Heat Treatment Decreases Antibacterial Activity of Honey

Antimicrobial activity of heat-treated Polish honeys

Food Chem. 2020 Nov 17;128561

Bactericidal properties of honey depend on botanical and geographical origin, where thermal treatment can have a significant affect. The aim of this study was to investigate the effect of temperature on minimum bactericidal concentration (MBC), vitamin C content, total polyphenols content and antioxidant capacity of ferric reducing antioxidant potential (FRAP) of several nectar honey varieties from northern Poland (lime, rapeseed, multifloral and buckwheat). The honeys were subjected to thermal treatment at 22 °C, 42 °C, 62 °C, 82 °C and 100 °C for two exposure times. The results showed a significant reduction of antimicrobial properties (MBC ⩾ 50%) at 82 °C and 62 °C after 15 and 120 min exposure time for most samples. Short time exposure reduced vitamin C content (⩽ 50 %) but increased total polyphenols content (⩾ 27%) and FRAP value (⩾ 106%).