Effect of processing on reducing power of honeys

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022362" target="_blank" >RIV/60461373:22330/09:00022362 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of processing on reducing power of honeys
Original language description
About thirty Czech honey and mead samples of various floral sources were characterized by the presence of electrochemically active compounds. Median value of total electrochemical activity in honeys corresponded to 1.7 % of BHA. The highest activity wasfound in unifloral buckwheat and milk thistle (Silybum marianum) honeys. Darker honeydew were significantly higher in reducing activity than nectar honeys only when the buckwheat and milk thistle samples were excluded. During mead production and storage,no significant changes in the levels of honey-derived antioxidants were observed; however, the activity can increase due to the addition of spices or hops. Changes in composition and concentration of reducing substances during thermal treatment (70-200°C) were investigated for selected honeys both in models and meals. The heating increased the total reducing activity both in model systems by factors of 1.2-14 and, in honey roast pork, by 30-40 % in comparison with the roast pork recipe
Czech name
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Czech description
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Project
<a href="/en/project/OC%20125" target="_blank" >OC 125: Characterisation and properties of important Maillard reaction products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings EuroFoodChem XV - Food for the future - the contribution of chemistry to improvement of food quality
ISBN
978-87-993033-5-9
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
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Publisher name
University of Copenhagen
Place of publication
Copenhagen
Event location
Copenhagen, Denmark
Event date
Jul 5, 2009
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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