SIGNIFICANCE OF HYDROXYMETHYLFURFURAL AND MELANOIDINS AS PRODUCTS OF MAILLARD REACTIONS IN HONEY

Year 2022, Volume: 22 Issue: 1, 96 - 113, 19.05.2022

Ina Ramírez Miranda Yolanda Moguel Ordoñez David Betancur Ancona

https://doi.org/10.31467/uluaricilik.1091999

Cited By: 1

Abstract

Honey presents exceptionally favorable conditions for a non-enzymatic glycation of proteins or Maillard reaction (MR), which is a complex network of chemical reactions which is favored during processing and storage and that often influence the quality and acceptability of honey. One of the organic compounds produced in the intermediate stages of MR that has been the subject of several investigations and controversies, due to its relationship with adverse effects on human health, is 5-hydroxymethylfurfural (HMF), which has become an indicator of honey quality. Conversely melanoidins, polymeric molecules responsible for non-enzymatic browning and which have been related to beneficial effects due to the antioxidant and antibacterial properties of honey, are produced in the final stages of MR. The aim of this article is to provide a review on the formation as well as the positive and negative effects associated with the formation of HMF and melanoidins as MR products in honey.

Keywords

Honey, Maillard reaction, Hydroxymethylfurfural, Melanoidins

Supporting Institution

Consejo Nacional de Ciencia y Tecnología (COMACYT)

Thanks

The autors acknowledge doctoral fellowship support from Consejo Nacional de Ciencia y Tecnología, CONACyT

Baldaki Maillard Reaksiyonlarının Ürünleri Olarak Hidroksimetilfurfural ve Melanoidinlerin Önemi

Abstract

Bal, proteinlerin enzimatik olmayan glikasyonu veya işleme ve depolama sırasında tercih edilen ve genellikle balın kalitesini ve kabul edilebilirliğini etkileyen karmaşık bir kimyasal reaksiyonlar ağı olan Maillard reaksiyonu (MR) için son derece uygun koşullar sunar. İnsan sağlığı üzerindeki olumsuz etkileri nedeniyle birçok araştırma ve tartışmaya konu olan MR'ın ara aşamalarında üretilen organik bileşiklerden biri de bal kalitesinin bir göstergesi haline gelen 5-hidroksimetilfurfural (5-HMF)'dir. Tersine, enzimatik olmayan esmerleşmeden sorumlu olan ve balın antioksidan ve antibakteriyel özelliklerinden dolayı faydalı etkileri ile ilişkilendirilen polimerik moleküller olan melanoidinler, MR'ın son aşamalarında üretilir. Bu makalenin amacı, balda MR ürünleri olarak HMF ve melanoidinlerin oluşumu ile ilgili olumlu ve olumsuz etkilerinin yanı sıra oluşumu hakkında bir inceleme sunmaktır.

Keywords

bal, Maillard reaksiyonu, hidroksimetilfurfural, melanoidinle

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