|
References on HMF
- In order of Year - 1986 onwards.
Abdel-Aal-ESM; Ziena-HM;
Youssef-MM
Adulteration of honey with high-fructose corn syrup: detection
by different methods.
Food-Chemistry; 48 (2) 209-212, 18 ref. NU: ISSN: 0308-8146
Pure honey was deliberately
adulterated with high-fructose corn syrup (HFCS) at levels of
10, 20, 30, 40 and 50% (w/w). Sugar composition as a fingerprint
was determined by HPLC for all samples. The following compositional
properties were determined for pure and adulterated honey: moisture;
total soluble solids; nitrogen; apparent viscosity; hydroxymethylfurfural
(HMF); ash; sodium; calcium; potassium; proline; refractive
index; and diastatic activity. Statistical analysis revealed
that the following compositional properties were highly significantly
negatively correlated with sugar composition: DM; apparent viscosity;
sodium; potassium; proline: and N. Ash, calcium, HMF
and moisture were highly significantly positively correlated
with sugar composition for pure and adulterated honey. It is
concluded that simple tests can be applied as good indicators
for detecting the adulteration of honey with HFCS at adulteration
levels ranging from 10 to 50%. DE: CORN-SYRUPS; ADULTERATION-;
HONEYS-; FRUCTOSE-; SUGAR-SYRUPS; SUGAR-
______________________________
Andrade-PB; Amaral-MT; Cunha-AP-da;
Proenca-da-Cunha-A
Modification of AOAC method for the determination of hydroxymethylfurfural
in dark honeys.
Acta-Technologiae-et-Legis-Medicamenti. 1995, 6: 3, 289-293;
Bc.
When the AOAC method for HMF
determination was used for 40 dark (Ericaceae) honeys, an abnormal
UV absorption spectrum was obtained. (Abnormal spectra can be
detected by spectrophotometric scanning in a wavelength range
of 240-350 nm.) This did not happen with 38 light-coloured honeys
from Lavandula stoechas. The problem with the dark honeys did
not occur if 5 g honey + 15 g water were treated with 0.05 g
activated charcoal and then vacuum filtered before starting
the AOAC analysis. The charcoal removed pigments that interfered
with the absorption spectrum. The method is precise, accurate
and reproducible. DE: honey-; composition-; HMF-; analytical-methods;
spectroscopy- OD: Ericaceae-; Lavandula-; Lamiales-
______________________________
Bachmann-S; Meier-M; Kaenzig-A
[5-hydroxymethyl-2-furfural (HMF) in foods.] 5-Hydroxymethyl-2-furfural
(HMF) in Lebensmitteln.
Lebensmittelchemie-; 51 (3) 49-50, 4 ref. NU: ISSN: 0937-1478
5-Hydroxymethyl-2-furfural (HMF)
is an indicator of heat stress to foods during processing; its
toxicological status is uncertain. 500 samples representing
a wide range of potentially thermally stressed foods (including
fruit juices, Madeira wine, caramel products, dried fruit, bread,
cereal products, coffee, honey, baby foods and grilled meat
products) were analysed for HMF. Very high HMF
concn. (_1000 mg/kg or mg/l) were detected in caramel products,
dark samples of dried fruit, and prune juice; many other foods
had high HMF concn. The significance of high HMF
concn. for food safety is discussed, together with possibilities
for reduction of HMF contents of foods. DE: ALDEHYDES-;
FURANS-; FOOD-SAFETY; FOODS-; CARBONYL-COMPOUNDS; HETEROCYCLIC-COMPOUNDS
______________________________
Bok-Nam-Kim; Taek-Jae-Kim; Hong-Sik-Cheigh
Minerals, HMF and vitamins of honey harvested in Kangwon
area.
Journal-of-the-Korean-Society-of-Food-and-Nutrition; 23 (4)
675-679, 7 ref.
Minerals, hydroxymethylfurfural
(HMF) and vitamins in native-bee honey (NBH) and foreign-bee
honey (FBH) harvested from 4 different areas of Kangwon, Korea
were analysed. Ash content of NBH varied from 0.26 to 0.50%
with mean and s.d. values of 0.32 plus/minus 0.17% and those
of FBH varied from 0.15 to 0.58% (0.32 plus/minus 0.37). Among
analysed minerals, concn. of K, Ca, Mg, Fe and P in NBH were
found to be higher than those in FBH. The amounts of K and Na
in NBH were 1200-3200 p.p.m. (2000 plus/minus 770 p.p.m.) and
35-50 p.p.m. (38 plus/minus 6 p.p.m.), and those in FBH were
1100-3300 p.p.m. (1900 plus/minus 1700 p.p.m.) and 32-72 p.p.m.
(49 plus/minus 17 p.p.m.), respectively. Mean value of Na to
K ratio expressed as Na/K x 10-3 was 20 plus/minus 4 for NBH
and 41 plus/minus 25 for FBH. HMF levels in NBH were
0.50 plus/minus 0.22 mg% which was 2x as much as those in FBH.
Ascorbic acid and riboflavin in NBH were present at the range
of 2.2-4.0 mg% and 0.17-0.24 mg%, respectively; contents were
not significantly different from those obtained from the FBH.
DE: HONEYS-; KOREA-; SUGAR-
______________________________
Cosentino-S; Tuberoso-CIG; Pisano-B;
Cherchi-A; Spanedda-L; Palmas-F
Influence of different storage conditions on honey quality.
Rivista-di-Scienza-dell'Alimentazione; 25 (3) 253-260, 30 ref.
NU: ISSN: 0391-4887
The influence of storage conditions
on the quality of Asphodel honey was investigated. Samples were
stored for 24 months in the following conditions: at +4 degree
C; at room temp. (18-27 degree C); or at room temp. in the dark
(15-22 degree C). Several physicochemical and microbiological
parameters were determined on each sample. From a physicochemical
point of view, a decrease of diastase index, an increase of
total acidity and HMF content, the disappearance of sucrose
and stability of humidity and pH were observed at the end of
the 24 months of storage. It is important to notice that the
parameters determined were in line with current legislation
in all the samples examined. As for microbiological analyses,
the bacteria counts showed a constant decrease during the 24
months of storage in all the different conditions analysed.
The microorganisms isolated were mostly yeasts and aerobic spore-forming
bacteria. At the end of the experiment, the composition of the
honey samples did not show relevant changes in the storage conditions
investigated. Hence, a storage period of 2 yr does not seem
to negatively influence the quality of this type of honey even
in non-optimal storage conditions. DE: STORAGE-; TEMPERATURE-;
PHYSICAL-PROPERTIES; HONEYS-; TEMP-; PHYSICOCHEMICAL-PROPERTIES;
SUGAR-
______________________________
Costa-LSM; Albuquerque-MLS;
Trugo-LC; Quinteiro-LMC; Barth-OM; Ribeiro-M; Maria-CAB-de
Determination of non-volatile compounds of different botanical
origin Brazilian honeys.
Food-Chemistry; 65 (3) 347-352, 26 ref. NU: ISSN: 0308-8146
DT: Journal-Article
Seventy four different floral
type honeys from 4 regions of Brazil (South, Southeast, Northeast
and Midwest) were analysed for water, free proline, total acidity,
diastase activity, fructose, glucose and hydroxymethylfurfural
(HMF) content. Mean water content varied from 17.38-19.15%
(according to region); HMF content ranged from 1.70 to
38.0 mg/kg but less than 18% of samples had an HMF value
greater than 15 mg/kg. It is consequently suggested that good
beekeeping practices are in operation in Brazil. Proline contents
varied widely (regional means, 389-520 mg/kg); this may be due
to activity level dependant bee glandular secretions. Some honeys
collected from Northeastern Brazil showed high diastase activity
(40-120 Gothe's degrees, degree G); this may have arisen as
a result of bees visiting Manhiot sp. (cassava) flour factories
to collect starch-rich food. High total acidities and fructose
to glucose ratios of less than 1 were found for some samples,
which may have been caused by growth of xerotolerant yeasts.
82% of honey samples analysed satisfied European Codex Honey
Standards and Brazilian legal regulations. DE: ACIDITY-; ALDEHYDES-;
AMYLASES-; FRUCTOSE-; FURANS-; GLUCOSE-; HONEYS-; MOISTURE-CONTENT;
PROLINE-; BRAZIL-; DIASTATIC-ACTIVITY; HYDROXYMETHYLFURFURAL-
______________________________
Deug-Chan-Lee; Sang-Young-Lee;
Sang-Hoon-Cha; Yong-Soon-Choi; Hae- Ik-Rhee
Characteristics of native-bee honey harvested in Kangwon-area.
Korean-Journal-of-Food-Science-and-Technology; 29 (6) 1082-1088,
24 ref. NU: ISSN: 0367-6293 DT: Journal-Article
Differences between native bee
honey [NBH), characterized by honey harvested from 8 different
areas of the Kangwon area in Korea) and foreign bee honey [FBH),
consisting of honey collected from the Chuncheon region of Korea,
as well as from the USA, Australia and New Zealand) were investigated
by measuring moisture content, sugar, 5-hydroxymethyl furfural
(HMF), and pollen. Results showed that moisture contents
in NBH and FBH were 16.4-23.0 and 15.8-21.0%, respectively.
