1Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
American Journal of Food Science and Technology.
2021,
Vol. 9 No. 2, 38-42
DOI: 10.12691/ajfst-9-2-2
Copyright © 2021 Science and Education PublishingCite this paper: Fatemeh Gheitanchi, Abolfazl Kamkar, Hessameddin Akbarein, Sina Sakhaeifar. Investigating the Changes in the Antioxidant Activity of Honey in Different Storage Conditions.
American Journal of Food Science and Technology. 2021; 9(2):38-42. doi: 10.12691/ajfst-9-2-2.
Correspondence to: Fatemeh Gheitanchi, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Email:
f_gheitanchi@ut.ac irAbstract
Honey is a naturally sweet substance that the bee collects from the nectar of flowers and sap of plants, after adding various enzymes, processing and evaporating excess moisture, it stores it in the hive. The aim of this study is investigating the changes in the antioxidant activity of the 10 honey samples under different storage conditions [The samples were heated in water bath (48 Degree Celsius for 1 day and 80 Degree Celsius for 4 minutes), or kept at room temperature (25 Degree Celsius) for 3 and 6 months. Then they were re- evaluated for antioxidant activity]. Antioxidant activity by three methods: DPPH, beta-carotene-linoleic acid and reduction power method in honey samples evaluated. Measurements for all methods used in this research were done in three replications for each sample. Data were analyzed by SPSS software. Kolmogorov-Smirnov test was used to check the normality of the distribution of variables. The one-way ANOVA was used to compare the mean between groups. According to the results, antioxidant activity of honeys were increased under thermal condition and were decreased during storage. Storage and processing condition (thermal treatment) can cause changes in antioxidant activity as well as the quality of honey.
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