Hydroxymethylfurfural formation in muesli with honey additive

Hydroxymethylfurfural (HMF) is a thermal degradation product of sugars, and it is present in many everyday foods. One of these products is honey and other sugars containing products. High HMF content can indicate a high temperature heating or long storage of honey. The detection of HMF has been started 70 years ago. The aim of this work was to study effect of production conditions on HMF content in muesli made with honey or sugar syrup additive. HMF was determined by liquid chromatography. Honey and sugar syrup was additionally tested for pH - potentiometry and sugar content by chromatography. HMF content was analyzed in muesli with honey or sugar syrup additive prepared at three different heat treatment temperatures (150, 180 and 200 °C) and three different heating times (5, 10, and 15 min). HMF content in muesli heat treated at 150 °C for 5, 10 or 15 min was similar, but it differs between products made with honey or sugar syrup heated at 180 °C or 200 °C for 15 min. HMF content in muesli with honey or sugar syrup additive heated for 15 min at 180 °C w as 37.37 and 3.01 mg kg^-1, respectively. HMF content in product with honey was 112 mg kg^-1 and 17.31 mg kg^-1 in product with sugar syrup if heated for 15 min at 200 °C. Conclusion can be drawn that HMF content is many times higher in a product with honey if heated at temperature above 150°C comparing to product with sugar syrup additive.