Skip to main content
SpringerLink
Log in

Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effect of heating at various temperatures (30, 40, 50, 60, 70 and 80 °C) on dynamic viscosity, colour, 5-hydroxymethylfurfural (5-HMF) concentration and diastase activity of raw rape honey were assessed. In fresh honey, moisture, ash, free acidity, pH and electrical conductivity averaged 185.3 g kg−1, 1.2 g kg−1, 18.71 mEq kg−1, 4.2 and 0.25 mS cm−1, respectively. Heating significantly (p ≤ 0.05) increased lightness (L*), yellowness (b*), chroma (C*), hue (h°) values, but decreased redness (a*). The viscosity at 20 °C (33.6 Pa s) differed significantly (p ≤ 0.01) with those at 30, 40 and 50 °C (8.2, 2.5, and 1.6 Pa s, respectively). Diastase activity decreased concomitant with heating at higher temperatures. Honey heated at 80 °C for 15 min showed the maximum increase of 5-HMF content, with an average of 1.9 mg kg−1 (62 %), compared to unheated samples. Heating for 15 min between 50 °C and 80 °C did not significantly degrade the quality of the honey, but, slightly enhanced formation of 5-HMF and reduced the diastase activity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Abu-Jdayil B, Ghzawi AM, Al-Malah K, Zaitoun S (2002) Heat effect on rheology of light- and dark-colored honey. J Food Eng 51:33–38. doi:10.1016/S0260-8774(01)00034-6

    Article  Google Scholar 

  • Ajlouni S, Sujirapinyokul P (2010) Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem 119:1000–1005. doi:10.1016/j.foodchem.2009.07.057

    Article  CAS  Google Scholar 

  • Al-Malah K, McGuire J, Sproull R (1995) A macroscopic model for the single-component protein adsorption isotherm. J Colloid Interface Sci 170:261–268

    Article  CAS  Google Scholar 

  • Bakier S (2006) Odwracalność procesu krystalizacji miodu. Postępy Tech Przetw Spożywczego 1:30–34(in Polish)

    Google Scholar 

  • Bakier S (2008) Investigations of the rheological properties of honey in crystallized states. Treatises and Monographs. Univ Life Sci Press, Warsaw (in Polish)

  • Bath PK, Singh N (2001) Effect of microwave heating on hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey. J Food Sci Technol 38:366–368

    CAS  Google Scholar 

  • Beretta G, Granata P, Ferrero M, Orioli M, Maffei Facino R (2005) Standarization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta 533:185–191. doi:10.1016/j.aca.2004.11.010

    Article  CAS  Google Scholar 

  • Bogdanov S, Martin P, Lüllmann C (2009) Harmonised methods of the European Honey Commission, Apidologie extra issue: 1–59, http://www.ihc-platform.net/ihcmethods2009.pdf. Accessed 15 June 2014

  • Bourne M (2002) Food texture and viscosity – concept and measurement, 2nd edn. Academic Press, San Diego

    Google Scholar 

  • Chakir A, Romane A, Marcazzan GL, Ferrazzi P (2011) Physicochemical properties of some honeys produced from different plants in Morocco. Arab J Chem. doi:10.1016/j.arabjc.2011.10.013

  • Chua LS, Adnan NA (2014) Biochemical and nutritional components of selected honey samples. Acta Sci Pol Technol Aliment 13(2):169–179. doi:10.17306/J.AFS.2014.2.6

    Article  CAS  Google Scholar 

  • CIE (2004) Colorimetry, 3rd edn. Commission International de l’Eclairage. Vienne, Austria, pp. 16–20

    Google Scholar 

  • de la Paz Moliné M, Fernández NJ, Medici SK, Fasce D, Gende LB (2015) Effect of microwave treatment on microbial contamination of honeys and in their physicochemical and thermal properties. Pol J Food Nutr Sci 65:119–126. doi:10.1515/pjfns-2015-0031

    Google Scholar 

  • Dobre I, Georgescu LA, Alexe P, Escuredo O, Seijo MC (2012) Rheological behaviour of different honey types from Romania. Food Res Int 49:126–132. doi:10.1016/j.foodres.2012.08.009

    Article  CAS  Google Scholar 

  • EU (2013) Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (Official Journal L 347, 20.12.2013, p. 671)

  • FAO (2014) Food and Agriculture Organization of the United Nations. Statistics Division, http://faostat3.fao.org/faostat-gateway/go/to/browse/Q/*/E. Accessed 15 June 2014

  • Feás X, Pires J, Estevinho ML, Iglesias A, De Araujo JPP (2010) Palynological and physicochemical data characterization of honeys produced in the entre-Douro and Minho region of Portugal. Int J Food Sci Technol 45:1255–1262. doi:10.1111/j.1365-2621.2010.02268.x

    Article  Google Scholar 

  • González-Miret ML, Terrab A, Hernanez D, Fernández-Recamales MA, Hereida FJ (2005) Multivariate correlation between colour and mineral composition of honeys and by their botanical origin. J Agric Food Chem 53:2574–2580. doi:10.1021/jf048207p

