{"id":3046,"date":"2023-12-05T21:06:00","date_gmt":"2023-12-05T21:06:00","guid":{"rendered":"https:\/\/chempublishers.com\/pjc\/?p=3046"},"modified":"2025-12-06T19:28:39","modified_gmt":"2025-12-06T19:28:39","slug":"pjc-0823","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/2023\/12\/05\/pjc-0823\/","title":{"rendered":"Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3046\" class=\"elementor elementor-3046\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d1b73f4 e-flex e-con-boxed e-con e-parent\" data-id=\"d1b73f4\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-b12b446 e-con-full e-flex e-con e-child\" data-id=\"b12b446\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-91d7438 elementor-widget elementor-widget-text-editor\" data-id=\"91d7438\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<table border=\"0\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td><div><strong>Research Article | Open Access<\/strong><\/div><div class=\"item doi\"><span class=\"value\">Volume 13 | Issue 3-4 |\u00a0<a href=\"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/wp-content\/uploads\/sites\/2\/2025\/01\/PJC.v13.i03-4.p02.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02<\/a><\/span><\/div><\/td><\/tr><\/tbody><\/table><article class=\"obj_article_details\"><h4>Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage<\/h4><div class=\"row\"><div class=\"main_entry\"><p><a href=\"https:\/\/orcid.org\/0000-0001-8841-9276\"><span class=\"name\">S.J. Laulloo<\/span><\/a><\/p><p>Department of Chemistry, Faculty of Science, University of Mauritius, R\u00e9duit, Mauritius<\/p><p><span class=\"name\">D.H. Etwaroo<\/span><\/p><p>Faculty of Agriculture, University of Mauritius, Reduit, Mauritius<\/p><p><span class=\"name\">M.N.I.H. Mahomed<\/span><\/p><p>Department of Chemistry, Faculty of Science, University of Mauritius, R\u00e9duit, Mauritius<\/p><p><span class=\"name\">V. Jowaheer<\/span><\/p><p>Department of Mathematics, Faculty of Science, University of Mauritius, R\u00e9duit, Mauritius<\/p><p><a href=\"https:\/\/orcid.org\/0000-0003-1942-6098\"><span class=\"name\">M.G. Bhowon<\/span><\/a><\/p><p>Department of Chemistry, Faculty of Science, University of Mauritius, R\u00e9duit, Mauritius<\/p><table border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td align=\"center\" valign=\"top\"><strong>Received<\/strong><br \/>05 Apr, 2023<\/td><td align=\"center\" valign=\"top\"><strong>Accepted<\/strong><br \/>10 Jun, 2023<\/td><td align=\"center\" valign=\"top\"><strong>Published<\/strong><br \/>12 Jul, 2023<\/td><\/tr><\/tbody><\/table><div class=\"item abstract\"><p class=\"ql-align-justify\">Seven commercially processed and two unprocessed honey samples of different origins were evaluated for their physicochemical, biochemical and anti-oxidant properties. The initial values of the different parameters varied significantly (p &lt; 0.05) and ranged as follows: pH, 3.65 &#8211; 4.16; colour intensity, 103 &#8211; 1029 mAU; HMF, 1.00 &#8211; 58.85 mg\/kg; proline, 34.51 &#8211; 520.11 mg\/kg; phenolic, 32.48 &#8211; 86.73 mg GAE\/100g; flavonoid, 2.27 &#8211; 9.73 mg QE\/100g; IC<sub>50<\/sub>, 90.00 &#8211; 198.95 mg\/mL. Except proline, the different parameters tested were found to conform to the values set by the Codex Alimentarius Commission (2002). The impact of thermal treatment was also investigated on the physicochemical and biochemical parameters. The results showed a tremendous increase in the HMF in samples originated from Mauritius (4) and India (8) as the temperature was increased which may be an indication of adulteration while the proline content showed a decrease for all the samples compared to their initial values. Anti-oxidant properties of the honey samples were found to increase and showed strong correlation with the phenolics, flavonoids and colour intensity. No significant variation was observed in the different parameters of the honey samples stored for 3 months after opening except for HMF value for sample 4.<\/p><\/div><div class=\"item abstract\"><div><h3 class=\"label\">How to Cite this paper?<\/h3><div class=\"csl-entry\"><p><strong>APA-7 Style<\/strong><br \/>Laulloo, S.J., Etwaroo, D.H., Mahomed, M.I., Jowaheer, V., Bhowon, M.G. (2023). Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage.\u00a0<a href=\"https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>, 13(3-4), 67-80<\/a>. https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02<\/p><p><strong>ACS Style<\/strong><br \/>Laulloo, S.J.; Etwaroo, D.H.; Mahomed, M.I.; Jowaheer, V.; Bhowon, M.G. Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage.\u00a0<a href=\"https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02\" target=\"_blank\" rel=\"noopener\"><em>Pak. J. Chem.<\/em>\u00a02023, 13, 67-80<\/a>. https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02<\/p><p><strong>AMA Style<\/strong><br \/>Laulloo SJ, Etwaroo DH, Mahomed MI, Jowaheer V, Bhowon MG. Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage.\u00a0<a href=\"https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>. 2023; 13(3-4): 67-80<\/a>. https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02<\/p><p><strong>Chicago\/Turabian Style<\/strong><br \/>Laulloo, S., J., D. H. Etwaroo, M.N. I.H. Mahomed, V. Jowaheer, and M. G. Bhowon. 2023. &#8220;Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage&#8221;\u00a0<a href=\"https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02\" target=\"_blank\" rel=\"noopener\"><em>Pakistan Journal of Chemistry<\/em>\u00a013, no. 3-4: 67-80<\/a>. https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02<\/p><\/div><\/div><\/div><div class=\"item copyright\"><p><a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\"><img decoding=\"async\" src=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" alt=\"Creative Commons License\" \/><\/a><\/p><p>This work is licensed under a\u00a0<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\">Creative Commons Attribution 4.0 International License<\/a>.<\/p><\/div><\/div><\/div><\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-26b4188 e-con-full e-flex e-con e-child\" data-id=\"26b4188\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Research Article | Open AccessVolume 13 | Issue 3-4 |\u00a0https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02 Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage S.J. Laulloo Department of Chemistry, Faculty of Science, University of Mauritius, R\u00e9duit, Mauritius D.H. Etwaroo Faculty of Agriculture, University of Mauritius, Reduit, Mauritius M.N.I.H. Mahomed Department of Chemistry, Faculty of Science, University of Mauritius, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3046","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage - Pakistan Journal of Chemistry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chempublishers.com\/Pakistan-journal-of-chemistry\/2023\/12\/05\/pjc-0823\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage - Pakistan Journal of Chemistry\" \/>\n<meta property=\"og:description\" content=\"Research Article | Open AccessVolume 13 | Issue 3-4 |\u00a0https:\/\/doi.org\/10.15228\/2023.v13.i03-4.p02 Physicochemical and Antioxidant Properties of Honey: Effect of Heat and Storage S.J. Laulloo Department of Chemistry, Faculty of Science, University of Mauritius, R\u00e9duit, Mauritius D.H. Etwaroo Faculty of Agriculture, University of Mauritius, Reduit, Mauritius M.N.I.H. 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