Elamine Youssef, Anjos Ofelia, Estevinho Leticia M, Lyoussi Badiâa, Aazza Smail, Miguel Maria G
Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, University Sidi Mohamed Ben Abdallah, BP 1796, 30000 Atlas, Fez, Morocco.
Departamento de Química e Farmácia, Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
J Food Sci Technol. 2020 Sep;57(9):3323-3333. doi: 10.1007/s13197-020-04365-x. Epub 2020 Apr 20.
The effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121 °C for 30 min and the heat processing effect was confirmed indirectly through the assessment of hydroxymethylfurfural content, for which the values increased significantly ( < 0.01), and diastase activity, which was totally absent after the thermal processing. Besides, the effects of the heat on the antioxidant activities were diverse. Indeed, while the ability to scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid cation radicals (ABTS) and 2,2-diphenyl-1-picrylhydrazyl radicals was enhanced ( < 0.05 only for ABTS), after the heat processing, nitric oxide radicals scavenging activity was reduced drastically ( < 0.01). Regarding the chelating power, it was totally abolished following heating. Other activities showed no significant alteration. The initial values of antioxidant activities seem to be determinant in the changes occurring after the heat processing. Amongst the analysed parameters, following the heat processing, the honey colour was the variable where the influence of baseline values was the greatest. The spectral analyses confirmed that FTIR-ATR is a useful technique to discriminate the chemical differences occurring in honey after heat processing.
利用一系列物理化学参数、抗氧化活性和傅里叶变换红外衰减全反射光谱（FTIR-ATR），研究了超高温处理对赞塔斯蜂蜜样品的影响。将蜂蜜样品在121℃下加热30分钟，并通过评估羟甲基糠醛含量间接确认热处理效果，热处理后其含量显著增加（<0.01），同时热处理后淀粉酶活性完全丧失。此外，加热对抗氧化活性的影响是多样的。实际上，虽然清除2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）阳离子自由基（ABTS）和2,2-二苯基-1-苦基肼自由基的能力增强（仅ABTS<0.05），但热处理后，一氧化氮自由基清除活性急剧降低（<0.01）。关于螯合能力，加热后完全消失。其他活性没有显著变化。抗氧化活性的初始值似乎是热处理后发生变化的决定因素。在分析的参数中，热处理后，蜂蜜颜色是受基线值影响最大的变量。光谱分析证实，FTIR-ATR是一种用于区分热处理后蜂蜜中化学差异的有用技术。
