Methods for the determination of HMF in honey: a comparison |
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| Affiliation: | 1. Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari (DOFATA), Facoltà di Agraria, Università di Catania, Via S. Sofia, 98, Catania 95128, Italy;2. Dipartimento di Chimica Organica e Biologica, Università di Messina, Papardo, Messina 98168, Italy;1. Cátedra de Apicultura y Calidad y Tecnología de miel, Unidad Integrada Balcarce, Facultad de Ciencias Agrarias, UNMdP – Estación Experimental Agropecuaria, INTA, Argentina;2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP – CCT La Plata – CONICET, 47 y 116, 1900 La Plata, Argentina;1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Techno Azma, Accredited Laboratory in Fats and Oils, Tehran, Iran |
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| Abstract: | HMF (5-hydroxymethylfurfuraldehyde) is essential to evaluate the conformity of honey to the current legislation. Elevated concentrations of HMF in honey provide an indication of overheating, storage in poor conditions or age of the honey. Both the Codex Alimentarius Commission (Alinorm 01/25, 2000) and the European Union (Directive 110/2001) established that its concentration in honey usually should not exceed 80 or 40 mg/kg, respectively. The International Honey Commission recommends three methods for the determination of HMF: two spectrophotometric methods, determination after White and after Winkler and a HPLC method. These methods were recently tested by the International Honey Commission (1999). Aim of this research was to compare HMF values in unifloral honeys measured by the three methods. From our data, HPLC and White methods usually give similar values, except for eucalyptus honey; Winkler method gave for all honeys higher values than other two methods. |
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