Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey

Kukurová, Kristína; Karovičová, Jolana; Greif, Gabriel; Kohajdová, Zlatica; Lehkozivova, Jarmila

doi:10.2478/s11696-006-0034-8

Cited by 16 publications

(18 citation statements)

References 1 publication

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“…A modified procedure of the Kukurova et al (2006) was used to measure the content of HMF in jams using high-performance liquid chromatography analysis method (Korus et al, 2015). Detection was done using Waters HPLC system with binary pumps (Model 515) apparatus equipped with a UV-VIS detector.…”

Section: Determination Of Physico-chemical Propertiesmentioning

confidence: 99%

Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits

Garg

Ghosh

Rana

et al. 2018

International Journal of Fruit Science

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Jamun (Syzygium cumini) is a tropical, underutilized fruit which is highly perishable in nature. It is a good source of vitamin C, tannins, gallic acid and anthocyanins and its beneficial effects are mostly due to the presence of bioactive compounds (pigments and phenolic compounds) in it. Due to astringent and fibrous nature, preparation of jam from jamun pulp is quite difficult, but other fruits (apple and kiwifruit) can be incorporated in it to improve its quality. This study aims to develop jam from blends of jamun with other fruits and analyse various physicochemical, nutritional, textural and sensory properties. It was found that physico-chemical properties of jams were not found to vary greatly, but the jamun-kiwifruit jam was found to have fairly high amount of antioxidants(46.75 ± 0.67%), tartaric acid (26.24 ± 0.02 mg/100g sample), ascorbic acid (0.08 ± 0.01 mg/ 100 g sample) and lactic acid (23.95 ± 0.01 mg/100g sample) and lowest amount of 5-hydroxymethyl-2-furaldehyde (0.38 ± 0.04 mg/100 g sample). Jamun jam and jamun-kiwifruit jam possessed the texture required for jam while jamun-apple jam was found to be a relatively harder gel. Jam made with jamun and kiwifruit pulp was found to have highest acceptability on the basis of sensory evaluation.

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Section: Determination Of Physico-chemical Propertiesmentioning

confidence: 99%

Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits

Garg

Ghosh

Rana

et al. 2018

International Journal of Fruit Science

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“…High moisture in honey can be an indicator of premature A c c e p t e d M a n u s c r i p t 8 extraction or extraction under high humidity conditions. [22] The moisture content of honey depends on several factors such as the harvest season, climatic conditions, [23] level of maturity, [19] floral origin, geographical location [24] and the moisture content of the original plant. [18] Ash content: The ash content is an index of honey quality indicating its botanical origin.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Characterization and Classification of Several Monofloral Iranian Honeys Based on Physicochemical Properties and Antioxidant Activity

Khalafi

Goli

Behjatian

2015

International Journal of Food Properties

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The aim of this study was to characterize and classify 10 honey samples collected from different regions of Iran based on their physicochemical properties. Moisture, ash and hydroxymethylfurfural (HMF) content, pH, electrical conductivity, diastase activity, color and fructose to glucose ratio were determined. Phenolic and flavonoid compounds, antioxidant activity and the ability to inhibit enzymatic browning were also evaluated in the samples. Based on diastase activity and hydroxymethylfurfural content, Tamarisk honey showed the best quality.The highest ratio of fructose to glucose (1.5) belonged to Ziziphus. Coriander honey with the lowest L* (18.9) was considered darker than other samples. High correlation coefficients between phenolic, flavonoid compounds and antioxidant activity indicated that these compounds are mainly responsible for the antioxidant capacity of honey. Based on the first principal Downloaded by [University of Otago] at 23:56 21 July 2015 A c c e p t e d M a n u s c r i p t 2 component (PC1), honey samples were classified into four main groups. The first group included Coriander and Ziziphus, the second group was Dill, the third group contained Thyme, Parsley and Qanqal and the fourth group included Astragal, Alfalfa, Tamarisk and Orange blossom.

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“…Differences in moisture content of honey depend on harvest season, the degree of maturity reached in the hive, climatic conditions (moisture level), and water content in the original plant nectar. [20,[33][34][35] Relative density (specific gravity) and moisture content are correlated and are used as a measure of adulteration in honey. As water content in honey increases, relative density decreases.…”

Section: Moisture and Relative Densitymentioning

confidence: 99%

Physico-chemical properties of multi-floral honey from the West Bank, Palestine

Abdulkhaliq

Swaileh

2016

International Journal of Food Properties

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Honey is a nutritious product that is produced by honey bees. Its nutritional value and genuine quality is of great importance to consumers. The present study aimed at evaluating the physico-chemical properties of Palestinian multi-floral honey from the West Bank. For this purpose, a total of 33 honey samples were collected directly from honey beekeepers in different geographic regions of the West Bank and analyzed for pH, moisture, relative density, total sugars, reducing sugars, sucrose, fructose, proteins, ash, hydroxymethylfurfural, and mineral content. The mean physico-chemical contents were: pH = 3.44, moisture = 16.53%, relative density = 1.424, reducing sugars = 78.86%, sucrose = 4.10%, fructose = 38.29%, proteins = 0.33%, ash = 0.14%, and hydroxymethylfurfural = 12.32 mg/ kg. Cd and Pb were below detection limits in all samples analyzed. Honey samples were rich in K, Na, Ca, Pb, and Mg with concentrations ranging between 183.86 mg/kg (K) and 22.74 mg/kg (Mg). Other trace elements (Fe, Li, B, Mn, Ba, Zn, Cu, Cr, and Ni) were found in much smaller concentrations between 5.21 mg/ kg (Fe) and 0.08 mg/kg (Ni). In conclusion, the results of physico-chemical analysis of Palestinian multi-floral honey indicated purity and good quality that meet the international honey standards.

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Determination of 5-hydroxymethylfurfural after Winkler and by the HPLC method for authentication of honey

Cited by 16 publications

References 1 publication

Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits

Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits

Characterization and Classification of Several Monofloral Iranian Honeys Based on Physicochemical Properties and Antioxidant Activity

Physico-chemical properties of multi-floral honey from the West Bank, Palestine

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