Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey

In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial activities, which are the immediate health ef...

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Autores principales:	Nurul Ainaa Farhanah Mat Ramlan, Aina Syahirah Md Zin, Nur Fatihah Safari, Kim Wei Chan, Norhasnida Zawawi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	heat treatment stingless bee honey antioxidant antibacterial Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/7853d3d1d4944a87924c99f2616a17d1
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spelling	oai:doaj.org-article:7853d3d1d4944a87924c99f2616a17d12021-11-25T16:23:48ZApplication of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey10.3390/antibiotics101113652079-6382https://doaj.org/article/7853d3d1d4944a87924c99f2616a17d12021-11-01T00:00:00Zhttps://www.mdpi.com/2079-6382/10/11/1365https://doaj.org/toc/2079-6382In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial activities, which are the immediate health effects of honey. This study will determine the effect of heat treatment on Malaysian and Australian stingless bee honey (SBH) produced by the common bee species in both countries. Eighteen honey samples were subjected to heat at 45 °C, 55 °C and 65 °C for one hour and subsequently analysed for their total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and minimum inhibitory concentration (MIC). The results show that all samples had high TPC, TFC and antioxidant activities before the treatment. The heat treatments did not affect (<i>p</i> < 0.05) the TPC, TFC and antioxidant activities in most samples, but did inhibit the antibacterial activities consistently in most of the samples, regardless of the bee species and country of origin. This study also confirms a strong correlation between TPC and TFC with FRAP activities for the non-heated and heated honey samples (<i>p</i> < 0.05). Other heat-sensitive bioactive compounds in SBH should be measured to control the antibacterial properties present.Nurul Ainaa Farhanah Mat RamlanAina Syahirah Md ZinNur Fatihah SafariKim Wei ChanNorhasnida ZawawiMDPI AGarticleheat treatmentstingless bee honeyantioxidantantibacterialTherapeutics. PharmacologyRM1-950ENAntibiotics, Vol 10, Iss 1365, p 1365 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	heat treatment stingless bee honey antioxidant antibacterial Therapeutics. Pharmacology RM1-950
spellingShingle	heat treatment stingless bee honey antioxidant antibacterial Therapeutics. Pharmacology RM1-950 Nurul Ainaa Farhanah Mat Ramlan Aina Syahirah Md Zin Nur Fatihah Safari Kim Wei Chan Norhasnida Zawawi Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey
description	In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial activities, which are the immediate health effects of honey. This study will determine the effect of heat treatment on Malaysian and Australian stingless bee honey (SBH) produced by the common bee species in both countries. Eighteen honey samples were subjected to heat at 45 °C, 55 °C and 65 °C for one hour and subsequently analysed for their total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and minimum inhibitory concentration (MIC). The results show that all samples had high TPC, TFC and antioxidant activities before the treatment. The heat treatments did not affect (<i>p</i> < 0.05) the TPC, TFC and antioxidant activities in most samples, but did inhibit the antibacterial activities consistently in most of the samples, regardless of the bee species and country of origin. This study also confirms a strong correlation between TPC and TFC with FRAP activities for the non-heated and heated honey samples (<i>p</i> < 0.05). Other heat-sensitive bioactive compounds in SBH should be measured to control the antibacterial properties present.
format	article
author	Nurul Ainaa Farhanah Mat Ramlan Aina Syahirah Md Zin Nur Fatihah Safari Kim Wei Chan Norhasnida Zawawi
author_facet	Nurul Ainaa Farhanah Mat Ramlan Aina Syahirah Md Zin Nur Fatihah Safari Kim Wei Chan Norhasnida Zawawi
author_sort	Nurul Ainaa Farhanah Mat Ramlan
title	Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey
title_short	Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey
title_full	Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey
title_fullStr	Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey
title_full_unstemmed	Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey
title_sort	application of heating on the antioxidant and antibacterial properties of malaysian and australian stingless bee honey
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7853d3d1d4944a87924c99f2616a17d1
work_keys_str_mv	AT nurulainaafarhanahmatramlan applicationofheatingontheantioxidantandantibacterialpropertiesofmalaysianandaustralianstinglessbeehoney AT ainasyahirahmdzin applicationofheatingontheantioxidantandantibacterialpropertiesofmalaysianandaustralianstinglessbeehoney AT nurfatihahsafari applicationofheatingontheantioxidantandantibacterialpropertiesofmalaysianandaustralianstinglessbeehoney AT kimweichan applicationofheatingontheantioxidantandantibacterialpropertiesofmalaysianandaustralianstinglessbeehoney AT norhasnidazawawi applicationofheatingontheantioxidantandantibacterialpropertiesofmalaysianandaustralianstinglessbeehoney
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Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey

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