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Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities

2020Journal article Restricted access
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dc.contributor.authorElamine, Youssef
dc.contributor.authorAnjos, O.
dc.contributor.authorEstevinho, Letícia M.
dc.contributor.authorLyoussi, Badiâa
dc.contributor.authorAazza, Smail
dc.contributor.authorMiguel, Maria Graça
dc.date.accessioned2020-10-23T14:28:52Z
dc.date.available2020-10-23T14:28:52Z
dc.date.issued2020
dc.description.abstractThe effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121 °C for 30 min and the heat processing effect was confirmed indirectly through the assessment of hydroxymethylfurfural content, for which the values increased significantly (p < 0.01), and diastase activity, which was totally absent after the thermal processing. Besides, the effects of the heat on the antioxidant activities were diverse. Indeed, while the ability to scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid cation radicals (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl radicals was enhanced (p < 0.05 only for ABTS·+), after the heat processing, nitric oxide radicals scavenging activity was reduced drastically (p < 0.01). Regarding the chelating power, it was totally abolished following heating. Other activities showed no significant alteration. The initial values of antioxidant activities seem to be determinant in the changes occurring after the heat processing. Amongst the analysed parameters, following the heat processing, the honey colour was the variable where the influence of baseline values was the greatest. The spectral analyses confirmed that FTIR-ATR is a useful technique to discriminate the chemical differences occurring in honey after heat processing.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1007/s13197-020-04365-xpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7281
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectHoneypt_PT
dc.subjectHeat processingpt_PT
dc.subjectAntioxidant activitiespt_PT
dc.subjectFlavonoids contentpt_PT
dc.subjectFTIR-ARTpt_PT
dc.titleEffect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activitiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3333pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage3323pt_PT
oaire.citation.titleJournal of Food Science and Technologypt_PT
oaire.citation.volume57pt_PT
person.familyNameAnjos
person.familyNameMiranda Fernandes Estevinho
person.givenNameOfélia
person.givenNameMaria Leticia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id6506577664
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication833b19a5-a9f2-485d-a48d-4ead7bdd3f0d
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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