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https://doi.org/10.24141/1/6/2/6

Monitoring the Change of Chemical Parameters of Honey Dependent on the Storage Method

Marinela Mandić orcid id orcid.org/0000-0003-0654-9072 ; Zdravstveno veleučilište Zagreb, Hrvatska
Paula Sliva orcid id orcid.org/0000-0002-2055-7135 ; Zdravstveno veleučilište Zagreb, Hrvatska
Josipa Krković orcid id orcid.org/0000-0002-1232-5035 ; Zdravstveno veleučilište Zagreb, Hrvatska
Anna Pierobon orcid id orcid.org/0000-0001-9695-2847 ; Zdravstveno veleučilište Zagreb, Hrvatska
Jozica Raljević orcid id orcid.org/0000-0002-6669-9155 ; Zdravstveno veleučilište Zagreb, Hrvatska
Jasna Bošnir orcid id orcid.org/0000-0002-9877-2927 ; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Danijel Brkić orcid id orcid.org/0000-0003-3258-2968 ; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Maja Budeč ; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska
Dario Lasić ; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar”, Zagreb, Hrvatska


Puni tekst: hrvatski pdf 798 Kb

str. 239-247

preuzimanja: 779

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Sažetak

Honey is, by definition, a product to which nothing must be added in order to retain its original properties. Data from Food Froud Network indicates that honey is food which is more and more submitted to chemical counterfeiting by manufacturers and consumer fraud. Honey is of specific chemical and nutritional structure, which gives it its status as food of high value. Besides chemical counterfeit, the sole structure of honey can be jeopardized by leaving it in glass containers too long, since it expiration date is two years after packaging. The purpose of this project is to monitor the honey quality parameters, like acidity, electrical conductivity, diastasis activity and amount of hydroxymethylfurfural (HMF). These parameters alter with length of time the honey is being kept in a container, as well as temperature and sunlight exposure.

The study has found different conditions of honey storage, related to the evaluation of the temperature regime, have an impact in honey’s quality change. In total, eight samples of honey were analized (five samples of acacia honey, three samples of flower honey), the results show the average values of all analized samples. Major changes were found in diastasis activity and HMF, which can affect the health benefits of honey. Honey was stored at the temperature of -20 °C, 0 °C, 20 °C, 40 °C and 60 °C. The results show that exposure of honey to higher temperatures impacts upon reduction of diastasis activity below 8 DN. Likewise, the results show that the amount of Hydroxymethylfurfural (HMF) at high temperatures increases, and the longer the exposure of honey is to higher temperatures, the amount of HMF exceeds the maximum values (40 mg/kg). Therefore, it is of great importance that during the distribution and storage of honey, special attention is paid on sunlight and high temperature exposure, in order for natural values of honey to be preserved. It is required, in order to protect consumers and their health, for honey to be stored away from sunlight and high temperatures.

Ključne riječi

honey, diastasis activity, HMF, storage temperature

Hrčak ID:

244591

URI

https://hrcak.srce.hr/244591

Podaci na drugim jezicima: hrvatski

Posjeta: 1.198 *