1) Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, Algeria; 2) Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, 06000 Bejaia, Algeria; 3) Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăs¸tur St., 400372 Cluj-Napoca, Romania; 4) Centre for Technology Transfer-BioTech, 64 Calea Floreşti, 400509 Cluj-Napoca, Romania; 5) Laboratoire recherche et développement, Complexe agro-alimentaire de CEVITAL Agro-industrie, Nouveau Quai, Port de Bejaia, Algeria
Physico-chemical properties and antioxidant activity of five Algerian honeys and margarines formulated with honey as antioxidant and preservative
Physikalisch-chemische Eigenschaften und antioxidative Aktivität von fünf algerischen Honigsorten und Margarinen, die Honig als Antioxidationsmittel und Konservierungsstoff enthalten
Nawel Guenaoui1), Salim Ouchemoukh1), Nadia Amessis-Ouchemoukh2), Rabha Ayad2), Andreea Puşcaş3,4), Brahim Zeroual5), Samir Hadjal5), Vlad Mureşan3,4)
Summary
The objective of this study was to establish a conceptual approach for developing a margarine enriched with honey free from the synthetic antioxidant „α-tocopherol“ and the chemical preservative „potassium sorbate“. Five types of honey of different origins were considered. Pollen analysis revealed that four were of monofloral origin (Fabaceae, Fagaceae and Asteraceae) and one sample was polyfloral. The physico-chemical parameters of honeys and formulated margarines proved compliant with standards. The addition of honey to margarines makes them rich in phenolic compounds. Their antioxidant potential, assessed by Ferric Reducing Antioxidant Power Assay (FRAP) and CUPRAC, revealed values 6.44 (M3) and 28.79 mg GAE/100g (M4), and 22.40 (M5) and 57.32 mg GAE/100g (M2), respectively. The antibacterial power of honeys gave margarines greater microbiological stability. In addition, follow-up assessment of oxidative stability using Schaal, conjugated diene and triene, thiobarbituric acid reactive substances (TBARS) and Rancimat tests over a twelve-week storage period revealed that the honeys used offered statistically significant protection against oxidation of the lipid phase. Margarines M4 and M5 were the most resistant to oxidation, due to the quantity and the quality of the antioxidants present in the honey. Spearmane correlations showed that these Algerian honeys were an excellent source of antioxidants, and that honey flavonoids retard margarine oxidation. Chemometric analysis revealed a single homogeneous group (M1 and M2) and confirmed the correlations obtained. In conclusion, honey could be used as a natural antioxidant and preservative in margarine.
Keywords: Algerian honeys, water-in-oil emulsion, physico-chemical parameters, antioxidant, oxidative stability and Fatty acid profile
Korrespondenzadresse E-Mail
nawel.guenaoui@univ-bejaia.dz
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 75,
167–178 (2024)
DOI 10.53194/0003-925X-75-167
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X