Response surface approach to optimize temperature, pH and time on antioxidant properties of wild bush

Gulzar Ahmad Nayik, Vikas Nanda, Beenish Zohra, B N Dar, Mohammad Javed Ansari, Sami Al Obaid, Otilia Bobis

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Article in Saudi journal of biological sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1 citing paper in PubMed.

The Effects of Encapsulating Bioactive Irish Honey into Pluronic-Based Thermoresponsive Hydrogels and Potential Application in Soft Tissue Regeneration.Gels (Basel, Switzerland) · 2025
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7 authors.

Gulzar Ahmad NayikDepartment of Food Science & Technology, Govt. Degree College Shopian, 192303, J&K, India.

Vikas NandaDepartment of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal-148106, Distt. Sangrur, Punjab, India.

Beenish ZohraDepartment of Nutrition & Dietetics, Sharda University, Greater Noida, UP 201310, India.

B N DarDepartment of Food Technology, Islamic University of Science & Technology, Awantipora, Pulwama 192122, J&K, India.

Mohammad Javed AnsariDepartment of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, UP 244001, India.

Sami Al ObaidDepartment of Botany & Microbiology, College of Science, King Saud University, PO Box-2455, Riyadh 11451, Saudi Arabia.

Otilia BobisDepartment of Beekeeping and Sericulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the combined effect of temperature (60 to 80 °C) time (10 to 15 min.) and pH (3 to 6) was employed on the anti-oxidant potential (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity-DPPH-RSA, total phenolic content-TPC, and total flavonoid content-TFC) of wild bush Indian honey from high altitudes of Kashmir Valley by using response surface methodology (RSM). The statistical analysis showed that all the process variables had a substantial effect on the responses related to DPPH-RSA, TFC, and TPC, all of which increased as temperature and time increased. With an increase in pH, the antioxidant activity of wild bush honey was significantly decreased. The heat treatment of honey at high temperature (80 °C) was found to be more efficacious than at 70 and 60 °C, respectively. The findings showed that at higher temperature, browning pigments were formed which enhanced considerably the antioxidant activity of honey.

Indexed as

Antioxidant activityFlavonoid contentsPhenolic contentsWild bush honey

Identifiers

PMID35197743

DOI10.1016/j.sjbs.2021.10.049

PMCPMC8848130

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.