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Abstract:

The causes of darkening in honey have been attributed to Maillard reaction, fructose caramelization and reactions of polyphenols, however, no systematic studies exist on this subject. The influence of composition and initial color on the rate of darkening of several Argentine honeys submitted to storage at 37°C during 90 days was evaluated through spectrocolorimetric measurements. The most suitable color functions to evaluate darkening of honeys [lightness (L(ab)*), browning index (BI), metric chroma (C(ab)*), metric hue (H(ab)*) and 1/Z] increased linearly as storage time increased, after an initial induction period of very low browning development. The slope of the linear browning development zone with time was an index of browning rate, and it was analyzed in relation to the initial color and the composition of honeys (moisture content, total nitrogen, total lipids and polyunsaturated fatty acids, fructose and glucose content). Of the analyzed variables, the initial color was the parameter which better defined the rate of darkening of honeys.

Registro:

Documento: Artículo
Título:Color changes during storage of honeys in relation to their composition and initial color
Autor:Gonzales, A.P.; Burin, L.; Buera, M.D.P.
Filiación:Depto. de Quim. Orgánica, Fac. Cie. Exact. y Nat., Univ. B., Buenos Aires, Argentina
Departamento de Industrias, Fac. Cie. Exact. y Nat., Univ. B., Buenos Aires, Argentina
Palabras clave:Color; Darkening; Honey; color; colorimetry; food analysis; food storage; fructose; glucose; glycation; honey; lipid analysis; nitrogen; polyphenol; polyunsaturated fatty acid; Argentina (fish)
Año:1999
Volumen:32
Número:3
Página de inicio:185
Página de fin:191
DOI: http://dx.doi.org/10.1016/S0963-9969(99)00075-7
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v32_n3_p185_Gonzales

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Citas:

---------- APA ----------
Gonzales, A.P., Burin, L. & Buera, M.D.P. (1999) . Color changes during storage of honeys in relation to their composition and initial color. Food Research International, 32(3), 185-191.
http://dx.doi.org/10.1016/S0963-9969(99)00075-7
---------- CHICAGO ----------
Gonzales, A.P., Burin, L., Buera, M.D.P. "Color changes during storage of honeys in relation to their composition and initial color" . Food Research International 32, no. 3 (1999) : 185-191.
http://dx.doi.org/10.1016/S0963-9969(99)00075-7
---------- MLA ----------
Gonzales, A.P., Burin, L., Buera, M.D.P. "Color changes during storage of honeys in relation to their composition and initial color" . Food Research International, vol. 32, no. 3, 1999, pp. 185-191.
http://dx.doi.org/10.1016/S0963-9969(99)00075-7
---------- VANCOUVER ----------
Gonzales, A.P., Burin, L., Buera, M.D.P. Color changes during storage of honeys in relation to their composition and initial color. Food Res. Int. 1999;32(3):185-191.
http://dx.doi.org/10.1016/S0963-9969(99)00075-7