) Regulation of The Polish Ministry of Agriculture and Rural Development of 18 February 2004 amending regulation on detailed requirements regarding merchantable quality of honey (The Official Journal, 40, Pos. 370, 12.03.2004)

  • Persano Oddo L, Piro R et al (2004) Main European unifloral honeys: descriptive sheets. Apidologie 35(Suppl. 1):S38–S81. doi:10.1051/apido:2004049

    Article  Google Scholar 

  • Piekut J, Baranowska E (2001) Storage of natural bee honeys. Pszczelarstwo 12:7–9 (in Polish)

    Google Scholar 

  • Ramírez Cervantes MA, González Novelo SA, Sauri Duch E (2000) Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage. Apiacta 4:162–170

    Google Scholar 

  • Sancho MT, Muniategui S, Huidobro JF, Lozano S (1992) Aging of honey. J Agric Food Chem 4:134–138

    Article  Google Scholar 

  • Semkiw P, Skowronek W, Skubida P, Rybak-Chmielewska H, Szczęsna T (2010) Changes occurring in honey during ripening under controlled conditions based on α-amylase activity, acidity and 5-hydroxymethylfurfural content. J Apic Sci 54:55–64

    Google Scholar 

  • Singh N, Bath PK (1997) Quality evaluation of different types of Indian honey. Food Chem 58:129–133

    CAS  Article  Google Scholar 

  • Singh N, Bath PK (1998) Relationship between heating and hydroxymethylfurfural formation in different honey types. J Food Sci Technol 35:154–156

    CAS  Google Scholar 

  • Singh B, Sarkar BC, Sharma HK, Singh C (2006) Comparative studies on ripened and unripened honey of unifloral Brassica juncea. J Food Sci Technol 43:535–537

    Google Scholar 

  • StatSoft Inc. (2003) STATISTICA. Data analysis software system, version 6. www.statsoft.com

  • Śliwińska A, Przybylska A, Bazylak G (2012) Effect of changes in storing temperature on the content of 5-hydroxmethylfurfural in some unifloral and multifloral honeys. Bromat Chem Toksykol XLV:271–279 (in Polish)

    Google Scholar 

  • Szczęsna T, Rybak-Chmielewska H, Waś E, Kachaniuk K, Teper D (2011) Characteristics of Polish unifloral honeys. I. Rape Honey (Brassica napus L. var oleifera metzger). J Api Sci 55:111–119

    Google Scholar 

  • Turkmen N, Sari F, Poyrazoglu ES, Velioglu YS (2006) Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem 95:653–657. doi:10.1016/j.foodchem.2005.02.004

    CAS  Article  Google Scholar 

  • Visquert M, Vargas M, Escriche I (2014) Effect of postharvest storage conditions on the colour and freshness parameters of raw honey. Int J Food Sci Technol 49:181–187. doi:10.1111/ijfs.12296

    CAS  Article  Google Scholar 

  • White JW (1974) Beekeeping: honey and honey products. In: Johnson AH, Peterson MS (eds) Encyclopedia of food technology. Avi Publishing Company, Westport, pp 103–108

    Google Scholar 

  • White J (1979) Spectrophotometric method for hydroxymethylfurfural in honey. J Assoc Off Anal Chem 62:509–514

    CAS  Google Scholar 

  • Wilczyńska A (2012) Evaluation of honey’s quality in aspect of factors affecting its antioxidant properties. Prace Nauk, Wydaw Akad Morskiej w Gdyni, Polska (in Polish)

    Google Scholar 

  • Yilmaz H, Küfrevioğlu I (2001) Composition of honeys collected from Eastern and South-Eastern Anatolia and effect of storage on hydroxymethylfurfural content and diastase activity. Turk J Agric For 25:347–349

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratory of Instrumental Analysis of Food, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Monika Kędzierska-Matysek & Mariusz Florek

  2. Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Anna Wolanciuk & Piotr Skałecki

Authors
  1. Monika Kędzierska-Matysek
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mariusz Florek
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Anna Wolanciuk
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Piotr Skałecki
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mariusz Florek.

Ethics declarations

Conflict of interest

None.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Kędzierska-Matysek, M., Florek, M., Wolanciuk, A. et al. Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus). J Food Sci Technol 53, 3349–3355 (2016). https://doi.org/10.1007/s13197-016-2313-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2313-x

Keywords

  • Honey
  • Storage conditions
  • Viscosity
  • Colour
  • Hydroxymethylfurfural
  • Diastase activity