Effect of Thermal Treatment on the Quality of Honey Samples from Crete

Abstract

The aim of the current study was to investigate the effect of the main thermal treatments used in practice by beekeepers and packagers on hydroxymethylfurfural content and diastase activity of Cretan honey. Results showed a significant alteration of both quality parameters under heating at 65 C for 6 h (P<0.05) while heating at 45 C for 24 h was found to be the least severe treatment with regards to the variation of the two quality parameters (P<0.05). After heating, a significant differentiation was also observed in the variation of both HMF content and diastase activity according to the botanical origin of the honey sample (P<0.05). Pine honey was the most resistant sample in hydroxymethylfurfural formation in all heating procedures and multifloral honey was the least altered in its enzymatic activity through the whole thermal process.