Effect of processing and storage on antioxidant capacity of honey

X. H. Wang, N. Gheldof, N. J. Engeseth

Research output: Contribution to journalArticlepeer-review


The impact of heat and filtration on the antioxidant capacity of clover and buckwheat honey during storage was analyzed. Processing clover honey did not significantly impact antioxidant capacity (determined by oxygen radical absorbance capacity [ORAC] assay); processing lowered the antioxidant capacity of buckwheat honey (33.4%). The antioxidant capacity of honeys was reduced after 6 mo of storage with no impact of storage temperature or container type detected at the end point of the storage period. Processed and raw clover honey antioxidant capacity decreased about 30%. Processed buckwheat honey decreased 24% in antioxidant capacity, whereas raw buckwheat honey decreased 49%. Antioxidant capacity of processed and raw honeys was similar after storage. Phenolic profiles, peroxide accumulation, 5-(hydroxymethyl)-2-furaldehyde (HMF), gluconic acid, and total phenolics were also analyzed. The impact of storage on antioxidant components of processed and raw honey was complex.

Original languageEnglish (US)
Pages (from-to)fct96-fct101
JournalJournal of food science
Issue number2
StatePublished - Mar 2004


  • Antioxidant
  • Honey
  • Phenolics
  • Processing
  • Storage

ASJC Scopus subject areas

  • Food Science


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