Effect of Processing and Storage on Antioxidant Capacity of Honey

Effect of Processing and Storage on Antioxidant Capacity of Honey

Journal of Food Science
2004;69(2):96-101
Commercial honey processing generally involves controlled heating (to destroy yeast and delay granulation) combined with fine straining or pressure filtration. There has been concern that the processing of honey may reduce the antioxidant capacity of honey. This study examined the impact of heat and filtration on the antioxidant capacity of clover and buckwheat honeys during storage. Processed and unprocessed clover and buckwheat honey was stored in clear glass, amber glass, and polyethylene bottes and stored at room temperature under both natural laboratory lighting and in the dark (3 samples per condition). Additional samples were stored for 6 months at 4 degrees Celsius and -20 degrees Celsius. Antioxidant capacity of the honeys was determined by oxygen radical absorbance capacity (ORAC). Processing clover did not significantly impact antioxidant capacity; however, processing lowered the antioxidant capacity for buckwheat honey, by 33.4%. Antioxidant capacity of all honey samples was reduced after 6 months storage, with no impact of storage temperature or container type. Processed and raw honeys showed similar antioxidant capacity after storage.