Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity

Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity

The objective of this study was to explore the effects of liquefying honey by ultrasound in five honeys with different botanical source. The ultrasound treatments were at a frequency of 42 kHz for 5, 10 and 15 min. The effects on crystal size, 5-hydroxymethylfurfural (HMF), colour, phenolic acids, f...

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Veröffentlicht in:European food research & technology 2017-04, Vol.243 (4), p.619-626
Hauptverfasser: Quintero-Lira, A., Ángeles Santos, A., Aguirre-Álvarez, G., Reyes-Munguía, A., Almaraz-Buendía, I., Campos-Montiel, R. G.
Format: Artikel
Sprache:eng
Schlagworte:
Acids
Agriculture
Analysis
Analytical Chemistry
Antioxidants
Biotechnology
Chemistry
Chemistry and Materials Science
Crystallization
Crystals
Flavonoids
Food
Food Science
Forestry
Free radicals
Honey
Liquefaction
Original Paper
Phenols
Potassium
Studies
Ultrasonic imaging
Ultrasonic technology
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Zusammenfassung:The objective of this study was to explore the effects of liquefying honey by ultrasound in five honeys with different botanical source. The ultrasound treatments were at a frequency of 42 kHz for 5, 10 and 15 min. The effects on crystal size, 5-hydroxymethylfurfural (HMF), colour, phenolic acids, flavonoids and antioxidant activity 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) were investigated. The analysis of the honeys showed significant differences ( p  
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-016-2775-0