Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets

Seda Dicle Korkmaz

Makale detayları

Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets

Yazarlar:

Seda Dicle Korkmaz

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Ziraat Mühendisliği (Diğer)

Dergi:

Black Sea Journal of Engineering and Science Vol.6 Issue 4, pp.522-526

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001299849

pISSN:

2619-8991

Anahtar kelimeler:

Özet:

 This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5 of flower honey samples and the 20 of honeydew honey samples were not fulfilled the HMF value andor diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mgkg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the products shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers awareness on the subject will enable the development of internal control at both manufacturers and markets.

 This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5 of flower honey samples and the 20 of honeydew honey samples were not fulfilled the HMF value andor diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mgkg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the products shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers awareness on the subject will enable the development of internal control at both manufacturers and markets.

 This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5 of flower honey samples and the 20 of honeydew honey samples were not fulfilled the HMF value andor diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mgkg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the products shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers awareness on the subject will enable the development of internal control at both manufacturers and markets.

 This study aimed to determine HMF values and diastase activities of the strained honeys collected from various markets in Türkiye and to evaluate their suitability to Turkish Food Codex, Directive on Honey. The samples were obtained with original package and their shelf lifes were remarked by companies. A total of 90 honey samples, 45 were flower honey and 45 were honeydew honey, were analysed for HMF using High Performance Liquid Chromatography and for diastase activity using UV spectrophotometer. According to the results, it was observed that the 35.5 of flower honey samples and the 20 of honeydew honey samples were not fulfilled the HMF value andor diastase activity standards of the Turkish Food Codex. The highest HMF value of the samples was 119.8 mgkg, while the lowest diastase activity of samples was 0.9. Furthermore, 15 of 45 flower honey and 8 of 45 honeydew honey samples were in critical limits for the mentioned standards. In conclusion, in strained honey offered for consumption, either heat treatment that is applied during the production or increasing HMF value and decreasing diastase activity depending on storage temperature limit the products shelf life. HMF in honey is known to be a potential risk for food safety and public health. Appropriate production and storage conditions for honey should be ensured until it reaches the consumer, and all quality criteria, especially HMF and diastase, should be targeted to comply with the Turkish Food Codex Directive on Honey, until the end of the shelf life. Thus, it will be possible to ensure food safety by protecting both public health and producer rights. In addition, raising consumers awareness on the subject will enable the development of internal control at both manufacturers and markets.

Makale detayları

Determination of HMF Value and Diastase Activities in Strained Honeys Sold in Markets

Yazarlar:

Seda Dicle Korkmaz

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Ziraat Mühendisliği (Diğer)

Dergi:

Black Sea Journal of Engineering and Science Vol.6 Issue 4, pp.522-526

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001299849

pISSN:

2619-8991

Honey

HMF

Shelf life

Diastase activity

Storage temperature

HPLCHoney

HMF

Shelf life

Diastase activity

Storage temperature

HPLC

Sayı

Makale detayları

Yazarlar: Seda Dicle Korkmaz

Yayıncı: Karyay Karadeniz Yayımcılık

Ana Başlıklar: Ziraat Mühendisliği (Diğer)

Dergi: Black Sea Journal of Engineering and Science Vol.6 Issue 4, pp.522-526

Belge Tipi: Makale

Yayın Tarihi: 10/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001299849

pISSN: 2619-8991

Sayı

Yazarlar:

Seda Dicle Korkmaz

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Ziraat Mühendisliği (Diğer)

Dergi:

Black Sea Journal of Engineering and Science Vol.6 Issue 4, pp.522-526

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001299849

pISSN:

2619-8991