Influence of metal ions on hydroxymethylfurfural formation in honey

Anam, Onditi Ouma; Dart, R.K.

doi:10.1039/ai9953200515

Cited by 24 publications

(14 citation statements)

References 4 publications

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“…Beside the assumed correlation relations, there was found a statistically significant correlation between the concentration of lead and HMF (r = 0.63, P < 0.05) and zinc and HMF (r = 0.5, P < 0.05). The last one is described by Anam and Dart (1995). The correlations found by us, however, are in incipiency.…”

Section: Resultsmentioning

confidence: 88%

Groups of Honey - Physicochemical Properties and Heavy Metals

Čelechovská¹,

Vorlová²

2001

Acta Vet. Brno

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The aim of the study was to obtain the physicochemical characteristics and the content of Cd, Pb, Hg, Cu and Zn in three groups of honey (blossom, blends and honeydew). Physicochemical constituents were examined according the European Honey Commission recommended methods and heavy metals were determined by atomic absorption spectrometry. Among the groups of honey significant differences in the amount of mineral substances, pH, electrical conductivity (P < 0.01) and free acidity (P < 0.05) were found. Differences were not found in water content and insoluble matter. The average concentration of hydroxymethylfufural (HMF) and sucrose varied in individual groups of honey, however, these differences were not statistically conclusive. Concentrations of risk elements (Cd 0.5-77.4 µg/kg, Pb 0.02-1.0 mg/kg, Hg 0.67-2.93 µg/kg, Cu 0.06-1.55 mg/kg and Zn 0.2-22.9 mg/kg) were far below the allowable limits and showed statistically significant differences (P< 0.01) for Cd, Hg Cu in the individual groups of honey. The content of Pb and Zn did not differ significantly in individual groups, however, significant correlations between HMF and Pb (r = 0.63, P < 0.05) and HMF and Zn (r = 0.5, P < 0.05) were found.

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Section: Resultsmentioning

confidence: 88%

Groups of Honey - Physicochemical Properties and Heavy Metals

Čelechovská¹,

Vorlová²

2001

Acta Vet. Brno

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“…HMF is considered as an important quality parameter for honey by means of evaluating the freshness and the heating and storage history [Karabournioti & Zervalaki, 2001;Fallico et al, 2004]. HMF formation in honey could be infl uenced by the chemical properties of honey, including pH, total acidity, mineral content, etc., which are dependent on the fl oral source from which the honey sample has been extracted [Anam & Dart, 1995;Bath & Singh, 1999]. So, the inclusion of honey samples obtained from different fl oral sources can provide different levels of HMF contents.…”

Section: The Effect Of Different Infusion Temperatures Of Honey Additionmentioning

confidence: 99%

Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas

Toydemir¹,

Capanoglu²,

Kamiloglu³

et al. 2015

Pol. J. Food Nutr. Sci.

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Tea and herbal infusions are among the major contributors of phenolic compounds, specifi cally fl avonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on antioxidant properties of different herbal teas were investigated. For this purpose, 2 different types of honey (fl ower and pine honey) were added into 9 different herbal teas (melissa, green tea, rosehip, sage, echinacea, fennel, linden, daisy, and ginger) at 4 different temperatures (55˚C, 65˚C, 75˚C, and 85˚C), and the changes in the content of total pheolics, total fl avonoids, and total antioxidant capacity were determined. The total phenolic content and the total antioxidant capacity of the honey-added-tea samples were found to be increased (up to 57% for both), especially with pine honey and at higher temperatures of honey addition. The fi ndings of this study supported the use of honey as a natural sweetener in tea in order to be able to benefi t from the health-enhancing antioxidative properties of these two promising food products.

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“…As HMF is usually absent in fresh and untreated foods (Askar, 1984) but has an increased concentration as a result of heating or long-term storage (Bath and Singh, 1999;Fallico et al, 2004), it is an indicator for honey freshness and quality. Several factors influence the formation of HMF in honey during storage: the use of metallic containers (White, 1978) and the physicochemical properties (the pH, total acidity and mineral content) of the honey itself, which are related to the floral source from which the honey has been collected (Anam and Dart, 1995), the humidity and the thermal and photochemical stress (Spano et al, 2006).…”

Section: Hydroxymethyl-furfural Concentrations In Honeymentioning

confidence: 99%

Toxic compounds in honey

Islam

Khalil

Islam

et al. 2013

J of Applied Toxicology

100

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There is a wealth of information about the nutritional and medicinal properties of honey. However, honey may contain compounds that may lead to toxicity. A compound not naturally present in honey, named 5-hydroxymethylfurfural (HMF), may be formed during the heating or preservation processes of honey. HMF has gained much interest, as it is commonly detected in honey samples, especially samples that have been stored for a long time. HMF is a compound that may be mutagenic, carcinogenic and cytotoxic. It has also been reported that honey can be contaminated with heavy metals such as lead, arsenic, mercury and cadmium. Honey produced from the nectar of Rhododendron ponticum contains alkaloids that can be poisonous to humans, while honey collected from Andromeda flowers contains grayanotoxins, which can cause paralysis of limbs in humans and eventually leads to death. In addition, Melicope ternata and Coriaria arborea from New Zealand produce toxic honey that can be fatal. There are reports that honey is not safe to be consumed when it is collected from Datura plants (from Mexico and Hungary), belladonna flowers and Hyoscamus niger plants (from Hungary), Serjania lethalis (from Brazil), Gelsemium sempervirens (from the American Southwest), Kalmia latifolia, Tripetalia paniculata and Ledum palustre. Although the symptoms of poisoning due to honey consumption may differ depending on the source of toxins, most common symptoms generally include dizziness, nausea, vomiting, convulsions, headache, palpitations or even death. It has been suggested that honey should not be considered a completely safe food.

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Influence of metal ions on hydroxymethylfurfural formation in honey

Cited by 24 publications

References 4 publications

Groups of Honey - Physicochemical Properties and Heavy Metals

Groups of Honey - Physicochemical Properties and Heavy Metals

Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas

Toxic compounds in honey

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