THE EFFECT OF HEAT TREATMENT ON SUGAR, HMF AND ANTIOXIDANT PROPERTIES OF HONEY OBTAINED FROM DIFFERENT REGIONS IN TURKEY

Authors : Selim ERDOĞAN, Semiramis KARLİDAG, Serkan BASGEL, Ahmet ULU, Murat YİLMAZTEKİN, Gülsah KARADOL, Yılmaz UGUR, Burhan ATES

Pages : 32-45

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Publication Date : 2018-10-29

Article Type : Research Paper

Abstract :The aim of this study was to investigate the thermal effect on 5-hydroxymethylfurfuraldehyde insert ignore into journalissuearticles values(HMF);, glucose, fructose, maltose contents and changes in the antioxidant potential of honeys threated at different temperatures  insert ignore into journalissuearticles values(25, 35, 50 and 65 °C for 30 min);. Three types of honey insert ignore into journalissuearticles values(flower, pine, chestnut); samples were collected from eight different cities located at five different regions in Turkey and analyzed. The HMF and sugars constituents were also determined by HPLC. Changes in the antioxidant capacity of honeys were measured as a percentage of free radical insert ignore into journalissuearticles values(ABTS .+ and DPPH . ); scavenging ability. Total polyphenols contents insert ignore into journalissuearticles values(TPC); were determined as equivalents of gallic acid mg/100 g of honey. The expose of honey samples of at 65°C for 30 min, resulted a significant increase in the concentration of HMF insert ignore into journalissuearticles values(2,531 mg/kg);. In this study, the sum of glucose, fructose and maltose varied from 50.27% to 74.44% and the average value was 62.35%. 
Keywords : Honey, HMF, Sugar, Antioxidant activity