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Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets

Yıl 2023, Cilt: 6 Sayı: 4, 522 - 526, 15.10.2023

Seda Dicle Korkmaz

https://doi.org/10.34248/bsengineering.1349150

Öz

This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5% of flower honey samples and the 20% of honeydew honey samples were not fulfilled the HMF value and/or diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mg/kg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the product's shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers' awareness on the subject will enable the development of internal control at both manufacturers and markets.

Anahtar Kelimeler

Honey HMF Shelf life Diastase activity Storage temperature HPLC

Kaynakça

  • Al-Diab D, Jarkos B. 2015. Effect of storage and thermal treatment on the quality of some local brands of honey from Latakia markets. J Ento Zoo Stud, 3: 328-334.
  • Alghamdi BA, Alshumrani ES, Bin Saeed MS, Ghufran MR, Alharthi NA, Baeshen MN, Helmi NM, Alam MZ, Suhail M. 2020. Analysis of sugar composition and pesticides using HPLC and GC–MS techniques in honey samples collected from Saudi Arabian markets. Saudi J Biol Sci, 27(12): 3720-3726.
  • An Ajlouni S, Sujirapinyokul P. 2009. Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem, 119: 1000-1005.
  • Aypak SÜ, İnci A, Bakırcı S, Fidan ED, Soysal M. 2019. Comparision of the antioksidant activity and HMF levels in honey taken from hives and markets. Gıda, 44(1): 86-92.
  • Belitz HD, Grosch W. 1999. Food chemistry, 2th. Edition. Springer, Berlin, Germany, pp: 145-157.
  • Bogdanov S. 2009. Harmonised Methods of the international honey commission. IHC responsible for the methods. Bee Product Sci, 2009: 9-54.
  • Bölükbaşı DN. 2007. Ambalajlı balların melitopalinolojik, kimyasal ve organoleptik analizleri. MSc Thesis, Hacettepe University, Institute of Science, Ankara, Türkiye, pp: 27-28.
  • Castro-Vazquez L, Diaz-Maroto MC, Gonzalez-Vinas MA, De La Fuente E, Perez- Coello MS. 2008. influence of storage conditions on chemical composition and sensory properties of citrus honey. J Agricult Food Chem, 56: 1999-2006.
  • Cocco LF, Valentini C, Novelli V, Ceccon L. 1996; High-performance liquid chromatography determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in honey. J Cromatogr A, 749: 95-102.
  • Fallico B, Arena E, Zappala M. 2008. Degradation of 5-Hydroxymethylfurfural in honey. J Food Sci, 73: 625-631.
  • Güler Z. 2005. Doğu Karadeniz Bölgesi’nde üretilen balların kimyasal ve duyusal nitelikleri. Gıda, 30: 379-384.
  • Islam N, Khalil L, Islam A, Gan SH. 2014. Toxic compounds in honey. J Appl Toxicol, 34: 733-742.
  • Kalabova K, Vorlova L, Borkovcova I, Smutna M, Vecerek V. 2003. Hydroxymethylfurfural in Czech honeys. Czech J Anim Sci, 48: 551-557.
  • Korkmaz SD, Küplülü Ö. 2017. Effects of storage temperature on HMF and diastase activity of strained honeys. Ankara Üniv Vet Fak Derg, 64: 281-287.
  • Morales V, Sanz ML, Martin-Alvarez PJ, Corzo N. 2009. Combined use of HMF and furosine to assess fresh honey quality. J Sci Food Agric, 89: 1332-1338.
  • Pasias IN, Kiriakou IK, Proestos C. 2017. HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chem, 229: 425-431.
  • Ramirez MA, Gonzales SA, Sauri E. 2000. Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage. Apiacta, 35: 162-170.
  • Sahinler N, Gül A. 2004. Chemical composition and physical properties of honey produced in Turkey from sunflower, cotton, orange and pine. First European Conference of Apidology, September 19-23, 2004, Udine İtaly, pp: 136-137.
  • Sahinler N. 2007. Effects of heating and storage on hydroxy methylfurfural and diastase activity of different Turkish honeys. J Apicult Res, 46: 34-39.
  • Sancho TM, Muniata S, Huidobro FJ, Lozano SJ. 1992. Aging of Honey. J Agricult Food Chem, 40: 134-138.
  • Sanz ML, Castillo MD, Corzo N, Olano A, 2003. 2-Furoylmethyl amino acids and Hydroxymethylfurfural as indicators of honey quality. J Agric Food Chem, 51: 4278-4283.
  • Shapla UM, Solayman M, Alam N, Khalil MI, Gan SH. 2018. 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chem Cent J, 12: 2-18.
  • Tosi E, Ciappini M, Re E, Lucero, H. 2022. Honey thermal treatment effects on hydroxymethylfurfural content. Food Chem, 77(1): 71-74.
  • TUIK. 2022. İstatistik Veri Portalı; Arıcılık. URL: https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=18 (accessed date: June 8, 2022).
  • Turgay O. 2009. Characteristic properties of Kahramanmaraş honey samples. KSU Doğa Bil Derg, 12: 21-24.
  • Türk Gıda Kodeksi Bal Tebliği, No: 2005/49, 17/12/2005 Türkiye. URL: https://www.resmigazete.gov.tr/eskiler/2020/04/20200422-13.htm (accessed date: Agust 13, 2020).
  • Türk Gıda Kodeksi Bal Tebliği, No: 2012/58, 27/07/2012 Türkiye. URL:http://mevzuat.basbakanlik.gov.tr/Metin.Aspx?MevzuatKod=9.5.16425&MevzuatIliski=0&sourceXmlSearch=BAL (accessed date: Agust 12, 2020).
  • Zappalà M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: a comparison. Food Control, 16(3): 273-277.

Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets

Yıl 2023, Cilt: 6 Sayı: 4, 522 - 526, 15.10.2023

Seda Dicle Korkmaz

https://doi.org/10.34248/bsengineering.1349150

Öz

This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5% of flower honey samples and the 20% of honeydew honey samples were not fulfilled the HMF value and/or diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mg/kg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the product's shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers' awareness on the subject will enable the development of internal control at both manufacturers and markets.

Anahtar Kelimeler

Honey HMF Shelf life Diastase activity Storage temperature HPLC

Kaynakça

  • Al-Diab D, Jarkos B. 2015. Effect of storage and thermal treatment on the quality of some local brands of honey from Latakia markets. J Ento Zoo Stud, 3: 328-334.
  • Alghamdi BA, Alshumrani ES, Bin Saeed MS, Ghufran MR, Alharthi NA, Baeshen MN, Helmi NM, Alam MZ, Suhail M. 2020. Analysis of sugar composition and pesticides using HPLC and GC–MS techniques in honey samples collected from Saudi Arabian markets. Saudi J Biol Sci, 27(12): 3720-3726.
  • An Ajlouni S, Sujirapinyokul P. 2009. Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem, 119: 1000-1005.
  • Aypak SÜ, İnci A, Bakırcı S, Fidan ED, Soysal M. 2019. Comparision of the antioksidant activity and HMF levels in honey taken from hives and markets. Gıda, 44(1): 86-92.
  • Belitz HD, Grosch W. 1999. Food chemistry, 2th. Edition. Springer, Berlin, Germany, pp: 145-157.
  • Bogdanov S. 2009. Harmonised Methods of the international honey commission. IHC responsible for the methods. Bee Product Sci, 2009: 9-54.
  • Bölükbaşı DN. 2007. Ambalajlı balların melitopalinolojik, kimyasal ve organoleptik analizleri. MSc Thesis, Hacettepe University, Institute of Science, Ankara, Türkiye, pp: 27-28.
  • Castro-Vazquez L, Diaz-Maroto MC, Gonzalez-Vinas MA, De La Fuente E, Perez- Coello MS. 2008. influence of storage conditions on chemical composition and sensory properties of citrus honey. J Agricult Food Chem, 56: 1999-2006.
  • Cocco LF, Valentini C, Novelli V, Ceccon L. 1996; High-performance liquid chromatography determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in honey. J Cromatogr A, 749: 95-102.
  • Fallico B, Arena E, Zappala M. 2008. Degradation of 5-Hydroxymethylfurfural in honey. J Food Sci, 73: 625-631.
  • Güler Z. 2005. Doğu Karadeniz Bölgesi’nde üretilen balların kimyasal ve duyusal nitelikleri. Gıda, 30: 379-384.
  • Islam N, Khalil L, Islam A, Gan SH. 2014. Toxic compounds in honey. J Appl Toxicol, 34: 733-742.
  • Kalabova K, Vorlova L, Borkovcova I, Smutna M, Vecerek V. 2003. Hydroxymethylfurfural in Czech honeys. Czech J Anim Sci, 48: 551-557.
  • Korkmaz SD, Küplülü Ö. 2017. Effects of storage temperature on HMF and diastase activity of strained honeys. Ankara Üniv Vet Fak Derg, 64: 281-287.
  • Morales V, Sanz ML, Martin-Alvarez PJ, Corzo N. 2009. Combined use of HMF and furosine to assess fresh honey quality. J Sci Food Agric, 89: 1332-1338.
  • Pasias IN, Kiriakou IK, Proestos C. 2017. HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chem, 229: 425-431.
  • Ramirez MA, Gonzales SA, Sauri E. 2000. Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage. Apiacta, 35: 162-170.
  • Sahinler N, Gül A. 2004. Chemical composition and physical properties of honey produced in Turkey from sunflower, cotton, orange and pine. First European Conference of Apidology, September 19-23, 2004, Udine İtaly, pp: 136-137.
  • Sahinler N. 2007. Effects of heating and storage on hydroxy methylfurfural and diastase activity of different Turkish honeys. J Apicult Res, 46: 34-39.
  • Sancho TM, Muniata S, Huidobro FJ, Lozano SJ. 1992. Aging of Honey. J Agricult Food Chem, 40: 134-138.
  • Sanz ML, Castillo MD, Corzo N, Olano A, 2003. 2-Furoylmethyl amino acids and Hydroxymethylfurfural as indicators of honey quality. J Agric Food Chem, 51: 4278-4283.
  • Shapla UM, Solayman M, Alam N, Khalil MI, Gan SH. 2018. 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chem Cent J, 12: 2-18.
  • Tosi E, Ciappini M, Re E, Lucero, H. 2022. Honey thermal treatment effects on hydroxymethylfurfural content. Food Chem, 77(1): 71-74.
  • TUIK. 2022. İstatistik Veri Portalı; Arıcılık. URL: https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=18 (accessed date: June 8, 2022).
  • Turgay O. 2009. Characteristic properties of Kahramanmaraş honey samples. KSU Doğa Bil Derg, 12: 21-24.
  • Türk Gıda Kodeksi Bal Tebliği, No: 2005/49, 17/12/2005 Türkiye. URL: https://www.resmigazete.gov.tr/eskiler/2020/04/20200422-13.htm (accessed date: Agust 13, 2020).
  • Türk Gıda Kodeksi Bal Tebliği, No: 2012/58, 27/07/2012 Türkiye. URL:http://mevzuat.basbakanlik.gov.tr/Metin.Aspx?MevzuatKod=9.5.16425&MevzuatIliski=0&sourceXmlSearch=BAL (accessed date: Agust 12, 2020).
  • Zappalà M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: a comparison. Food Control, 16(3): 273-277.
Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği (Diğer)
Bölüm Research Articles
Yazarlar

