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Quantifying the Impact of High‐Pressure Processing on the Phenolic Profile, Antioxidant Activity, and Pollen Morphology in Honey

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Resumo:Honey can benefit from non‐thermal processing techniques such as high‐pressure processing (HPP) to improve its quality and bioactivity. This study investigated the impact of HPP (600 MPa for 5, 10, and 15 min) on honey's quality, including the levels of hydroxymethylfurfural (HMF), antioxidant activity, total phenolic content (TPC), and phenolic profile. HPP treatment did not significantly affect HMF or TPC levels but led to selective changes in the phenolic profile. Despite a reduction in certain phenolic compound content, HPP for 5 and 15 min caused a significant increase in the antioxidant activity (2,2‐diphenyl‐1‐picrylhydrazyl [DPPH]) of honey from the mean value of 41.8% to values of 45.4% and 49.6%, respectively. On the other hand, HPP for 10 min did not change the antioxidant activity of tested honey. A 27.5% reduction in the equatorial diameter of pollen grains was observed after HPP combined with temperature at 75°C, suggesting an improved release of bioactive compounds. The content of specific phenolic compounds, including caffeic acid, <jats:italic>p</jats:italic>‐coumaric acid, sinapic acid, naringin, kaempferol, and the TPC, significantly affected the DPPH activity. The increment in the antioxidant activity of HPP honey may be attributed to selective changes in the content of certain phenolic compounds and improved their extraction from pollen grains.
Autores principais:Scepankova, Hana
Outros Autores:Majtan, Juraj; Pospiech, Matej; Moreira, Manuela M.; Pinto, Carlos A.; Dias, Luís G.; Estevinho, Letícia M.; Delerue‐Matos, Cristina; Saraiva, Jorge A.
Assunto:Antioxidant activity High-pressure processing Honey Polyphenols Quality
Ano:2025
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso embargado
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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