Rapid Method for the Assessment of Hydroxymethylfurfural (HMF) Levels in Honey by Absorption Spectroscopy

Abstract

Honey is a complex mixture of compounds and a high added value food with diverse health benefits. The study focuses on Hydroxymethylfurfural (HMF), a compound that can form in honey over time due to various factors such as exposure to heat exposure, storage conditions, and aging. Elevated HMF levels in honey indicate overheating or poor storage. This study presents a rapid classification method for honey samples based on HMF levels using Ultraviolet (UV) absorption spectroscopy and Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA). The study aims to establish a concentration threshold of 15 mg/kg for HMF level, providing a basis for effective classification. Results achieved excellent accuracy in categorizing samples above and below this threshold. This innovative technique, requiring no sample pretreatment, offers a rapid and cost-effective analysis for assessing HMF levels, contributing to quality and safety considerations.