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Degradation of 5-hydroxymethylfurfural in honey.
J Food Sci. 2008 Nov; 73(9):C625-31.JF

Abstract

5-Hydroxymethylfurfural (HMF) is the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction; furthermore, it is the most used index to evaluate thermal damages or ageing in food products. Usually its degradation reactions, being very slow, are neglected. This study reports the findings concerning the degradation kinetics of HMF, in honeys of different floral origin at a temperature between 25 and 50 degrees C. The results highlighted higher degradation rates (k(HMF) (degradation)) compared to the corresponding formation rates (k(HMF) (formation)) in chestnut and citrus samples. Similar k-values were found in multifloral honey. Moreover, the reaction of HMF degradation was characterized by lower activation energy (E(a)) values compared to E(a) formation values. The final concentration of HMF in honey, during storage at room temperature, should be ascribed to high sugar concentration. The fluctuation of HMF in honeys could depend on the equilibrium between the accumulation and the degradation processes. This can affect the validity of HMF as storage index in some honeys, above all during the analysis of those honeys whose legislation is too restrictive (citrus) or in chestnut honey analysis where it does not accumulate.

Authors+Show Affiliations

DOFATA sez. Tecnologie Agroalimentari, Università di Catania, Catania, Italy. bfallico@unict.itNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19021792

Citation

Fallico, B, et al. "Degradation of 5-hydroxymethylfurfural in Honey." Journal of Food Science, vol. 73, no. 9, 2008, pp. C625-31.
Fallico B, Arena E, Zappala M. Degradation of 5-hydroxymethylfurfural in honey. J Food Sci. 2008;73(9):C625-31.
Fallico, B., Arena, E., & Zappala, M. (2008). Degradation of 5-hydroxymethylfurfural in honey. Journal of Food Science, 73(9), C625-31. https://doi.org/10.1111/j.1750-3841.2008.00946.x
Fallico B, Arena E, Zappala M. Degradation of 5-hydroxymethylfurfural in Honey. J Food Sci. 2008;73(9):C625-31. PubMed PMID: 19021792.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Degradation of 5-hydroxymethylfurfural in honey. AU - Fallico,B, AU - Arena,E, AU - Zappala,M, PY - 2008/11/22/pubmed PY - 2009/2/14/medline PY - 2008/11/22/entrez SP - C625 EP - 31 JF - Journal of food science JO - J Food Sci VL - 73 IS - 9 N2 - 5-Hydroxymethylfurfural (HMF) is the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction; furthermore, it is the most used index to evaluate thermal damages or ageing in food products. Usually its degradation reactions, being very slow, are neglected. This study reports the findings concerning the degradation kinetics of HMF, in honeys of different floral origin at a temperature between 25 and 50 degrees C. The results highlighted higher degradation rates (k(HMF) (degradation)) compared to the corresponding formation rates (k(HMF) (formation)) in chestnut and citrus samples. Similar k-values were found in multifloral honey. Moreover, the reaction of HMF degradation was characterized by lower activation energy (E(a)) values compared to E(a) formation values. The final concentration of HMF in honey, during storage at room temperature, should be ascribed to high sugar concentration. The fluctuation of HMF in honeys could depend on the equilibrium between the accumulation and the degradation processes. This can affect the validity of HMF as storage index in some honeys, above all during the analysis of those honeys whose legislation is too restrictive (citrus) or in chestnut honey analysis where it does not accumulate. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19021792/Degradation_of_5_hydroxymethylfurfural_in_honey_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00946.x DB - PRIME DP - Unbound Medicine ER -