Sugars present in honey samples included fructose, glucose,
sucrose, maltose and isomaltose. HMF levels in NBH and
FBH were 0.0-19.2 and 0.0-85.8 mg/kg, respectively, indicating
that NBH contained much lower levels of HMF than FBH.
In addition, HMF content rose during storage. Distribution
of pollen in NBH was 0.4-88.3 x 10-4/g, whereas that of FBH
was 0.0-0.4 x 10 -4/g. Results suggest that the methods used
in this study are not suitable for identification of differences
between NBH and FBH. [From En summ. & tables.] DE: ALDEHYDES-;
FURANS-; HONEYS-; MOISTURE-CONTENT; SUGARS-; HYDROXYMETHYLFURFURAL-;
KOREA-; POLLEN-
______________________________
Espinosa-Mansilla-A; Munoz-de-la-Pena-A;
Salinas-F
Semiautomatic determination of furanic aldehydes in food and
pharmaceutical samples by a stopped-flow injection analysis
method.
Journal-of-the-AOAC-International; 76 (6) 1255-1261, 25 ref.
NU: ISSN: 1060-3271
5-Hydroxymethyl-2-furfuraldehyde
(HMF) is the principal decomposition product of the acid-catalysed
hydrolysis of glucose and fructose. Furfural is the principal
product of pentose hydrolysis. A kinetic study of the reactions
of HMF and furfural with TBA by a stopped-flow FIA spectrophotometric
technique, of particular use for analysis of coloured or turbid
samples, was undertaken. A semiautomatic method for the analytical
determination of these furanic aldehydes is proposed on the
basis of reaction with TBA. The proposed stopped-flow method
was successfully applied to several commercial food samples,
e.g. honey, orange juice, red grape juice and red wine. The
procedure is faster than the earlier procedure for determination
of these compounds in foods. Unlike the conventional continuous
FIA system, the analytical signal was not affected by the colour
or turbidity of the background signal. DE: ALDEHYDES-; ANALYTICAL-TECHNIQUES;
FURANS-; FIA-; FOODS-; FURFURAL-; CARBONYL-COMPOUNDS; HETEROCYCLIC-COMPOUNDS
UD:
______________________________
Estupinan-S; Sanjuan-E; Millan-R;
Gonzalez-Cortes-MA
[Quality parameters for honey. I. Microbiological, physico-chemical
and ageing characteristics.]
Alimentaria-; No. 296, 89-94, 76 ref. NU: ISSN: 0300-5755 DT:
Review
A review of quality parameters
of honey is presented. Aspects discussed include: microbiology
of honey; physico-chemical stability parameters (pH, aw, electrical
conductivity, acidity); and indicators of ageing (diastase activity,
hydroxymethylfurfural (HMF) concn.). Honey is considered
a safe product, but problems in processing, bottling and storage
may lead to undesirable changes. Principal sources of microorganisms
in honey are the bacterial and fungal flora deposited by bees
and possible contamination during processing. Reports have shown
that pH of honey should be between 3.2 and 4.5, and that aw
ranges from 0.490 and 0.600. Values outside these ranges could
indicate long storage time. Electrical conductivity is not affected
by time but differs with botanical and geographical origin of
honey. Diastase activity and HMF concn. are used as indicators
of ageing. DE: HONEYS-; REVIEWS-
______________________________
Garcia-A; Valcarcel-M; Fernandez-MI;
Herrero-C; Latorre-MJ; Mesas- JM
Effect of packing on the quality of honeys from Galicia.
Industria-Conserve; 69 (4) 353-357, 18 ref. NU: ISSN: 0019-7483
Most Galician honeys are marketed
in the crystallized state; heating is required to keep them
liquid during handling and packaging. Studies were conducted
to assess changes in diastase activity and hydroxymethylfurfural
(HMF) content as a result of heating Galician honeys
at 45 or 55 degree C for 3, 34 or 48 h. HMF formation
and diastase inactivation increased with increasing temp. and
duration of storage. Rates of formation of HMF at 45
and 55 degree C, respectively, were 0.05 and 0.31 mg kg---1
h---1. Rates of inactivation of diastase at 45 and 55 degree
C were, respectively, -0.12 and -0.20 Gothe units h---1. Tolerances
for HMF formation and diastase inactivation were exceeded
only for honeys heated at 55 degree C for _24 h. DE: HEATING-;
HONEYS-; PROCESSING-THERMAL; SUGAR-
______________________________
Ghoshdastidar-N; Chakrabarti-J
Studies on hydroxy methyl furfural formation during storage
of honey.
Journal-of-Food-Science-and-Technology,-India; 29 (6) 399-400,
7 ref. NU: ISSN: 0022-1155
Changes in hydroxymethylfurfural
(HMF) during honey storage and use of Fiehe and aniline
chloride tests to detect low levels of HMF were studied.
Usefulness of parameters such as fructose/ dextrose ratio, acidity
and sensory quality as possible indices of honey deterioration
is reported. A progressive increase of HMF on storage
was observed, the rate of increase being greater at higher temp.
Formation of HMF appeared to be autocatalytic. [From
En summ.] DE: STORAGE-; ALDEHYDES-; HONEYS-; HYDROXYMETHYLFURFURAL-;
CARBONYL- COMPOUNDS; SUGAR-______________________________
Juarez-Salomo-A; Valle-Vega-P
Hydroxymethyl-furaldehyde thermogeneration as honey quality
parameter.
Tecnologia-de-Alimentos; 30 (6) 13-17, 17 ref. NU: ISSN: 0564-6758
A mathematical model was developed
for thermal formation of hydroxymethylfuraldehyde (hydroxymethylfurfural,
HMF) as a quality index in honey. Literature data were
used as the basis for calculation of the kinetics of HMF
formation in relation to temp./time parameters. Application
of this model permitted prediction that the international tolerance
for HMF in honey (4 mg/100 g) is reached after storage
of honey for 230 days at 20 degree C. DE: ALDEHYDES-; FURANS-;
HONEYS-; HYDROXYMETHYLFURFURAL-; MODELLING-; CARBONYL-COMPOUNDS;
SUGAR-; HETEROCYCLIC-COMPOUNDS
______________________________
Kerkvliet-JD
Screening method for the determination of peroxide accumulation
in honey and relation with HMF content.
Journal-of-Apicultural-Research. 1996, 35: 3-4, 110-117; Bb.
A fast semiquantitative screening
procedure is described for the determination of peroxide activity
in honey. Upon dilution of honey with water, hydrogen peroxide
is released by the action of glucose oxidase. After 1 h incubation
at 20°C, one peroxide test strip (Merck) is dipped into
the honey solution for one second and the blue colour obtained
is read after 15 s by means of the colour scale. The obtained
value, multiplied by 5, gives the amount of hydrogen peroxide
in µg/g honey per hour at 20°C. A zero value may result
from heated honey or prolonged storage, by low natural enzyme
content, by chemical interactions or by the action of the enzyme
catalase. Vitamin C (ascorbic acid) also reduces hydrogen peroxide
formation. An analysis of about 500 honey samples showed that
if the hourly peroxide accumulation was _10 µg/g (20°C),
HMF was _40 mg/kg and/or the diastase [amylase] index
was _8, with a probability of 95%. DE: honey-; composition-;
hydrogen-peroxide; HMF-; amylases-; analytical-methods;
analysis-; peroxides-
______________________________
Kubis-I; Ingr-I
Effects inducing changes in hydroxymethylfurfural content in
honey .
Czech-Journal-of-Animal-Science; 43 (8) 379-383, 11 ref. NU:
ISSN: 0044-4847
Studies were carried out on
the effects of temp. (50-82 degree C) and storage on increases
in hydroxymethylfurfural (HMF) content in honeys. In
general, heating at 50 degree C gave only a low increase in
HMF, while increasing heating temp. from 61 to 63 degree
C significantly increased HMF content, so that some samples
exceeded the limiting value. Heating at 82 degree C caused serious
impairment of honey and gave an HMF content of 10x the
limiting value. Not all samples exhibited identical reactions
to overheating; the weakest reaction was in locust honey and
the strongest in summer honey samples. Storage at 6 degree C
for 12 months did not have a significant effect on HMF
content of honeys . Storage at toom temp. (18 degree C) resulted
in a greater increase in HMF content, but concn. found
did not exceed limiting values. Individual results for locust,
rapeseed and summer honeys stored for 1 yr under different combinations
of heat and storage treatments are discussed. [From summ.] DE:
ALDEHYDES-; FURANS-; HEATING-; HONEYS-; STORAGE-; TEMPERATURE-;
HYDROXYMETHYLFURFURAL-; TEMP-
______________________________
Lopez-B; Latorre-MJ; Fernandez-MI;
Garcia-MA; Garcia-S; Herrero-C
Chemometric classification of honeys according to their type
based on quality control data.
