Hydroxymethylfurfuraldehyde and amylase contents in Australian honey

Ajlouni, Said; Sujirapinyokul, Puripast

doi:10.1016/j.foodchem.2009.07.057

Cited by 123 publications

(131 citation statements)

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“…Hydroxymethyl furfural (HMF) is one of most important physicochemical parameters of honey [27]. The mean value of HMF of the tested honey samples ranged from 0.1 mg/kg for honey sample from Alage to 11.9 mg/kg for samples from the Addis Ababa Kality area.…”

Section: Determination Of Hmf Of the Honey Samplesmentioning

confidence: 99%

Total phenols and antioxidant activities of natural honeys and propolis collected from different geographical regions of Ethiopia

Sime¹,

Atlabachew²,

Abshiro³

et al. 2015

Bull. Chem. Soc. Eth.

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ABSTRACT. In this study, ten honey and five propolis samples from different geographical origins were tested. Both honey and propolis samples showed high content of total phenolic compounds (330-610 mg gallic acid equivalent (GAE)/100 g honey; 365-1022 mg GAE/g ethanol extract of propolis (EEP). The total flavonoids ranged from (15.1-42.6 mg catechin equivalent (CE)/100 g for honey; to 123-74 mg CE/g for EEP. These honeybee products of Ethiopia had high total radical scavenging properties with respect to 2,2-diphenyl-1-picrylhydrazyl (DPPH); 18.1-59.8% and 48.6-87.8% for honey and EEP respectively. Furthermore, the hydroxymethylfurfural (HMF) of the honey samples was found to be low with a mean value of 4.8 mg/kg suggesting that the samples were of good quality. The antioxidant properties of the products showed a good correlation (r 2 = 0.50-0.82) with their polyphenolic contents.

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Section: Determination Of Hmf Of the Honey Samplesmentioning

confidence: 99%

Total phenols and antioxidant activities of natural honeys and propolis collected from different geographical regions of Ethiopia

Sime¹,

Atlabachew²,

Abshiro³

et al. 2015

Bull. Chem. Soc. Eth.

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“…According to Mendes et al (1998), this value of acidity within the established pattern indicates the absence of undesirable fermentation in the presence of yeast. Ajlouni and Sujirapinyokul (2010) report that during the fermentation process, glucose and fructose are converted into carbon dioxide and alcohol and that alcohol is hydrolyzed in the presence of oxygen and converted into acetic acid. This fact contributes to increasing the level of free acidity of the honey.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

Oliveira

Kwiatkowski

Rosa

et al. 2015

FSTR

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Analyses of honey produced by AfricanizedKeywords: Apis mellifera, honey, chemistry parameters, rheology IntroductionIn Brazil, beekeeping is attracting interest of many farmers and several institutions, as it is an activity in which one can achieve good economic results (Welke et al., 2008). To guarantee a product with quality on the market that is increasingly demanding, it is important to know the characteristics of honey. Thus, it is necessary to carry out the physical-chemical and rheological analysis, aiming to standardize the product, thereby obtaining subsidies to ensure the quality of honey by detecting its possible adulterations. Honey may undergo several changes of various causes. Some occur because of farmers' lack of information related to the extraction technology, the proper management, the equipment to be used and mainly for storage and conservation of the product (Melo et al., 2003).Honey is a food product produced by honey bees from the nectar of flowers or secretions coming from live parts of plants or secretions of plant-sucking insects that lay on living parts of plants which bees collect, transform, combine with their specific substances, store and let ripen in the hive combs (Mercosul, 1999; Brazil, 2000; Codex Alimentarius, 2001). Honey has a complex system which contains sugars, organic acids, minerals, vitamins and phenolic compounds (Zalibera et al., 2008;Adetuyi et al., 2009;Babarinde et al., 2011). According to Hernández et al. (2005) honey has a very low mineral content (0.1 _ 0.2% for floral honey), which varies widely depending on the botanical origin, edaphoclimatic conditions and technical extraction.The viscosity is one of the most significant physical and sensory characteristics of honey, which affects the quality of theproduct (Yanniotis et al., 2006). Industrially, higher viscosities imply greater costs in centrifugation, decanting and mixing, caused The pH determination was performed using a digital pH meter. Materials and Methods Honey samples Honey was collected from hives ofThe ash samples were obtained by calcination in muffle furnace, according to Almeida-Muradian and Bera (2008). Determinations of reducing sugars, total and apparent sucrose were performed by using the Lane-Eynon method from a stock solution of 20% (IAL, 2005). The content of insoluble solids was determined according to Almeida-Muradian and Bera (2008). The diastatic activity was performed according to Marchini et al. (2004), where the buffered solution of starch-honey is kept in a water bath (40℃, the time required for obtaining the specific end point (absorbance lower than 0.235) determined spectrophotometrically. The results were obtained on a Gothe scale.Phenolic compounds were determined by Folin-Ciocauteau according to Meda et al. (2005) using gallic acid as standard. The determination of the honey color is based on different degrees of light absorption at wavelengths of 560 nm, using the pure glycerin as white and to classify the color of honey, it was used Pfund scale (Marchini et al., 2004)...

