Honey diastase activity modified by heating

Tosi, Enzo A.; Martinet, R; Ortega, M.; Lucero, H.; Ré, Edmundo D.

doi:10.1016/j.foodchem.2007.04.025

Cited by 93 publications

(63 citation statements)

References 2 publications

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“…It was estimated that nectar honey processed at 95°C for 90 min as well as honeydew honey heated at 90°C for 75 min had HMF levels below 40 mg/kg [Turhan et al, 2008]. Similar conclusions were drawn by other researchers [Tosi et al, 2002[Tosi et al, , 2004[Tosi et al, , 2008. They investigated the kinetics of HMF formation and changes in enzymatic activity during honey heating.…”

Section: Fruit and Vegetable Productssupporting

confidence: 69%

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

127

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The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

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Section: Fruit and Vegetable Productssupporting

confidence: 69%

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

127

View full text Add to dashboard Cite

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“…Diastase was initially used as a possible means of distinguishing between natural and artificial honeys. However, diastase is also widely recognized as a parameter for the evaluation of honey freshness, because its activity decreases in old or heated honeys (BOGDANOV, MARTIN & LÜLLMANN, 1997; TOSI et al, 2008;WHITE, 1975). Commercial syrups obtained from totally or partially-inverted sucrose by acid hydrolysis and heating of sugar cane can reduce the diastase value of honeys (NORONHA, 1997).…”

Section: Figure 1 -Box-plot Showing Physicochemical Results For 93 Samentioning

confidence: 99%

Physicochemical Quality Control of Bee Honeys From Campos Gerais Region of Paraná – Brazil

et al. 2010

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Bee (Apis mellifera L.) honeys have been widely used for therapeutic and nutritional proposes. For evaluating the honey production, physicochemical approaches have been extensively performed to ensure that this hive product is authentic in respect to the legal requirements. The aim of this paper was to discuss the quality control of 93 samples of honey from Campos Gerais region of Paraná State – South Brazil by physicochemical parameters. Moisture, reducing sugars, sucrose, water-insoluble solids, ash, free acidity, pH, activity of diastase, hydroxymethylfurfural content and colour were performed by the standard usual methods. Samples were also classified in floral honeys or honeydew honeys according to the Kirkwood equation. A total of 71 samples (76.34%) showed values in accordance with the Brazilian legal requirements for all the achieved physicochemical parameters. Otherwise, all the studied honeys were likewise within the legislation limits only for water-insoluble solids and colour. For pH, an additional parameter that has not been provided in honey legislation, samples showed values ranging from 3.60 to 5.35. By the Kirkwood equation, 61 honeys were considered as floral products.

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“…As the diastase enzyme is sensitive to heat (thermolabile), therefore its reduced activity consequently indicates about the overheating of honey during thermal processing. Besides, during prolonged storage of honey also the diastase activity significantly reduces [7]. In general two different methods are routinely used to determine honey diastase.…”

Section: Introductionmentioning

confidence: 99%