Ngo, Quoc, Nguyen, Trinh, Tran, Luu, Nguyen, Thanh, Le, Anh, Dong, Dao, Tran, Thang, Nguyen, Tuan (2024). The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage. , 21(150), 169-181. doi: 10.22034/FSCT.21.150.169
Quoc Ngo; Trinh Nguyen; Luu Tran; Thanh Nguyen; Anh Le; Dao Dong; Thang Tran; Tuan Nguyen. "The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage". , 21, 150, 2024, 169-181. doi: 10.22034/FSCT.21.150.169
Ngo, Quoc, Nguyen, Trinh, Tran, Luu, Nguyen, Thanh, Le, Anh, Dong, Dao, Tran, Thang, Nguyen, Tuan (2024). 'The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage', , 21(150), pp. 169-181. doi: 10.22034/FSCT.21.150.169
Ngo, Quoc, Nguyen, Trinh, Tran, Luu, Nguyen, Thanh, Le, Anh, Dong, Dao, Tran, Thang, Nguyen, Tuan The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage. , 2024; 21(150): 169-181. doi: 10.22034/FSCT.21.150.169

The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage

مجله علوم و صنایع غذایی ایران
Article 13, Volume 21, Issue 150, 1403, Pages 169-181    PDF (351.15 K)
DOI: 10.22034/FSCT.21.150.169
Authors
Quoc Ngo1; Trinh Nguyen1; Luu Tran1; Thanh Nguyen1; Anh Le1; Dao Dong1; Thang Tran1; Tuan Nguyen* 2
1دانشکده علم و فناوری مواد غذایی
2موسسه بیوتکنولوژی و فناوری غذایی، دانشگاه صنعتی هوشی مین، شهر هوشی مین، ویتنام
Abstract
Honey was reported numerous benefit containing nutritional ingredients and phytochemical such as polyphenol, flavonoid was widely used around the world. In this study, the physicochemical characteristics on the quality of coffee flower honey has been evaluated during storage. The honey was collected from Dak Lak, Buon Me Thuot, and Kon Tum province in Vietnam and stored at room temperature (30-32oC) for 12 month. Total sugar, reducing sugar, hydroxymethylfurfural (HMF), acid value, total polyphenol content (TPC) and total flavonoid content (TFC) were evaluated for each two month to determine the quality of sensory quality and nutritional value. After 12 month storage time, the content of total sugar, and reducing sugar gradually decreased along with the increase of HMF and acid content in the coffee flower honey samples a lead to sweetness of honey is decrease, acidity, and color increase, which is a signal indicating a decline in sensory quality and nutritional value. The content of TPC and TFC increased during the first 6-10 months of storage and then also tended to decrease, indicating that coffee flower honey should not be stored for too long (more than 10 months) because of phytochemicals reducing.
Keywords
honey; Coffea robusta; physicochemical characteristic; storage time
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