SIGNIFICANCE OF HYDROXYMETHYLFURFURAL AND MELANOIDINS AS PRODUCTS OF MAILLARD REACTIONS IN HONEY

Abstract

Honey presents exceptionally favorable conditions for a non-enzymatic glycation of proteins or Maillard reaction (MR), which is a complex network of chemical reactions which is favored during processing and storage and that often influence the quality and acceptability of honey. One of the organic compounds produced in the intermediate stages of MR that has been the subject of several investigations and controversies, due to its relationship with adverse effects on human health, is 5-hydroxymethylfurfural (HMF), which has become an indicator of honey quality. Conversely melanoidins, polymeric molecules responsible for non-enzymatic browning and which have been related to beneficial effects due to the antioxidant and antibacterial properties of honey, are produced in the final stages of MR. The aim of this article is to provide a review on the formation as well as the positive and negative effects associated with the formation of HMF and melanoidins as MR products in honey.