Food-Chemistry; 55 (3) 281-287, 28 ref. NU: ISSN: 0308-8146
Pattern recognition of key components
related to thermal changes in honey were used to differentiate
between processed and natural honeys. 29 honey samples were
analysed for humidity, ash, insoluble matter, reducing sugars,
sucrose, conductivity, free and total acidity, pH, hydroxymethylfurfural
(HMF) and diastase activity. Multivariate chemometric
pattern recognition tools used to classify honeys were: autoscale;
feature selection; cluster analysis; principle component analysis;
linear discriminant analysis; K nearest neighbour (KNN); and
soft independent modelling of class analogy (SIMCA). Using total
acidity and diastase values, a nearly correct classification
was achieved. DE: PHYSICAL-PROPERTIES; CLASSIFICATION-; HONEYS-;
PHYSICOCHEMICAL- PROPERTIES; SUGAR-
______________________________
Lopez-B; Latorre-MJ; Fernandez-MI;
Garcia-MA; Garcia-S; Herrero-C
Chemometric classification of honeys according to their type
based on quality control data.
Food-Chemistry. 1996, 55: 3, 281-287; Bc.
Sixteen samples of unprocessed
multifloral honey were obtained from local beekeepers and 13
processed honeys were obtained from supermarkets and other commercial
sources. The 29 honeys were analysed for the following: water
content, ash, insoluble matter, reducing sugars, sucrose, conductivity,
free acidity, total acidity, pH, HMF and diastase activity.
Multivariate statistical methods were then used to classify
the honeys on the basis of these chemical data in order to assess
their use in distinguishing between natural and processed honey.
The methods used were between 73% and 100% accurate in predicting
if a honey had been processed; the best results were obtained
using only 2 variables, total acidity and diastase activity.
DE: multivariate-analysis; quality-; honey-; characteristics-;
processing-; classification-; statistical-analysis GE: Spain-
BT: Southern-Europe; Europe; Developed-Countries; European-Union-Countries;
Mediterranean-Region; OECD-Countries CC: QQ070; QQ500 CD: Other-Produce;
Food-Composition-and-Quality
______________________________
Narpinder-Singh; Parminder-Kaur-Bath
Relationship between heating and hydroxymethylfurfural formation
in different honey types.
Journal-of-Food-Science-and-Technology,-India; 35 (2) 154-156,
16 ref. NU: ISSN: 0022-1155
Second order polynomials were
computed to predict the relationship between heating temp. and
time on hydroxymethylfurfural (HMF) formation in different
honey types. Honey was harvested from areas where Trifolium,
Brassica juncea and Eucalyptus lanceolatus constitute the major
flora for collection of nectar. Samples were heated at 65, 85
and 95 degree C for 5,15 and 30 min, cooled and analysed for
HMF content by AOAC methods. Results showed that the
second order polynomials could be a useful tool for controlling
HMF formation in different honey types. HMF formation
progressively increased with increasing temp. and heating time,
with values ranging from 1.7 to 42.0, 0.18 to 7.5 and 0.5 to
15 mg/100 g, respectively, for Trifolium, B. juncea and E. lanceolatus.
DE: ALDEHYDES-; FURANS-; HEATING-; HONEYS-; HYDROXYMETHYLFURFURAL-
______________________________
Serra-Bonvehi-J
[Determination of the hydroxymethylfurfural content of honey
by HPLC and UV spectrometry.]
Sciences-des-Aliments; 11 (3) 547-557, 17 ref. NU: ISSN: 0240-8813
Hydroxymethylfurfural (HMF)
is formed in honey as a result of heating or storage; the EEC
tolerance is 40 mg/kg. Comparative studies were conducted on
2 methods for detn. of HMF in honey: UV spectrometry
at 284 and 336 nm; and HPLC on a LiChrosorb RP-18 column with
acetonitrile/water (10:90) mobile phase and UV detection. Trials
were conducted on 2 batches of honey; some samples from each
batch were pasteurized, pasteurized + held at 70 degree C for
30-60 min, and/or stored for up to 10 months at 15 degree C
or for up to 8 months at 20 degree C. The HPLC method permitted
separation and detn. of 7 components; the spectophotometric
method did not. Recovery was slightly higher for the spectrophotometric
method than for HPLC. HPLC is, however, considered superior
because of its greater selectivity. The minor components detected
by the HPLC technique permit differentiation of HMF increases
due to heat treatment from increases due to prolonged storage.
DE: ALDEHYDES-; ANALYTICAL-TECHNIQUES; HONEYS-; HYDROXYMETHYLFURFURAL-
; CARBONYL-COMPOUNDS; SUGAR-
______________________________
Skowronek-W; Rybak-Chmielewska-H;
Szczesna-T; Pidek-A
Study of optimum conditions for slowing down the crystallization
of honey.
Pszczelnicze-Zeszyty-Naukowe; 38, 75-83, 8 ref.
Effects of some crystallization-retarding
factors on honey quality were studied. 5 multifloral honeys,
both fresh and after liquefaction, were heated for 15 min at
60-80 degree C, filtered, cooled rapidly and stored at room
temp. for _180 days. Effects of heating were established from
changes in the hydroxymethylfurfural (HMF) content and
alpha-amylase activity ( diastase number). HMF content
increased with increasing heating temp., but did not exceed
1 mg/100 g honey. Amylase activity was reduced by heating, but
all samples had a diastase number above the min. required level.
It is concluded that a combination of appropriate heating and
fine filtration would enable crystallization to be retarded
by several months without any major deterioration in the quality
of the honey. DE: HEATING-; CRYSTALLIZATION-; FILTRATION-; HONEYS-;
SUGAR-; PROCESSING-; PROCESSING-THERMAL
______________________________
Skroekki-A; Ruottinen-L
Sugar composition, hydroxymethyl furfural concentration and
diastase activity in Finnish honey.
Deutsche-Lebensmittel-Rundschau; 90 (11) 359-360, 1 ref. NU:
ISSN: 0012-0413
Honey samples (50) were collected
from different areas in Finland and analysed for degree of crystallization,
amounts of invert sugar, glucose, fructose, and sucrose, hydroxymethylfurfural
concn. (HMF), and diastase activity. Average invert sugar,
fructose, and glucose concn. were approx. 72%, 394 g/kg, and
324 g/kg, respectively; most samples contained less than 50
g/kg sucrose. Average HMF concn. was approx. 3.2 mg/kg
honey; 2 samples contained greater than 10 mg/kg. The average
diastase activity was 14.58 degree Gothe and the range was 8.2-21.1
degree Gothe. It is concluded that Finnish honey is generally
of good quality. DE: HONEYS-; FINLAND-; SUGAR-
______________________________
Tien-Li-Lin; Shau-Mei-Ou-A
Quality analysis of Longan honey in Taiwan market.
Food-Science,-Taiwan; 24 (4) 479-489, 21 ref. NU: ISSN: 0253-8997
Longan honey samples (193) collected
from quality contests, beekeepers and supermarkets were used
as experimental materials. Qualities which included moisture,
aw, soluble solids, sugars, acidity, hydroxymethylfurfural (HMF),
Hunter L, a, b values and diastase activity were analysed. According
to the results of the sugar analysis, 37.14% of Longan honey
sold in supermarkets was adulterated with sucrose and maltose.
In addition, adulteration with high-fructose corn syrup was
suspected based on analysis results of sugars, diastase activity,
Hunter L and a values and HMF. All the samples were significantly
different in quality items except Hunter a value, fructose,
sucrose and maltose. The percentage of honey samples from quality
contests, beekeepers and supermarkets which attained grade A
level were 82.5, 43.6 and 5.7%, respectively. The quality of
honey from quality contents was the best while beekeeper honey
had a high moisture content problem and the majority of supermarket
honey did not reach grade A. DE: HONEYS-; PHYSICAL-PROPERTIES;
PHYSICOCHEMICAL-PROPERTIES
______________________________
Tilde-AC; Payawal-PC
Commercial honey in the Philippines. II. Physical and chemical
properties.
Philippine-Agriculturist; 75 (1/2) 89-92, 9 ref. NU: ISSN: 0031-7454
The 72 honey samples collected
throughout the Phillipines and used in the 1st part of this
study [see preceding abstr.] were analysed for moisture content,
reducing sugar content, diastase activity and hydroxymethylfurfural
(HMF) content. 46% of samples had a reducing sugar content
below the recommended min. (65% for blossom honeys, 60% for
honeydew and honeydew/blossom blends); 45% of the wild honey
types and 48% of the Apis mellifera honey had a reducing sugar
content less than 60%. Most of the honey standards (i.e. collected
from reputable beekeepers) had a reducing sugar content which
was within recommended values. Apis mellifera honey tended to
have lower moisture content (15-22%) than wild honey types (16.2-33.1%).
