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Influence of heat treatment on formation of hydroxymethylfurfural and hydrogen peroxide as heating indicators of honey [electronic resource].

By:

Mahmoud, Awad A

Contributor(s):

Owayss, Ayman A

Language: English Summary language: Arabic Description: p.155-164Other title:

تأثير المعاملات الحرارية على تكون كل من الهيدروكسى ميثايل فورفورال وفوق أكسيد الهيدروجين كدليلين على تسخين عسل النحل [Added title page title]

Uniform titles:

Fayoum journal of agricultural research and development, 2008 v. 22 (2) [electronic resource].

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In: Fayoum Journal of Agricultural Research and Development 2008.v.22(2)Summary: 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: 60°C, 70°C, 80°C and 90°C for 1, 3 & 5 min. on development of hydroxymethylfurfural (HMF) and formation of hydrogen peroxide (H202), 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 70°C. 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.

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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: 60°C, 70°C, 80°C and 90°C for 1, 3 & 5 min. on development of hydroxymethylfurfural (HMF) and formation of hydrogen peroxide (H202), 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 70°C. 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.

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