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Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology

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An Erratum to this article was published on 29 October 2015

Abstract

According to Box–Behnken design, 17 runs with five replicates were used to study the combined effect of temperature (60 to 80 °C), time (10–15 min) and pH (3–6) on the antioxidant properties (DPPH-radical scavenging activity (DPPH-RSA), TPC-total phenolic content and TFC-total flavonoid content) of saffron honey by employing response surface methodology. The statistical analysis showed that all three process variables significantly affect all the three responses. There was a statistical significant (p < 0.05) increase in all responses (DPPH-RSA, TPC and TFC) with the increase in time and temperature which resulted in increase in antioxidant activity. The antioxidant properties of saffron honey were significantly (p < 0.05) decreased with the increase in pH from 3 to 6. The results established that antioxidant activity was increased with the formation of browning pigments.

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Acknowledgments

The authors are very much thankful to local beekeepers of Kashmir valley of India for providing saffron honey samples and also to UGC New Delhi for providing financial assistance in the form of MANF-2013-14.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Punjab, India

    Gulzar Ahmad Nayik & Vikas Nanda

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  1. Gulzar Ahmad Nayik
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  2. Vikas Nanda
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Correspondence to Gulzar Ahmad Nayik.

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Nayik, G.A., Nanda, V. Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology. Food Measure 10, 64–70 (2016). https://doi.org/10.1007/s11694-015-9277-9

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  • DOI: https://doi.org/10.1007/s11694-015-9277-9

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