Determination of the correlation between the content of 5-hydroxymethylfurfural and hydrogen peroxide in honey
Abstract
As result of the analysis of the natural bee, heat-treated and artificial honey samples, the inverse correlation was established between the toxic compound - 5-hydroxymethylfurfural and hydrogen peroxide (H2O2), detected by HPLC and spectral iodometric methods, respectively. It has been shown that the increase in natural honey processing temperature leads to the decrease in the concentration of H2O2 and the increase of 5-HMF. However, 5-HMF didn’t exceed the limit allowed by the regulatory documentation – 25.0 mg/kg, even when exposed to 80 °C (16.1±0.6 mg/kg), in all heat-treated samples. The insignificant content of H2O2 (~0.03 · 10-4 mol/L) and the overestimated concentration of 5-HMF (118.8±4.1 mg/kg) were observed in the artificial honey samples. Despite the fact that the correlation between the content of 5-HMF and H2O2 wasn’t linear, the decrease in the concentration of H2O2 indicated both the forbidden temperature effect on the honey and the falsification of this product.
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