Quantifying the impact of high-pressure processing on the phenolic profile, antioxidant activity, and pollen morphology in honey
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882477" target="_blank" >RIV/62157124:16270/25:43882477 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1002/cbdv.202403090" target="_blank" >https://doi.org/10.1002/cbdv.202403090</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/cbdv.202403090" target="_blank" >10.1002/cbdv.202403090</a>
Alternative languages
Result language
angličtina
Original language name
Quantifying the impact of high-pressure processing on the phenolic profile, antioxidant activity, and pollen morphology in honey
Original language description
Honey can benefit from non-thermal processing techniques such as high-pressure processing (HPP) to improve its quality and bioactivity. This study investigated the impact of HPP (600 MPa for 5, 10, and 15 min) on honey's quality, including the levels of hydroxymethylfurfural (HMF), antioxidant activity, total phenolic content (TPC), and phenolic profile. HPP treatment did not significantly affect HMF or TPC levels but led to selective changes in the phenolic profile. Despite a reduction in certain phenolic compound content, HPP for 5 and 15 min caused a significant increase in the antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH]) of honey from the mean value of 41.8% to values of 45.4% and 49.6%, respectively. On the other hand, HPP for 10 min did not change the antioxidant activity of tested honey. A 27.5% reduction in the equatorial diameter of pollen grains was observed after HPP combined with temperature at 75 degrees C, suggesting an improved release of bioactive compounds. The content of specific phenolic compounds, including caffeic acid, p-coumaric acid, sinapic acid, naringin, kaempferol, and the TPC, significantly affected the DPPH activity. The increment in the antioxidant activity of HPP honey may be attributed to selective changes in the content of certain phenolic compounds and improved their extraction from pollen grains.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40301 - Veterinary science
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Chemistry and Biodiversity
ISSN
1612-1872
e-ISSN
1612-1880
Volume of the periodical
22
Issue of the periodical within the volume
5
Country of publishing house
DE - GERMANY
Number of pages
12
Pages from-to
nestránkováno
UT code for WoS article
001386221100001
EID of the result in the Scopus database
—