Czasopisma naukowe (WU)

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https://oa.zut.edu.pl/handle/20.500.12539/489

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    The Use of Fluorescence Spectroscopy to Assess the Degree of Overheating of Honey
    (Wydawnictwo Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Żak, Natalia; Wilczyńska, Aleksandra; Przybyłowski, Piotr; Department of Commodity Science and Quality Management, Gdynia Maritime University, Poland; Department of Commodity Science and Quality Management, Gdynia Maritime University, Poland; Department of Commodity Science and Quality Management, Gdynia Maritime University, Poland
    The honey heating process used for its recrystallization (especially in a high temperatures and for a very long time) can result a chemical changes. The aim of this study was to use fluorescence spectroscopy to assess the grade of overheating of honey of different botanical origin. The sample was consisted of 20 honey samples of different botanical origin (rape, leaf honeydew, multifloral, pine honeydew, buckwheat), which were heated at various temperatures (40°C, 60°C, 80°C for 48 hours and microwave – 90°C in time up to 10 seconds). The prepared honey samples were evaluated by determining the 5-HMF content and the diastase activity by the spectrophotometric methods. Fluorescence spectra were also made, which allowed to distinguish samples of honey from the different botanical origin. As a result of various heating methods (40°C, 60°C, 80°C, microwave), samples of honey from different botanical sources behaved similarly (the content of 5-HMF and diastase values and fluorescence spectra). The highest content of 5-HMF and the lowest diastase number had honey heated at 80°C – beside of the variety. By analyzing the fluorescence spectra, it can be seen that they were very similar for honeys heated at 40°C, 60°C and in a microwave oven. Only the fluorescence spectra for honey heated at 80°C differ significantly from the other samples. This means that fluorescence spectra can be used only to detect extreme overheating of the honey.