Whether the colour of antioxidant change on heating at 200dedree
Answers
Answer:
yes it changes slightly
Explanation:
... pH, colour, acidity, etc.), varies widely according to botanical and geographical origin of honey[4,[8][9][10][11]. In addition, processing, handling and storage of honey may innluence its composition, and thus, its properties[9,[12][13][14]. Based on the above, the aim of the present study was to investigate whether geographical origin could affect pH, colour parameters (L*, a*, b*), browning index, colour intensity, and in vitro radical scavenging activity. ...
... Browning index, serves as a qualitative criterion that indicates the existence or not of honey thermal processing. If honey is subjected to thermal treatment, the browning index increases with a high rate, due to the formation of nonenzymatic browning during the Maillard reaction[13]. On the other hand, the Maillard reaction depends on a great extent, on sugar and amino acids content, under thermal conditions. ...
... The same holds, for browning index values vs. radical scavenging activity values. This is in excellent agreement with the results reported by Turkmen et al.[13]and Escriche et al.[14], eventhough pine honey samples were not subjected to thermal treatment. Regarding the effectiveness of higher pH values on the increasing trend of %RSA values, it should be proposed that a pH increase in the alkaline region, may favorably act as a medium for the isolation, dimerization, autoxidation, and structure transformation of lavonoids and related compounds that possess antioxidant activity[6]. ...
Temperature is one of the most important factors affecting antioxidant activity. Generally, heating causes an acceleration of the initiation reactions, and hence a decrease in the activity of the present or added antioxidants (Pokorný 1986).
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