TY - JOUR ID - 247818 TI - Evaluation of vitamin C, proline, enzymes and hydroxymethylfurfural levels in clover honey at different storage conditions JO - Egyptian Journal of Chemistry JA - EJCHEM LA - en SN - 0449-2285 AU - Ghoniemy, Helmy Abdou AU - Esmail, Abdel Haleem Mishref AU - Mahmoud, Awad Abd El-Tawab AU - saleh, ahmed mohamed AD - Plant Protection Department, Faculty of Agriculture, Fayoum University AD - Food Science Department, Faculty of Agriculture, Fayoum University AD - atfih education adminstration Y1 - 2022 PY - 2022 VL - 65 IS - 132 SP - 427 EP - 434 KW - Key words: Clover honey KW - Storage KW - vitamin c KW - proline KW - Enzymes KW - hydroxymethylfurfural DO - 10.21608/ejchem.2022.130362.5747 N2 - Honey is a popular sweetener throughout the world. It is consumed since the most remote times. In this study, the two groups of clover honey (natural honey and adulterated honey produced by the supplementary feeding of bees with sucrose syrup with ratio 2:1) through the nectar flow season were used for study the effect of different storage conditions on honey properties. The obtained honey samples were stored for different periods (3, 6, 9 and 12 months) at room temperature (25º C), refrigerator (-4 ºC) and freezer (-20º C) in the different package (white and black glasses). The levels of vitamin C, proline, enzymes (glucosidase and daistase) and hydroxymethylfurfural in the stored honey were determined. The result noticed that the levels of diastase activity, glucosidase activity and ascorbic acid content were decreased after storage for 12 months at room temperature as compared with those stored in the refrigerator and freezer. Also, the highest losses of diastase activity, glucosidase activity and ascorbic acid content were recorded for honey samples stored in the white glass than those stored in the black glass. While, the proline content of the honey was stable during the first 6 months of storage, then decreased after the next 6 months of storage. On the other hand, levels of hydroxymethylfurfural (HMF) were increased with increasing the storage period at room temperature especially in the white glass. Meanwhile, no significant differences occurred between the levels of HMF in stored honey samples under cooling conditions. It can be concluded that, the honey stored in black glass at low temperatures (refrigerator and freezer) maintained properly the quality of the honey. UR - https://ejchem.journals.ekb.eg/article_247818.html L1 - https://ejchem.journals.ekb.eg/article_247818_d459fcb6924838aed065ffd6e9626356.pdf ER -