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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

4 Issues per year


IMPACT FACTOR 2016: 1.276

CiteScore 2016: 1.56

SCImago Journal Rank (SJR) 2016: 0.397
Source Normalized Impact per Paper (SNIP) 2016: 0.951

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Online
ISSN
2083-6007
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Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

Gulzar Ahmad Nayik
  • Corresponding author
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106 (Punjab) India
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/ Vikas Nanda
  • Corresponding author
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106 (Punjab) India
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Published Online: 2016-09-18 | DOI: https://doi.org/10.1515/pjfns-2015-0055

Abstract

Response surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3 to 6) on the antioxidant properties [radical scavenging activity (DPPH-RSA), total phenolic content (TPC) and total flavonoid content (TFC)] of cherry honey. Statistical analysis revealed that process variables significantly affected all the responses. All the three parameters viz. DPPH-RSA, TPC and TFC increased with increase in time and temperature. The antioxidant properties of cherry honey were significantly decreased with increase in pH from 3 to 6. The thermal treatment of honey at 80°C was found to be more effective than at 70 and 60°C. The results demonstrated that antioxidant activity significantly increased with formation of browning pigments.

Keywords: cherry honey; antioxidant activity; total phenolic content; total flavonoid content

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About the article

Received: 2015-05-30

Revised: 2015-10-23

Accepted: 2015-12-07

Published Online: 2016-09-18

Published in Print: 2016-12-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2015-0055.

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© 2016 Gulzar Ahmad Nayik et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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