Quality of chestnut honey modified by thermal treatment

October 6, 2011

Quality of chestnut honey modified by thermal treatment

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Title:	Quality of chestnut honey modified by thermal treatment
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Article_Title:	Quality of chestnut honey modified by thermal treatment
Authors:	Adriana Chiş*, Cornelia Purcărea
Affiliation:	Department of Food control, University of Oradea, Environment Protection Faculty
Abstract:	Honey is a natural product of animal origin very important in human diet from many points of view. Thermal treatment is used for processing reasons, the filling being facilitated by the decrees of viscosity. In the same time heating delays the crystallization process and prevents fermentation. Some of the minor constituents of honey, very important for its quality, are affected by heating. That is the case of HMF witch level is an indicator of freshness and proper storage. The present paper investigates the influence of thermal treatments, temperatures and period and a possible relation between HMF formation and pH alteration in Chestnut honey during this process. The samples of Chestnut honey purchased on the market in Oradea, Bihor and their main physico-chemical characteristics were determined mainly according to IHC methods: moisture, electrical conductivity, ash, HMF, ph, acidity (total, free and lactones), diastase activity, sugars, proline. The experimental values meet the European Council criteria. The samples were heated at 70°C for 1, 4, 8, 12, 24, 36 and 48 hours. Then they were cooled down to 4 °C by immediately plunging the tubes in an ice bath and analyzed for HMF and pH. The formation of HMF is strongly dependent on time at all testing temperatures, direct correspondence improves by the rising of temperature for R2 from 96.36% at 500 C to 98.65% at 700 C and 900C. The very significant difference between initial values and those found after treatment appears before the allowed limit for HMF (40 mg/kg – Council Directive, 2001) is reached for 50, 60 and 700C unlike the situation recorder at 90 0C. The decreases of pH depend on the applied temperature from 12.7% at 500C to 41.6% at 900C, regarding the initial value. The effect is very strong in the first day at all temperatures ranging between 77% at 500C to 89% at 900C, from the total decrees. The results lead to the conclusion that Chestnut honey can be conditioned until 600C without over crossing the admitted limit for HMF and the acidity of the environment influences the formation of HMF especially in the first 24 h of thermal treatment.
Keywords:	chestnut honey, HMF, thermal treatment, pH
References:	Belitz, H. D., Grosch, W. , 1999, Food chemistry, Berlin, New York, Springer-Verlag Blasa, M., Candiracci M., Augusto-Accorsi, A., Piacentini, M. P., Albertini, M. C., Piatti, E., 2007, Raw Millefiori honey is packed full of antioxidants, Food Chemistry, 104, pp 1635-1640 Bogdanov, S., 2002, Harmonised methods of the International Honey Commission, pp. 1–54, International Honey Comission Devillers, J.. Morlot, M… Pham-Delegue, M.H., Dore, J.C., 2004, Classification of monofloral honeys based on their quality control data, Food Chemistry, 86, pp 305–312 European Union Directive (EU). (2002), European Union Directive 2001/110/EC relating to honey Fallico, B., Zappala, E., Verzera, A., 2004, Effects of heating process on chemical composition and HMF levels in Sicilian monofloral honeys, Food Chemistry, 85, pp 