The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40°C to100°C with 10°C increments for 60min. Storage condition experiments were performed at room temperature (20-25°C) in daylight without direct sunlight and in darkness in a refrigerator at 4°C for 1, 2, 4 and 12weeks. The parameters evaluated were phenolic compounds, peak area of unidentified compounds, 5-hydroxymethylfurfural content and antioxidant capacity. Significant changes in compound content were observed in the case of 6 identified compounds and 9 unidentified compounds. However, the antioxidant activity was not affected by the heat treatments or storage at room temperature.
Keywords: 5-Hydroxymethylfurfural; Antioxidant activity; Electrochemical detection; HPLC; Heat treatment; Mead; Phenolic compounds; Storage conditions.
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