Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey
Response surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0055/pjfns-2015-0055.xml?format=INT |
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| author | Nayik Gulzar Ahmad Nanda Vikas |
| author_facet | Nayik Gulzar Ahmad Nanda Vikas |
| author_sort | Nayik Gulzar Ahmad |
| collection | DOAJ |
| description | Response surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3 to 6) on the antioxidant properties [radical scavenging activity (DPPH-RSA), total phenolic content (TPC) and total flavonoid content (TFC)] of cherry honey. Statistical analysis revealed that process variables significantly affected all the responses. All the three parameters viz. DPPH-RSA, TPC and TFC increased with increase in time and temperature. The antioxidant properties of cherry honey were significantly decreased with increase in pH from 3 to 6. The thermal treatment of honey at 80°C was found to be more effective than at 70 and 60°C. The results demonstrated that antioxidant activity significantly increased with formation of browning pigments. |
| format | Article |
| id | doaj-art-3e252e1c72164f0580b577fc4f0d070d |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-3e252e1c72164f0580b577fc4f0d070d2025-02-02T13:38:08ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166428729410.1515/pjfns-2015-0055pjfns-2015-0055Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) HoneyNayik Gulzar Ahmad0Nanda Vikas1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106 (Punjab) IndiaDepartment of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106 (Punjab) IndiaResponse surface methodology (RSM) was employed to analyze the effect of independent variables viz. temperature, time and pH on antioxidant properties of cherry honey. Seventeen runs including five replicates were used to study the combined effect of temperature (60–80°C), time (10–15 min) and pH (3 to 6) on the antioxidant properties [radical scavenging activity (DPPH-RSA), total phenolic content (TPC) and total flavonoid content (TFC)] of cherry honey. Statistical analysis revealed that process variables significantly affected all the responses. All the three parameters viz. DPPH-RSA, TPC and TFC increased with increase in time and temperature. The antioxidant properties of cherry honey were significantly decreased with increase in pH from 3 to 6. The thermal treatment of honey at 80°C was found to be more effective than at 70 and 60°C. The results demonstrated that antioxidant activity significantly increased with formation of browning pigments.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0055/pjfns-2015-0055.xml?format=INTcherry honeyantioxidant activitytotal phenolic contenttotal flavonoid content |
| spellingShingle | Nayik Gulzar Ahmad Nanda Vikas Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey Polish Journal of Food and Nutrition Sciences cherry honey antioxidant activity total phenolic content total flavonoid content |
| title | Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey |
| title_full | Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey |
| title_fullStr | Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey |
| title_full_unstemmed | Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey |
| title_short | Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey |
| title_sort | application of response surface methodology to study the combined effect of temperature time and ph on antioxidant activity of cherry prunus avium honey |
| topic | cherry honey antioxidant activity total phenolic content total flavonoid content |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0055/pjfns-2015-0055.xml?format=INT |
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