Hydroxymethyl Furfuraldehyde Research Articles

Honey, its Quality and Composition and their Responsible Factors

Honey is a sweet viscous food substance made by honey bees. It contains more than 180 nutritional substances, due to which it is known for boosting immunity. Honey is comprised of easily digestible honey sugars and energy providing nutrients. It is used as an ingredient in hundreds of manufactured foods for its sweetness, colour, flavor, caramelization and viscosity. It’s various physicochemical constituents, moisture content (<25%), reducing sugars (>65%), acidity (<0.2%), electrical conductivity (<0.8 mS/cm for blossom honey), sucrose content (5%), hydroxy methyl furfuraldehyde (HMF) (<40 mg kg-1) etc. contribute to its nutritional quality, granulation, flavor, texture, fermentation and storage quality. Other properties viz. diastase content, proline content, phenols, pollen density etc. are important indicator of quality and origin of honey. Honey is the reservoir of different minerals, with potassium being most abundant element. Owing to its chemical composition, honey has been reported to have significant impact on human nutrition and health. Its quality is evaluated based on standard quality parameters standardized by different authorities. The quality and composition of honey highly depends on the type of flowers utilized by the bees, climatic conditions and various other factors like floral sources, seasons, beekeeper activities, harvesting of honey, processing, storage, agrochemicals, adulteration and geographical origin. The demand of honey is also increasing in upward trend; thus, the analysis of these quality parameters helps us to ensure that the honey we are consuming fulfills the required parameters.

Physicochemical characteristics of honey produced in Arba Minch Zuria district of Gamo zone, Southern Ethiopia

Honey is a food rich in nutrients essential for human life and its composition as well as quality varies greatly. The study was conducted in Gamo Zone, Southern Ethiopia to determine the physicochemical properties of honey. A total of 20 honey samples were collected from farm gates and local markets. Honey quality parameters like moisture content, sugars (fructose, glucose, maltose and sucrose), pH, free acidity, HMF and ash (mineral) contents were tested according to the procedures described by International Honey Commission (IHC) (2009). The overall mean values of moisture, pH, free acidity, hydroxymethylfurfuraldehyde (HMF), total ash, electrical conductivity, fructose, glucose, maltose and sucrose of the analyzed honey samples were 19.27±1.99%, 3.80±0.24, 34.04±14.21meq/kg, 13.09±4.47mg/kg, 0.23±0.09%, 0.55±0.16mS/cm, 39.95±4.09%, 33.75±5.71%, 0.99±0.38% and 2.08±1.73%, respectively. Moisture content was significantly (p<0.05) affected by both agroecology and hive type for honey samples from farm gates. Honey samples from local markets had significantly (p<0.001) higher moisture, free acidity and sucrose content than honey samples obtained from households in three agroecologies. The study indicated that all honey samples obtained from farm gates and a majority of samples collected from local markets in the study area are of good quality and meet the national and international standard limits. However, some honey samples collected from local markets had a higher level of sucrose than recommended limit suggesting adulteration of honey.

Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method

The functional fruit and vegetable honeys were produced by the natural bee feeding method with pomegranate, orange and black carrot concentrates. The natural enrichment method did not cause any negative effects on the quality criteria questioned in the standards such as moisture, pH, free acidity and HMF (Hydroxymethylfurfuraldehyde) content and the quality of the functional honeys obtained was high. Parallel to TPC contents, the antioxidant values of the honeys were increased 5.00–31.50, 16.09–53.96 and 21.18–39.72% by enrichment of orange, pomegranate, and black carrot concentrates. Gallic acid in pomegranate honey (14.52%) and chlorogenic acid in black carrot honey (27.01%) were determined as antioxidant components increased by enrichment. The enrichment process also led to an increase in the bioaccessibility characteristics. The increased antioxidant activity of functional honeys (DPPH) was verified by a high negative correlation value (R = −0.9103) and decreasing IC50 ratios in the opposite direction.

Physicochemical characteristics and mineral status of honey from different agro-climatic zones of Himachal Pradesh, India

PurposeThe purpose of this study is to assess the quality of honey from different agro-climatic zones of Himachal Pradesh in terms of physicochemical characteristics and mineral status.Design/methodology/approachThree honey-producing locations were selected within each agro-climatic zone, honey sampled from four separate apiaries within each location and analyzed for physicochemical characteristics and mineral status using standard methodologies. The data were analyzed using one-way analysis of variance with one-way classification, after appropriate transformation through online OP-STAT software and MS Excel. The correlation coefficient (r) was also calculated. Principal component analysis was done using XL-STAT software.FindingsThe honey of Zone 4 had highest fructose (36.62%), F:G ratio (1.55), acidity (46.07 meq/kg), vitamin C (25.04 mg/100 g) and diastase (19.22 DN), whereas the pollen density (76,666.67 pollen grains per 10 g), pH (5.94), sucrose (6.94%), hydroxy methyl furfuraldehyde (70.20 mg/kg), amino acid (103.83 mg/100 g), phenols (77.39 mg/100 g), Ca (81.04 mg/kg) and K (354.17 mg/kg) were highest for Zone 2. Highest electrical conductivity (0.24 mS/cm), moisture (16.50 %), glucose (34.20%) and P content (62.93 mg/kg) were recorded for Zone 1. Correlation studies indicated a significant positive correlation between pH and EC; EC and moisture; colour and pollen density. Examining the graphical distribution of the honey samples, a natural separation between honeys of four different agro-climatic zones was obtained.Originality/valueThe impact of geographical/agro-climatic variations in physicochemical characteristics of honey has not been worked out under the present scenario in Himachal Pradesh.

