ArticleFoods (Basel, Switzerland)2021
Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Flavonoid constituents contribute to the low diastase activity ofFood chemistry: X · 2026Article
- Immature Honey as a Quality Challenge in Global Apicultural Production.Foods (Basel, Switzerland) · 2026Review
- Volatile metabolomic analysis reveals terpenoid differences between naturally matured and artificially heated acacia honey.Food chemistry: X · 2025Article
- Enhancing antioxidant activity and quality ofFrontiers in nutrition · 2025Article
- Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys.Foods (Basel, Switzerland) · 2024Article
- Review
- Identification of Volatile Markers during EarlyFoods (Basel, Switzerland) · 2023Article
- Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage.Foods (Basel, Switzerland) · 2023Review
- Antioxidant and antibacterial activity ofFrontiers in nutrition · 2023Article
- Differentiation of Monofloral Honey Using Volatile Organic Compounds by HS-GCxIMS.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
Funding
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Abstract
Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicochemical parameters (moisture, sugars, pH, electrical conductivity, total protein, total phenols, total flavonoids, proline, and enzyme activity), the antioxidant capacity, and volatile components. The relevant results are as follows: 1. As the maturity increased, the moisture, sucrose, and maltose content of rape honey gradually decreased, while the glucose, fructose, and total protein content gradually increased. The activities of diastase, invertase, and β-glucosidase showed a significant increase with the elevation of ripening days, and the activity of glucose oxidase reached the highest before completely capping. 2. The antioxidant capacity of honey increased with the increase in honey maturity. There is a significant and strong correlation between the bioactive components of rape honey and antioxidant capacity (
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