HMF screening of honey from Autonomous Province of Vojvodina
2018
Marić, Aleksandar (https://orcid.org/0000-0001-8889-6267) | Jovanov, Pavle (https://orcid.org/0000-0002-6225-2655) | Sakač, Marijana (https://orcid.org/0000-0003-2093-2238) | Gadžurić, Slobodan | Mandić, Anamarija (https://orcid.org/0000-0002-5492-7237) | Jevtić-Mučibabić, Rada (https://orcid.org/0000-0002-8063-2045) | Lazarević, Jasmina
Honey is a natural food that contains more than 200 substances and consists mostly of sugars, water and other substances such as proteins, organic acids, vitamins, minerals etc. Honey is considered both nutritional and medicinal, however, the presence of certain constituents, for example 5-Hydroxymethyl-2furaldehyde (HMF) and its derivatives may contribute to honeys toxicity. HMF is six-carbon heterocyclic organic compound with alcohol (hydroxymethyl) and aldehyde functional groups that is produced in acid-catalyzed reaction of hexose degradation. HMF can also be formed in Maillard reaction; condensation reaction of carbohydrates that have free amine groups leading to degradation of amino acids together with the appearance of some anti-nutritive products, often toxic ones such as 5-sulfooxymethyl furfural (SMF). The Maillard reaction promotes a reduction in the nutritional value of the food. It can be presumed that there is a low HMF value in fresh honey and a high one in honey that has been heated, stored in non-adequate conditions, or adulterated with invert syrup. The European quality standards allow a maximum of 4 mg/100 g of HMF. For this reasons, attention has been on continuous screening of honey samples from Autonomous Province of Vojvodina for the content of HMF. After successful screening of HMF in honey samples harvested in Autonomous Province of Vojvodina in 2015 and 2016, 41 honey samples with different floral origin (4) harvested in 2017 were analysed for the quantities of HMF. The separation and quantification of HMF was performed using HPLC-DAD system. The total run time of the analysis was 5 min. From the obtained results it can be concluded that 7 samples had the HMF values above maximum allowed, pointing out to inadequate storage or processing conditions of honey. Continuous screening of HMF allows possibility of risk assessment and maintaining the high quality of honey.
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