Diastase activity was generally low or lacking in wild honey
types. Average and range of diastase activity were 14.02 and
5.98-31.09, respectively, in A. mellifera honeys, and 8.2 and
3.3-13.50, respectively, in the wild honey types. Most of the
honey standards had diastase activity above the recommended
min. level of 8. HMF content was generally high in both
wild honey types and A. mellifera honeys; average values were
above the recommended min. of 80 mg/kg honey. [From En summ.]
DE: HONEYS-; PHILIPPINES-; SUGAR-
______________________________
Visser-FR; Allen-JM; Shaw-GJ
The effect of heat on the volatile flavour fraction from a unifloral
honey.
Journal-of-Apicultural-Research; 27 (3) 175-181, 12 ref. NU:
ISSN: 0021-8839
Volatile flavour compounds were
isolated from Leptospermum scoparium Forst., a unifloral manuka
honey, and analysed by GC and GC/MS. 29 compounds were identified.
The 2 most abundant compounds were 4-methoxypropylbenzene and
phenylacetaldehyde. A variety of 4-methoxyphenyl compounds were
also present, and are a unique feature of this honey. 12 new
compounds were identified in heated honey, the main one being
5-hydroxymethylfurfural (HMF). These compounds are formed
due to heat-induced decomposition of honey sugars and can be
formed at temp. as low as 50 degree C. Results suggest that
furfural may be a better marker for heated honey than HMF,
as it is formed at SP60 degree C, whereas HMF only becomes
significant at greater than 70 degree C. DE: HEATING-; VOLATILE-COMPOUNDS;
FLAVOUR-COMPOUNDS; HONEYS-; SUGAR-
______________________________
Wunderlin-DA; Pesce-SF; Ame-MV;
Faye-PF
Decomposition of hydroxymethylfurfural in solution and protective
effect of fructose.
Journal-of-Agricultural-and-Food-Chemistry. 1998, 46: 5, 1855-1863;
18 ref.
Time-course changes were studied
for both HMF concentration and spectral curve shape during
storage of 5-(hydroxymethyl)furfural (HMF) solutions
at 4-8 or 22-25°C. A significant and progressive decrease
in absorbance at 284 nm was observed, with the concomitant appearance
of a new band at 252 nm, both in standard HMF solutions
and HMF solutions mixed with glucose, sucrose, maltose
or lactose. The extent of these changes depended mainly upon
the initial HMF concentration and were affected by both
the storage temperature and the time between the preparation
of the solution and the spectrophotometric measurement. The
changes were less significant in the presence of fructose, honey
or high-fructose corn syrup. The results indicate that fructose
has a protective effect on HMF decomposition in solution.
To avoid HMF decomposition, the solution should be kept
at 4-8° and the spectrophotometric measurement should be
made within 6 h after sample preparation. Honey solutions with
high initial HMF concentration showed significantly lower
concentrations when they were clarified by ultrafiltration,
compared with the usual clarification with Carrez reagent. This
may be attributed to deficient sample deproteination, which
is improved either by ultrafiltration or by using a larger amount
of Carrez reagent. DE: spectrophotometry-; lactose-; maltose-;
sucrose-; absorbance-; honey-; fructose-; glucose-; sugars-;
food-; HMF-; decomposition-; determination-
______________________________
Wunderlin-DA; Pesce-SF; Ame-MV;
Faye-PF
Decomposition of hydroxymethylfurfural in solution and protective
effect of fructose.
Journal-of-Agricultural-and-Food-Chemistry; 46 (5) 1855-1863,
18 ref. NU: ISSN: 0021-8561 1855
[Behaviour of 5-(hydroxymethyl)furfural
(HMF) in solution was investigated in order to contribute
to knowledge of the chemical changes taking place in honey and
otherfoods containing sugars. Spectrophotometric behaviour of
HMF was studied in solutions containing HMF alone
or mixed with glucose, glucose syrup, high-fructose syrup, fructose,
saccharose, maltose, lactose, or honey (natural or supplemented
with HMF).] Time-course changes were examined on both
concn. and spectral curve shape of HMF in solution. A
significant and progressive absorbance drop at 284 nm was observed
as well as the concomitant appearance of a new band at 252 nm
with standard HMF solutions and glucose, saccharose,
maltose and lactose solutions. These changes depended mainly
upon HMF starting concn. and were affected by both storage
temp. and time between preparation of the solution and spectrophotometric
measurement. There were less significant changes in honey, high-fructose
corn syrup and fructose solutions. Results indicate that fructose
has a protective effect on HMF decomposition in solution.
It is suggestsed that spectrophotometric measurements should
be made within 6 h after sample preparation and that solutions
should be kept at 4-8 degree C to avoid HMF decomposition.
Honey solutions with high HMF starting concn. showed
significantly lower concn. when clarified by ultrafiltration,
compared with the usual clarification with Carrez reagent. This
could be attributed to deficient sample deprotein
______________________________
Duthil-A
Behaviour of quality indices of Cuban honey after extraction.
OT: Comportamiento de algunos indicadores de calidad de mieles
de abejas en Cuba despues del beneficio.
Cienca-y-Tecnica-en-la-Agricultura,-Veterinaria. 1983, 5: 2,
41-49; Ba. 1983
A total of 355 samples of Cuban
honey intended for export were analysed in 1980, 1981 and 1982.
Data are given for HMF concentration, diastase activity
and moisture content. Mean values in 1980, 1981 and 1982 respectively
were: HMF 7.85, 5.47 and 5.95 mg/kg; diastase 42.11,
47.37 and 44.76 units; moisture 18.98, 18.97 and 18.48%. All
these values were within Codex Alimentarius limits. It is concluded
that extraction and subsequent processing of honey in Cuba give
adequate maintenance of quality, and that increases in the output
of honey in Cuba over the period studied have not resulted in
a loss of quality.D.G. Lowe. DE: honey-; composition- GE: Cuba-
BT: Greater-Antilles; Caribbean; America CC: QQ070 CD: Other-Produce
______________________________
Han-JG; Kim-K; Kim-DY; Lee-SK
The aggregation state of melittin in lipid bilayers: an energy
transfer study.
Korean-Journal-of-Food-Science-and-Technology. 1985, 17: 3,
155-162. 1985
The composition of various honeys
from Korea and other countries, and the effects of storage temperature
(4°, 20° and 50°C or 70°C/30 min 20°C) and
time on diastase activity and HMF concentration were
determined. Compositional data include moisture, ash, protein,
P, Ca, Fe, colour, pH, sugars (fructose, glucose, sucrose),
and free amino acids. Results are given in tables and graphs.
Average sugar concentrations in imported honeys were 40.2% fructose,
32.4% glucose and 1.1% sucrose, and correspondingly in Korean
honeys 37.4, 31.9 and 0.7%. Proline was the predominant free
amino acid in all the honeys (39.6-46.9% of total). Diastase
activity was lost during storage, and HMF concentration
increased, more so at higher temperatures.Author. DE: Honey-;
composition-; sugars-; amino-acids; Extracted-honey; storage-;
characteristics-; storage-decay; HMF-; alpha-glucosidase
______________________________
Kohlich-A; Krenn-H
Conformation and aggregation of melittin: effect of pH and concentration
of sodium dodecyl sulphate.
Mitteilungen-Klosterneuburg-Rebe-und-Wein,-Obstbau-und-Fruchteverwertung.
1985, 35: 5, 210-217. 1985
Analyses for moisture content,
HMF content, electrical conductivity, pH, acidity, lactones,
invertase and diastase activities, and glucose, fructose and
sucrose concentrations, were carried out on 144 Austrian honeys
(34 floral, 82 floral/honeydew, 28 forest honeys). Results are
tabulated, together with the results of an analysis of variance.
A graph of electrical conductivity vs. pH separated the 3 types
of honeys well. The 3 types also differed significantly in various
other parameters. Invertase activity was considered to be a
more reliable index of exposure to heat than was diastase activity.
Samples of domestic (12) and foreign (17) honeys from the Austrian
wholesale trade, and 83 other foreign honeys, were analysed
for moisture, HMF, electrical conductivity and pH; values
are compared with those of the authentic Austrian honeys. Many
samples of foreign honeys purchased abroad had HMF contents
>40 ppm (Austrian tolerance level). Foreign honeys from the
Austrian wholesale trade had higher mean contents of moisture
(18.9%) and HMF (19.9%) than Austrian honeys. Only 1
of the 144 Austrian honeys had HMF >6 ppm (1 Austrian-produced
wholesale honey sample contained > 17 ppm). DE: Honey-; composition-;
characteristics- GE: Austria-; Australia- BT: Central-Europe;
Europe; Australasia; Oceania CC: QQ070 CD: Other-Produce PT:
Journal-article UD: 950316
______________________________
Bosch-i-Callis-J; Serra-i-Bonvehi-J
Morphological studies on the obligatory parasitic mites of honey
bees with a new status of the genus Varroa (Acari: Mesostigmata).
