Prediction of Honey Shelf Life

Fallico, Biagio; Arena, Elena; Zappalà, M.

doi:10.1111/j.1745-4557.2009.00253.x

Cited by 24 publications

(20 citation statements)

References 21 publications

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“…In this study, the moisture values were between 14.86±0.066% (chaste tree natural-3) and 19.9±0.066% (pine honey commercial-1). These results were like the some of the studies reported (4,(43)(44)(45)(46)(47). Belitz et al (48) offered 17.1% of moisture gradient as a threshold value for the fermentation of honey.…”

Section: Resultssupporting

confidence: 91%

“…Table 8 and 9 show the kinetic constants of HMF formation and diastase deactivation during storage. (4). In general, the chaste tree honeys had the higher rate of diastase deactivation than the pine honeys during storage at room temperature.…”

mentioning

confidence: 90%

“…The composition and properties of honey are dependent on the season of production, origin of nectar, the flowers visited by the bees and the local climate from which the honey is harvested (4). In addition, the processing, handling and storage of honey may further influence its composition (5,6).…”

Section: Introductionmentioning

confidence: 99%

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DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

Koç¹,

Karacaoğlu²,

Nadem³

et al. 2017

GIDA

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Chaste tree and pine honeys were bought from three different producers (natural) and three local markets (commercial). The honey samples were stored for 30 months at room temperature. The shelf life of the samples was estimated for indices of HMF and diastase activity. The values for HMF formation and diastase deactivation fitted to a zero-order reaction. The highest rate of HMF formation was observed in the chaste tree honey as 2.674±0.013 mg/kg/month while the least value was observed in the pine honey as 0.435±0.037 mg/kg/month. The maximum diastase deactivation was determined in the natural chaste tree honey as 0.613±0.000 DU/kg/months and the minimum was 0.318±0.002 DU/kg/month for the commercial chaste tree sample. In terms of HMF, all honeys except commercial chaste tree honey, have exhibited longer shelf life than 30 months of storage. The results showed that the shelf life of the commercial honeys depend on the botanical origin, pH, electrical conductivity, temperature and storage.Keywords: Chaste tree, pine honey, shelf life, HMF, diastase. HAYIT (Vitex agnus castus) VE ÇAM BALININ RAF ÖMRÜNÜN BELİRLENMESİ ÖzHay›t ve çam ballar› üç farkl› üretici (do¤al) ve üç farkl› yerel marketten (ticari) sat›n al›nm›fl ve bal örnekleri 30 ay oda s›cakl›¤›nda depolanm›flt›r. Bal örneklerinin raf ömrü HMF miktar› ve diastaz aktivite indeksleri üzerinden tahmin edilmifltir. HMF oluflumu ve diastaz deaktivasyonu s›f›r›nc› dereceden kinetik modele uyumlu bulunmufltur. En yüksek HMF oluflum h›z› hay›t ballar›nda 2.674±0.013 mg/kg/ay olarak hesaplan›rken en düflük h›z çam bal›nda 0.435±0.037 mg/kg/ay olarak belirlenmifltir. Diastaz say›s› bak›m›ndan ise, en yüksek (0.613±0.000 DU/kg/ay) ve en düflük (0.318±0.002 DU/kg/ay) deaktivasyon h›z› do¤al ve ticari hay›t ballar›nda belirlenmifltir. Ballar›n 30 ay depolanmas› sonunda HMF bak›m›ndan ticari hay›t bal› hariç di¤er tüm ballar daha uzun raf ömrüne sahip olmufltur. Bu sonuçlar ticari ballar›n raf ömrünün botanik orjin, pH, elektriksel iletkenlik, s›cakl›k ve depolamaya ba¤l› oldu¤unu göstermektedir.Anahtar kelimeler: Hay›t bal›, çam bal›, raf ömrü, HMF, diastaz.

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Section: Resultssupporting

confidence: 91%

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confidence: 90%

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DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

Koç¹,

Karacaoğlu²,

Nadem³

et al. 2017

GIDA

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“…The degradation of 3‐DG leads to the formation of several compounds, the most well known of which is 5‐hydroxymethylfurfural (HMF) (Belitz and others 2009), the most commonly used quality index to measure aging and/or overheating in honey (Zappalà and others 2005). Its content in honey varies depending on, above all, pH and florality, rather than heat treatments and/or storage conditions (Sing and Bath 1998; Tosi and others 2002; Fallico and others 2004, 2009; Zappalà and others 2005). Thus, an interesting approach to assess the quality of honey would be to measure the presence of 1,2‐dicarbonyl compounds.…”

Section: Introductionmentioning

confidence: 99%

Survey of 1,2‐Dicarbonyl Compounds in Commercial Honey of Different Floral Origin

Arena¹,

Ballistreri²,

Tomaselli³

et al. 2011

Journal of Food Science

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In this study we conducted a survey of the concentrations of the major 1,2-dicarbonyl compounds in 40 commercial honey samples from 12 different floral origins. 3-Deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) were measured, using their corresponding quinoxaline derivatives, by high-performance liquid chromatography (HPLC). The analytical performance of the HPLC method for the analysis of 1,2-dicarbonyl compounds was evaluated in terms of linearity, limits of detection (LODs), limits of quantification (LOQs), and precision. Linearity over 2 orders of magnitude, LODs (0.01-0.04 mg/kg), and LOQs (0.03-0.12 mg/kg) were calculated. Instrumental precision, as measured by the repeatability relative standard deviation% (RSDr%), was found to be between 0.22% and 0.55%. Furthermore, the concentrations of factors GO and MGO with respect to 3-DG were also calculated for rapid quantification in honey. In honey samples, the concentrations of 3-DG ranged from 75.9 to 808.6 mg/kg and were significantly higher (up to 100-fold) than those of 5-hydroxymethylfurfural (HMF). Values for GO and MGO were 0.1-10.9 and 0.2-2.9 mg/kg, respectively. The chemical characteristics that most influenced the levels of 1,2-dicarbonyl compounds in honey were found to be pH and total phenols. This was supported by multivariate analysis used to classify different honey types with respect to their chemical characteristics. In addition, both dicarbonyls and phenols are believed to contribute to the development of the final color of honey.

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“…HMF is an important quality criterion formed as a result of dehydration of hexose in honey in an acidic environment and it varies depending on chemical characteristics of honey, like sugar, pH, total acidity, honey processing, and storage temperature (6,10,12,15). According to the above mentioned TFC on Turkish honey, HMF value is limited to be maximum 40 mg/kg in flower honey and honeydew honey products (16).…”

Section: Introductionmentioning

confidence: 99%

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

KÜPLÜLÜ

2017

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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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 ...

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Prediction of Honey Shelf Life

Cited by 24 publications

References 21 publications

DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

Survey of 1,2‐Dicarbonyl Compounds in Commercial Honey of Different Floral Origin

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

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