Gamma Irradiation Increases the Antioxidant Properties of Tualang Honey Stored Under Different Conditions

• Main Authors: Siew Hua Gan, Syed Mohsin Sahil Jamalullail, Che Nin Man, Saringat Bai’e, Md. Ibrahim Khalil, Nadia Alam, Mohammed Moniruzzaman, Siti Amrah Sulaiman
• Format: Article
• Language: English
• Published: MDPI AG 2012-01-01
• Series: Molecules
• Subjects: Tualang honey; gamma irradiation; storage effects; polyphenols; radical-scavenging activities
• Online Access: http://www.mdpi.com/1420-3049/17/1/674/

This study was conducted to evaluate the effects of evaporation, gamma irradiation and temperature on the total polyphenols, flavonoids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities of Tualang honey samples (n = 14) following storage over three, six or twelve months. The mean polyphenol concentrations of the six gamma irradiated honey samples at three, six and twelve months, respectively, were 96.13%, 98.01% and 102.03% higher than the corresponding values of the eight non-gamma irradiated samples. Similarly, the mean values for flavonoids at three, six and twelve months were 111.52%, 114.81% and 110.04% higher, respectively, for the gamma irradiated samples. The mean values for DPPH radical-scavenging activities at three, six and twelve months were also 67.09%, 65.26% and 44.65% higher, respectively, for the gamma irradiated samples. These data indicate that all gamma irradiated honey samples had higher antioxidant potential following gamma irradiation, while evaporation and temperature had minor effects on antioxidant potential.