The influence of temperature on the antioxidant potential in different types of honey

Abstract

Aim: Honey is the most popular bee product consumed by humans. It is known for its nutritional properties and health benefits, which include neuroprotective effects, the support of the circulatory system, and the beneficial influence it has on skin and respiratory system disorders. The aim of this study was to determine the influence of water temperature used for the preparation of honey solutions on their antioxidant potential. Material/Methods: Material and methods. The study material included buckwheat honey, black locust honey, and rape honey. Honey solutions (1%) were prepared using distilled water with the temperatures: 25°C, 70°C, 80°C, and 90°C. The antioxidant activity of samples was measured with spectrophotometric method using synthetic radical DPPH. Results: The antioxidant activity of honey was between 0.29 to 78.50% of DPPH inhibition, depending on the type of honey and the temperature of water used for the preparation of solutions. Buckwheat honey was characterised by the highest antioxidant potential. A significant, directly proportional correlation was observed between the antioxidant potential and the temperature of buckwheat and rape II honey solutions. Conclusions: In the case of buckwheat honey, rape honey I and black locust honey, the highest antioxidant potential was achieved in solutions prepared using distilled water at 90°C, whereas in the case of rape honey II, the highest values were observed at 80°C and 90°C. The lowest inhibition of the DPPH radical was observed in solutions at 70°C in all of the honey types. In the case of the studied honeys, it is even advisable to prepare water solutions at 80°C or 90°C in order to increase its antioxidant potential, e.g. by adding honey to tea or milk.