Dynamic of hydroxymethylfurfural formation in honey

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F04%3A00000191" target="_blank" >RIV/62157124:16270/04:00000191 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Dynamic of hydroxymethylfurfural formation in honey
Original language description
Hydroxymethylfurfural (HMF 5-hydroxymethyl-2-furankarbaldehyd) ranks among the substances with mutagenic activity. However, in light of health hazard, the opinions on its possible cytotoxic, genotoxic and carcinogenic effects are not unified. However, itis obvious that being able to enter other reactions, this highly reactive compound can make the nutritional value of honey lower by the degradation of its unstable components. The HMF content in fresh honey is very low, almost reaching zero. However, itgrows up during the heating or storage processes. Considering all the facts mentioned above, the content of HMF makes an important parameter in the evaluation of honey quality. In this study the HMF content in honey using HPLC method was determined. Thesamples of honeys were obtained directly from Czech beekeepers from the harvest of 2003. The concentration of HMF we determined in fresh samples and than after storage for 8 months. The samples were stored by three ways: at room temperat
Czech name
Dynamika tvorby hydroxymethylfurfuralu v medu
Czech description
Dynamika tvorby hydroxymethylfurfuralu v medu

Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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