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Effect of Liquefaction of Honey on the Content of Phenolic Compounds
Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861181/ https://www.ncbi.nlm.nih.gov/pubmed/36677771 http://dx.doi.org/10.3390/molecules28020714 |
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author | Hájek, Tomáš |
author_facet | Hájek, Tomáš |
author_sort | Hájek, Tomáš |
collection | PubMed |
description | Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey from the nectar of blossoms. In this study, how the content of phenolic acids and flavones in honey were affected by liquefaction of honey using a microwave oven was studied. The concentration of tested compounds in untreated honey and in honey liquefied in a hot water bath, ultrasonic bath and microwave oven at four microwave power levels were determined by reversed phase liquid chromatography combined with multichannel electrochemical detection. A significant decrease in the content of all compounds was observed for all melting treatments. The phenolic compounds concentration decreased on average by 31.1–35.5% using microwave at intensities 270, 450 and 900 W and the time required for the sugar crystal melting was more than 20 times less than in the case of the 80 °C water bath. The temperature of samples after the end of microwave liquefaction was 76–89 °C. Significantly higher losses of phenolic compounds were observed during ultrasound treatment (48.5%), although the maximum temperature of honey was 45 °C, and at the lowest microwaves power (50.6%). |
format | Online Article Text |
id | pubmed-9861181 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98611812023-01-22 Effect of Liquefaction of Honey on the Content of Phenolic Compounds Hájek, Tomáš Molecules Article Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey from the nectar of blossoms. In this study, how the content of phenolic acids and flavones in honey were affected by liquefaction of honey using a microwave oven was studied. The concentration of tested compounds in untreated honey and in honey liquefied in a hot water bath, ultrasonic bath and microwave oven at four microwave power levels were determined by reversed phase liquid chromatography combined with multichannel electrochemical detection. A significant decrease in the content of all compounds was observed for all melting treatments. The phenolic compounds concentration decreased on average by 31.1–35.5% using microwave at intensities 270, 450 and 900 W and the time required for the sugar crystal melting was more than 20 times less than in the case of the 80 °C water bath. The temperature of samples after the end of microwave liquefaction was 76–89 °C. Significantly higher losses of phenolic compounds were observed during ultrasound treatment (48.5%), although the maximum temperature of honey was 45 °C, and at the lowest microwaves power (50.6%). MDPI 2023-01-11 /pmc/articles/PMC9861181/ /pubmed/36677771 http://dx.doi.org/10.3390/molecules28020714 Text en © 2023 by the author. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hájek, Tomáš Effect of Liquefaction of Honey on the Content of Phenolic Compounds |
title | Effect of Liquefaction of Honey on the Content of Phenolic Compounds |
title_full | Effect of Liquefaction of Honey on the Content of Phenolic Compounds |
title_fullStr | Effect of Liquefaction of Honey on the Content of Phenolic Compounds |
title_full_unstemmed | Effect of Liquefaction of Honey on the Content of Phenolic Compounds |
title_short | Effect of Liquefaction of Honey on the Content of Phenolic Compounds |
title_sort | effect of liquefaction of honey on the content of phenolic compounds |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861181/ https://www.ncbi.nlm.nih.gov/pubmed/36677771 http://dx.doi.org/10.3390/molecules28020714 |
work_keys_str_mv | AT hajektomas effectofliquefactionofhoneyonthecontentofphenoliccompounds |