Risk in some honey-based instant bee product mixtures

Caner, N. S. and Demircan, H. and Oral, R. A. (2024) Risk in some honey-based instant bee product mixtures. International Food Research Journal (Malaysia), 31 (6). pp. 1565-1579. ISSN 2231 7546

Lemon juice concentrate is one of the components included in the product recipe in addition to fractions such as propolis, royal jelly, pollen, bee bread, ginger, cinnamon, cloves, black pepper, ginkgo, and ginseng in the commercial sale of honey-based beekeeping products in Turkey. The present work aimed to examine the changes in some physicochemical properties of honey by adding lemon juice concentrate at different ratios (0, 1, 2, and 3%) to pine, flower, and chestnut honey during six-month storage period. Changes in the total phenolic content, antioxidant activity, and HMF levels of the samples stored at 25, 35, and 45°C were monitored. The degree of reaction, reaction rate constants, and Arrhenius coefficients were also determined by examining the HMF formation kinetics. HMF levels at the end of 24 months, the general shelf life of commercial mixtures, were calculated from the modelled kinetic data. Brix (78.8 - 82.0°), pH (3.00 - 4.46), free acidity (8.5 - 72.3 meq kg-¹), reducing sugar (87.5 - 105.1%), total sugar (93.7 - 111.1%), sucrose (4.0 - 7.7 g/100 g), total phenolic content (4.1 - 218.7 mg GAE/100 g), antioxidant activity (1.0 - 16.1 mg GAE/100 g), and HMF (12.4 - 7646.5 mg kg-¹) levels of the samples were measured. Adding lemon juice concentrate dramatically increased HMF levels. The estimated HMF levels of the samples at the end of 24 months were between 49.7 - 30038.7 mg kg-¹. The threshold energies of the HMF formation reactions were 126.2 - 219.2 kJ mol-¹.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(06)%202024/15%20-...

Abstract

Lemon juice concentrate is one of the components included in the product recipe in addition to fractions such as propolis, royal jelly, pollen, bee bread, ginger, cinnamon, cloves, black pepper, ginkgo, and ginseng in the commercial sale of honey-based beekeeping products in Turkey. The present work aimed to examine the changes in some physicochemical properties of honey by adding lemon juice concentrate at different ratios (0, 1, 2, and 3%) to pine, flower, and chestnut honey during six-month storage period. Changes in the total phenolic content, antioxidant activity, and HMF levels of the samples stored at 25, 35, and 45°C were monitored. The degree of reaction, reaction rate constants, and Arrhenius coefficients were also determined by examining the HMF formation kinetics. HMF levels at the end of 24 months, the general shelf life of commercial mixtures, were calculated from the modelled kinetic data. Brix (78.8 - 82.0°), pH (3.00 - 4.46), free acidity (8.5 - 72.3 meq kg-¹), reducing sugar (87.5 - 105.1%), total sugar (93.7 - 111.1%), sucrose (4.0 - 7.7 g/100 g), total phenolic content (4.1 - 218.7 mg GAE/100 g), antioxidant activity (1.0 - 16.1 mg GAE/100 g), and HMF (12.4 - 7646.5 mg kg-¹) levels of the samples were measured. Adding lemon juice concentrate dramatically increased HMF levels. The estimated HMF levels of the samples at the end of 24 months were between 49.7 - 30038.7 mg kg-¹. The threshold energies of the HMF formation reactions were 126.2 - 219.2 kJ mol-¹.

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Item Type:	Article
AGROVOC Term:	honey
AGROVOC Term:	storage
AGROVOC Term:	formulations
AGROVOC Term:	analysis
AGROVOC Term:	temperature
AGROVOC Term:	kinetics
AGROVOC Term:	HMF
AGROVOC Term:	phenolic content
AGROVOC Term:	extended shelf life
Geographical Term:	Turkey
Uncontrolled Keywords:	bee products, honey, HMF formation kinetics, lemon juice concentrate, storage temperature
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	07 May 2026 05:18
Last Modified:	07 May 2026 05:19
URI:	http://webagris.upm.edu.my/id/eprint/4075

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