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“…[1][2][3] The composition and nutritional properties of honey vary depending on the flora, climate, and soil. [4][5][6] Honey is submitted to a heating and filtration process in order to remove bacteria, yeasts, and spores, and to retard granulation and prevent fermentation. 1,7,8 Although this heating process facilitates the processing of honey, high temperatures can destroy vitamins and enzymes, and lead to the production of hydroxymethylfurfural (HMF), reducing the quality of honey.…”

Section: Introductionmentioning

confidence: 99%

“…1,7,8 Although this heating process facilitates the processing of honey, high temperatures can destroy vitamins and enzymes, and lead to the production of hydroxymethylfurfural (HMF), reducing the quality of honey. 1,4 HMF is practically absent in fresh honey, but concentrations increase with the temperature and time of heating, as well as due to improper storage and adulteration. 4,8 At low heating temperatures, the composition and pH can also influence the formation of HMF in honey.…”

Section: Introductionmentioning

confidence: 99%

“…1,4 HMF is practically absent in fresh honey, but concentrations increase with the temperature and time of heating, as well as due to improper storage and adulteration. 4,8 At low heating temperatures, the composition and pH can also influence the formation of HMF in honey. 8 HMF is formed in foods by heating monosaccharides under acid conditions, 9 and it can be used in the quality control of honey.…”

Section: Introductionmentioning

confidence: 99%

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Flow Injection Analysis of 5-(Hydroxymethyl)-2-furaldehyde in Honey by a Modified Winkler Method

et al. 2016

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One of the quality indicators for honey is 5-(hydroxymethyl)-2-furaldehyde (HMF), which is formed during the heating or aging of honey. The International Honey Commission recommends three methods for the determination of HMF in honey: the Winkler method, the White method, and determination by HPLC. The Winkler method uses the carcinogenic substance p-toluidine, which is not in accordance with the principles of Green Chemistry. The present work describes the determination of HMF in honey by flow injection analysis (FIA) using a modified Winkler method, replacing p-toluidine with p-aminobenzoic acid. The linear range was 1.00 to 40.0 mg L -1 , the limit of detection (LOD) was 0.43 mg L -1, and the limit of quantification (LOQ) was 1.32 mg L -1 . The method is an efficient and environmentally friendly technique for the analysis of HMF in honey.

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Hydroxymethylfurfuraldehyde and amylase contents in Australian honey

Cited by 123 publications

References 15 publications

Total phenols and antioxidant activities of natural honeys and propolis collected from different geographical regions of Ethiopia

Total phenols and antioxidant activities of natural honeys and propolis collected from different geographical regions of Ethiopia

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

Flow Injection Analysis of 5-(Hydroxymethyl)-2-furaldehyde in Honey by a Modified Winkler Method

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