Honey: Chemical composition, stability and authenticity. (1st April 2016)

• Record Type: Journal Article
• Authors: da Silva, Priscila Missio; Gauche, Cony; Gonzaga, Luciano Valdemiro; Costa, Ana Carolina Oliveira; Fett, Roseane
• Is Part Of: Food chemistry. Volume 196(2016)
• Page Start: 309
• Page End: 323
• Publication Date: 2016-04-01
• Subjects: Honey -- Parameters of identity and quality -- Authenticity -- Stability -- Degradation -- Chemical transformation -- Furan compounds -- Maillard reaction -- Volatile compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.09.051
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The compounds present in honey may suffer degradation forming other metabolites. Long periods of storage and heating enhance the degradation of honey. The reduction and oxidation reactions occur in honey after the harvest. The degradation causes changes in chemical composition, color and flavor of honey. Abstract: The aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or stored for long periods of time and the parameters of identity and quality. Therefore, the chemical characteristics of these compounds were examined, such as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile compounds present in honey. The stability of these compounds in relation to the chemical reactions that occur by heating or prolonged storage were also discussed, with increased understanding of the behavior regarding the common processing of honey that may compromise its quality. In addition, the identity and quality standards were described, such as sugars, moisture, acidity, ash and electrical conductivity, color, 5-HMF and diastase activity, along with the minimum and maximum limits established by the Codex Alimentarius.