A Simple Method for Quantification of 5-hydroxymethylfurfural in Honey of Different Botanical Origins

Claudia Steckelberg, Felipe Santos Pagliarini, Ana Paula Ferreira de Souza

honey, HMF, method validation

5-hydroxymethylfurfural (HMF) is a compound resulting from the dehydration of fructose in an acidic environment in the presence of water, where heat accelerates this reaction. Honey, due to its high fructose content or adulteration with inverted sugar syrups, may contain HMF, indicating prolonged storage, improper heating, or processing. This can affect its commercialization, especially with the increase in international honey trade by Brazil. The Ministry of Agriculture has established a limit of 60 mg kg^-1 of HMF in honey as a quality control measure. Determining HMF in honey involves analytical methods such as direct injection, mass spectrometry, or colorimetric methods, which can be complex and costly. The proposed method uses extraction based on the QuEChERS method and liquid chromatography with UV detection, avoiding heating and acidification during sample preparation.

https://doi.org/10.31871/WJRR.18.6.17