Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets

Year 2023, , 522 - 526, 15.10.2023

Seda Dicle Korkmaz

https://doi.org/10.34248/bsengineering.1349150

Abstract

This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5% of flower honey samples and the 20% of honeydew honey samples were not fulfilled the HMF value and/or diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mg/kg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the product's shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers' awareness on the subject will enable the development of internal control at both manufacturers and markets.

Keywords

Honey, HMF, Shelf life, Diastase activity, Storage temperature, HPLC

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