Hydroxymethylfurfural in honey: a public health problem
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Engenharia Química e Química |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/15097 |
Resumo: | Honey is a sweet and natural product of high nutritional value, produced by honey bees (Apis mellifera) composed mainly of water and carbohydrates, nitrogen compounds, enzymes, organic acids, amino acids, phenolic compounds, flavonoids, vitamins, minerals and other phytochemical substances. For cultural reasons, it is widely used for therapeutic purposes for various. However, despite this factor, it is the most fraudulent food in Brazil. On the other hand, it is also marketed in many places without any control, with the appeal of "natural product". Due to its composition can form a compound called 5-hydromethylfurfural or HMF (a furanic ring with functional groups of aldehyde and alcohol), classified as an organic molecule produced from the degradation of sugar after the Maillard reaction that has harmful effects on consumer´s healthy. The main objective of this study was to monitor the quality of honey, a product consumed broadly and increasingly by the population as food and/or medicine. We analyzed 34 honey samples without labeling and/or any type of inspection (US - unregistered samples) obtained in commercial establishments and from unlegalized vendors in the region between the cities of Itatiaia, Resende, Penedo and Visconde de Mauá, all in the Rio de Janeiro State; and 20 samples that had label and identification (RS - registered samples). Aiming to compare the two groups, relevant analyses were performed: pH, Lugol test, Lund test, color and especially 5-HMF. It was concluded that low-cost physicochemical analyses can be used to ensure a fraud-free and quality product that there is no presence of HMF at high concentrations. |
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Hydroxymethylfurfural in honey: a public health problemHidroximetilfurfural no mel: Um problema de saúde públicaFraudHMFPhysicist-chemicalQualityFísico-químicoFraudeHMFQualidadeHoney is a sweet and natural product of high nutritional value, produced by honey bees (Apis mellifera) composed mainly of water and carbohydrates, nitrogen compounds, enzymes, organic acids, amino acids, phenolic compounds, flavonoids, vitamins, minerals and other phytochemical substances. For cultural reasons, it is widely used for therapeutic purposes for various. However, despite this factor, it is the most fraudulent food in Brazil. On the other hand, it is also marketed in many places without any control, with the appeal of "natural product". Due to its composition can form a compound called 5-hydromethylfurfural or HMF (a furanic ring with functional groups of aldehyde and alcohol), classified as an organic molecule produced from the degradation of sugar after the Maillard reaction that has harmful effects on consumer´s healthy. The main objective of this study was to monitor the quality of honey, a product consumed broadly and increasingly by the population as food and/or medicine. We analyzed 34 honey samples without labeling and/or any type of inspection (US - unregistered samples) obtained in commercial establishments and from unlegalized vendors in the region between the cities of Itatiaia, Resende, Penedo and Visconde de Mauá, all in the Rio de Janeiro State; and 20 samples that had label and identification (RS - registered samples). Aiming to compare the two groups, relevant analyses were performed: pH, Lugol test, Lund test, color and especially 5-HMF. It was concluded that low-cost physicochemical analyses can be used to ensure a fraud-free and quality product that there is no presence of HMF at high concentrations.O mel é um produto doce e natural, de alto valor nutricional, produzido por abelhas melíferas (Apis mellifera) composto principalmente por água e carboidratos, compostos nitrogenados, enzimas, ácidos orgânicos, aminoácidos, compostos fenólicos, flavonoides, vitaminas, minerais e outras substâncias fitoquímicas. Por razões de cunho cultural, é muito utilizado com fins terapêuticos para diversas finalidades. Entretanto, a despeito desse fator, constitui o alimento mais fraudado no Brasil. Por outro lado, também é comercializado em muitos locais sem nenhum controle, com apelo de “produto natural”. Em função de sua composição, pode formar um composto denominado 5-hidroximetilfurfural ou HMF (um anel furânico com grupos funcionais de aldeído e álcool), classificado como uma molécula orgânica produzida a partir da degradação do açúcar após a reação de Maillard que possui efeitos prejudiciais à saúde dos consumidores. O principal objetivo deste estudo foi monitorar a qualidade do mel, um produto consumido de forma ampla e crescente pela população como alimento e/ou medicamento. Foram analisadas 34 amostras de mel sem rotulagem e/ou nenhum tipo de fiscalização (ANR – amostras não registradas) obtidas em estabelecimentos comerciais e de vendedores não legalizados na região entre as cidades de Itatiaia, Resende, Penedo e Visconde de Mauá, todas no Estado do Rio de Janeiro; e 20 amostras que apresentavam rótulo e identificação (AR – amostras registradas), obtidas na cidade de Nova Friburgo, também