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Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources

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Abstract

The quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) is one of the major intermediate products in the Maillard reaction that can lead to quality reduction in heated honey. In this study, the effect of heating on the antioxidant activity, and colour values as Maillard reaction indicators of three different botanical honeys were investigated; the HMF formation was also determined. Temperatures of 50, 70 and 80 °C were applied on the honeys between 0 and 48 h. Total phenolic content, ferric reducing/antioxidant power and scavenging of 2,2-diphenyl-1-picrylhydrazyl free radical assays are used to determine the antioxidant capacity. Results showed that the formation of HMF and the antioxidant properties of honeys were significantly increased during the heating process. Pure HMF compound also showed lower antioxidant activity. The formation of HMF has higher degree of linearity in the fit of the zero order reaction and also it was the highest in the chestnut honey. Furthermore, it was found that as the biochemical value of the honeys increased, the HMF formation decelerated.

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Abbreviations

MRP:

Maillard reaction product

HMF:

5-hydroxymethylfurfural

TPC:

Total phenolic content

FRAP:

Ferric reducing/antioxidant power

Trolox®:

6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

TPTZ:

2,4,6-tripyridyl-s-triazine

DPPH 2:

2-diphenyl-1-picrylhydrazyl

GAE:

Gallic acid equivalent

RP-HPLC:

Reverse phase high performance liquid chromatography

Ea:

Activation energy

KT :

Reaction rate constant

KR :

Pre-exponential factor

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Authors and Affiliations

  1. Department of Food Processing, Maçka Vocational School, Karadeniz Technical University, Trabzon, Turkey

    G. Merve Turkut, Atiye Degirmenci & Oktay Yildiz

  2. School of Applied Sciences, Bayburt University, Bayburt, Turkey

    Zehra Can

  3. Trabzon Food Province Control Laboratory, Trabzon, Turkey

    Sevda Cavrar

  4. Department of Chemistry and Chemical Processing Technologies, Maçka Vocational School, Karadeniz Technical University, Trabzon, Turkey

    Fatma Yaylaci Karahalil

  5. Department of Chemistry, Faculty of Sciences, Karadeniz Technical University, Trabzon, Turkey

    Sevgi Kolayli

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  1. G. Merve Turkut
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  2. Atiye Degirmenci
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  3. Oktay Yildiz
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  4. Zehra Can
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  5. Sevda Cavrar
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Correspondence to Atiye Degirmenci.

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Turkut, G.M., Degirmenci, A., Yildiz, O. et al. Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources. Food Measure 12, 2358–2365 (2018). https://doi.org/10.1007/s11694-018-9852-y

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  • DOI: https://doi.org/10.1007/s11694-018-9852-y

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