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Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand
Author(s) -
Hempattarasuwan Pantira,
Settachaimongkon Sarn,
Duangmal Kiattisak
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14253
Subject(s) - chemistry , dpph , gallic acid , food science , oxygen radical absorbance capacity , radical , sugar , antioxidant , fructose , organic chemistry
Summary Phenolics, melissopalynological analysis, and selected physicochemical characteristics could differentiate floral honey origin. Botanical sources (longan, multifloral and Manuka) had more pronounced effect on honey properties than processing conditions. The conductivity was related to ash content and colour of honey. Total sugar, fructose and glucose content in all samples were not significantly different. Melissopalynological analysis was used to verify the botanical source of honey samples. Predominant pollen was identified. Results characterising antioxidant properties ( DPPH radicals, hydroxyl radicals, and carbon‐centred radicals scavenging activity) were confirmed via both Electron Spinning Resonance and oxygen radical absorbance capacity ( ORAC ). They showed that only hydroxyl radicals scavenging activity and ORAC were significantly different. Type and amount of phenolics in honey samples identified using HPLC could differentiate botanical source. Gallic acid and kaempferol were potential marker phenolics for longan honey. Multivariate statistical analysis allowed discrimination of honey from different botanical sources based on their phenolic profiles.