INFLUENCE OF HEAT TREATMENT ON FORMATION OF HYDROXYMETHYLFURFURAL AND HYDROGEN PEROXIDE AS HEATING INDICATORS OF HONEY

Document Type : Research articles.

Authors

1 Food Science and Technology Dept.,Fac. Agric., Fayoum Univ., Egypt.

2 Plant 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.

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