Effect of storage on hydroxymethylfurfural (HMF) and color of some Algerian honey

Louaileche, H.; Ouchemoukh S.; Tamendjari, A.; Mouhoubi-Tafinine, Z.; Bachir bey M.

Effect of storage on hydroxymethylfurfural (HMF) and color of some Algerian honey

2018

Louaileche, H. | Ouchemoukh S. | Tamendjari, A. | Mouhoubi-Tafinine, Z. | Bachir bey M.

In this study, the quality evaluation of six honey samples was carried out by the analysis of some physico-chemical parameters. All the samples showed water content within limits (20%), except for the sample H01. This may be the result of a premature harvest. Values of ash content, Electrical conductivity and pH prove that the samples were most likely of floral origin. However, the samples H01, H02 and H04 may be elaborated from honeydew, because of their high ash content and electrical conductivity. The very high level of sucrose of H06 can be due to an adulteration by an addition of sucrose. The total acidity of all the samples was within limits, indicating absence of undesirable fermentation. The highest HMF level and the lowest invertase activity of H06, suggesting that this sample has undergone a heat treatment. In the other hand, the impact of storage at different temperature (4, 20, and 35°C) on HMF and color was also investigated. Storage at 4 and 20°C had no considerable effect on these parameters. However, storage at 35°C caused an increase of HMF and the results exceed largely the allowed limit (40 mg/Kg). In the same time, the color of the samples is accentuated because of Maillard reaction.

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