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| Ribeiro,Roberta de Oliveira Resende; Carneiro,Carla da Silva; Mársico,Eliane Teixeira; Cunha,Fernanda Lima; Conte Junior,Carlos Adam; Mano,Sérgio Borges. |
| Hydroxymethylfurfural (HMF) content is internationally recognized for its ability to indicate the freshness or lack of freshness of honey and can be used to judge the processing and storage condition of honey. The objective of the present study was to evaluate the evolution of HMF levels in fresh extracted honeys submitted to different temperatures ranging from 30 to 100º C, during pre-established time intervals (30, 45, 60, 180 and 720 minutes).The test was conducted in floral honey with an initial HMF content of 2.2 mg/Kg. The maximum value recommended by the Brazilian law (60 mg/Kg) was not exceeded in the samples subjected to heating for 30, 45 and 60 minutes regardless of the temperatures used. When the samples were heat treated during 180 minutes at... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Honey quality; HMF; Heating. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200009 |
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| Silva,Sandra Jussara Nunes da; Schuch,Paula Zilles; Vainstein,Marilene Henning; Jablonski,André. |
| Neste trabalho foi investigado o índice de HMF (5-hidroximetilfurfural) em méis comercializados em Porto Alegre - RS, utilizando Cromatografia Capilar Eletrocinética Micelar. O HMF, produto da condensação da frutose, é um indicador da qualidade e conservação do mel. Foram analisadas 11 marcas de méis comercializados na cidade de Porto Alegre. O composto estudado esteve presente em todas as amostras, em um intervalo de concentração de 0,191 a 6,206 mg.kg-1. Para quantificar o HMF presente nos méis, utilizou-se a técnica de adição de padrão. A taxa de recuperação foi de 98% e o limite de detecção foi de 0,025 mg.kg-1. O limite permitido de HMF em méis, segundo a legislação brasileira, é de 60 mg.kg-1. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eletroforese capilar; HMF; Mel. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500008 |
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| URAN,Harun; AKSU,Filiz; DÜLGER ALTINER,Dilek. |
| Abstract Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey maturity, production methods, processing and storage conditions, climatic conditions as well as the nectar source of the honey. In this study, 35 honey samples of different sizes and packaging all of which were sold in Istanbul were examined in terms of some physicochemical and microbiological properties. All samples were floral liquid honey. The physicochemical characterizations were as follows: average moisture (16.31±1.40%), ash (0.30±0.29%), hydroxymethylfurfural (HMF) (8.09±7.63 mg/kg), pH (4.32±0.34), acidity (30±9 meq/kg). In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chemical quality; HMF; Honey; Microbiological quality. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500030 |
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