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Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey

The natural antioxidants flavonoids and phenolic acids make Kelulut honey a healthy alternative, but heating it over 90 degrees Celsius can cause it to lose some of its flavour and nutritional value. The aim of this study was to investigate how thermal treatment affects the antioxidant activity, t...

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Main Authors: Razali, Muhammad Faiz, Amri, Muhammad Akmal, Mohamed, Elizah, Othman, Zolkanain, Mohd Fauzi, Noor Akhmazillah
Format: Conference or Workshop Item
Language:English
Published: 2024
Subjects:
TT Handicrafts Arts and crafts
Online Access:http://eprints.uthm.edu.my/11758/1/P16927_41918a31df1c644c59d972bf196d04a4%2010.pdf
http://eprints.uthm.edu.my/11758/
https://doi.org/10.1063/5 0199035
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spelling my.uthm.eprints.117582025-01-10T07:52:19Z http://eprints.uthm.edu.my/11758/ Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey Razali, Muhammad Faiz Amri, Muhammad Akmal Mohamed, Elizah Othman, Zolkanain Mohd Fauzi, Noor Akhmazillah TT Handicrafts Arts and crafts The natural antioxidants flavonoids and phenolic acids make Kelulut honey a healthy alternative, but heating it over 90 degrees Celsius can cause it to lose some of its flavour and nutritional value. The aim of this study was to investigate how thermal treatment affects the antioxidant activity, total phenolic content (TPC), and brown pigment production of Kelulut honey. The samples were heated at three different temperatures (50, 60, and 70 degrees Celsius) for various durations (5, 10, 15, and 30 minutes). Antioxidant activity and TPC were assessed using the DPPH radical scavenging method and the Folin-Ciocalteau reagent, respectively. The findings revealed that the honey heated to 70 degrees Celsius for 15 minutes had the highest antioxidant activity compared to the unheated honey. The TPC was at its peak after 5 minutes of heating at 50 degrees Celsius, but it decreased significantly after 30 minutes. The optimal nutritional value of honey was achieved by treating it at 70 degrees Celsius for 15 minutes. Fourier transform infrared spectroscopy was used to identify the phenolic compounds, and the IR spectra peaks were found to be located in the hydroxyl group (-OH) in all samples. Therefore, it can be inferred that Kelulut honey's nutritional value was not impaired by thermal treatment at 50-70 degrees Celsius for 5-30 minutes 2024-06-07 Conference or Workshop Item PeerReviewed text en http://eprints.uthm.edu.my/11758/1/P16927_41918a31df1c644c59d972bf196d04a4%2010.pdf Razali, Muhammad Faiz and Amri, Muhammad Akmal and Mohamed, Elizah and Othman, Zolkanain and Mohd Fauzi, Noor Akhmazillah (2024) Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey. In: AIP Conference Proceedings. https://doi.org/10.1063/5 0199035
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic TT Handicrafts Arts and crafts
spellingShingle TT Handicrafts Arts and crafts
Razali, Muhammad Faiz
Amri, Muhammad Akmal
Mohamed, Elizah
Othman, Zolkanain
Mohd Fauzi, Noor Akhmazillah
Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey
description The natural antioxidants flavonoids and phenolic acids make Kelulut honey a healthy alternative, but heating it over 90 degrees Celsius can cause it to lose some of its flavour and nutritional value. The aim of this study was to investigate how thermal treatment affects the antioxidant activity, total phenolic content (TPC), and brown pigment production of Kelulut honey. The samples were heated at three different temperatures (50, 60, and 70 degrees Celsius) for various durations (5, 10, 15, and 30 minutes). Antioxidant activity and TPC were assessed using the DPPH radical scavenging method and the Folin-Ciocalteau reagent, respectively. The findings revealed that the honey heated to 70 degrees Celsius for 15 minutes had the highest antioxidant activity compared to the unheated honey. The TPC was at its peak after 5 minutes of heating at 50 degrees Celsius, but it decreased significantly after 30 minutes. The optimal nutritional value of honey was achieved by treating it at 70 degrees Celsius for 15 minutes. Fourier transform infrared spectroscopy was used to identify the phenolic compounds, and the IR spectra peaks were found to be located in the hydroxyl group (-OH) in all samples. Therefore, it can be inferred that Kelulut honey's nutritional value was not impaired by thermal treatment at 50-70 degrees Celsius for 5-30 minutes
format Conference or Workshop Item
author Razali, Muhammad Faiz
Amri, Muhammad Akmal
Mohamed, Elizah
Othman, Zolkanain
Mohd Fauzi, Noor Akhmazillah
author_facet Razali, Muhammad Faiz
Amri, Muhammad Akmal
Mohamed, Elizah
Othman, Zolkanain
Mohd Fauzi, Noor Akhmazillah
author_sort Razali, Muhammad Faiz
title Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey
title_short Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey
title_full Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey
title_fullStr Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey
title_full_unstemmed Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey
title_sort investigating the effect of thermal treatment on nutritional properties of kelulut honey
publishDate 2024
url http://eprints.uthm.edu.my/11758/1/P16927_41918a31df1c644c59d972bf196d04a4%2010.pdf
http://eprints.uthm.edu.my/11758/
https://doi.org/10.1063/5 0199035
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score 13.23648

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