Volume 17, Issue 103 (2020)                   FSCT 2020, 17(103): 95-107 | Back to browse issues page

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Molaveisi M, beigbabaei A, akbari E, shahidi M. The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis. FSCT 2020; 17 (103) :95-107
URL: http://fsct.modares.ac.ir/article-7-27822-en.html
1- Research Institute of Food Science and Technology
2- Research Institute of Food Science and Technology , a.beigbabaei@rifst.ac.ir
Abstract:   (1417 Views)
In this study, the kinetics of total antioxidant activity changes by DPPH radical evaluation, brown pigment formation (BPF), and phenol total with folin–ciocalteu reagent intestinal tract in heated alfalfa honey at different temperatures (45, 55 and 65 °C) over a period of 10 days it placed. The results showed that the amount of antioxidant activity, BPF, and total phenol content increased with increasing temperature and time. Also, the kinetics of changes in BPF and total phenol showed that these parameters follow zero-order kinetics and the activation energy was 86.1 and 71.7 kJ / mol, respectively, at 45-65 °C. However, due to the diversification of antioxidant activity at different temperatures, second order, first order, and zero order kinetics were obtained at 45, 55 and 65 ° C, respectively. Honey heating at 65 ° C was more effective than 45 ° C and 55 ° C for all three parameters. The results showed that antioxidant activity was associated with an increase in both browning factors and total phenol, and also with increasing brown pigment formation, the total phenol content increased so that the highest amount of phenol was related to the darkest honey sample.
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Article Type: Original Research | Subject: food industry engineering
Received: 2018/12/4 | Accepted: 2019/05/22 | Published: 2020/08/31

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