Effects of Botanical Origin and Ageing on HMF Content in Bee Honey

Abstract

Aims: HMF (5-hydroxymethylfurfural) is considered an important quality parameter for honey. Elevated concentrations of HMF in honey provide an indication of origin, storage in poor conditions or age of honey. The objectives of this study were to investigate the effect of aging and botanical origin of honey on the HMF content in it, as well as to analyze the relationship between the content of HMF and fructose/glucose ratio. Study Design: In this paper, the HMF levels in different botanical origins of sixty bee honeys from Bosnia and Herzegovina (Acacia: Robinia pseudoacacia, meadow, chestnut: varii, mountain) were analysed; the influence of ageing on HMF formation was also investigated. Place and Duration of Study: Department of Chemistry, University in Tuzla, between January 2011 and Mart 2011. Methodology: Determination of HMF content was done by spectrophotometric White method. Content analysis of fructose and glucose in honey samples was performed using the HPLC. Results: Concentration of HMF in analyzed honey samples ranged from 0.28 mg/kg to 207.45 mg/kg. The HMF formation was correlated with botanical origin, age of honey and fructose/glucose ratio. Samples of 4 year old honey contains on average 52.44% higher HMF than fresh honey samples. These results clearly show that longer storage of honey increases the concentration of HMF. In addition, honey exposure to high temperatures affects content of HMF, which catalyzes the dehydration of fructose to form new quantities of HMF. The formation of HMF and its concentration in honey also depends on the botanical origin of honey. Samples of acacia honey showed the highest average content of HMF. The data obtained were statistically elaborated. Conclusion: Botanical origin, high temperature and storage significantly affect the content of HMF in honey. There is a negative correlation between the F/G ratio and HMF content in analyzed honey samples.