Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2020, 8(10), 591-599
DOI: 10.12691/jfnr-8-10-8
Open AccessArticle

Evaluation of Honey Quality with Stored Time and Temperatures

Wing-Ming Chou1, , Hao-Chun Liao1, Yuan-Chang Yang1 and Chi-Chung Peng1,

1Department of Biotechnology, National Formosa University, Yunlin, Taiwan

Pub. Date: October 30, 2020

Cite this paper:
Wing-Ming Chou, Hao-Chun Liao, Yuan-Chang Yang and Chi-Chung Peng. Evaluation of Honey Quality with Stored Time and Temperatures. Journal of Food and Nutrition Research. 2020; 8(10):591-599. doi: 10.12691/jfnr-8-10-8


Honey from two sources, Bidens pilosa and Dimocarpus longan were stored at 35, 25, or 4°C under dark or light for 3-24 months. They were evaluated for the nutrients, antioxidant activities and quality parameters required in Codex Standard. Diastase activity of examined honey was reduced to less than 8 schade unit soon after storage for 3-6 months, and its acidity was increased with long storage time at high temperature. Storage of honey at 4°C significantly diminished the loss of diastase activity and maintained the proper acidity. Hydroxymethylfurfural (HMF) content retained low level as honey was stored up to two years at either 4 or 25°C, while its content was quickly increased at 35°C. More phenolic content but less flavonoid content was found in honey after long storage time. Along with longer deposit time and higher temperature, less antioxidant activities were detected in honey, including scavenging activity of DPPH and superoxide radicals. In contrast, the reducing power was increased. Storage of honey at 35°C caused the worst impact on its quality parameters of Codex Standard, while 4oC was the best storage condition to maintain most quality parameters, nutrients and antioxidant functions. No apparent difference was found between the storage conditions under dark and light.

honey storage hydroxymethylfurfural antioxidant

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