Effect of Liquefaction of Honey on the Content of Phenolic Compounds

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Liquefaction of Honey on the Content of Phenolic Compounds

Popis výsledku v původním jazyce

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%).

Název v anglickém jazyce

Effect of Liquefaction of Honey on the Content of Phenolic Compounds

Popis výsledku anglicky

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%).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Molecules

ISSN

1420-3049

e-ISSN

1420-3049

Svazek periodika

28

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

714

Kód UT WoS článku

000915691300001

EID výsledku v databázi Scopus

2-s2.0-85146711227