Antioxidant Activity of Honey

― Effect of Heating during Jelly Processing on Antioxidant Activity ―

Abstract

We evaluated the antioxidant activity of several types of honey and determined the relationship between antioxidant activity and the mineral content and coloration. Moreover, honey jellies were prepared using different types of honey and the effects of processing on the antioxidant activity were investigated. First, different honey types had differences in their antioxidant activity. Buckwheat honey had the highest antioxidant activity among all the honeys tested. All heat-treated honey jellies had a significantly lower antioxidant activity than the corresponding pre-heated honey. Secondly, different honey types had variations in their color tones. Moreover, a significant negative correlation between the antioxidant activities and L* values was observed. Thirdly, different honey types had differences in their mineral content (Ca, Cu, Fe). Moreover, antioxidant activity had a significant positive correlation with Ca and Cu content.