Abstract
This study was conducted to evaluate the effects of evaporation, gamma irradiation and temperature on the total polyphenols, flavonoids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities of Tualang honey samples (n = 14) following storage over three, six or twelve months. The mean polyphenol concentrations of the six gamma irradiated honey samples at three, six and twelve months, respectively, were 96.13%, 98.01% and 102.03% higher than the corresponding values of the eight non-gamma irradiated samples. Similarly, the mean values for flavonoids at three, six and twelve months were 111.52%, 114.81% and 110.04% higher, respectively, for the gamma irradiated samples. The mean values for DPPH radical-scavenging activities at three, six and twelve months were also 67.09%, 65.26% and 44.65% higher, respectively, for the gamma irradiated samples. These data indicate that all gamma irradiated honey samples had higher antioxidant potential following gamma irradiation, while evaporation and temperature had minor effects on antioxidant potential.
Highlights
Honey is a food product generated by honey bees (Apis mellifera) using nectar that is collected by the bees from various plants
The total phenolic (TP) content of the Tualang honey samples measured at three months
All honey samples exposed to gamma irradiation tended to show higher TP content at all time points when compared to the non-gamma irradiated samples
Summary
Honey is a food product generated by honey bees (Apis mellifera) using nectar that is collected by the bees from various plants. Honey has been scientifically tested and confirmed to possess functional and biological properties such as antioxidant, anti-inflammatory, antibacterial, antiviral, antiulcerative activities, antilipid and anticancer properties [1,2,3,4,5,6] These properties are mainly attributed to phenolic constituents such as flavonoids that have antioxidant properties and radical-scavenging activities. These flavonoids are observed in all types of honeys in different proportions depending on geography, food source for the honeybee and climate [7,8,9]. Processing, handling, and storage of honey may influence its composition [2,15,16,17]
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