Honey thermal treatment effects on hydroxymethylfurfural content

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

“…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.…”

“…It was shown that the initial HMF concentration did not influence the kinetics of its formation. It was also confirmed that even after intensive heating (90°C for 20 min) HMF concentration did not reach 40 mg/kg [Tosi et al, 2002[Tosi et al, , 2004 Fallico et al [2008] however, pointed out that under different storage conditions degradation of HMF can occur in honey samples. The estimated value of activation energy for the HMF degradation process was almost half the value of HMF formation energy regardless of the botanical origin of honey.…”

Effects of prolonged heating on antioxidant activity and colour of honey

“…Honey is submitted to thermal treatments for two different reasons: (1) to modify its tendency to crystallisation or delay its appearance; (2) to destroy the microorganisms which contaminate it (Fallico, Zappalá , Arena, & Verzera, 2004;Tosi, Ciappini, Ré, & Lucero, 2002). Honey heating is usually carried out in two different ways: in air-ventilated chambers at 45-50 C for 4-7 Antioxidant activity was expressed as percentage inhibition of the DPPH radical and was determined by the following equation (Yen & Duh, 1994):…”

Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

“…Normally, the raw honey undergoes processing before marketing as it contains some extraneous material (bee wax and pollen) which creates the problem of crystallization, thus such extraneous matter must be removed to make it marketable and acceptable to consumers. Therefore, the raw honey is subjected to thermal treatment mainly to prevent or delay crystallization and to destroy sugar-tolerant microorganisms that may cause unnecessary fermentation [Tosi et al, 2002;Escriche et al, 2008]. Although during thermal treatment, raw honey may lose most of its natural antioxidants but the formation of non-nutrient antioxidants like Maillard reaction products (MRPs) can compensate such loss [Manzocco et al, 2000; Nicoli, 1997].…”