Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey

Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicoche...

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Autores principales:	Guo-Zhi Zhang, Jing Tian, Yan-Zheng Zhang, Shan-Shan Li, Huo-Qing Zheng, Fu-Liang Hu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	rape honey maturity antioxidant volatile profile Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c75c03b362e94c40b4403f62d370cb1c
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spelling	oai:doaj.org-article:c75c03b362e94c40b4403f62d370cb1c2021-11-25T17:36:54ZInvestigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey10.3390/foods101128822304-8158https://doaj.org/article/c75c03b362e94c40b4403f62d370cb1c2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2882https://doaj.org/toc/2304-8158Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicochemical parameters (moisture, sugars, pH, electrical conductivity, total protein, total phenols, total flavonoids, proline, and enzyme activity), the antioxidant capacity, and volatile components. The relevant results are as follows: 1. As the maturity increased, the moisture, sucrose, and maltose content of rape honey gradually decreased, while the glucose, fructose, and total protein content gradually increased. The activities of diastase, invertase, and β-glucosidase showed a significant increase with the elevation of ripening days, and the activity of glucose oxidase reached the highest before completely capping. 2. The antioxidant capacity of honey increased with the increase in honey maturity. There is a significant and strong correlation between the bioactive components of rape honey and antioxidant capacity (<i>p</i> < 0.01, \|r\| > 0.857). 3. Thirty-five volatile components have been identified. Nonanal, benzaldehyde monomer, and benzaldehyde dimer can be used as potential indicators for the identification of honey maturity stages. Principal component analysis (PCA) based on antioxidant parameters and volatile components can identify the maturity of honey.Guo-Zhi ZhangJing TianYan-Zheng ZhangShan-Shan LiHuo-Qing ZhengFu-Liang HuMDPI AGarticlerape honeymaturityantioxidantvolatile profileChemical technologyTP1-1185ENFoods, Vol 10, Iss 2882, p 2882 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	rape honey maturity antioxidant volatile profile Chemical technology TP1-1185
spellingShingle	rape honey maturity antioxidant volatile profile Chemical technology TP1-1185 Guo-Zhi Zhang Jing Tian Yan-Zheng Zhang Shan-Shan Li Huo-Qing Zheng Fu-Liang Hu Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey
description	Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicochemical parameters (moisture, sugars, pH, electrical conductivity, total protein, total phenols, total flavonoids, proline, and enzyme activity), the antioxidant capacity, and volatile components. The relevant results are as follows: 1. As the maturity increased, the moisture, sucrose, and maltose content of rape honey gradually decreased, while the glucose, fructose, and total protein content gradually increased. The activities of diastase, invertase, and β-glucosidase showed a significant increase with the elevation of ripening days, and the activity of glucose oxidase reached the highest before completely capping. 2. The antioxidant capacity of honey increased with the increase in honey maturity. There is a significant and strong correlation between the bioactive components of rape honey and antioxidant capacity (<i>p</i> < 0.01, \|r\| > 0.857). 3. Thirty-five volatile components have been identified. Nonanal, benzaldehyde monomer, and benzaldehyde dimer can be used as potential indicators for the identification of honey maturity stages. Principal component analysis (PCA) based on antioxidant parameters and volatile components can identify the maturity of honey.
format	article
author	Guo-Zhi Zhang Jing Tian Yan-Zheng Zhang Shan-Shan Li Huo-Qing Zheng Fu-Liang Hu
author_facet	Guo-Zhi Zhang Jing Tian Yan-Zheng Zhang Shan-Shan Li Huo-Qing Zheng Fu-Liang Hu
author_sort	Guo-Zhi Zhang
title	Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey
title_short	Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey
title_full	Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey
title_fullStr	Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey
title_full_unstemmed	Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey
title_sort	investigation of the maturity evaluation indicator of honey in natural ripening process: the case of rape honey
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c75c03b362e94c40b4403f62d370cb1c
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Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey

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