The criteria of honey quality and its changes during storage and thermal treatment
Dimins, F.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Kuka, P.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)E-mail:[email protected] | Kuka, M.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Cakste, I.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)
Honey is a very complicated natural product. The quality of honey may be characterized by various chemical and physical parameters. The content of reducing sugars (fructose, glucose, maltose), saccharose, moisture and amino acid proline, characterize the naturalness and maturity of honey. The content of hydroxymethylfurfural (HMF) and activity of enzymes invertase and glucose oxidase indicate the unaffectedness of honey as well as honey's storing and treatment conditions. The acidity and pH indicate the maturity of honey and characterize stability and changes of the honey quality during storage. The oxidation-reduction potential (redox potential) is an indicator of activity of various biochemical and other oxidation-reduction reactions in honey. Samples of flower honey from different regions of Latvia were investigated. The following parameters were obtained: content of reducing sugars (73.7-82.8%), content of saccharose (0.8-3.5%), moisture (15.8-20.2%), content of proline (211-1843 mg kgE-1), content of HMF (7.1-15.0 mg kg-1), activity of enzyme invertase (41.4-171.1 IU), activity of enzyme glucose oxidase (32-125 mg kgE-1), total acidity (11-37 mval kgE-1), pH 3.95-4.62, and oxidation-reduction potential (70-183 mV). Investigated honey samples showed that honey was of high quality, natural, and mature. The content of HMF increased, but activity of enzymes invertase and glucose oxidase decreased during heat treatment as well as during storage of honey.
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