CHANGES OF HYDROXYMETHYLFURFURAL IN HEATED HONEY
2013
Laura Stan | Sevastița Muste | Maria Tofană | Ramona Suharoschi
Beekeepers use to heat crystallized honey to make it more attractive for consumers. During this process fructose from honey is thermally degraded to hydroxymethylfurfural (HMF). This paper is focused on evaluation of changes in HMF content of multifloral and acacia honey due to thermal treatment performed for 2 hours at 40°C, 60°C, 80°C and 100°C. Other basic quality parameters of heated and non-heated honey were evaluated by methods developed by International Honey Commission: humidity, pH, acidity and diastase. Highest changes in HMF were recorded after heating acacia honey at 100°C, about 9 times higher than non-heated honey and this may be due to high level of fructose in this particular honey. Multifloral honey treated at 100°C presented an increase in HMF about 5,5 times higher compared to non-heated honey.
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