    Article  Google Scholar 

  • Juszczak L, Fortuna T (2006) Rheology of selected polish honeys. J Food Eng 75:43–49. doi:10.1016/j.jfoodeng.2005.03.049

    Article  Google Scholar 

  • Kuś PM, Congiu F, Teper D, Sroka Z, Jerković I, Tuberoso CIG (2014) Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six polish unifloral honey types. LWT Food Sci Technol 55:124–130. doi:10.1016/j.lwt.2013.09.016

    Article  Google Scholar 

  • MARD (2004) Regulation of The Polish Ministry of Agriculture and Rural Development of 18 February 2004 amending regulation on detailed requirements regarding merchantable quality of honey (The Official Journal, 40, Pos. 370, 12.03.2004)

  • Oroian M (2013) Measurement, prediction and correlation of density, viscosity, surface tension and ultrasonic velocity of different honey types at different temperatures. J Food Eng 119:167–172. doi:10.1016/j.jfoodeng.2013.05.029

    Article  Google Scholar 

  • Persano Oddo L, Piro R, et al. (2004) Main European unifloral honeys: descriptive sheets. Apidologie 35(Suppl. 1):S38–S81. doi:10.1051/apido:2004049

    Article  Google Scholar 

  • SAS (2013) Enterprise guide 6.1. SAS Institute Inc., Cary

    Google Scholar 

  • Semkiw P, Skowronek W, Skubida P, Rybak-Chmielewska H, Szczęsna T (2010) Changes occurring in honey during ripening under controlled conditions based on α-amylase activity, acidity and 5-hydroxymethylfurfural content. J Apic Sci 54:55–64

    Google Scholar 

  • Singh N, Bath PK (1998) Relationship between heating and hydroxymethylfurfural formation in different honey types. J Food Sci Technol 35:154–156

    CAS  Google Scholar 

  • Skowronek W, Rybak-Chmielewska H, Szczęsna T, Pidek A (1994) Wpływ czynników opóźniających krystalizację miodu na jego jakość. Pszczelnicze Zesz Nauk 38:75–83(in Polish)

    Google Scholar 

  • Szczęsna T, Rybak-Chmielewska H, Waś E, Kachaniuk K, Teper D (2011) Characteristics of polish unifloral honeys. I. rape honey (Brassica napus L. var oleifera metzger). J Apic Sci 55:111–119

    Google Scholar 

  • Tosi EA, Ré E, Lucero H, Bulacio L (2004) Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition. LWT Food Sci Technol 37:669–678. doi:10.1016/j.lwt.2004.02.005

    Article  CAS  Google Scholar 

  • Tosi E, Martinet R, Ortega M, Lucero H, Ré E (2008) Honey diastase activity modified by heating. Food Chem 106:883–887. doi:10.1016/j.foodchem.2007.04.025

    Article  CAS  Google Scholar 

  • Turhan I, Tetik N, Karhan M, Gurel F, Reyhan Tavukcuoglu H (2008) Quality of honeys influenced by thermal treatment. LWT Food Sci Technol 41:1396–1399. doi:10.1016/j.lwt.2007.09.008

    Article  CAS  Google Scholar 

  • Turkmen N, Sari F, Poyrazoglu ES, Velioglu YS (2006) Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem 95:653–657. doi:10.1016/j.foodchem.2005.02.004

    Article  CAS  Google Scholar 

  • White J (1979) Spectrophotometric method for hydroxymethylfurfural in honey. J Assoc off Anal Chem 62:509–514

    CAS  Google Scholar 

  • Wilczyńska A (2011) The effect of processing on honey quality - changes of colour parameters and HMF content under heating and storage. Zesz Nauk Uniw Ekonomicznego w Poznaniu 196:91–98(in Polish)

    Google Scholar 

  • Wilczyńska A (2012) Evaluation of honey’s quality in aspect of factors affecting its antioxidant properties. prace nauk. Wydaw Akad Morskiej w Gdyni, Polska, p. 134(in Polish)

    Google Scholar 

  • Yanniotis S, Skaltsi S, Karaburnioti S (2006) Effect of moisture content on the viscosity of honey at different temperatures. J Food Eng 72:372–377

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratory of Instrumental Analysis of Food, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Monika Kędzierska-Matysek & Mariusz Florek

  2. Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland

    Anna Wolanciuk, Piotr Skałecki & Anna Litwińczuk

Authors
  1. Monika Kędzierska-Matysek
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mariusz Florek
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Anna Wolanciuk
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Piotr Skałecki
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Anna Litwińczuk
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mariusz Florek.

Additional information

Research highlights

• heating (15 min at 50–80 °C) does not significantly reduce the quality of the raw rape honey,

• heating of raw rape honey enhanced the process of 5-HMF formation and reduced the diastase activity,

• heating of raw rape honey significantly increased lightness, yellowness, chroma and hue, but decreased redness.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kędzierska-Matysek, M., Florek, M., Wolanciuk, A. et al. Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures. J Food Sci Technol 53, 2092–2098 (2016). https://doi.org/10.1007/s13197-016-2194-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2194-z

Keywords

Search

Navigation