Effect of storage and thermal treatment on the quality of some local brands of honey from Latakia markets
Dima Al-Diab, Bushra Jarkas
This study was conducted to assess the influence of and thermal treatment and storage conditions on the content of 5-hydroxymethylfurfural (HMF) in some types of Latakia honey citrus, anise, black seed (Nigella sativa), polyfloral blossom A, polyfloral blossom B . stored at room temperature for six months Based on White's method, the five types of honey (citrus, mountain, anise, Erica, and oak ) were thermally treated through microwave as well as conventional methods at 50, 80, 100 ◦C for hour, two and three hour intervals. HMF content was spectrophotometrically determined at 284 and336 nm In accordance with the Syrian standard No. 412/of/2004/. Four samples citrus, mountain, anise, black seed (Nigella sativa) were stored at room temperature for six months. It was found the higher temperature and time the higher content of HMF was obtained. Comparatively, microwave-based heating was the least influential on HMF content in the four crystalized samples of citrus, mountain, anise, black seed (Nigella sativa).