EFFECTS OF THERMAL TREATMENT ON HYDROXYLMETHYLFURFURAL CONTENTS OF HONEY FROM SELECTED LOCALITIES IN SOUTHERN NIGERIA

Honey samples from selected locations in three zones of Southern Nigeria were H thermally treated by heating the samples in a thermostatic water bath under varied temperatures (50°C, 60°C, 80°C, 100°C) and time (60, 180, 300 and 420 min) based on experimental design patterned after conditions applicable to processing technologies in Nigerian honey industry. The obtained results revealed that thermal treatment has significant effects on the overall quality of samples. In the maximum heating time of 420 min at 50 °C and 60 °C, all investigated samples had Hydroxymethylfurfural (HMF) content within specified limits. There was sharp increase in HMF content at 80°C after 180 min. At 100°C heating temperature, the HMF content in the entire sample (ranging from 101.44 to 631.42 mg/kg) exceeded the maximum limit of 80 mg/kg irrespective of the immersion time.