Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources

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dc.authorid57164889600
dc.authorid57202468020
dc.authorid56243078000
dc.authorid55201589100
dc.authorid41561063700
dc.authorid57190807458
dc.authorid6603002455
dc.contributor.authorTurkut G.M.
dc.contributor.authorDegirmenci A.
dc.contributor.authorYildiz O.
dc.contributor.authorCan Z.
dc.contributor.authorCavrar S.
dc.contributor.authorYaylaci Karahalil F.
dc.contributor.authorKolayli S.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:01Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:01Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) is one of the major intermediate products in the Maillard reaction that can lead to quality reduction in heated honey. In this study, the effect of heating on the antioxidant activity, and colour values as Maillard reaction indicators of three different botanical honeys were investigated; the HMF formation was also determined. Temperatures of 50, 70 and 80 °C were applied on the honeys between 0 and 48 h. Total phenolic content, ferric reducing/antioxidant power and scavenging of 2,2-diphenyl-1-picrylhydrazyl free radical assays are used to determine the antioxidant capacity. Results showed that the formation of HMF and the antioxidant properties of honeys were significantly increased during the heating process. Pure HMF compound also showed lower antioxidant activity. The formation of HMF has higher degree of linearity in the fit of the zero order reaction and also it was the highest in the chestnut honey. Furthermore, it was found that as the biochemical value of the honeys increased, the HMF formation decelerated. © 2018, Springer Science+Business Media, LLC, part of Springer Nature.en_US
dc.identifier.doi10.1007/s11694-018-9852-y
dc.identifier.endpage2365
dc.identifier.issn2193-4126
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85048481813en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2358
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-018-9852-y
dc.identifier.urihttps://hdl.handle.net/20.500.12403/343
dc.identifier.volume12
dc.identifier.wosWOS:000452363700012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Verlag
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant activity
dc.subjectColour
dc.subjectHoney
dc.subjectHydroxymethylfurfural
dc.subjectKinetics
dc.subjectAntioxidants
dc.subjectColor
dc.subjectEnzyme kinetics
dc.subjectFree radicals
dc.subjectGlycosylation
dc.subjectReaction intermediates
dc.subject2 ,2-diphenyl-1-picrylhydrazyl
dc.subject5 hydroxymethyl furfurals
dc.subjectAnti-oxidant activities
dc.subjectAntioxidant properties
dc.subjectBiochemical properties
dc.subjectHoney
dc.subjectHydroxymethylfurfural
dc.subjectTotal phenolic content
dc.subjectFood products
dc.subjectAntioxidant activity
dc.subjectColour
dc.subjectHoney
dc.subjectHydroxymethylfurfural
dc.subjectKinetics
dc.subjectAntioxidants
dc.subjectColor
dc.subjectEnzyme kinetics
dc.subjectFree radicals
dc.subjectGlycosylation
dc.subjectReaction intermediates
dc.subject2 ,2-diphenyl-1-picrylhydrazyl
dc.subject5 hydroxymethyl furfurals
dc.subjectAnti-oxidant activities
dc.subjectAntioxidant properties
dc.subjectBiochemical properties
dc.subjectHoney
dc.subjectHydroxymethylfurfural
dc.subjectTotal phenolic content
dc.subjectFood products
dc.titleInvestigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sourcesen_US
dc.typeArticleen_US

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