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Irradiation and Evaporation Enhance Physicochemical Characteristics, AEAC , FRAP , Protein and Proline Contents of Tualang Honey
Author(s) -
Khalil Md Ibrahim,
Islam Md Asiful,
Alam Nadia,
Gan Siew Hua,
Sulaiman Siti Amrah
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12182
Subject(s) - antioxidant , chemistry , food science , evaporation , proline , moisture , irradiation , hydroxymethylfurfural , biochemistry , physics , amino acid , nuclear physics , thermodynamics , furfural , catalysis , organic chemistry
This study was conducted to investigate the effects of different honey processing parameters (temperature, light, gamma irradiation, evaporation and sachet packaging) on the physical, biochemical and antioxidant characteristics of Tualang honey samples that have been stored for 1 year. The protein and proline contents doubled following radiation and evaporation. Radiation and evaporation also developed the honey quality by decreasing the moisture content and improving the antioxidant parameters (ferric reducing antioxidant power [ FRAP ] and color intensity), and maintaining the total dissolved solids and electrical conductivity of the honey within the recommended levels. Cold temperature storage maintained the moisture contents and 5‐hydroxymethylfurfural levels within safe levels. However, in case of sachet honey, cold temperature storage is not recommendable as room temperature improved the protein, proline and FRAP content. Irradiation and evaporation of honey samples are recommended as these processes tend to improve the physical, biochemical and antioxidant properties and increase the protein and proline contents of honey. Practical Applications As the physicochemical, biochemical and antioxidant potentials of honey have seen to be improved significantly after irradiation and evaporation, these can be potential techniques to improve the quality of honey prior to consumption.