Year: 2011
Type: dissertation
Abstract: Canadian honeys were analyzed for sugar concentration, honey colour, total \nphenolic content, the level of brown pigments, and antioxidant activity in order to \nelucidate the main components involved in the antioxidant activity of honey. By \nemploying size-exclusion chromatography in combination with activity-guided \nfractionation, it was demonstrated that the antioxidant components are of high molecular \nweight (HMW), brown in colour and absorb at both 280nm and 450nm. The presence of \nbrown HMW antioxidant components prompted an investigation on the influence of heattreatment on the Maillard reaction and the formation of melanoid ins. Heat-treatment of \nhoney resulted in an increase in the level of phenolics in the melanoidin fractions which \ncorrelated with an increase in antioxidant activity. The preliminary results of this study \nsuggest for the first time that honey melanoidins underlie the antioxidant activity of \nunheated and heat-treated honey, and that phenolic constituents are involved in the \nmelanoidin structure and are likely incorporated by covalent or non-covalent interaction.
Author: Danielle Miotto
Language: English
Subfield: Insect Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2729211756