Details

Autor(en) / Beteiligte

• Biluca, Fabíola C.
• Della Betta, Fabiana
• de Oliveira, Gabriela Pirassol
• Pereira, Lais Morilla
• Gonzaga, Luciano Valdemiro
• Costa, Ana Carolina Oliveira
• Fett, Roseane

Titel

5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment

Ist Teil von

• Food chemistry, 2014-09, Vol.159, p.244-249

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2014

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• •Study of the effects of thermal treatment on the formation of 5-HMF and sugars.•Thermal treatment was optimised using full factorial design 22 with central point.•Intralaboratory analytical method validation was performed according Eurachem.•Results suggest a possible resistance to 5-HMF formation in stingless bee honey. This study aimed to assess 5-hydroximethylfurfural and carbohydrates (fructose, glucose, and sucrose) in 13 stingless bee honey samples before and after thermal treatment using a capillary electrophoresis method. The methods were validated for the parameters of linearity, matrix effects, precision, and accuracy. A factorial design was implemented to determine optimal thermal treatment conditions and then verify the postprocedural 5-HMF formation, but once 5-HMF were <LOQ was not possible to build a response surface. The methods applied to samples obtained from Brazil, expressed good linearity, precision, and accuracy. None of the thirteen in natura samples presented 5-HMF, and carbohydrate levels ranged from 48.59% to 69.36%. In the same conditions of thermal treatment, Apis mellifera honey presented higher 5-HMF content than stingless bee honey. Results suggest that a high temperature related to briefer thermal treatment could be an efficient way to extend shelf life without affecting 5-HMF content in stingless bee honey.