title: Effect of heat treatment and storage conditions on mead composition.
abstract: The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40°C to100°C with 10°C increments for 60min. Storage condition experiments were performed at room temperature (20-25°C) in daylight without direct sunlight and in darkness in a refrigerator at 4°C for 1, 2, 4 and 12weeks. The parameters evaluated were phenolic compounds, peak area of unidentified compounds, 5-hydroxymethylfurfural content and antioxidant capacity. Significant changes in compound content were observed in the case of 6 identified compounds and 9 unidentified compounds. However, the antioxidant activity was not affected by the heat treatments or storage at room temperature.
authors.affiliation: Institute of Chemistry and Biochemistry, Faculty of Science, University of South Bohemia in České Budějovice, Branišovská 1760, 37005 České Budějovice, Czech Republic. Electronic address: dkahoun@prf.jcu.cz.
authors.forename: David
authors.initials: D
authors.lastname: Kahoun
authors.affiliation: Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.
authors.forename: Soňa
authors.initials: S
authors.lastname: Řezková
authors.affiliation: Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.
authors.forename: Josef
authors.initials: J
authors.lastname: Královský
mesh_terms: D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D006722:Honey / Q000032:analysis*; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D010636:Phenols; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
keywords: 5-Hydroxymethylfurfural; Antioxidant activity; Electrochemical detection; HPLC; Heat treatment; Mead; Phenolic compounds; Storage conditions