Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology

According to Box-Behnken design, 17 runs with five replicates were used to study the combined effect of temperature (60 to 80 degrees C), time (10-15 min) and pH (3-6) on the antioxidant properties (DPPH-radical scavenging activity (DPPH-RSA), TFC-total phenolic content and TFC-total flavonoid content) of saffron honey by employing response surface methodology. The statistical analysis showed that all three process variables significantly affect all the three responses. There was a statistical significant (p < 0.05) increase in all responses (DPPH-RSA, TPC and TFC) with the increase in time and temperature which resulted in increase in antioxidant activity. The antioxidant properties of saffron honey were significantly (p < 0.05) decreased with the increase in pH from 3 to 6. The results established that antioxidant activity was increased with the formation of browning pigments.