Alimentaria. 1986, 23: 175, 59-61; Bc. 1986
Honeys that had been clarified
and heat-treated were obtained on the point of sale in different
parts of Spain. HMF was determined regularly (by the
Winkler method) in the 124 samples, which were stored for 28
months at either 14-18°C (cool area) or 17-21° (warm
area). Overall, the HMF content increased by 1.7 ppm/month.
After 6 months, the HMF content of samples in the cool
area had increased 1.7-fold, and in the warm area it had doubled.
After 18 months the mean in the cool area had doubled, and in
the warm area it had increased 4.2-fold. Mean HMF content
of 42 other samples stored at the processing plant increased
by 1.0 ppm/month. In 18 months the HMF content doubled.
P. Walker. DE: Extracted-honey; storage-; Honey-; composition-
ID: 5-hydroxymethylfurfural CC: QQ070 CD: Other-Produce
______________________________
Speer-K; Montag-A
Decomposition products of phenylalanine as aroma components
of honey. OT: Abbauprodukte des Phenylalanins als Aromakomponenten
in Honig.
Deutsche-Lebensmittel-Rundschau. 1987, 83: 4, 103-107; Bc. 1987
A method of capillary GC with
mass spectrometry was used to detect phenylalanine decomposition
products in honeys from various floral sources. The presence
of cinnamic acid, cinnamaldehyde and cinnamic alcohol were shown
for the first time in heather honey. The following components
were determined quantitatively: benzoic acid, phenylacetic acid
and HMF, and results are tabulated for 4 honeys from
acacia [Robinia pseudoacacia ?], 4 lime, 5 clover, 4 rape, 2
dandelion, 2 Tasmanian leatherwood, 4 chestnut and 27 heather
honeys from different countries. The GC spectra obtained for
the honeys can serve as 'fingerprints', showing the plant source
of the honey.P. Walker. DE: Honey-; aroma-; analytical-methods;
chromatography-; composition-; phenylalanine-
______________________________
Sabatier-S
Communication [on sunflower honey] from Mlle. Sylvie Sabatier.
OT: Communication de Mlle. Sylvie Sabatier.
Revue-Francaise-d'Apiculture. 1988, No. 479, 491-495; Bj. 1988
Of 44 samples of sunflower honey
sent by beekeepers from various parts of France (in response
to published requests) half had a water content above 18%. Most
samples contained more fructose than glucose; the others granulated
rapidly. Mean electrical conductivity was 3.83 X 10-4 S cm.
HMF content, pH, colour, and pollen content were also
investigated. Chromatography (HPLC) of the phenolic fraction
of sunflower honey allowed the separation of many compounds,
16 of which (11 phenolic acids and 5 flavonoids) were subsequently
identified. On average, sunflower honey contained 35 mg flavonoids/kg.P.
Walker. DE: Honey-; composition-; sunflowers- OD: Helianthus-annuus
GE: France- BT: Helianthus; Compositae; Asterales; dicotyledons;
angiosperms; Spermatophyta; plants; Western-Europe; Europe;
Mediterranean-Countries CC: QQ070 CD: Other-Produce
______________________________
Salvi-G
Pollen spectra of a group of samples of commercial honeys obtained
from Como and relationship with existing norms. OT: Spettro
pollinico e rispondenza alle norme vigenti di un gruppo di campioni
di mieli esitati sul mercato comasco.
Ape-Nostra-Amica. 1988, 10: 3, 10-13; Bj. 1988
The following details are given
for 22 samples of honey purchased in Como: description, name
and address of producer or supplier (not given on 4 honeys),
year of production (not given on 5), origin (3 from more than
1 source, 9 Italian, 10 not given). A table of results for physico-chemical
analysis shows botanical origin, % reducing sugars, % water,
sucrose content, insolubles, minerals, acidity, diastase number,
HMF content. All the honeys satisfied the legal requirements
for water, sucrose and insolubles, but 4 contained slightly
less than the norm for reducing sugars. Three samples of predominantly
chestnut [Castanea] honey were slightly above the maximum limit
for mineral content, and 2 honeys were high in HMF. Many
of the honeys did not conform to the limits for diastase content
(Schade units).D. G. Lowe. DE: Honey-; composition-; characteristics-
GE: Italy- BT: Southern-Europe; Europe; Mediterranean-Countries
CC: QQ070 CD: Other-Produce
______________________________
Garcia-A; Valcarcel-M; Fernandez-MI;
Herrero-C; Latorre-MJ; Mesas-JM
Effect of industrial processing on the quality of Galician honeys.
OT: Influencia del processo de envasado sobre la calidad de
las mieles de Galicia.
Industria-Conserve. 1994, 69: 2, 353-357; Bc. 1994
Most honeys from Galicia, Spain,
are crystallized, so it is necessary to liquefy them by heating
during large-scale commercial processing and packing. The effect
of heating these honeys at 45 and 55°C for 3, 24 and 48
h were studied by analysing their HMF content and diastase
[amylase] activity. The levels of these 2 parameters still complied
with Galician honey regulations after heating, except when long
periods of heating at 55° were applied, when a high HMF
content and a marked inactivation of diastase occurred. The
hourly rate of formation of HMF was 0.05 and 0.31 mg/kg
at 45° and 55°, respectively. The hourly rate of diastase
inactivation at these 2 temperatures was -0.12 and -0.20 Gothe
units/h, respectively. DE: honey-; heating-; composition-; amylases-;
HMF- GE: Spain- ID: liquefaction
______________________________
Ricciardelli-d'-Albore-G
Characterization of honeys from the Veneto region [Italy] by
quality and geographical origin. OT: Caratterizzazione dei miele
del Veneto sotto il profilo della qualita e dell'origine geografica.
Annali-della-Facolta-di-Agraria,-Universita-degli-Studi-di-Perugia.
1994, 48: 457-492; Ba. 1994
During the period 1990-1993,
500 samples of honey from various provinces in this region of
Italy were analysed for HMF and water content, and also
for organoleptic characteristics; the results are discussed
only briefly. Pollen spectra are given for unifloral honeys
from Castanea sativa, Robinia pseudoacacia and Trifolium repens,
and also for honey from Metcalfa pruinosa honeydew, and some
spring and summer multifloral honeys. DE: honey-; honey-bee-forage;
pollen-analysis; characteristics- GE: Italy- BT: Developed-Countries;
European-Union-Countries; Mediterranean-Region; OECD-Countries;
Southern-Europe; Europe CC: QQ070; PP720 CD: Other-Produce;
Biological-Resources-Plant
______________________________
Castro-D; Vicente-I; Sevillano-E;
Garcia-Arteaga-A; Torricella-R; Garcia-Roche-MO
Candying of pineapple with honey using continuous vacuum technology.
2. Study of preservation. OT: Confitado de pina con miel de
abejas por la tecnologia continua al vacio: II. Estudio de conservacion.
Alimentaria. 1995, 33: 268, 85-88; Bc. 1995
The physicochemical, sensory
and microbiological characteristics of pineapple that had been
candied using a sucrose and honey syrup (75:25) were studied
during 7.5 months' storage. Potassium sorbate was used as an
antifungal agent. Data are given for free reducing sugars, soluble
solids, pH, free acids, water content, electrical conductivity,
HMF, and organoleptic properties; microbiological analyses
were also carried out. During storage, contents of HMF
and reducing sugars increased but the pineapple flavour decreased
and various non-characteristic flavours appeared. There was
also an increase in the growth of osmophilic yeasts. The acceptable
shelf-life was judged to be 6 months. DE: syrups-; sucrose-;
fruit-products; honey-; uses-; pineapples-; utilization-; fruits-
OD: Ananas-comosus ID: food-preservation
______________________________
Sabatini-AG; Marcazzan-GL; Colombo-R;
Arculeo-P
Loquat honey produced in Sicily. OT: Il miele di nespolo del
Giappone prodotto in Sicilia.
Apicoltura. 1995, No. 10, 59-69; Bj. 1995
Twenty-two samples of unifloral
Eriobotrya japonica honey from the province of Palermo were
analysed. Pollen analyses showed that all contained more than
45% loquat pollen, together with other pollens typical of the
area. The average water content (17.4%) and HMF concentration
(3.7 mg/kg) were low; fructose and glucose contents (total 67.3%)
were in the medium range. Sucrose, maltose, isomaltose, erlose
and melezitose were present in all samples. DE: water-content;
HMF-; sugars-; honey-; composition-; characteristics-;
pollen-analysis; loquats- OD: Eriobotrya-japonica GE: Italy-
______________________________
Serra-Bonvehi-J; Ventura-Coll-F
Characterization of citrus honey (Citrus spp.) produced in Spain.
Journal-of-Agricultural-and-Food-Chemistry. 1995, 43: 8, 2053-2057;
Bc. 1995
Fifteen commercially produced
Citrus honeys from the E coast of Spain were analysed and their
pollen spectra and physicochemical properties are reported.
