Honey can benefit from non-thermal processing techniques such as high-pressure processing (HPP) to improve its quality and bioactivity. This study investigated the impact of HPP (600 MPa for 5, 10 and 15 min) on honey's quality, including the levels of hydroxymethylfurfural (HMF), antioxidant activity, total phenolic content (TPC) and phenolic profile. HPP treatment did not significantly affect HMF or TPC levels but led to selective changes in the phenolic profile. Despite a reduction in certain phenolic compounds content, HPP for 5 and 15 min caused a significant increase the antioxidant activity (DPPH) of honey from the mean value of 41.8% to value of 45.4 and 49.6%, respectively. On the other hand, HPP for 10 min did not change the antioxidant activity of tested honey. A 27.5% reduction in equatorial diameter of pollen grains was observed after HPP combined with temperature at 75°C, suggesting improved release of bioactive compounds. The content of specific phenolic compounds, including caffeic acid, p-coumaric acid, sinapic acid, naringin, kaempferol, and the TPC, significantly affected the DPPH activity. The increment in the antioxidant activity of HPP honey may be attributed to selective changes in the content of certain phenolic compounds and improved their extraction from pollen grains.
Keywords: Antioxidant activity; Polyphenols; high-pressure processing; honey; quality.
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