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Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in unifloral honeys.
J Food Sci. 2011 Sep; 76(7):C1044-9.JF

Abstract

In this study, for the first time, the amount of 3-deoxy-D-erythro-hexos-2-ulose (3-DG) in fresh citrus and chestnut honeys was determined. 3-DG was measured as the corresponding quinoxalines after derivatization with orthophenylenediamine using reverse-phase high-performance liquid chromatography (RP-HPLC). Notwithstanding the freshness of the samples, high levels of 3-DG were detected in both honeys. The comparison of 3-DG and 5-hydroxymethylfurfural (HMF) concentrations, which was also quantified by RP-HPLC, showed that citrus honeys had the lowest amount of 3-DG (107 mg/kg) and the highest of HMF (16.7 mg/kg), while chestnut honeys had the opposite (398 and 1.2 mg/kg, respectively). During thermal treatment, different 3-DG and HMF trends were highlighted between the citrus and chestnut honeys; at the end, 3-DG formation was more favored with respect to HMF formation. Moreover, in citrus honeys, a good correlation between 3-DG and HMF levels was observed, which was not found in chestnut honeys, suggesting a role of the high pH values of these honeys on the degradation routes. The kinetic analysis showed the highest k value for 3-DG and HMF formation in chestnut and citrus honeys, respectively. The lowest Ea values related to 3-DG formation and the highest to HMF formation, indicating that the key intermediate 3-DG is easily formed at low temperatures, whilst the formation of HMF requires higher temperatures. For this reason, 3-DG seems to be an aging index rather than a thermal index and its use, at least for honeys at high pH values, together with HMF, could improve their quality assessment.

Authors+Show Affiliations

Dipartimento GeSA, Univ di Catania, Via S Sofia 98, 95123 Catania, Italy.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

22417541

Citation

Arena, Elena, et al. "Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in Unifloral Honeys." Journal of Food Science, vol. 76, no. 7, 2011, pp. C1044-9.
Arena E, Ballistreri G, Fallico B. Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in unifloral honeys. J Food Sci. 2011;76(7):C1044-9.
Arena, E., Ballistreri, G., & Fallico, B. (2011). Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in unifloral honeys. Journal of Food Science, 76(7), C1044-9. https://doi.org/10.1111/j.1750-3841.2011.02329.x
Arena E, Ballistreri G, Fallico B. Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in Unifloral Honeys. J Food Sci. 2011;76(7):C1044-9. PubMed PMID: 22417541.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in unifloral honeys. AU - Arena,Elena, AU - Ballistreri,Gabriele, AU - Fallico,Biagio, PY - 2012/3/16/entrez PY - 2012/3/16/pubmed PY - 2012/7/14/medline SP - C1044 EP - 9 JF - Journal of food science JO - J Food Sci VL - 76 IS - 7 N2 - In this study, for the first time, the amount of 3-deoxy-D-erythro-hexos-2-ulose (3-DG) in fresh citrus and chestnut honeys was determined. 3-DG was measured as the corresponding quinoxalines after derivatization with orthophenylenediamine using reverse-phase high-performance liquid chromatography (RP-HPLC). Notwithstanding the freshness of the samples, high levels of 3-DG were detected in both honeys. The comparison of 3-DG and 5-hydroxymethylfurfural (HMF) concentrations, which was also quantified by RP-HPLC, showed that citrus honeys had the lowest amount of 3-DG (107 mg/kg) and the highest of HMF (16.7 mg/kg), while chestnut honeys had the opposite (398 and 1.2 mg/kg, respectively). During thermal treatment, different 3-DG and HMF trends were highlighted between the citrus and chestnut honeys; at the end, 3-DG formation was more favored with respect to HMF formation. Moreover, in citrus honeys, a good correlation between 3-DG and HMF levels was observed, which was not found in chestnut honeys, suggesting a role of the high pH values of these honeys on the degradation routes. The kinetic analysis showed the highest k value for 3-DG and HMF formation in chestnut and citrus honeys, respectively. The lowest Ea values related to 3-DG formation and the highest to HMF formation, indicating that the key intermediate 3-DG is easily formed at low temperatures, whilst the formation of HMF requires higher temperatures. For this reason, 3-DG seems to be an aging index rather than a thermal index and its use, at least for honeys at high pH values, together with HMF, could improve their quality assessment. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22417541/Kinetics_of_3_deoxy_D_erythro_hexos_2_ulose_in_unifloral_honeys_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02329.x DB - PRIME DP - Unbound Medicine ER -