Coffee, kapok, rubber, and mango flower honey treated with gamma irradiation: Nutrient, physicochemical, and antioxidant activity assessment

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Teguh Wahyono, Ponco Yuliyanto, Tiara Safitri, Setyaningrum Ariviani, Karina Nur'aini, Waringin Margi Yusmaman, Angga Maulana Firmansyah, Nur Fitrianto, Andi Febrisiantosa, Ema Damayanti

2026 Radiation Physics and Chemistry Vol. 241 Article Cited by 0

Abstract

This study aimed to evaluate the nutritional content, physicochemical properties, and antioxidant activities of four varieties of indigenous Indonesian honey (coffee, kapok, rubber, and mango flower) following treatment with gamma irradiation. Four types of original Indonesian honey were exposed to irradiation at a dosage of 10 kGy. Following irradiation, changes in nutritional content, physicochemical properties, and antioxidant activity were observed. Irradiation treatment had no significant effect on the values of nutritional properties (p > 0.05). Furthermore, there was no interaction between the honey type and the irradiation treatment. Gamma irradiation can significantly reduce the redness (a∗) value in honey (p < 0.05). Conversely, yellowness (b∗) value exhibits an increase following irradiation treatment (p < 0.01). The phenolic content, flavonoid content, and antioxidant activity of the four honey varieties significantly increased following gamma irradiation (p < 0.05). This observation is related to the peak shift in coffee flower honey from 1346.64 to 1349.64 cm−1 in Fourier transform infrared (FT-IR) spectral analysis, a signal of phenolic content. The study concluded that gamma irradiation did not adversely affect all four types of indigenous Indonesian honey. The antioxidant activity of honey increases following gamma irradiation, especially coffee flower honey. This positively impacts the role of gamma irradiation in enhancing the functional value of honey products. © 2025 Elsevier Ltd.

Affiliations

Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia (BRIN), Gunungkidul, 55861, Indonesia; Food Science and Technology Study Programme, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, 57126, Indonesia; Department of Biology, State University of Malang, Malang, 65145, Indonesia; Directorate for Laboratory Management, Research Facilities, and Science and Technology Park, BRIN, Sleman, 55281, Indonesia