Volume 21, Issue 150 (2024)                   FSCT 2024, 21(150): 169-181 | Back to browse issues page

‎ 10.22034/FSCT.21.150.169

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Ngo Q, Nguyen T, Tran L, Nguyen T, Le A, Dong D, et al . The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage. FSCT 2024; 21 (150) :169-181
URL: http://fsct.modares.ac.ir/article-7-74068-en.html
The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage
Quoc Ngo1 , Trinh Nguyen2 , Luu Tran2 , Thanh Nguyen2 , Anh Le2 , Dao Dong2 , Thang Tran3 , Tuan Nguyen 4
1- Food science and technoology
2- Food science and technology
3- Chemistry
4- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam , nguyenngoctuan@iuh.edu.vn
Abstract:   (760 Views)
Honey was reported numerous benefit containing nutritional ingredients and phytochemical such as polyphenol, flavonoid was widely used around the world. In this study, the physicochemical characteristics on the quality of coffee flower honey has been evaluated during storage. The honey was collected from Dak Lak, Buon Me Thuot, and Kon Tum province in Vietnam and stored at room temperature (30-32oC) for 12 month. Total sugar, reducing sugar, hydroxymethylfurfural (HMF), acid value, total polyphenol content (TPC) and total flavonoid content (TFC) were evaluated for each two month to determine the quality of sensory quality and nutritional value. After 12 month storage time, the content of total sugar, and reducing sugar gradually decreased along with the increase of HMF and acid content in the coffee flower honey samples a lead to sweetness of honey is decrease, acidity, and color increase, which is a signal indicating a decline in sensory quality and nutritional value. The content of TPC and TFC increased during the first 6-10 months of storage and then also tended to decrease, indicating that coffee flower honey should not be stored for too long (more than 10 months) because of phytochemicals reducing.

 
Keywords: honey, Coffea robusta, physicochemical characteristic, storage time
Full-Text [PDF 351 kb]   (332 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2024/02/28 | Accepted: 2024/04/23 | Published: 2024/06/21
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