INFLUENCE OF HEAT TREATMENT ON FORMATION OF HYDROXYMETHYLFURFURAL AND HYDROGEN PEROXIDE AS HEATING INDICATORS OF HONEY | ||||
| Fayoum Journal of Agricultural Research and Development | ||||
| Article 11, Volume 22, Issue 2, July 2008, Page 155-164 PDF (474.54 K) | ||||
| Document Type: Research articles. | ||||
| DOI: 10.21608/fjard.2008.197494 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Awad A. Mahmoud1; Ayman A. Owayss2 | ||||
| 1Food Science and Technology Dept.,Fac. Agric., Fayoum Univ., Egypt. | ||||
| 2Plant Protection Dept.,Fac. Agric., Fayoum Univ., Egypt. | ||||
| Abstract | ||||
| The physico-chemical characteristics of fresh cotton (Gossypium vitifolium) honey were determined. The indices obtained were within their standard ranges of Egyptian, European and Codex Alimentarius honey Standards. Influences of heating at different temperatures: 60ºC, 70ºC, 80ºC and 90ºC for 1, 3 & 5 min. on development of hydroxymethylfurfural (HMF) and formation of hydrogen peroxide (H2O2), as indicator for glucose oxidase activity were measured. The HMF content increased significantly with the prolonged of heating and time especially when honey exposed to temperatures above 70ºC. HMF values for heated samples were lower than the limits allowed by Egyptian, European and Codex Standards suggesting that HMF alone may be insufficient indicator for heating honey as a case in the system of high-temperature short-time. Heat treatments caused a gradual reduction in H2O2 formation which was completely inhibited by heating honey above 70ºC for 1 min. According to these results, it is suggested that formation of H2O2 could be used simultaneously with HMF as criteria for freshness and/or heating of honey, since glucose oxidase, which produces H2O2 in honey is heat sensitive enzyme. No obvious changes in organoleptic characteristics occurred due to such heat treatments of honey. | ||||
| Keywords | ||||
| Bee honey; HMF; H2O2 and heating | ||||
|
Statistics Article View: 58 PDF Download: 95 |
||||
