Properties of Some Commercial Honeys Available in Mexican Market: Effect of Overheating on Quality of the Packaged Honey

Abstract

Background: Honey is a natural product, but it can be adulterated or heat-treated, both of which damage the properties of the original product. This research was focused on the
evaluation of quality parameters of some commercial honeys produced in México. 

Methods: Fifteen samples of commercial honeys available in Mexican market were
collected. Some physicochemical parameters were determined, including pH, moisture, water activity, electric conductivity, color, sugar content (fructose and glucose), and hydroxymethylfurfural (HMF) contents.

Results: The results showed that the physicochemical parameters were found within acceptable ranges according to international regulations, with exception of the HMF content in 8 out of 15 honey samples which presented an unacceptable value (>40 mg/kg). The HMF content of the samples ranged from 14.56 to 224.08 mg/kg. Also, all samples of commercial honeys were classified as dark honey according to the L* values determined less than 50 with range from 14.35 to 35.45.

Conclusion: Some commercial honeys from Guadalajara, Mexico had HMF levels above the acceptable limit because of overheating during the packaging process. All evaluated commercial honeys were classified as dark according to the L* values which could be due to formation of browning pigments, in particular HMF, during the overheating. The
producers of packaged honey should be encouraged to establish more moderate thermal treatments in order to avoid adverse changes, which affect the quality of the product.