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Determination of physicochemical properties of multifloral honeys stored in different containers
Author(s) -
Aljuhaimi Fahad,
Özcan Mehmet Musa,
Ghafoor Kashif,
Babiker Elfadil E.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13379
Subject(s) - chemistry , bottle , food science , phenol , horticulture , botany , biology , materials science , organic chemistry , composite material
In comparison with the initial values, acidity and 5‐(hydroxy‐methyl)‐2‐furaldehyde (HMF) values of all honey samples increased during storage. The total phenol contents of honey were decreased from 286.2 to 108.6 mg GAE/kg during 9 months of storage in white colored container. In addition, total phenol contents of honey sample stored in tin container ranged from 294.7 to 258.6 mg GAE/kg ( p < .05). While radical scavenging activity values of honey samples stored in amber colored container during storage are measured as 78.6 g/L, IC 50 , 77.9 g/L, IC50, and 76.1 g/L, IC 50 , these activity values were determined as 84.9 g/L, IC 50 , 80.7 g/L, IC 50, and 75.2 g/L, IC 50 in tin container ( p < .05), respectively. While acidity values of honey samples stored in white bottle range from 23.6 (3th month) to 25.7% (9th month), it varied from 20.6 (3th month) to 21.6% (9th month) in honey sample stored in amber colored container during storage. Practical applications Different honeys are produced in different parts of Turkey. The known honeys are pine, citrus, and chestnut honey. Various flower honeys are produced in these and other regions. HMF formation is considered as a bed result of storage and heating.