The content of methyl anthranilate, which gives the honey its
distinctive flavour, was 1.78-3.60 mg/kg; on storage, it decreased
by about 9% per month. Sucrose content (9.4-16.3 g/100g) exceeded
the limits laid down by the EU (5 g/100g) and the FAO/WHO (10
g/100g), and honeys had to be stored for 1-3 months for the
content to decrease sufficiently. During storage, HMF
increased and diastase (amylase) activity decreased. DE: sucrose-;
HMF-; amylases-; storage-; honey-; pollen-analysis; composition-;
characteristics- OD: Citrus- GE: Spain-
______________________________
Wen-HweiMei; Chern-JiingChuan;
Chen-SuHwa; Wen-HM; Chern-JC; Chen-SH
Quality survey of commercial honey products.
Journal-of-Food-and-Drug-Analysis. 1995, 3: 4, 295-305; Bc.
1995
The 20 samples of commercial
honey analysed varied widely in their composition. Water content
varied from 14.7% to 23.6% and total reducing sugars from 37.8%
to 81.5% (glucose 17.1-36.2%, fructose 20.7-46.8%). Niacin content
was 11 ppm, but there were only trace amounts (< 2 ppm) of
vitamins B1 and B2 and pantothenic acid. The contents of K,
Ca and Na were 533, 59 and 28 ppm, respectively, whilst Mg,
Fe and Zn were present only in trace amounts. HMF content
varied widely, from 3.0 ppm to 168.4 ppm. Pollen analysis indicated
that about 30% of the samples were adulterated with sugar syrups
or other products. There was no contamination with coliform
bacteria. About 5% of samples contained tetracycline residues.
DE: water-content; sugars-; glucose-; fructose-; HMF-;
vitamins-; minerals-; pollen-analysis; adulteration-; honey-;
composition-; quality- GE: Taiwan- ID: tetracyline
______________________________
Bazzurro-D; Diaz-R; Sanchez-M
Characterization of honey from the butia palm (Butia capitata)
during the 1995-1996 flowering in the department of Rocha. OT:
Tipificacion de miel de palma butia (Butia capitata) durante
la floracion de 1995-1996 en el departamento de Rocha.
1996, 29 pp.; Bdo. PB: Facultad de Agronomia, Universidad de
la Rupublica and PROBIDES; Rocha; Uruguay 1996
Details of pollen analyses of
butia palm honeys from Rocha, Uruguay, are given and data on
water content, acidity, HMF, diastase index, colour and
organoleptic characteristics are also presented. Plant species
of apicultural interest in this region are listed. DE: honey-;
pollen-analysis; composition-; characteristics- OD: Butia-capitata;
Arecaceae-; Butia- GE: Uruguay- BT: Butia; Arecaceae; Arecales;
monocotyledons; angiosperms; Spermatophyta; plants; Developing-Countries;
Latin-America; South-America; America; Threshold-Countries CC:
LL010; QQ070; PP720 CD: Beekeeping-and-Bees; Other-Produce;
Biological-Resources-Plant PT: Miscellaneous UD: 971016
______________________________
Coco-FL; Valentini-C; Novelli-V;
Ceccon-L
High-performance liquid chromatographic determination of 2-furaldehyde
and 5-hydroxymethyl-2-furaldehyde in honey.
Journal-of-Chromatography,-A. 1996, 749: 1-2, 95-102; Bc. 1996
The HPLC method described is
based on the formation of the 2,4-dinitrophenylhydrazones of
carbonyl compounds and subsequent reversed-phase separation
of these derivatives. Derivatization is carried out with an
acidic solution of 2,4-dinitrophenylhydrazine in acetonitrile.
Precipitation of the derivatives of carbonyl compounds is thus
avoided and direct injection of the sample into the HPLC system
is allowed. The procedure offers a high specificity, since the
derivatives of the title compounds are well separated from other
components of the mixture under examination. Recoveries of 95-99%
were obtained from honey spiked at different levels with both
compounds. The detection limit is of the order of 10 µg/kg
of honey and reproducibility (mean of 6 determinations) is ±
3% for 2-furaldehyde and ± 2% for HMF. DE: analytical-methods;
chromatography-; honey-; composition-; HMF-
______________________________
Cosentino-S; Tuberoso-CIG; Pisano-B;
Cherchi-A; Spanedda-L; Palmas-F
Influence of different storage conditions on honey quality.
OT: Influenza di differenti modalita di conservazione sulla
qualita del miele.
Rivista-di-Scienza-dell'Alimentazione. 1996, 25: 3, 253-260;
30 ref. 1996
Samples of asphodel honey were
stored either at 4°C, at room temperature (18-27°) or
at room temperature in the dark (15-22°); physicochemical
and microbiological measurements were performed after 12 and
24 months. At the end of storage, all indicators determined
conformed to permitted limits. During storage, sucrose had disappeared,
diastase index decreased, total acidity and HMF content
had increased, while pH and moisture content were unchanged.
Bacterial counts consistently decreased at all temperatures;
the largest counts were those of yeasts and aerobic spore-forming
bacteria. Hence, even in non-optimum conditions, asphodel honey
can be stored for 2 years without adverse effect on quality.
DE: quality-; pH-; HMF-; acidity-; sucrose-; temperature-;
storage-; honey-; alpha-glucosidase; moisture-content OD: bacteria-;
yeasts-; Asphodelus-
______________________________
Piro-R; Capolongo-F; Baggio-A;
Guidetti-G; Mutinelli-F
Honey storage: kinetics of hydroxymethylfurfural production
and of the degradation of enzymes (diastase and invertase).
OT: Conservazione del miele: cinetica di formazione dell'idrossimetilfurfurale
e di degradazione degli enzimi (diastasi e invertasi).
Apicoltore-Moderno. 1996, 87: 3, 105-114; Bj. 1996
The properties of HMF,
diastase (amylase) and invertase (beta-fructofuranosidase) in
honey, and the effects of storage and heating on them, are discussed.
Four types of honey (Robinia, Castanea, alpine multifloral and
multifloral) were stored at 25, 45 or 55°C for 1, 2, 4 and
8 weeks and graphs are presented to show correlations between
HMF (ppm) and storage time, HMF and temperature,
enzyme activity and storage temperature, and between diastase
and invertase. The pH and acidity of the 4 types of honey were
also determined. The use of the parameters investigated for
the assessment of honey freshness is discussed. DE: honey-;
acidity-; composition-; amylases-; HMF-; beta-fructofuranosidase;
temperature-; effects-; storage-
______________________________
Bogdanov-S; Martin-P; Lullmann-C
Harmonised methods of the European Honey Commission.
Apidologie. 1997, Extra Issue, 59 pp.; Bj. 1997
The European Honey Commission,
formed in 1990, has revised the official analytical methods
for honey. The selection of methods includes all those that
at the present state of knowledge are sufficient for the determination
of quality. Some old methods, still widely used in routine analysis,
are included, as well as some more modern ones. All the methods
compiled in this publication have been published previously
and, with one exception (specific rotation), have been subjected
to collaborative study. Most of them have also been through
the standardization procedure of the German Institute for Norms
(DIN). Most of the methods can be used to determine the quality
criteria for honey specified in the European or Codex Alimentarius
standards. Some amendments to compositional criteria (e.g. for
reducing sugars, apparent sucrose, ash content and acidity)
are proposed. Standards are also proposed for some other criteria
(e.g. individual sugars, electrical conductivity, invertase)
which can now be determined more precisely by modern methods.
The methods which are described in this publication are for
the determination of moisture, electrical conductivity, ash
content, pH and free acidity, HMF, diastase, sugars,
insoluble matter, invertase, proline and specific rotation.
DE: honey-; composition-; characteristics-; quality-; analytical-methods;
standardization- GE: Europe- CC: QQ070; QQ500 CD: Other-Produce;
Food-Composition-and-Quality
______________________________
Cabrera-Ruiz-C; Montilla-Gomez-J;
Guerra-Hernandez-E; Molins-Marin-JL
Physico-chemical analysis of orange honeys sold in Spain. OT:
Analyse physico-chimique des miels d'oranger commercialises
en Espagne.
Bulletin-Technique-Apicole. 1997, 24: 2, 63-70; Bj. 1997
The 22 samples of orange honey
obtained in Spain were analysed for water content, glucose,
fructose, sucrose, disaccharides, trisaccharides, oligosaccharides,
proline, minerals, electrical conductivity, acidity (total,
free, lactone), HMF, diastase activity, and colour and
clarity. Pollen analysis showed that amounts of Citrus pollen
varied from 0.1% to 62% of the total; other pollens found included
Eucalyptus spp., Echium plantagineum, Olea europaea, Lavandula
multifida, Raphanus raphanistrum and Quercus coccifera. The
8 honeys with < 10% Citrus pollen could not be regarded as
orange honey. Most samples had not been excessively heated,
but the fructose:glucose ratio indicated that 8 samples were
over a year old. Correlations between some parameters are described
and results are compared with those obtained in previous studies.
