Volume 6, Issue 3 (September 2019)                   J. Food Qual. Hazards Control 2019, 6(3): 93-100 | Back to browse issues page

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Mondragón-Cortez P, Guatemala-Morales G, Arriola-Guevara E. Properties of Some Commercial Honeys Available in Mexican Market: Effect of Overheating on Quality of the Packaged Honey . J. Food Qual. Hazards Control. 2019; 6 (3) :93-100
URL: http://jfqhc.ssu.ac.ir/article-1-576-en.html
Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Ingeniería Química. Boulevard Marcelino García Barragán 1412, P.C. 44430, Guadalajara, Jalisco, México , arriole@hotmail.com
Abstract:   (2207 Views)
Background: Honey is a natural product, but it can be adulterated or heat-treated, both of which damage the properties of the original product. This research was focused on the evaluation of quality parameters of some commercial honeys produced in México. 
Methods: Fifteen samples of commercial honeys available in Mexican market were collected. Some physicochemical parameters were determined, including pH, moisture, water activity, electric conductivity, color, sugar content (fructose and glucose), and hydroxymethylfurfural (HMF) contents.
Results: The results showed that the physicochemical parameters were found within acceptable ranges according to international regulations, with exception of the HMF content in 8 out of 15 honey samples which presented an unacceptable value (>40 mg/kg). The HMF content of the samples ranged from 14.56 to 224.08 mg/kg. Also, all samples of commercial honeys were classified as dark honey according to the L* values determined less than 50 with range from 14.35 to 35.45.
Conclusion: Some commercial honeys from Guadalajara, Mexico had HMF levels above the acceptable limit because of overheating during the packaging process. All evaluated commercial honeys were classified as dark according to the L* values which could be due to formation of browning pigments, in particular HMF, during the overheating. The producers of packaged honey should be encouraged to establish more moderate thermal treatments in order to avoid adverse changes, which affect the quality of the product.

DOI: 10.18502/jfqhc.6.3.1382
Full-Text [PDF 384 kb]   (211 Downloads)    
Type of Study: Original article | Subject: Special
Received: 19/04/11 | Accepted: 19/07/04 | Published: 19/09/03

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