Determination of Sugar Content and Study the Effect of Heat Treatment on Hydroxyl Methyl Furfural of Honey Samples Produced from Different Areas in Al-Jabal Al-Akhdar / Libya

• Ramadan E. Abdolgader

  Food science & technology Dep. Faculty of Agriculture, Omar Al-Mukhtar University, Albeida, Libya

  Author

• Ateea A. Bellail

  Food science & technology Dep. Faculty of Agriculture, Omar Al-Mukhtar University, Albeida, Libya

  Author

• Mabruka M. Ali

  Food science & technology Dep. Faculty of Agriculture, Omar Al-Mukhtar University, Albeida, Libya

  Author

• Abrehem A. Hmed

  Food science & technology Dep. Faculty of Agriculture, Omar Al-Mukhtar University, Albeida, Libya

  Author

Five local varieties of honey found in the eastern region of Libya (Al-Jabal Al-Akhdar) were chosen for this study. These varieties are locally known as follow: Hannon, Rabee, Zaater, Sidr and Kafoor. Honey samples were obtained from the farmers directly after harvesting of each variety during Fall 2012 and Winter 2013. The reducing and non-reducing sugars, and effect of heat treatment on hydroxyl methyl furfural of the honey samples was investigated. The results indicated that the reducing sugars content of honey samples varied from 70.36 to 76.20%, sucrose from 2.10 to 4.46%, glucose and fructose from 28.6 to 33.6% and 38.3 to 40.9%, respectively. The values ​​of hydroxymethylfurfural for all samples were less than 40 mg/kg. The HMF level increased regularly after storage on day light both in Zaater and Hannon honeys and at the end of process was 32.5 mg/kg and 33.1 mg/kg, respectively.All honey samples exceeded allowable value (40 mg/kg) set for HMF after 48 h from heat treatment at 50 ^oCon the other hand most samplesexceeded allowable value for HMF after 12 h from heat treatment at 70 ^oC.TheHannon honeywas highest affected by heat treatment while the Kafoor was the lowest.

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