International Journal of Environmental Chemistry

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The Influence of Thermal Treatment on the Concentration of HMF in Honey

Received: 04 October 2016    Accepted: 23 November 2016    Published: 03 January 2017
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Abstract

Honey is sweet, thick, syrup like, aromatic, semifluid or crystallized substance produced by bees after processing the flower nectar or nectar of living plants or other secretions (honeydew). Some insects collect it as food, enrich their secretions and transmit it in the honeycomb cells that cover the wax caps, and so preserve it of absorption, moisture and decay. According to the chemical composition, honey is a natural product that contains natural antioxidants. Many plants synthesize phytochemical substances with antioxidant activity, which are very important for the defence of the human body of radicals. Collecting nectar from such plants bees transferred bioactive components in between. Dark honey is richer in content of antioxidants. Honey is a convenient base for the formation of 5-hydroxymethylfurfuraldehyde (HMF), as it contains high concentrations of saccharide (mainly hexoses), has a low pH value (containing organic acid) and a low water content. Fresh honey has a low content of HMF, almost equal to zero. However, its concentration increases when honey is heated and is in its storage. If you expose samples of honey at the temperature of 60°C for a longer period of time, a significant increase in the concentration of HMF is present. Noticeable increase of HMF concentration is observed by heating the samples at 90°C for 60 minutes where the results show that the average concentration of HMF was 48.8 mg/kg. Therefore, the content of HMF in honey is an important parameter in determining the quality of honey, his age, antioxidant activity, as well as the loss of its nutritional value.

DOI 10.11648/j.ijec.20170101.13
Published in International Journal of Environmental Chemistry (Volume 1, Issue 1, June 2017)
Page(s) 14-18
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

HMF-Hydroxymethylfurfural, Aldehydes, Vitamins, Antioxidants, Fructose, Glucose

References
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[2] Hodžić Z., Cipurković A., Pašalić H., Memišević A. Antioksidativna aktivnost i ukupni polifenoli u vodenim ekstraktima komercijalnih proizvoda od žitarica i soje. Tehnologica Acta. Naučno stručni časopis za hemiju i tehnologiju Tehnološkog fakulteta u Tuzli. 2009; Vol. 2 Broj 1, str. 1–62.
[3] Bath P., Singh K., Effect of microwave heating on hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey. Journal of Food Science andTechnology Mysore. 2001; 38 (4); 366-368.
[4] Kesić A. Uticaj hemijskog sastava meda na njegovu antioksidacijsku aktivnost. Doktorska disertacija. Prirodno-matematički fakultet, Univerzitet u Tuzli.
[5] Kesić A. Identifikacija i kvantifikacija L–askorbinske kiseline i biogenih mikroelemenata (Fe, Cu i Zn) u medu. Magistarski rad. Univerzitet u Tuzli. 2007.
[6] Čakarić D. Primjena cikličke voltametrije u određivanju antioksidativne aktivnosti bioloških uzoraka. Sveučilište u Zagrebu. Fakultet Kemijskog Inžinjerstva i Tehnologije, Sveučilišni Studij Primjenjene. Zagreb, 2009. 2-30.
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[13] Fallico B., Zappala M., Arena E., Verzera A. Effects of conditioning on HMF content in unifloral honeys. Food Chem. 2004; 85 (2): 305-313.
[14] Michener C. D. The bees of the World. The Johns Hopkins University Press, Baltimore and London. 2000.
[15] Kovač S., Bušić V. Antioksidansi u hrani. Sveučilište J. J Strosmayera, Prehrambeno-tehnološki fakultet, Osijek. 2009.
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    Aldina Kesić, Inela Zaimović, Nadira Ibrišimović-Mehmedinović, Almir Šestan. (2017). The Influence of Thermal Treatment on the Concentration of HMF in Honey. International Journal of Environmental Chemistry, 1(1), 14-18. https://doi.org/10.11648/j.ijec.20170101.13

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    Aldina Kesić; Inela Zaimović; Nadira Ibrišimović-Mehmedinović; Almir Šestan. The Influence of Thermal Treatment on the Concentration of HMF in Honey. Int. J. Environ. Chem. 2017, 1(1), 14-18. doi: 10.11648/j.ijec.20170101.13