Seda Dicle Korkmaz 0000-0002-4272-300X

Erken Görünüm Tarihi 4 Ekim 2023
Yayımlanma Tarihi 15 Ekim 2023
Gönderilme Tarihi 24 Ağustos 2023
Kabul Tarihi 28 Eylül 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 6 Sayı: 4

Kaynak Göster

APA Korkmaz, S. D. (2023). Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets. Black Sea Journal of Engineering and Science, 6(4), 522-526. https://doi.org/10.34248/bsengineering.1349150
AMA Korkmaz SD. Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets. BSJ Eng. Sci. Ekim 2023;6(4):522-526. doi:10.34248/bsengineering.1349150
Chicago Korkmaz, Seda Dicle. “Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets”. Black Sea Journal of Engineering and Science 6, sy. 4 (Ekim 2023): 522-26. https://doi.org/10.34248/bsengineering.1349150.
EndNote Korkmaz SD (01 Ekim 2023) Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets. Black Sea Journal of Engineering and Science 6 4 522–526.
IEEE S. D. Korkmaz, “Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets”, BSJ Eng. Sci., c. 6, sy. 4, ss. 522–526, 2023, doi: 10.34248/bsengineering.1349150.
ISNAD Korkmaz, Seda Dicle. “Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets”. Black Sea Journal of Engineering and Science 6/4 (Ekim 2023), 522-526. https://doi.org/10.34248/bsengineering.1349150.
JAMA Korkmaz SD. Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets. BSJ Eng. Sci. 2023;6:522–526.
MLA Korkmaz, Seda Dicle. “Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets”. Black Sea Journal of Engineering and Science, c. 6, sy. 4, 2023, ss. 522-6, doi:10.34248/bsengineering.1349150.
Vancouver Korkmaz SD. Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets. BSJ Eng. Sci. 2023;6(4):522-6.
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