305–313. Gomes, S.L., Dias, G., Moreira, L. L., Rodrigues, P., Estevinho, L., 2010, Physicochemical. microbiological and antimicrobial properties of commercial honeys from Portugal, Food and Chemical Toxicology, Volume 48, Issue 2, pp 544-548 Küçük, M.., Kolaylı, S., Karaoglu, S., Ulusoy, E., Baltaci, C., Candan F., 2007, Biological activities and chemical composition of three honeys of different types from Anatolia, Food Chemistry, 100, pp 526–534 Marini, F., Magri, A.L., Balestrieri, F., Fabretti, F., Marini, D., 2004, Supervised pattern recognition applied to the discrimination of the floral origin of six types of Italian honey samples, Analytica Chimica Acta, 515, pp 117–125 Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G., 2005, Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity, Food Chemistry, Volume 91, Issue 3, July 2005, pp 571-577 Molan, P. C ., 1999, Why honey is effective as a medicine. Its use in modern medicine, Bee World, 80(2), pp 80-92 Molan. P. C. , 1995, The antibacterial properties of honey, Chemistry in New Zealand, July, pp 10–14 Nagai, T. M., Sakai, R., Inoue, H., Inoue M., Suzuki, N., 2001, Antioxidative activities of some commercially honeys, royal jelly and propolis, Food Chemistry, 75 (2001), pp 237–240 Nozal, B., Nozal, M.J., Bernal, J.L., Toribio, L., Jimenez, J.J., Martin, M.T., 2001, High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey, Journal of Chromatography A, 917, pp 95–103 Persano Oddo, L., Piro, R., 2004, Main European unifloral honeys: descriptive sheets, Apidologie, 35, pp 38–81 Popescu, N., Popa, G., Stănescu, V., 1986, Determinări fizico-chimice de laborator pentru produsele alimentare de origine animală, Editura CERES, Bucureşti Silva, L.R., Videira, R., Monteiro, A.P., Valentão, P., Andrade, P.B., 2009, Honey from Luso region (Portugal) Physicochemical characteristics and mineral contents, Microchemical Journal, 93, pp 73–77 Singh, N., Singh, S., Bawa, A. S., Sekhon, K. S., 1988, Honey – its food uses, Indian Food Packer, 42, pp 15–25 Tosi, E., Ciappini, M., Ré, E.,Lucero, H., 2002, Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77, pp. 71–74 Tosi, E.A., 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, Lebensm.-Wiss. u- Technol., 37, pp 669–678 Tsiapara, A. V., Jaakkola, M., Chinou, I., Graikou, K., Tolonen, T., Virtanen, V., Moutsatsou, P., 2009, Bioactivity of Greek honey extracts on breast cancer (MCF-7), prostate cancer(PC-3) and endometrial cancer (Ishikawa) cells: Profile analysis of extracts, Food Chemistry, 116, pp 702–708 Turhan, I., Tetik, N., Karhan, M., Gurel, F., Reyhan Tavukcuoglu, H., 2008, Quality of honeys influenced by thermal treatment, LWT – Food Science and Technology, 41, Issue 8, pp 1396-1399 Varga, L., 2006, Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage, International Journal of Food Microbiology, 108, Issue 2, pp 272-275 White, J., 1994, The role of HMF and diastase assays in honey quality evaluation, Bee World, 75(3), pp 104-117 White, J., 1979, Spectrophotometric method for hydroxymethyl furfural in honey, Journal of the Association of Official Analytical Chemists, 62, pp 509–514 Zappala.,M., Fallico, B., Arena, E., Verzera, A., 2005, Method for the determination of HMF in honey: a comparison, Food Control, 16, pp 273-277.
Read_full_article:	pdf/21-2011/21-3-2011/SU21-3-2011-Chis.pdf
Correspondence:	Chiş A. M.. University of Oradea, Department of Food Control, Environment Protection Faculty, no. 26, Gen. Magheru Bd., Oradea, 410048, tel. +40-744-696943. e-mail: andichis @yahoo.com

