Physicochemical, antioxidant and antimicrobial properties of selected Malaysian honey as treated at different temperature: A comparative study
Nur Hanis Izzati Sulaiman, Norizah Mhd Sarbon
Abstract
The main objective of this study was to determine the effects of heat treatment on the physicochemical, antioxidant, and antimicrobial properties of Kelulut, Tualang, and Acacia honey. Each type of honey was heated to 50, 75, and 90 °C, with unheated honey used as a control. The results indicate that the pH and color intensity of Kelulut, Tualang, and Acacia honey increased after heat treatment. Antioxidant values increased as the temperature of the heat-treated honey increased. Additionally, the antimicrobial properties of heat-treated honey decreased with the increase of heating temperature. For agar well diffusion, only Kelulut honey has a zone of inhibition encompassing all temperatures. In general, the physicochemical and antioxidant properties of honey increased and antimicrobial properties decreased in the heat-treated honey. Kelulut honey showed better antioxidant and antimicrobial properties than Tualang and Acacia honey. In conclusion, heat treatment up to 90 °C can improve the physicochemical and antioxidant properties of honey.