Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Only pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and ferulic acids, apigenin, rutin, kaempferol-3-glucoside, isorhamnetin-3-glucoside, quercetin, luteolin, kaempferol were detected in sunflower-cornflower honey. Pasteurisation significantly decreased caffeic acid in astragalus honey and other detected phenolics showed no significant difference after heat treatments. The impact of liquefaction process is lower than the pasteurisation process in terms of quantitatively phenolic compounds changes.

摘要 本研究探究了两种热处理工艺——55℃液化处理12小时、90℃巴氏灭菌15秒——对黄芪蜜与向日葵-矢车菊蜜的总酚含量、抗氧化活性及酚类化合物组成的影响。分别采用福林-酚（Folin-Ciocalteu）法与ABTS法评估蜂蜜的总酚含量与抗氧化活性，通过高效液相色谱-二极管阵列检测器（HPLC-DAD）系统测定其酚类物质谱。仅巴氏灭菌工艺对向日葵-矢车菊蜜的总酚含量与抗氧化活性存在显著影响。黄芪蜜中检出原儿茶酸、4-羟基苯甲酸、咖啡酸、对香豆酸、阿魏酸、芦丁及山奈酚；向日葵-矢车菊蜜中则检出2,5-二羟基苯甲酸、绿原酸、咖啡酸、对香豆酸、阿魏酸、芹菜素、芦丁、山奈酚-3-葡萄糖苷、异鼠李素-3-葡萄糖苷、槲皮素、木犀草素及山奈酚。巴氏灭菌显著降低了黄芪蜜中的咖啡酸含量，其余检出酚类物质经热处理后无显著差异。就酚类化合物的定量变化而言，液化工艺的影响弱于巴氏灭菌工艺。