DE: honey-; pollen-analysis; characteristics-; composition-
OD: Citrus- GE: Spain- BT: Rutaceae; Sapindales; dicotyledons;
angiosperms; Spermatophyta; plants; Southern-Europe; Europe;
Developed-Countries; European-Union-Countries; Mediterranean-Region;
OECD-Countries CC: QQ070; QQ500 CD: Other-Produce; Food-Composition-and-Quality
______________________________
Esti-M; Panfili-G; Marconi-E;
Trivisonno-MC
Valorization of the honeys from the Molise region through physico-chemical,
organoleptic and nutritional assessment.
Food-Chemistry. 1997, 58: 1-2, 125-128; Bc. 1997
Properties and composition of
55 honey samples from this part of Italy are reported. All values
were within the limits laid down in the country's regulations.
High coefficients of variation were obtained for HMF
content and amylase (diastase) activity and, to a lesser extent,
total acidity. This result indicates variations in beekeeping
methods. Wide ranges in sucrose and ash contents suggest variability
in the botanical and geographical origins of the honeys. Organoleptic
properties are discussed. Correct labelling, including nutritional
information, is recommended, in conformity with an EC (1990)
regulation; an example is given. DE: assessment-; honey-; composition-;
characteristics- GE: Italy- BT: Developed-Countries; European-Union-Countries;
Mediterranean-Region; OECD-Countries; Southern-Europe; Europe
CC: QQ070; QQ500 CD: Other-Produce; Food-Composition-and-Quality
______________________________
Mendes-E; Proenca-EB; Ferreira-IMPLVO;
Ferreira-MA; Bento-LSM
Quality evaluation of Portuguese honey.
Special issue. Gluportwo - Second International Meeting of the
Portuguese Carbohydrate Chemistry Group, Porto, Portugal, 21-25
September, 1997. Carboh 1997
The quality of a total of 50
samples from 25 brands of honey commercially available on the
Portuguese market was evaluated. The brands, including unifloral
and multifloral honeys, were classified according to their botanical
origin. Fructose, glucose, saccharose [sucrose], maltose, trehalose
and melezitose contents were determined by HPLC-RI (refractive
index). HMF was quantified by HPLC-UV, and other physicochemical
quality parameters were evaluated according to the European
and Portuguese Regulations for moisture content, ash content,
diastase [alpha-glucosidase] activity, free acidity and water-insoluble
solids content. All samples were also organoleptically and microscopically
examined. Only 13 brands met all the major national and international
specifications. DE: regulations-; honey-; Fructose-; glucose-;
sucrose-; maltose-; trehalose-; melezitose-; HMF-; moisture-content;
ash-; acidity-; organoleptic-traits GE: Portugal- ID: alpha-glucosidase
______________________________
Prota-R; Floris-I; Papoff-CM
Comparison of the chemical and physical characteristics of Sardinian
and Corsican honeys. OT: Comparazione delle caratteristiche
chimico-fisiche di mieli della Sardegna e della Corsica.
Apicoltore-Moderno. 1997, 88: 2, 51-59; Bj. 1997
Results are presented for honeys
from (A) Corsica and (B) Sardinia. A consisted of 18 multifloral
honeys (from Erica arborea and other species), 12 woodland honeydew
honeys, 12 Castanea sativa honeys, 4 from Arbutus unedo, 3 from
Citrus aurantium X deliciosa (clementine), and 3 from Asphodelus
microcarpus. Honeys from B consisted of 10 A. unedo honeys,
8 A. microcarpus honeys, 8 C. sativa honeys, and 36 multifloral
honeys. The following chemical and physical parameters were
measured: colour, water content, pH, gluconic acid, HMF,
insoluble material, diastase, free acidity, glucose:fructose
ratio, ash, ethanol. Differences between the 2 islands were
apparent, especially in relation to colour, water content, gluconic
acid, insoluble matter and ash. DE: honey-; composition-; characteristics-
GE: Italy- BT: Developed-Countries; European-Union-Countries;
Mediterranean-Region; OECD-Countries; Southern-Europe; Europe
CC: QQ070; QQ500 CD: Other-Produce; Food-Composition-and-Quality
______________________________
Russo-Almeida-PA
Honey of transmontane Terra Quente. Some chemical parameters
of honey from transmontane Terra Quente. OT: Mel da Terra Quente
transmontana. Caracterizacao de alguns parametros quimicos do
mel da Terra Quente transmontana.
Apicultor. 1997, 5: 16, 29-35; Bj. 1997
Results are reported for the
analysis of 31 honeys (13 multifloral and 18 unifloral lavender
honeys); they include: average water content 15.9% (range 14.5-16.9%),
free acids 16.5 meq/kg (11-27), pH 4.02 (3.70-4.55), ash content
0.078% (0.018-0.346%), amylase 9.3 (3-29.2), content of reducing
sugars 68.5% (64.3-71.7%), sucrose content 6.1% (0.5-11.9%).
HMF content varied widely and in 4 honeys the limit was
exceeded. DE: honey-; composition- OD: Lavandula-; Lamiales-
GE: Portugal- BT: Lamiaceae; dicotyledons; angiosperms; Spermatophyta;
plants; Mediterranean-Region; Developed-Countries; EFTA; European-Union-Countries;
OECD-Countries; Southern-Europe; Europe CC: QQ070; QQ500 CD:
Other-Produce; Food-Composition-and-Quality
______________________________
Singh-N; Bath-PK
Quality evaluation of different types of Indian honey.
Food-Chemistry. 1997, 58: 1-2, 129-133; Bc. 1997
Physicochemical properties are
reported for samples of (A) Trifolium spp. honey, (B) Brassica
juncea honey and (C) Eucalyptus lanceolatus honey, taken from
hives. C had the highest lactone content (21.5 meq/kg) and the
highest electrical conductivity (1.04 ohms). A had the highest
diastase number (32.5) and B the lowest (8.5). When the honeys
were kept at 65°C HMF formation in A was 30 times
faster, and in C 12 times faster, than in B; at 95° the
rates were 6 and 2 times faster, respectively. The flow behaviour
of the honeys was also investigated and results are reported.
DE: honey-; characteristics-; composition- OD: Trifolium-; Brassica-;
Eucalyptus- GE: India- BT: Papilionoideae; Fabaceae; Fabales;
dicotyledons; angiosperms; Spermatophyta; plants; Brassicaceae;
Capparidales; Myrtaceae; Myrtales; South-Asia; Asia; Commonwealth-of-Nations;
Developing-Countries CC: QQ070; QQ500 CD: Other-Produce; Food-Composition-and-Quality
______________________________
Thrasyvoulou-A
Heating times for Greek honeys.
Melissokomiki-Epitheorisi. 1997, 11: 2, 79-80; Bj. 1997
A high percentage of Greek honeys
bought from shops (17%) had HMF contents > 40 ppm.
As HMF increases with heating procedure, the 'safe' heating
time for each of 5 types of Greek honey was determined. All
types of honey were heated at 50°, 60°, 70°, 80°
and 90° C for various times till HMF contents of
each sample reached 40 ppm. HMF contents increased very
slowly when all types of honey tested were heated at low temperatures
(50-60°): for HMF to reach 40 ppm at 60°, 35
h of heating were needed for pine-tree honey, 134 h for fir-tree
honey, 373 h for Castanea honey, 29 h for sunflower honey and
34 h for cotton-plant honey; when honey was heated at 90°,
2 h were needed for pine-tree honey, 5 h for fir-tree honey,
8 h for Castanea honey, 2 h for sunflower honey and 1 h for
cotton-plant honey. Different types of honey had different sensitivities
to heating, with fir-tree and Castanea honeys being the least
sensitive. DE: honey-; composition-; HMF-; types-; heating-
GE: Greece-
______________________________
Yazbeck-R
The new specifications of honey to be admitted in the Arab countries.
Poultry:-Middle-East-and-North-Africa. 1997, No. 133, 68, 87;
Bc. 1997
Analyses of pollens, HMF,
diastase [amylase] and saccarase [sucrase] should be made in
order to prevent fraud by adulteration. DE: adulteration-; quality-;
honey-; composition-; imports-; testing-; detection- GE: Arab-countries
CC: QQ070; QQ500; ZZ700 CD: Other-Produce; Food-Composition-and-Quality;
Forensic-Science
______________________________
Bhandari-BR; Datta-N; D'-Arcy-BR;
Rintoul-GB
Co-crystallization of honey with sucrose.
