The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage

Ngo, Quoc; Nguyen, Trinh; Tran, Luu; Nguyen, Thanh; Le, Anh; Dong, Dao; Tran, Thang; Nguyen, Tuan

doi:10.22034/FSCT.21.150.169

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مرکز نشر آثار علمی

مجله علوم و صنایع غذایی ایران

دوره 21، شماره 150 - ( 1403 ) جلد 21 شماره 150 صفحات 181-169 | برگشت به فهرست نسخه ها

‎ 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-fa.html

The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage. مجله علوم و صنایع غذایی ایران. 1403; 21 (150) :169-181

URL: http://fsct.modares.ac.ir/article-7-74068-fa.html

The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage

چکیده: (788 مشاهده)

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 (30-32^oC) 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.

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نوع مقاله: پژوهشی اصیل | موضوع مقاله: شیمی مواد غذایی
دریافت: 1402/12/9 | پذیرش: 1403/2/4 | انتشار: 1403/4/1

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