	Read full article
Article Title:	Quality of chestnut honey modified by thermal treatment
Authors:	Adriana Chiş*, Cornelia Purcărea
Affiliation:	Department of Food control, University of Oradea, Environment Protection Faculty
Abstract:	Honey is a natural product of animal origin very important in human diet from many points of view. Thermal treatment is used for processing reasons, the filling being facilitated by the decrees of viscosity. In the same time heating delays the crystallization process and prevents fermentation. Some of the minor constituents of honey, very important for its quality, are affected by heating. That is the case of HMF witch level is an indicator of freshness and proper storage. The present paper investigates the influence of thermal treatments, temperatures and period and a possible relation between HMF formation and pH alteration in Chestnut honey during this process. The samples of Chestnut honey purchased on the market in Oradea, Bihor and their main physico-chemical characteristics were determined mainly according to IHC methods: moisture, electrical conductivity, ash, HMF, ph, acidity (total, free and lactones), diastase activity, sugars, proline. The experimental values meet the European Council criteria. The samples were heated at 70°C for 1, 4, 8, 12, 24, 36 and 48 hours. Then they were cooled down to 4 °C by immediately plunging the tubes in an ice bath and analyzed for HMF and pH. The formation of HMF is strongly dependent on time at all testing temperatures, direct correspondence improves by the rising of temperature for R2 from 96.36% at 500 C to 98.65% at 700 C and 900C. The very significant difference between initial values and those found after treatment appears before the allowed limit for HMF (40 mg/kg – Council Directive, 2001) is reached for 50, 60 and 700C unlike the situation recorder at 90 0C. The decreases of pH depend on the applied temperature from 12.7% at 500C to 41.6% at 900C, regarding the initial value. The effect is very strong in the first day at all temperatures ranging between 77% at 500C to 89% at 900C, from the total decrees. The results lead to the conclusion that Chestnut honey can be conditioned until 600C without over crossing the admitted limit for HMF and the acidity of the environment influences the formation of HMF especially in the first 24 h of thermal treatment.
Keywords:	chestnut honey, HMF, thermal treatment, pH
References:	Belitz, H. D., Grosch, W. , 1999, Food chemistry, Berlin, New York, Springer-Verlag Blasa, M., Candiracci M., Augusto-Accorsi, A., Piacentini, M. P., Albertini, M. C., Piatti, E., 2007, Raw Millefiori honey is packed full of antioxidants, Food Chemistry, 104, pp 1635-1640 Bogdanov, S., 2002, Harmonised methods of the International Honey Commission, pp. 1–54, International Honey Comission Devillers, J.. Morlot, M… Pham-Delegue, M.H., Dore, J.C., 2004, Classification of monofloral honeys based on their quality control data, Food Chemistry, 86, pp 305–312 European Union Directive (EU). (2002), European Union Directive 2001/110/EC relating to honey Fallico, B., Zappala, E., Verzera, A., 2004, Effects of heating process on chemical composition and HMF levels in Sicilian monofloral honeys, Food Chemistry, 85, pp 305–313. Gomes, S.L., Dias, G., Moreira, L. L., Rodrigues, P., Estevinho, L., 2010, Physicochemical. microbiological and antimicrobial properties of commercial honeys from Portugal, Food and Chemical Toxicology, Volume 48, Issue 2, pp 544-548 Küçük, M.., Kolaylı, S., Karaoglu, S., Ulusoy, E., Baltaci, C., Candan F., 2007, Biological activities and chemical composition of three honeys of different types from Anatolia, Food Chemistry, 100, pp 526–534 Marini, F., Magri, A.L., Balestrieri, F., Fabretti, F., Marini, D., 2004, Supervised pattern recognition applied to the discrimination of the floral origin of six types of Italian honey samples, Analytica Chimica Acta, 515, pp 117–125 Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G., 2005, Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity, Food Chemistry, Volume 91, Issue 3, July 2005, pp 571-577 Molan, P. C ., 1999, Why honey is effective as a medicine. Its use in modern medicine, Bee World, 80(2), pp 80-92 Molan. P. C. , 1995, The antibacterial properties of honey, Chemistry in New Zealand, July, pp 10–14 Nagai, T. M., Sakai, R., Inoue, H., Inoue M., Suzuki, N., 2001, Antioxidative activities of some commercially honeys, royal jelly and propolis, Food Chemistry, 75 (2001), pp 237–240 Nozal, B., Nozal, M.J., Bernal, J.L., Toribio, L., Jimenez, J.J., Martin, M.T., 2001, High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey, Journal of Chromatography A, 917, pp 95–103 Persano Oddo, L., Piro, R., 2004, Main European unifloral honeys: descriptive sheets, Apidologie, 35, pp 38–81 Popescu, N., Popa, G., Stănescu, V., 1986, Determinări fizico-chimice de laborator pentru produsele alimentare de origine animală, Editura CERES, Bucureşti Silva, L.R., Videira, R., Monteiro, A.P., Valentão, P., Andrade, P.B., 2009, Honey from Luso region (Portugal) Physicochemical characteristics and mineral contents, Microchemical Journal, 93, pp 73–77 Singh, N., Singh, S., Bawa, A. S., Sekhon, K. S., 1988, Honey – its food uses, Indian Food Packer, 42, pp 15–25 Tosi, E., Ciappini, M., Ré, E.,Lucero, H., 2002, Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77, pp. 71–74 Tosi, E.A., 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, Lebensm.-Wiss. u- Technol., 37, pp 669–678 Tsiapara, A. V., Jaakkola, M., Chinou, I., Graikou, K., Tolonen, T., Virtanen, V., Moutsatsou, P., 2009, Bioactivity of Greek honey extracts on breast cancer (MCF-7), prostate cancer(PC-3) and endometrial cancer (Ishikawa) cells: Profile analysis of extracts, Food Chemistry, 116, pp 702–708 Turhan, I., Tetik, N., Karhan, M., Gurel, F., Reyhan Tavukcuoglu, H., 2008, Quality of honeys influenced by thermal treatment, LWT – Food Science and Technology, 41, Issue 8, pp 1396-1399 Varga, L., 2006, Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage, International Journal of Food Microbiology, 108, Issue 2, pp 272-275 White, J., 1994, The role of HMF and diastase assays in honey quality evaluation, Bee World, 75(3), pp 104-117 White, J., 1979, Spectrophotometric method for hydroxymethyl furfural in honey, Journal of the Association of Official Analytical Chemists, 62, pp 509–514 Zappala.,M., Fallico, B., Arena, E., Verzera, A., 2005, Method for the determination of HMF in honey: a comparison, Food Control, 16, pp 273-277.
*Correspondence:	Chiş A. M.. University of Oradea, Department of Food Control, Environment Protection Faculty, no. 26, Gen. Magheru Bd., Oradea, 410048, tel. +40-744-696943. e-mail: andichis @yahoo.com

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