Effect of high temperature and pH on radical scavenging activity and total phenolic contents in trigona sp. honey / Hafizah Ab. Aziz

The effect of high temperature and pH were studied on antioxidant activity and total phenolic content of Trigona sp. honey. There are two methods to measure total phenolic content and antioxidant activity which were Folin-Ciocalteu test and I, 1-diphenyl-2- picrylhydrazyl (DPPH) assay. The total phenolic content and antioxidant activity exhibit divergent trends based on heat or pH exposure. The highest total phenolic content and antioxidant activity were at I 00°C (1.243 GAE in mg/g, 61.32%). The highest total phenolic content was at control (pH 3.55) with 1.067 GAE in mg/g whereas the highest antioxidant activity was at pH 7.4 with value 74.4% activity of DPPH inhibition. After exposure to high temperature or pH, the total phenolic content and antioxidant activity increased or decreased depending on the heat or pH treatment.