estado do Rio de Janeiro. Objetivando comparar os dois grupos realizaram-se análises pertinentes como: pH, prova de Lugol, prova de Lund, cor e principalmente o HMF. Concluiu-se que análises físico-químicas de baixo custo podem ser utilizadas para garantir um produto livre de fraude e com qualidade e que não haja presença de HMF em concentrações elevadas.Universidade Federal de Viçosa - UFV2022-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1509710.18540/jcecvl8iss11pp15097-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 11 (2022); 15097-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 11 (2022); 15097-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 11 (2022); 15097-01e2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/jcec/article/view/15097/7702Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessToledo, Bruno SoaresCipriano, Lévison da CostaPereira, Thais Regina de CastroMano, Sérgio BorgesCruz, Adriano Gomes daEsmerino, Erick AlmeidaMársico, Eliane Teixeira2023-02-23T13:29:33Zoai:ojs.periodicos.ufv.br:article/15097Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2023-02-23T13:29:33Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Hydroxymethylfurfural in honey: a public health problem Hidroximetilfurfural no mel: Um problema de saúde pública |
title |
Hydroxymethylfurfural in honey: a public health problem |
spellingShingle |
Hydroxymethylfurfural in honey: a public health problem Toledo, Bruno Soares Fraud HMF Physicist-chemical Quality Físico-químico Fraude HMF Qualidade |
title_short |
Hydroxymethylfurfural in honey: a public health problem |
title_full |
Hydroxymethylfurfural in honey: a public health problem |
title_fullStr |
Hydroxymethylfurfural in honey: a public health problem |
title_full_unstemmed |
Hydroxymethylfurfural in honey: a public health problem |
title_sort |
Hydroxymethylfurfural in honey: a public health problem |
author |
Toledo, Bruno Soares |
author_facet |
Toledo, Bruno Soares Cipriano, Lévison da Costa Pereira, Thais Regina de Castro Mano, Sérgio Borges Cruz, Adriano Gomes da Esmerino, Erick Almeida Mársico, Eliane Teixeira |
author_role |
author |
author2 |
Cipriano, Lévison da Costa Pereira, Thais Regina de Castro Mano, Sérgio Borges Cruz, Adriano Gomes da Esmerino, Erick Almeida Mársico, Eliane Teixeira |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Toledo, Bruno Soares Cipriano, Lévison da Costa Pereira, Thais Regina de Castro Mano, Sérgio Borges Cruz, Adriano Gomes da Esmerino, Erick Almeida Mársico, Eliane Teixeira |
dc.subject.por.fl_str_mv |
Fraud HMF Physicist-chemical Quality Físico-químico Fraude HMF Qualidade |
topic |
Fraud HMF Physicist-chemical Quality Físico-químico Fraude HMF Qualidade |
description |
Honey is a sweet and natural product of high nutritional value, produced by honey bees (Apis mellifera) composed mainly of water and carbohydrates, nitrogen compounds, enzymes, organic acids, amino acids, phenolic compounds, flavonoids, vitamins, minerals and other phytochemical substances. For cultural reasons, it is widely used for therapeutic purposes for various. However, despite this factor, it is the most fraudulent food in Brazil. On the other hand, it is also marketed in many places without any control, with the appeal of "natural product". Due to its composition can form a compound called 5-hydromethylfurfural or HMF (a furanic ring with functional groups of aldehyde and alcohol), classified as an organic molecule produced from the degradation of sugar after the Maillard reaction that has harmful effects on consumer´s healthy. The main objective of this study was to monitor the quality of honey, a product consumed broadly and increasingly by the population as food and/or medicine. We analyzed 34 honey samples without labeling and/or any type of inspection (US - unregistered samples) obtained in commercial establishments and from unlegalized vendors in the region between the cities of Itatiaia, Resende, Penedo and Visconde de Mauá, all in the Rio de Janeiro State; and 20 samples that had label and identification (RS - registered samples). Aiming to compare the two groups, relevant analyses were performed: pH, Lugol test, Lund test, color and especially 5-HMF. It was concluded that low-cost physicochemical analyses can be used to ensure a fraud-free and quality product that there is no presence of HMF at high concentrations. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/15097 10.18540/jcecvl8iss11pp15097-01e |
url |
https://periodicos.ufv.br/jcec/article/view/15097 |
identifier_str_mv |
10.18540/jcecvl8iss11pp15097-01e |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/15097/7702 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 11 (2022); 15097-01e The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 11 (2022); 15097-01e The Journal of Engineering and Exact Sciences; v. 8 n. 11 (2022); 15097-01e 2527-1075 reponame:Revista de Engenharia Química e Química instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
Revista de Engenharia Química e Química |
collection |
Revista de Engenharia Química e Química |
repository.name.fl_str_mv |
Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
jcec.journal@ufv.br||req2@ufv.br |
_version_ |
1800211190809362432 |