The effect of high temperature and ph on radical scavenging antioxidant activity and total phenolic contents in tualang honey / Noor Marinah Sahri

Tualang honey has been selected for this study due to the health benefits and the possibility of it been added to foods and beverages. The objectives of this study are to determine the stability of antioxidant compounds in Tualang honey to high temperature and pH and to determine whether the phenolic compounds in Tualang honey contribute to antioxidant activity. Antioxidant activity of Tualang honey behaved varyingly after exposed to different temperature and pH. The stability of phenolic content at certain conditions leads to high antioxidant properties that give health beneficial to the consumer. Tualang honey has best antioxidant activity at neutral pH and at temperature 70 111C. The exposure of Tualang honey toward these two conditions elevated the radical scavenging activity and correlated to the stability of phenolic content in Tualang honey. At elevated temperature and pH exposure, the antioxidant activity started to decline due to the changes in antioxidant compound behavior that responsible for antioxidant activity in Tualang honey. Antioxidant activity in Tualang honey also declined over time after exposure to different temperature due to degradation of some compounds in Tualang honey that act as radical scavenger.