Effects of storage temperature on HMF and diastase activity of strained honeys

Abstract

Summary:This research intends to reveal the effects of different storage temperatures on the HMF amounts and diastase activities of strained flower honey and honeydew honey samples produced by different companies in Turkey. In this context, the initial HMF values and diastase activities of the strained flower honey and honeydew honey samples belonging to five different companies, collected at the date of filling, were examined with defined quality criteria (moisture, sugar, pH, acidity, electrical conductivity and ash). Samples were stored at certain temperatures (10±2 °C, 22±2 °C, 35±2 °C), and were analyzed at the end of each of the threemonth periods (3rd, 6th, 9th and 12th months) regarding HMF and diastase activity. According to the results, average HMF values of the flower honey and honeydew honey samples stored at 10±2 °C and 22±2 °C for one year did not exceed 40 mg/kg, which is given as the limit HMF value in the Turkish Food Codex (TFC) Directive on honey, while it rapidly increased in the samples stored at 35±2 °C, and was determined to be over 40 mg/kg as of 6th month onwards. In addition, average diastase activities of the samples at 10±2 °C and 22±2 °C did not drop below the limit value of 8 in TFC, though it was determined to be below 8 as of 6th month onwards, for the flower honey stored at 35±2 °C. To conclude, decrease in diastase activity shortens the shelf lives set by the firms. By providing proper production and storage conditions, all quality criteria should be ensured to remain consistent with the TFC Directive on honey.Keywords: Diastase activity, HMF, honey, HPLC, storage temperature. Süzme ballarda muhafaza sıcaklığının HMF değeri ve diastaz aktivitesi üzerine etkisiÖzet: Bu araştırmada Türkiye'de farklı firmalarca üretilen süzme çiçek ve salgı balı örneklerinin HMF miktarı ve diastaz aktivitesi üzerine farklı muhafaza sıcaklıklarının etkisinin ortaya konulması amaçlandı. Bu kapsamda fabrikalardan dolum tarihlerinde alınarak kalite kriterleri (nem, şeker, pH, asitlik, elektriksel iletkenlik, kül) belirlenen beş farklı firmaya ait süzme çiçek ve çam balı örneklerinin başlangıç HMF değeri ve diastaz aktiviteleri saptandı. Örnekler, belirli sıcaklıklarda (10±2 °C, 22±2 °C, 35±2 °C) muhafaza edilerek üç aylık periyotlar (3, 6, 9 ve 12. ay) sonunda HMF ve diastaz aktivitesi yönünden analiz edildi. Elde edilen bulgulara göre, bir yıl boyunca 10±2 °C ve 22±2 °C'de muhafaza edilen çiçek ve salgı balı örneklerinin ortalama HMF değerleri Türk Gıda Kodeksi (TGK) Bal Tebliği'nde sınır HMF değeri olarak belirtilen 40 mg/kg'ı aşmazken, 35±2 °C'de muhafaza edilen örneklerde hızla artarak 6. aydan itibaren 40 mg/kg'ın üzerinde saptandı. Ayrıca örneklerin 10±2 °C ve 22±2 °C'deki ortalama diastaz aktiviteleri TGK Bal Tebliği'nce belirtilen sınır değer olan 8'in altına düşmezken 35±2 °C'de muhafaza edilen çiçek balları için bu değer 6. aydan itibaren 8'in altında saptandı. Sonuç olarak tüketime sunulan süzme ballarda, gerek üretim sırasında uygulanan ısı işlemi, gerekse muhafaza sıcaklığına bağlı olarak ...

Some Physical and Chemical Properties of Raw Flower-Honey from Erzurum Highland

“…According to the Turkish Food Codex Honey Communiqué, the number of diastases in flower honey should be 8 or more (Turkish Food Codex, 2020). In the thesis study conducted by Korkmaz and Küplülü (2017) they reported that the diastase number in five different flower honeys was between 10.8 and 14.1 on day zero. The number of diastase in honey analyzed in this study was measured between 17.0 and 18.8.…”

“…HPLC-UV was calibrated with the solution of Hydroxymethylfurfural (HMF). Analyses were done by handling the C18-reversed-phase column below the isocratic mobile phase terms with the inclusion of 90% distilled water-10% methanol by a flow rate of 1 mL/min and the injection volume was 10 µL (Korkmaz & Küplülü, 2017). Diastase analyses of honey samples were identified by handling UV-Spectrophotometer (Shimadzu UV-1800, Japan), according to the method recommended by TSE method (TSE 3036, 2002).…”