Abstract
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Highlights
Hydroxymethylfurfural Content (HMF) or 5-(hydroxymethyl) furan-2-carbaldehyde belongs to the furan class, which at the position of 2 formulas has a carbaldehidic group and at the position of the 5 hydroxymethyl functional group [2,3]
The testing results of HMF content in honey samples from different geographical areas of Bosnia and Herzegovina (B&H) (Table 1) show that they are in accordance with international regulations [1]
Approximate amounts of HMF were found in acacia honey (890) and flower honey (885), while traces were found in other samples
Summary
HMF or 5-(hydroxymethyl) furan-2-carbaldehyde belongs to the furan class, which at the position of 2 formulas has a carbaldehidic group and at the position of the 5 hydroxymethyl functional group [2,3] It is practically absent in fresh food, but it is forming by a natural process in food containing sugars (especially aldoses and ketosis), and in food that is cooked and baked [4,5]. HMF is a natural constituent of honey, so it is in the fresh bee in traces where its amounts less than 15mg/kg— depending on pH-value and temperature and age [6] Its contents, both in honey and other foods containing sugars, represent an indicator of storage, handling or age of food [7]. This paper gives the results of validation of the HPLC method for determining the contents of HMF in fresh B&H honey and results of testing of fresh samples of honey different variability and geographical origin from 2018
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