Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

Polish Journal of Food and Nutrition Sciences

卷:66

Nanda Vikas¹  Nayik Gulzar Ahmad¹ 

[1] Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106 (Punjab) India;

关键词: cherry honey;    antioxidant activity;    total phenolic content;    total flavonoid content;   

DOI  :  10.1515/pjfns-2015-0055

来源: DOAJ

【 摘 要 】

Response surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3 to 6) on the antioxidant properties [radical scavenging activity (DPPH-RSA), total phenolic content (TPC) and total flavonoid content (TFC)] of cherry honey. Statistical analysis revealed that process variables significantly affected all the responses. All the three parameters viz. DPPH-RSA, TPC and TFC increased with increase in time and temperature. The antioxidant properties of cherry honey were significantly decreased with increase in pH from 3 to 6. The thermal treatment of honey at 80°C was found to be more effective than at 70 and 60°C. The results demonstrated that antioxidant activity significantly increased with formation of browning pigments.

【 授权许可】

Unknown