Color changes during storage of honeys in relation to their composition and initial color
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 sto...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09639969_v32_n3_p185_Gonzales |
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todo:paper_09639969_v32_n3_p185_Gonzales2023-10-03T15:54:35Z Color changes during storage of honeys in relation to their composition and initial color Gonzales, A.P. Burin, L. Buera, M.D.P. Color Darkening Honey color colorimetry food analysis food storage fructose glucose glycation honey lipid analysis nitrogen polyphenol polyunsaturated fatty acid Argentina (fish) 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v32_n3_p185_Gonzales |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Color Darkening Honey color colorimetry food analysis food storage fructose glucose glycation honey lipid analysis nitrogen polyphenol polyunsaturated fatty acid Argentina (fish) |
| spellingShingle |
Color Darkening Honey color colorimetry food analysis food storage fructose glucose glycation honey lipid analysis nitrogen polyphenol polyunsaturated fatty acid Argentina (fish) Gonzales, A.P. Burin, L. Buera, M.D.P. Color changes during storage of honeys in relation to their composition and initial color |
| topic_facet |
Color Darkening Honey color colorimetry food analysis food storage fructose glucose glycation honey lipid analysis nitrogen polyphenol polyunsaturated fatty acid Argentina (fish) |
| description |
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. |
| format |
JOUR |
| author |
Gonzales, A.P. Burin, L. Buera, M.D.P. |
| author_facet |
Gonzales, A.P. Burin, L. Buera, M.D.P. |
| author_sort |
Gonzales, A.P. |
| title |
Color changes during storage of honeys in relation to their composition and initial color |
| title_short |
Color changes during storage of honeys in relation to their composition and initial color |
| title_full |
Color changes during storage of honeys in relation to their composition and initial color |
| title_fullStr |
Color changes during storage of honeys in relation to their composition and initial color |
| title_full_unstemmed |
Color changes during storage of honeys in relation to their composition and initial color |
| title_sort |
color changes during storage of honeys in relation to their composition and initial color |
| url |
http://hdl.handle.net/20.500.12110/paper_09639969_v32_n3_p185_Gonzales |
| work_keys_str_mv |
AT gonzalesap colorchangesduringstorageofhoneysinrelationtotheircompositionandinitialcolor AT burinl colorchangesduringstorageofhoneysinrelationtotheircompositionandinitialcolor AT bueramdp colorchangesduringstorageofhoneysinrelationtotheircompositionandinitialcolor |
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1807323836273655808 |