Analysis of Total Reducing Sugar Content, Acidity Value, and Hydroxymethylfurfural (HMF) Content of Various Honey Types

Agrib Nur Ayubi

Abstract


The aims of this research are to determine the total reducing sugar content, acidity value, and hydroxymethylfurfural (HMF) content of various honey types in Special Region of Yogyakarta and Central Java. Those types sample of honey are sengon, randu, kelengkeng, rambutan, and kopi honey from several places in Yogyakarta and Central Java. This research using analytical method, there are iodometry titration, acid-base titration, and UV-Vis spectrophotometry. The result of total reducing sugar content from sengon honey 74.40%, randu honey 61.42%, kelengkeng honey 62.07%, rambutan honey 88.14%, and kopi honey 87.04%. Acidity value of sengon honey 71.33 mL/Kg, randu honey 116.67 mL/Kg, kelengkeng honey 41.33 mL/Kg, rambutan honey 32.00 mL/Kg, and kopi honey 70.00 mL/Kg. HMF content of sengon honey 14.7 mg/Kg, randu honey 39.7 mg/Kg, kelengkeng honey 45.2 mg/Kg, rambutan honey 47.5 mg/Kg, and kopi honey 38.8 mg/Kg. In spite of the result of this analysis is more than the number of Indonesian National Standard of honey, those honeys are still good and doesn’t mean there are forbidden to consume it.

Full Text:

PDF

References


Buba, F., Gidado, A., Shugaba, A. (2013). Analysis of Biochemical Composition of Honey Samples from North-East Nigeria. Biochem Anal Biochem, 2(3),139. doi: 10.4172/2161-1009.1000139

Capuano, E., & Fogliano, V. (2011). Acryamide and 5-hydroxymethylfurfural (HMF): A Review on Metabolism, Toxocity, Occurrence in Food and Mitigation Strategies. Food Science and Technology, 44(4), 793 – 810. Doi: 10.1016/j.lwt.2010.11.002

Codex Alimentarius Commision. (2000). Draft Revised Standard for Honey at Step 8 of the Codex Procedure. Berlin.

Codex Alimentarius Comitte on Sugars. (2001). Codex Standard for Honey 12, revised Codex Standard of Honey. Berlin.

Indonesian National Standard. (2013). Honey (SNI 3545). Jakarta: Badan Standarisasi Nasional Indonesia.

Keppy, N. K., & Allen, M. W. (2009). The Determination of HMF in Honey with an Evolution Array UV-Visible Spectrophotometer. Retrieved from https://www.analiticaweb.com.br/newsletter/11/51864-UV-Furfural_Mel.pdf

Molan, P. C. (1999). The Role of Honey in The Management of Wounds. Journal of Wound Care, 8(8). doi: 10.12968/jowc.1999.8.8.25904

Nozal, M. J., Bernal, J. L., Toribio, L., Jimenez, J. J., & Martin, M. T. (2001). High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey. Journal of Chromatograph, 917(1-2), 95-103. Doi: 10.1016/S0021-9673(01)00702-6

Pita-Calvo, C., Guerra-Rodriguez, M. E., & Vazquez, M. (2017). Analytical Methods Used in The Quality Control Of Honey. Journal of Agricultural and Food Chemistry, 65(4), 690 – 703. Doi: 10.1021/acs.jafc.6b04776

Shobham, Chitluri, K.K., & Nayar, J. (2017). Physico-Chemical Analysis of Some Commercial Honey Samples from Telangana. Indian Journal of Nutrion, 4(1), 153. Retrieved from Open Science Publications database.

Tornuk, F., Karaman, S., Ozturk, I., Toker, O., Tastemur, B., Sagdic O., et al. (2013). Quality Characterization of Artisanal and Retail Turkih Blossom Honey: Determination of Physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products, 46, 124-131. doi: 10.1016/j.indcrop.2012.12.042




DOI: https://doi.org/10.21831/ijce.v1i1.20786

Refbacks

  • There are currently no refbacks.


Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.


Indonesian Journal of Chemistry and Environment (IJCE)
ISSN 2599-3186
Published by: Department of Chemistry, Universitas Negeri Yogyakarta