Lebensmittel-Wissenschaft-and-Technologie. 1998, 31: 2, 138-142;
20 ref. 1998
Syrups comprising 300 g sucrose
and 50 g water were heated at 128°C with continuous agitation
until slight turbidity indicated that spontaneous nucleation
had begun, then known amounts of honey (82% solids; 10, 15 or
20% of the sucrose + honey) at 20° were rapidly added with
vigorous agitation and cooling to <60°, so that rapid
crystallization to agglomerates occurred. The 1st 2 sucrose:honey
ratios gave granular co-crystals, which were fairly free-flowing
(angle of repose 38.5-39.5°) and had similar flavour to
the original honey; the 80:20 ratio gave a pasty semi-solid
product. Gas chromatography indicated some minor quantitative
differences between product and honey with regard to flavour
volatiles: amounts of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one
(10-13 ppm) and 3-hydroxy-4-phenylbutan-2-one (1.1-1.3 ppm)
showed insignificant increases, whereas 6-methylheptyl prop-2-enoate
increased from 1.2 to >9 ppm and HMF increased significantly
(from 10.5 to 25 ppm) only for ratio 90:10. DE: crystals-; crystallization-;
agitation-; flavour-; honey-; sucrose-; encapsulation-; volatile-compounds;
sugar-products; chemical-composition
______________________________
Estupinan-S; Sanjuan-E; Millan-R;
Gonzalez-Cortes-MA
Quality parameters of honey: 1. Microbiology, physicochemical
characteristics and oldness: review. OT: Parametros de calidad
de la miel: 1. Microbiologia, caracteres fisico-quimicos y de
envejecimiento: revision.
Alimentaria. 1998, No. 296, 89-94; 76 ref. 1998
A review is given of some honey
quality parameters, including (1) studies on its microbiology
(with some aspects of antimicrobial components), (2) physicochemical
indices of stability: pH, water activity (with revision of the
calculation by means of predictive equations), electric conductivity
and types of acidity (lactonic, free and total), and (3) indexes
of honey freshness, typically evaluated by measuring the diastasic
activity and HMF content. DE: reviews-; quality-; acidity-;
HMF-; pH-; water-; activity-; honey-; stability-; bibliographies-;
measurement-; electrical-conductivity; antimicrobial-properties
ID: water-activity
______________________________
Kubis-I; Ingr-I
Effects inducing changes in hydroxymethylfurfural content in
honey. OT: Vlivy pusobici na zmeny obsahu hydroxymethylfurfuralu
v medu.
Czech-Journal-of-Animal-Science. 1998, 43: 8, 379-383; 11 ref.
1998
The effects of temperature and
storage time on hydroxymethylfurfural (HMF) content in
honey samples was investigated. HMF contents were relatively
low at 50°C. HMF content increased with rising temperatures.
At 63°C there was a statistically significant increase in
HMF content, although levels did not exceed the approved
limit. Heating to 82°C seriously impaired the honey samples.
The HMF content was 10 times higher than the limit value.
Not all samples exhibited identical reactions to overheating.
The weakest reaction was observed in locust honey and the strongest
in summer honey. HMF content did not increase during
12 months of sample storage in a cooler at 6°C. HMF
content increased significantly during storage at 18°C,
but did not exceed the approved limit. In 1995, rape honey HMF
content was 0.03 mg/100 g in control samples, 0.05 mg/100 g
at 50°C and 0.19 mg/100 g in samples heated to 61°C.
Locust honey HMF contents were 0.007, 0.05 and 0.33 mg/100
g under the same conditions, respectively. Summer honey HMF
values were 0.05, 0.07 and 0.21 mg/kg, respectively. In 1996,
rape honey HMF contents were 0.001, 2.61 and 19.8 mg/100
g in the control, samples heated to 63°C, and then to 82°C,
respectively. Values were 0.003, 1.17 and 13.94 mg/100 g in
locust honey and 0.02, 3.36 and 24.72 mg/100 g in summer honey.
HMF values after 1 year of storage at 6 and 18°C
were 0.03 and 0.76, 0.009 and 0.54, and 0.04 and 0.58 mg/100
g for rape, locust and summer honey, respectively. DE: HM
______________________________
Rodrigues-ACL; Marchini-LC;
Carvalho-CAL-de; de-Carvalho-CAL
Analyses of honey from Apis mellifera L. and Tetragonisca angustula
collected in Piracicaba, SP, Brazil. OT: Analises de mel de
Apis mellifera L., 1758 e Tetragonisca angustula (Latreille,
1811) coletado em Piracicaba-SP.
Revista-de-Agricultura-Piracicaba. 1998, 73: 3, 255-262; 14
ref. 1998
Honey from the bees A. mellifera
and T. angustula was collected in October 1996 at the University
of Sao Paulo, Piracicaba, Brazil, and analysed for diastase
[alpha-glucosidase], humidity, hydroxymethyl furfural (HMF),
total sugars, reducing sugars, sucrose and colour. Despite both
bee species being present in the same location during the period
preceding collection of samples, the composition of their honey
was very different. Values for alpha-glucosidase index, humidity,
HMF content, total sugars, reducing sugars, sucrose content
and absorbance of honey from A. mellifera were 10.9, 19.3%,
8.26 mg/kg, 76.26%, 70.15%, 5.90% and 0.342, respectively. Corresponding
values for honey from T. angustula were 17.9, 26.1%, 4.99 mg/kg,
59.42%, 58.19%, 1.17% and 0.264. It is suggested that the sources
visited and/or specific differences in the processes of transforming
and storing honey are responsible for these differences. DE:
sucrose-; sugars-; HMF-; colour-; honey-; alpha-glucosidase;
humidity-; reducing-sugars; honey-bees OD: Tetragonisca-; Apis-mellifera
GE: Brazil-; Sao-Paulo ID: Tetragonisca-angustula
______________________________
Singh-N; Bath-PK; Narpinder-Singh
Relationship between heating and hydroxymethylfurfural formation
in different honey types.
Journal-of-Food-Science-and-Technology-Mysore. 1998, 35: 2,
154-156; 16 ref. 1998
Some HMF is formed upon
heating of honey during normal processing to prevent granulation
and fermentation; excessive HMF indicates either overheating
or adulteration with invert syrup. Second-order polynomials
were computed as regression models to describe the dependence
of HMF formation on heating time (5-30 min) and temperature
(65-95°C), for 3 types of honey (from Eucalyptus lanceolatus,
Brassica juncea and Trifolium). Results suggest that the polynomials
could be a useful tool for predicting and controlling HMF
formation during processing and storage of honeys. DE: processing-;
temperature-; duration-; heating-; HMF-; formation-;
kinetics-; honey-; types-; Indian-mustard OD: Trifolium-; Eucalyptus-;
Brassica-juncea GE: India- ID: Eucalyptus-lanceolatus
______________________________
Bogdanov-S CA: International
Honey Commission.
Honey quality and international regulatory standards: review
by the International Honey commission.
Bee-World. 1999, 80: 2, 61-69; 17 ref. 1999
International honey standards
are specified in a European Honey Directive and in the Codex
Alimentarius Standard for Honey, both of which are presently
under revision. Present knowledge on the different quality criteria
is reviewed. The standard drafts include standards and methods
for the determination of the following quality factors: moisture,
ash, acidity, hydroxymethylfurfural, apparent reducing sugars,
apparent sucrose, diastase activity and water-insoluble matter.
International honey standards for fructose/glucose content,
the sucrose content and electrical conductivity are proposed.
Also the use of other quality factors, such as invertase activity,
proline and specific rotation, used in many countries, is also
discussed. DE: honey-; legislation-; moisture-; acidity-; reducing-sugars;
sucrose-; fructose-; glucose-; proline-; quality-; HMF-
ID: alpha-glucosidase; beta-fructofuranosidase
______________________________
Costa-LSM; Albuquerque-MLS;
Trugo-LC; Quinteiro-LMC; Barth-OM; Ribeiro-M; Maria-CAB-de;
de-Maria-CAB
Determination of non-volatile compounds of different botanical
origin Brazilian honeys.
Food-Chemistry. 1999, 65: 3, 347-352; 26 ref. 1999
The principal constituents of
the non-volatile fraction of genuine Apis mellifera honey samples
derived from 74 different floral types encountered in 4 Brazilian
states (South (Rio Grande do Sul, Parana, Santa Catarina), Southeast
(Rio de Janeiro, Sao Paulo, Minas Gerais, Espirito Santo), Northeast
(Piaui, Ceara, Pernambuco, Paraiba) and Midwest (Goias, Mato
Grosso, Mato Grosso do Sul)) were investigated and the levels
of water, hydroxymethylfurfural (HMF), free proline,
total acidity, diastase activity, fructose and glucose reported.
The majority of the samples showed adequate water and HMF
contents indicating the use of good practices by beekeepers
in Brazil. Large variations in the proline content (389-520
mg/kg) were found in honey samples from the 4 regions studied.
These findings are presumably due to the more intensive labour
of the bees on the collected nectar with the addition of gland
secretions. The high amount of diastase (40-120°G) found
in some honey samples from the northeast region could be due
to the visit of the bees to Manihot sp. (cassava) flour factories
to collect starch-rich food, consequently increasing diastase
activity in the honey. Xerotolerant yeasts may be responsible
for higher total acidity and ratios below 1 for fructose/glucose
found in some samples. Most of the analysed honey samples (82%)
were within the limits of the European Codex Honey Standards
and Brazilian legal regulations. DE: honey-; composition-; proline-;
water-content; acidity-
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Last
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