Effect of Thermal Treatment on Kelulut Honey Towards the Physicochemical, Antioxidant and Antimicrobial Properties
Mardhiah et.al.
Centre for Pre-University Studies, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia
Borneo Journal of Resource Science and Technology (2022), 12(2): 39-47
The study investigated the effects of three different temperatures (50 °C, 75 °C, and 90 °C) on Kelulut honey. The results showed that heat treatment led to changes in the bioactive properties of the honey, and the optimal temperature for treatment was not specified.
However, based on the findings of the study, it is recommended to minimize thermal treatment at below 50 °C during honey processing to maintain its nutritional quality and benefit consumers. Therefore, it is best to use the lowest possible temperature during honey processing to minimize the negative effects of heat treatment.
Key research conclusions:
● Heat treatment can negatively affect the quality of honey, including its physicochemical and bioactive properties.
● This study investigated the effects of different temperatures (50 °C, 75 °C, and 90 °C) on the physicochemical properties, total phenolic content, total flavonoid content, and antioxidant and antimicrobial activities of Kelulut honey.
● Heat treatment led to a significant increase in total flavonoid content and antioxidant activity, but a decrease in ferric reducing antioxidant power levels and antimicrobial activity against certain bacteria.
● It is recommended to minimize thermal treatment during honey processing to maintain its nutritional quality and benefit consumers.
● Further quantitative studies using liquid chromatography and mass spectrophotometer are needed to understand the compounds contributing to the changes observed in the bioactive capacities of heat-treated honey.
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