engleski

Relationship of the selected physicochemical characteristics and honey storage duration

Products durability is defined in the regulations as the date (date of minimum durability), to which the food retains its specific properties, if stored properly. As a product with high sugar content and low water activity, honey is microbiologically stable, but susceptible to physical and chemical changes resulting in darkening, taste and aroma lost. The main focus of this study was to determine parameters prescribed by the regulations, hydroxymethylfurfural (HMF) content and diastase activity (DN), both influenced by the length and the storage conditions. Additionally, the activity of glucose-oxidase, an enzyme related to the antimicrobial activity of honey, and color (by Lovibond Honey ColorPod and spectrophotometric method) were determined. Four types of honey were analysed: chestnut (Castanea sativa Mill.), sage (Salvia officinalis L.), black locust (Robinia pseudoacacia L.) and honeydew honey. The samples were stored at the room temperature, in the dark, and when analysed, black locust and honeydew honey samples were 4.5, while sage and chestnut honey were 5.5 years old. The results showed significant differences of the monitored parameters according to the honey type and within the same honey samples, especially in chestnut honey. Unlike black locust and sage honey, all of the honeydew honey samples and some chestnut honey samples, after a longterm storage, met the prescribed requirements.

honey; HMF; diastase; durability

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