Journal of Food Measurement and Characterization

, Volume 12, Issue 4, pp 2358–2365 | Cite as

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

  • G. Merve Turkut
  • Atiye Degirmenci
  • Oktay Yildiz
  • Zehra Can
  • Sevda Cavrar
  • Fatma Yaylaci Karahalil
  • Sevgi Kolayli
Original Paper


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.


Hydroxymethylfurfural Kinetics Honey Antioxidant activity Colour 



Maillard reaction product




Total phenolic content


Ferric reducing/antioxidant power


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






Gallic acid equivalent


Reverse phase high performance liquid chromatography


Activation energy


Reaction rate constant


Pre-exponential factor


Compliance with ethical standards

Conflict of interest

The authors declare to have no potential conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Processing, Maçka Vocational SchoolKaradeniz Technical UniversityTrabzonTurkey
  2. 2.School of Applied SciencesBayburt UniversityBayburtTurkey
  3. 3.Trabzon Food Province Control LaboratoryTrabzonTurkey
  4. 4.Department of Chemistry and Chemical Processing Technologies, Maçka Vocational SchoolKaradeniz Technical UniversityTrabzonTurkey
  5. 5.Department of Chemistry, Faculty of SciencesKaradeniz Technical UniversityTrabzonTurkey

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