TESTING THE PRESENCE OF HYDROXYMETHYLFURFURAL IN HONEY
BSc students: Adna Berilo i Naida Odobašić
Mentors: Assoc. Prof. Dr. Altijana Hromić Jahjefendic and Assist. Prof. Dr. Muhamed Adilović
Title: TESTING THE PRESENCE OF HYDROXYMETHYLFURFURAL IN HONEY
Abstract
Hydroxymethylfurfural (HMF) better known as furfural 5-hydroxymethyl is an organic compound that can be formed by different methods one of the most common ones is through the dehydration of hexose. It is considered a marker of thermal degradation and aging in food products, particularly honey. In addition, this study aims to test the levels of HMF concentration in nine samples of honey including meadow, chestnut, acacia, forest, and linden using a spectrophotometer.
Honey samples were exposed to various temperatures like 60°C, and 100°C, reducing temperature to 22°C starting at 100°C and fridge temperature at 4+°C for 7 days, providing results on how HMF forms under different thermal and storage conditions. Also, results showed significant improvement in accuracy by reducing background interference when using pathlength correction and how it influences HMF concentration readings.
The results revealed significant changes in HMF concentration depending on the type and colour of honey, its geographical origin, how the samples were handled during testing, and the environmental conditions in which they were initially stored or transported. Particularly meadow honey exhibiting high levels of HMF. Samples with light colour and higher transparency than acacia honey demonstrating lower HMF levels, even after heating.
The most significant results showed that HMF concentration increased when honey samples were stored at 4+°C for 7 days. However, there were some unexpected decreases in HMF levels at higher temperatures due to compound degradation or instrumental inconsistencies showing the complexity of HMF formation.
The study confirms that HMF is a reliable indicator of honey quality and how heat influences its quality. Furthermore, the study emphasizes how proper storage and minimal heat exposure may help preserve honey's nutritional and therapeutic qualities.
Keywords: Hydroxymethylfurfural (HMF), honey quality, thermal degradation, spectrophotometry, food safety, storage conditions, Maillard reaction, pathlength correction, heat treatment, honey analysis.
