Effect of Liquefaction of Honey on the Content of Phenolic Compounds

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F23%3A39920493" target="_blank" >RIV/00216275:25310/23:39920493 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/1420-3049/28/2/714" target="_blank" >https://www.mdpi.com/1420-3049/28/2/714</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/molecules28020714" target="_blank" >10.3390/molecules28020714</a>

Result language

angličtina

Original language name

Effect of Liquefaction of Honey on the Content of Phenolic Compounds

Original language description

Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey from the nectar of blossoms. In this study, how the content of phenolic acids and flavones in honey were affected by liquefaction of honey using a microwave oven was studied. The concentration of tested compounds in untreated honey and in honey liquefied in a hot water bath, ultrasonic bath and microwave oven at four microwave power levels were determined by reversed phase liquid chromatography combined with multichannel electrochemical detection. A significant decrease in the content of all compounds was observed for all melting treatments. The phenolic compounds concentration decreased on average by 31.1-35.5% using microwave at intensities 270, 450 and 900 W and the time required for the sugar crystal melting was more than 20 times less than in the case of the 80 degrees C water bath. The temperature of samples after the end of microwave liquefaction was 76-89 degrees C. Significantly higher losses of phenolic compounds were observed during ultrasound treatment (48.5%), although the maximum temperature of honey was 45 degrees C, and at the lowest microwaves power (50.6%).

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

10406 - Analytical chemistry

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Molecules

ISSN

1420-3049

e-ISSN

1420-3049

Volume of the periodical

28

Issue of the periodical within the volume

2

Country of publishing house

CH - SWITZERLAND

Number of pages

11

Pages from-to

714

UT code for WoS article

000915691300001

EID of the result in the Scopus database

2-s2.0-85146711227