Analysis of sugar composition and pesticides using HPLC and GC-MS techniques in honey samples collected from Saudi Arabian markets.

Honey is a complex foodstuff found in nature which is used without any processing. Honey has been in use in medicine as well as raw food since ancient times. Essentially, it is a blend of sugars especially fructose and glucose. The objectives of the study were to determine major sugar composition as well as pesticides contamination in honey samples. Further, Hydroxy-methyl-furfuraldehyde (HMF) level was also determined to ascertain the freshness of honey samples. A total of 14 samples were collected from local market and tested for fructose, glucose, sucrose, HMF and organochlorine pesticides using HPLC and GC–MS techniques respectively. The total sugars in the 14 honey samples were found ranging between 50.26 and 74.74 g/100 g of honey. The chromatographic results showed the presence of the sugars like fructose and glucose in all honey samples. The honey sample SH–11 was found to contain the highest amount of fructose (40.63%). On the other hand, the lowest amount of fructose with 29.08% was observed in SH–7. The HPLC analysis also revealed the presence of sucrose in two samples but under the permissible limit. The average ratio of fructose to glucose in these honey samples was 1.3. None of the sample has ratio below 1.0 indicating lesser chances for honey to crystallize on storage. Out of 14 honey samples, 13 samples were found negative for the presence of any of the 63 pesticides tested. Only sample No. 13, was found to contain 15.95 ppb hexachlorobenzene per kilogram of honey. The HMF was not detected in four samples but in remaining samples it was well below the maximum permissible limit. No pesticide and sugar adulteration was observed in any of the honey samples. The honeys collected from Saudi Arabian markets were found to confirm the standards set by the regional and international standardization organization, the GSO and Codex Alimentarius Commission respectively.

Modified Atmospheric Packaging (MAP) of Trichosanthes Dioica (Parwal) Sweet and Effect of Storage Temperature on the Physicochemical, Microbial and Sensory Characteristics

Trichosanthes dioica (Parwal) sweet was packed under air and modified atmospheric packaging (MAP) with a gas composition of 98% N2 (2% O2 impurity), and 70% N2 : 30% CO2, respectively. The samples were stored at 5, 10 and 25oC and evaluated for various microbial count, nutritional analysis (moisture, fat and protein), titratable acidity (TA), total carotenoids, vitamin C, DPPH inhibition activity, total phenolic content, hydroxymethylfurfuraldehyde (HMF), thiobarbituric acid (TBA), free fatty acid (FFA), Textural profile analysis and sensory attributes. Results showed that a combination of 70 %N2+30% CO2 had most significant effect to arrest the microbial growth followed by 100% N2 and fresh. Similarly this combination of N2 and CO2 retained the proximate and textural quality of the products concluded that the MAP conditions of 70% N2: 30% CO2 and storage at 5°C, were the most suitable conditions for preserving the Parwal sweet up to 50 day.

Influence of microwave treatment on honey quality

Microwaves application could be a potential tool to investigate the influence on different honey quality parameters since it is commonly used in modern kitchen. In this study, microwave sharp R-202 W serial 009157338 was used to analyse the effect of microwave treatment on flower and honeydew honeys by testing the most important honey quality parameters: invertase, diastase, glucoseoxidase and hydroxymethylfurfuraldehyde (HMF). It was examined that the change of these parameters are dependent on further parameters like the moisture content and the pH. However, all the tested enzymes are sensitive to heat. Glucoseoxidase turned out to be the most sensitive followed by invertase and diastase. The analysis showed that the pH of honeys affects the decrease of the enzymatic activities; the lower the pH the stronger the enzyme reduction. HMF, after microwave treatment there was no correlation to the pH. However, there was a slight tendency that honeys with low pH produces more HMF amount than those with higher pH but within both flower and honeydew honeys some samples showed opposite reaction. It was a clear indication that the HMF formation is not only influenced by the pH, there could be other possible factors that might influence the compound and that demand a research work. The effect of the moisture content on the enzyme activities and the HMF amount could be detected after microwave treatment.
 Progressive Agriculture 30 (1): 125-140, 2019

Comparison of Milling Modes as a Pretreatment Method for Cellulosic Biofuel Production

Here we proposed clean and acceptable pretreatment methods for the pretreatment of lignlicellulosic biomass. To prove the feasibility of it, we compared three modes of mills such as ball, attrition and planetary mills. Among the mill modes, attrition and planetary mills are more effective to reduce biomass size when compared to ball mill. In enzymatic saccharification process, planetary mill treated crystalline cellulose produced higher amount of glucose and galactose than attrition mill treated. The mill pretreatments did not cause toxic compounds, such as hydroxymethylfurfuraldehyde (HMF) and levulinic acid. It was performed in enzymatic process buffer. Hence, it is not needed to exchange buffer for further process. It is convenient and economic process for cellulosic biomass pretreatment and can be applied to mass biofuel production.

Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats

Honey and ghee are the two food substances used widely in our diet. In Ayurveda, it is quoted that heated honey and honey mixed with equal amount of ghee produce deleterious effects. Hence, it was of our interest to study the physicochemical characteristics and chemical constituents of heated honey and honey mixed with ghee, and their effect on daily food intake and organ weights of rats. The specific gravity of samples showed a significant decrease in honey and ghee samples heated to 140°C. The pH of honey heated to 140°C was elevated with a reduction in the specific gravity. There was a significant rise in hydroxymethyl furfuraldehyde (HMF) in 60º and 140°C heated honey samples. The browning and total antioxidant of honey mixed ghee samples was significantly higher when compared to ghee samples. Further, the authors have also evaluated the effects of consumption of heated honey, ghee, honey mixed with equal amount of ghee and heated honey mixed with heated ghee in rats. The feeding of heated honey and honey mixed with ghee for 6 weeks showed no significant change in the food intake, weight gain and relative organ weights. The study revealed that the heated honey mixed with ghee produces HMF which may cause deleterious effects.

Glycosylated serum proteins and glycosylated hemoglobin in the assessment of glycemic control in insulin-dependent and non-insulin-dependent diabetes mellitus

To evaluate the relative value of glycosylated serum proteins (GSPs) versus glycosylated hemoglobin (HbA 1c) in assessing glycemic control in diabetes mellitus, we performed regular monitoring of GSPs and HbA 1c in 30 subjects with insulin-dependent diabetes mellitus (IDDM) or non-insulin-dependent diabetes mellitus (NIDDM) who performed frequent selfglucose monitoring. Analysis of the relationship between patterns of glycemic control and GSPs and HbA 1c demonstrated that subjects with IDDM and NIDDM appeared similar when the more traditional indicators of glycemic control such as mean blood glucose level (166.9 ± 20.9 v 177.4 ± 39.6 mg/dL) or HbA 1c (83.57 ± 12.8 v 80.24 ± 15.7 mmol hydroxymethyl furfuraldehyde [HMF]/mol hemoglobin [Hgb]) were used. However, when GSP levels or the standard deviation of mean glucose levels (SDMG) were used to assess glycemic control, higher levels were found in subjects with IDDM (52 ± 10.3 mg/g protein and 28.59 ± 7.60 mg/dL) versus NIDDM (44.6 ± 15.2 mg/g protein and 21.6 ± 15.9 mg/dL). Using multivariate analysis, GSPs were predictive of SDMG ( P = .046), whereas HbA 1c added no significant further information ( P = .27). Our results suggest that GSPs may be more sensitive than HbA 1c assay to the greater fluctuations in blood glucose levels generally associated with IDDM.

Nonenzymatic glycosylation of glomerular basement membrane.

To test the hypothesis that increased nonenzymaticc glycosylation contributes to the microangiopathic sequelae of diabetes, we examined the interaction of glucose with basement membranes in vivo and in vitro. The level of nonenzymatic glycosylation, determined by hydroxymethylfurfuraldehyde (HMF) generation, in glomerular basement membrane (GMB) collagen purified from rats with streptozotocin diabetes was significantly greater than that of nondiabetic GMB. Incubation of purified rat GBM and lens capsule basement membrane with [14C]-glucose in vitro resulted in the incorporation of [14C] into acid precipitable radioactivity in a reaction that was dependent on time, temperature, and glucose concentration. Glucose-dependent nonenzymatic glycosylation of GBM in vitro was documented by measurement of HMF generation after incubation with unlabeled glucose. These results provide direct experimental evidence that hyperglycemia, via nonenzymatic glycosylation, modifies the chemistry of proteins specifically involved in diabetic glomerulosclerosis.

The preparation of 5‐hydroxymethylfurfuraldehyde from high fructose corn syrup and other carbohydrates

Abstract5‐Hydroxymethylfurfuraldehyde (HMF) was prepared from high fructose corn syrup (HFCS), or crystalline D‐fructose, in high yield and purity. A 95–97% conversion of fructose to HMF was achieved using 25 mol% (based on fructose) boron trifluoride etherate catalyst in dimethyl sulphoxide, under a nitrogen atmosphere, a reaction temperature of 273 K and 30 min reaction time. Inferior yields of HMF were obtained from glucose and starch.

Furfurals in chlorhexidine‐discolored pellicle

The purpose of the present study was to investigate the possible presence of furfurals in chlorhexidine-discolored pellicle. Pellicle material was scraped off teeth and hydrolyzed in sulfuric acid and the hydrolysate then extracted with ether and examined by thin layer chromatography and gas chromatography-mass spectrometry. The presence of furaldehyde in discolored pellicle was demonstrated by these methods. There were also indications of hydroxymethyl furfuraldehyde in the thin layer chromatograms.