STORAGE CHANGES IN THE HEALTH POTENTIAL OF MANUKA AND GOLDENROD HONEY DUE TO THERMAL CONDITIONING

Authors

  • Tomasz Pukszta Gdynia Maritime University, ul. Morska 81-87, 81-225 Gdynia, Poland, Faculty of Management and Quality Sciences, Department of Quality Management https://orcid.org/0000-0003-4587-4505
  • Monika Kunzova Masaryk University, Kamenice 753/5, 625 00 Brno, Czech Republic, Faculty of Medicine, Institute of Public Health https://orcid.org/0000-0002-7834-428X
  • Wiktoria Raszeja Gdynia Maritime University, ul. Morska 81-87, 81-225 Gdynia, Poland, Faculty of Management and Quality Sciences, Department of Quality Management

DOI:

https://doi.org/10.26408/138.04

Keywords:

manuka honey, goldenrod honey, health quality, storage temperature, honey storage

Abstract

This study aims to assess the stability of the health potential of manuka and goldenrod honeys during storage. The water content in honeys was determined by refractometry, while the total polyphenol content was determined by the Folin-Ciocalteu method, and the antioxidant activities against the DPPH radical and the ABTS cation were determined. These determinations were made before storage and at 4-week intervals during the 16-week storage of the honeys, at 5°C, 20°C, and 30°C. The results were statistically analyzed using Student’s t-test, multivariate analysis of variance (MANOVA), and Tukey’s post hoc test. The results showed that manuka honey contained significantly more polyphenolic compounds and had a higher antioxidant capacity than goldenrod honey. Storage-induced changes in health potential occurred more rapidly in goldenrod honey than in manuka honey. The rate of these changes was determined by storage temperature. The slowest rate of decomposition was at 5°C, and the fastest at 30°C. Therefore, it can be concluded, that the most favorable temperature for storing opened honey packages is 5°C.

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Published

2026-06-26

How to Cite

Pukszta, T., Kunzova, M., & Raszeja, W. (2026). STORAGE CHANGES IN THE HEALTH POTENTIAL OF MANUKA AND GOLDENROD HONEY DUE TO THERMAL CONDITIONING. Scientific Journal of Gdynia Maritime University, 138, 36–49. https://doi.org/10.26408/138.04

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Vol. 138 (2026)

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Copyright (c) 2026 Tomasz Pukszta, Monika Kunzova, Wiktoria Raszeja

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