Antimicrobial activity of heat-treated Polish honeys

Bactericidal properties of honey depend on botanical and geographical origin, where thermal treatment can have a significant affect. The aim of this study was to investigate the effect of temperature on minimum bactericidal concentration (MBC), vitamin C content, total polyphenols content and antioxidant capacity of ferric reducing antioxidant potential (FRAP) of several nectar honey varieties from northern Poland (lime, rapeseed, multifloral and buckwheat). The honeys were subjected to thermal treatment at 22 degrees C, 42 degrees C, 62 degrees C, 82 degrees C and 100 degrees C for two exposure times. The results showed a significant reduction of antimicrobial properties (MBC >= 50%) at 82 degrees C and 62 degrees C after 15 and 120 min exposure time for most samples. Short time exposure reduced vitamin C content (<= 50 %) but increased total polyphenols content (>= 27%) and FRAP value (>= 106%).

Automated summary

The study found that for most samples, there was a significant reduction in antimicrobial properties (MBC >= 50%) at 82 degrees Celsius and 62 degrees Celsius after exposure for 15 minutes and 120 minutes. Short exposure time reduced vitamin C content (<= 50%) but increased total polyphenols content (>= 27%) and FRAP value (>= 106%).