RESEARCH CONCERNING THE CONTENT OF AMYLASE AND HYDROXYMETHYLFURFURALDEHYDE OF ROMANIAN HONEYS
RESEARCH CONCERNING THE CONTENT OF AMYLASE AND HYDROXYMETHYLFURFURALDEHYDE OF ROMANIAN HONEYS

Summary/Abstract: The quality of Romanian honey samples (processed and unprocessed) was assessed using HPLC echniques. 5-Hydroxymethylfurfuraldehyde (HMF) was used as the main quality indicator. Sampling included two commercially-processed honeys (linden and acacia) and two unprocessed (sunflower and rape honey). All honey samples, showed an initial HMF content less than the Codex Alimentarius (40 mg/kg). HMF contents in acacia and linden were 51.5 and 73.2 mg/kg while, unprocessed honeys showed contents lower than the maximum limit of 40 mg/kg. Heating unprocessed honey at 70oC for 5 min caused significant increment in HMF contents. All honey samples showed amylase activity above the minimum limit (8 Gothes). The physiochemical properties of honey showed significant variations among samples. The results revealed also that heating was not the only factor influencing HMF formation in honey, but also honey composition, pH value and floral source can contribute to these variations. Consequently, the amount of HMF may be an insufficient sole indicator of honey quality.

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