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.
| Published in | International Journal of Environmental Chemistry (Volume 1, Issue 1) |
| DOI | 10.11648/j.ijec.20170101.13 |
| 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), 2017. Published by Science Publishing Group |
HMF-Hydroxymethylfurfural, Aldehydes, Vitamins, Antioxidants, Fructose, Glucose
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APA Style
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
ACS 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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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://article.sciencepublishinggroup.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}
}
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 AU - Almir Šestan Y1 - 2017/01/03 PY - 2017 N1 - https://doi.org/10.11648/j.ijec.20170101.13 DO - 10.11648/j.ijec.20170101.13 T2 - International Journal of Environmental Chemistry JF - International Journal of Environmental Chemistry JO - International Journal of Environmental Chemistry SP - 14 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 ER -
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