<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Honey contains several phenolic compounds and is a natural source of antioxidants. The use of honey is limited in the food industry, because of its high viscosity and tendency to spontaneously crystallise. Powdered honey could be an innovative alternative and would expand the application of honey in the industry. The aim of the study was to determine changes in the concentrations of individual phenolic compounds during spray drying of honey by the high-performance liquid chromatography method. The phenolic compounds in both samples were detected by a Shimadzu LC-20 Prominence liquid chromatograph using a DAD detector. Ten phenolic compounds in the liquid honey were detected. The concentration of identified phenolic compounds ranged from 1 to 190 µg·100 g<sup>−1</sup> dry matter. The obtained results of the spray-dried honey sample showed that there were decrease in the concentration of polyphenols. Phenolic compounds such as syringic acid and ferulic acid were not detected in the spray-dried honey sample.</p>
</abstract>

Honey contains several phenolic compounds and is a natural source of antioxidants. The use of honey is limited in the food industry, because of its high viscosity and tendency to spontaneously crystallise. Powdered honey could be an innovative alternative and would expand the application of honey in the industry. The aim of the study was to determine changes in the concentrations of individual phenolic compounds during spray drying of honey by the high-performance liquid chromatography method. The phenolic compounds in both samples were detected by a Shimadzu LC-20 Prominence liquid chromatograph using a DAD detector. Ten phenolic compounds in the liquid honey were detected. The concentration of identified phenolic compounds ranged from 1 to 190 µg·100 g−1 dry matter. The obtained results of the spray-dried honey sample showed that there were decrease in the concentration of polyphenols. Phenolic compounds such as syringic acid and ferulic acid were not detected in the spray-dried honey sample.

Changes in the Content of Phenolic Compounds in Honey After Spray Drying

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Changes in the Content of Phenolic Compounds in Honey After Spray Drying"}

Honey contains several phenolic compounds and is a natural source of antioxidants. The use of honey is limited in the food industry, because of its high...

Changes in the Content of Phenolic Compounds in Honey After Spray Drying

Pubblicato online: 03 mar 2022

Pagine: 157 - 160

Ricevuto: 22 mar 2021

Accettato: 12 gen 2022

DOI: https://doi.org/10.2478/prolas-2022-0024

Parole chiave
honey powder, spray drying, phenolic compounds, high-performance liquid chromatography

© 2022 Anete Ķeķe et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Changes in the Content of Phenolic Compounds in Honey After Spray Drying

Pubblicato online: 03 mar 2022

Pagine: 157 - 160

Ricevuto: 22 mar 2021

Accettato: 12 gen 2022

DOI: https://doi.org/10.2478/prolas-2022-0024

Parole chiavehoney powder, spray drying, phenolic compounds, high-performance liquid chromatography

© 2022 Anete Ķeķe et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
honey powder, spray drying, phenolic compounds, high-performance liquid chromatography