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Abstract

A STUDY ON PHYCOCYANIN FORTIFIED HONEY FOR ITS COMPATIBILITY AND STABILITY

Karm Raj Yadav*, Vidyadevi T. Bhoyar and Aprajita Vardhan

ABSTRACT

A value added product has been developed by using honey and spray dried phycocyanin is named as “Cyanhoney”, it is highly enriched with anti-oxidant along with natural sweetener. The product is prepared by mixing of spray dried phycocyanin in honey with the help of planetary mixer at 300C±0.5, 50 RPM for 4 hrs. The product was kept in dark condition at temperature for further study. And it was analyzed for the compatibility study by using Differential Scanning Colorimetry (DSC), Fourier Transform Infrared Spectroscopy (FT-IR). The results showed that the honey and phycocyanin was found compatible with each other. Physical Appearance of Cyanhoney was dark blue in colour where as other chemical parameters remains unchanged. The Flavonoids and in-vitro antioxidant activity of Cyanhoney were performed by using Alcl3 (aluminium chloride) and DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method respectively at interval of every 3 months for 9th months and results showed that the flavonoids content (%) at 0th, 3rd, 6th and 9th months were 1.4, 1.4, 1.4 and 1.2 respectively and In-vitro anti-oxidant activity (IC50 %) value at 0th, 3rd, 6th and 9th months 86 ug/ml, 173 ug/ml, 183 ug/ml and 189 ug/ml respectively. The thermal stability data was calculated by using instrument TGA Q50 by TA Waters Corporation and the results showed that the Cyanhoney was stable at optimum temperature. The microbial analysis of Cyanhoney were performed using serial dilution and pore plate method at 0th, 3rd, 6th and 9th month and it showed no microbial growth. Hence current study focuses new direction of value addition of honey which increases the anti-oxidant properties of honey from 841 ug/ml to 86 ug/ml. with potent antioxidant phycocyanin which increases the antioxidant properties of honey 841 ug/ml to 86 ug/ml of Cyanhoney. Hence daily intake of Cyanhoney with low cost may reduce the oxidative stress and may useful in prevention of oxidative stress related diseases.

Keywords: Honey, Phycocyanin, Cyanhoney, Flavonoids, Anti-oxidant, Stability.


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