Evaluation of vitamin C, proline, enzymes and hydroxymethylfurfural levels in clover honey at different storage conditions | ||
| Egyptian Journal of Chemistry | ||
| Volume 65, Issue 132, December 2022, Pages 427-434 PDF (336.63 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2022.130362.5747 | ||
| Authors | ||
| Helmy Abdou Ghoniemy1; Abdel Haleem Mishref Esmail1; Awad Abd El-Tawab Mahmoud2; ahmed mohamed saleh* 3 | ||
| 1Plant Protection Department, Faculty of Agriculture, Fayoum University | ||
| 2Food Science Department, Faculty of Agriculture, Fayoum University | ||
| 3atfih education adminstration | ||
| Abstract | ||
| Honey is a popular sweetener throughout the world. It is consumed since the most remote times. In this study, the two groups of clover honey (natural honey and adulterated honey produced by the supplementary feeding of bees with sucrose syrup with ratio 2:1) through the nectar flow season were used for study the effect of different storage conditions on honey properties. The obtained honey samples were stored for different periods (3, 6, 9 and 12 months) at room temperature (25º C), refrigerator (-4 ºC) and freezer (-20º C) in the different package (white and black glasses). The levels of vitamin C, proline, enzymes (glucosidase and daistase) and hydroxymethylfurfural in the stored honey were determined. The result noticed that the levels of diastase activity, glucosidase activity and ascorbic acid content were decreased after storage for 12 months at room temperature as compared with those stored in the refrigerator and freezer. Also, the highest losses of diastase activity, glucosidase activity and ascorbic acid content were recorded for honey samples stored in the white glass than those stored in the black glass. While, the proline content of the honey was stable during the first 6 months of storage, then decreased after the next 6 months of storage. On the other hand, levels of hydroxymethylfurfural (HMF) were increased with increasing the storage period at room temperature especially in the white glass. Meanwhile, no significant differences occurred between the levels of HMF in stored honey samples under cooling conditions. It can be concluded that, the honey stored in black glass at low temperatures (refrigerator and freezer) maintained properly the quality of the honey. | ||
| Keywords | ||
| Key words: Clover honey; storage; vitamin C; proline; enzymes; hydroxymethylfurfural | ||
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