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    AMA Style

    Aldina Kesić, Inela Zaimović, Nadira Ibrišimović-Mehmedinović, Almir Šestan. The Influence of Thermal Treatment on the Concentration of HMF in Honey. Int J Environ Chem. 2017;1(1):14-18. doi: 10.11648/j.ijec.20170101.13

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  • @article{10.11648/j.ijec.20170101.13,
      author = {Aldina Kesić and Inela Zaimović and Nadira Ibrišimović-Mehmedinović and Almir Šestan},
      title = {The Influence of Thermal Treatment on the Concentration of HMF in Honey},
      journal = {International Journal of Environmental Chemistry},
      volume = {1},
      number = {1},
      pages = {14-18},
      doi = {10.11648/j.ijec.20170101.13},
      url = {https://doi.org/10.11648/j.ijec.20170101.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijec.20170101.13},
      abstract = {Honey is sweet, thick, syrup like, aromatic, semifluid or crystallized substance produced by bees after processing the flower nectar or nectar of living plants or other secretions (honeydew). Some insects collect it as food, enrich their secretions and transmit it in the honeycomb cells that cover the wax caps, and so preserve it of absorption, moisture and decay. According to the chemical composition, honey is a natural product that contains natural antioxidants. Many plants synthesize phytochemical substances with antioxidant activity, which are very important for the defence of the human body of radicals. Collecting nectar from such plants bees transferred bioactive components in between. Dark honey is richer in content of antioxidants. Honey is a convenient base for the formation of 5-hydroxymethylfurfuraldehyde (HMF), as it contains high concentrations of saccharide (mainly hexoses), has a low pH value (containing organic acid) and a low water content. Fresh honey has a low content of HMF, almost equal to zero. However, its concentration increases when honey is heated and is in its storage. If you expose samples of honey at the temperature of 60°C for a longer period of time, a significant increase in the concentration of HMF is present. Noticeable increase of HMF concentration is observed by heating the samples at 90°C for 60 minutes where the results show that the average concentration of HMF was 48.8 mg/kg. Therefore, the content of HMF in honey is an important parameter in determining the quality of honey, his age, antioxidant activity, as well as the loss of its nutritional value.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - The Influence of Thermal Treatment on the Concentration of HMF in Honey
    AU  - Aldina Kesić
    AU  - Inela Zaimović
    AU  - Nadira Ibrišimović-Mehmedinović
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    T2  - International Journal of Environmental Chemistry
    JF  - International Journal of Environmental Chemistry
    JO  - International Journal of Environmental Chemistry
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    EP  - 18
    PB  - Science Publishing Group
    SN  - 2640-1460
    UR  - https://doi.org/10.11648/j.ijec.20170101.13
    AB  - Honey is sweet, thick, syrup like, aromatic, semifluid or crystallized substance produced by bees after processing the flower nectar or nectar of living plants or other secretions (honeydew). Some insects collect it as food, enrich their secretions and transmit it in the honeycomb cells that cover the wax caps, and so preserve it of absorption, moisture and decay. According to the chemical composition, honey is a natural product that contains natural antioxidants. Many plants synthesize phytochemical substances with antioxidant activity, which are very important for the defence of the human body of radicals. Collecting nectar from such plants bees transferred bioactive components in between. Dark honey is richer in content of antioxidants. Honey is a convenient base for the formation of 5-hydroxymethylfurfuraldehyde (HMF), as it contains high concentrations of saccharide (mainly hexoses), has a low pH value (containing organic acid) and a low water content. Fresh honey has a low content of HMF, almost equal to zero. However, its concentration increases when honey is heated and is in its storage. If you expose samples of honey at the temperature of 60°C for a longer period of time, a significant increase in the concentration of HMF is present. Noticeable increase of HMF concentration is observed by heating the samples at 90°C for 60 minutes where the results show that the average concentration of HMF was 48.8 mg/kg. Therefore, the content of HMF in honey is an important parameter in determining the quality of honey, his age, antioxidant activity, as well as the loss of its nutritional value.
    VL  - 1
    IS  - 1
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