Determination of HMF
Honey consumption is an important habit that should be started especially in childhood. Honey is a food with many health benefits. In order for honey to be available for consumption, it must meet many quality conditions. The biggest problem that can be found in honey is Hydroxymethyl Furfural (HMF).HMF occurs due to the exposure of honey to high temperatures during processing and long-term storage under inappropriate storage conditions. Nutritional value decreases with the formation of HMF in honey.
The presence of HMF in honey shows that it has negative effects on human health. As a quality criterion, the parameter "Determination of HMF in Honey" is carried out. Detection of HMF in honey is an indicator of adulteration.
The quality criteria of honey have been determined within the scope of Turkish Food Codex Honey Communiqué. In the Communiqué, the presence of up to 40 mg of HMF per kg of honey is allowed.
