Advances in Food Science and Engineering

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DOI: 10.22606/afse.2017.11001

• Slim Blidi
  Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.)
• Panagiota Gotsiou
  Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.)
• Sofia Loupassaki^*
  Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.)
• Spyros Grigorakis
  Department of Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.)
• Antony C. Calokerinos^*
  Department of Chemistry, School of Physical Science, National and Kapodistrian University of Athens, Panepistimiopolis, Athens 15771, Greece

The aim of the current study was to investigate the effect of the main thermal treatments used in practice by beekeepers and packagers on hydroxymethylfurfural content and diastase activity of Cretan honey. Results showed a significant alteration of both quality parameters under heating at 65 °C for 6 h (P<0.05) while heating at 45 °C for 24 h was found to be the least severe treatment with regards to the variation of the two quality parameters (P<0.05). After heating, a significant differentiation was also observed in the variation of both HMF content and diastase activity according to the botanical origin of the honey sample (P<0.05). Pine honey was the most resistant sample in hydroxymethylfurfural formation in all heating procedures and multifloral honey was the least altered in its enzymatic activity through the whole thermal process

Honey, thermal treatment, botanical origin, HMF, diastase activity

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