Investigation of hydroxymethylfurfural levels in commercial acacia honey for quality control: a systematic review

Abstract

Abstract Honey is known for its high nutritional value and is used both as a sweetener and as a medicine. However, owing to high demand and low supply, honey adulteration has become a global concern. Hydroxymethylfurfural (HMF) is an important quality indicator that exists in trace amounts but accounts for a significant portion of the sugar content in honey. According to the International Honey Commission and Codex Alimentarius Commission of the World Health Organization, Food and Agriculture Organization, and European Union, HMF levels ≥ 40 mg/kg (≥ 80 mg/kg in tropical countries) are considered harmful to humans. This review investigated the levels of HMF in commercial acacia honey from various countries worldwide. I selected 28 studies reporting on acacia honey, the utilization of HMF as a quality indicator, range and mean values for HMF, mean values for reducing sugar (total fructose and glucose), and acidity and moisture results. Most studies reported that the levels of HMF and other important factors were within the legal limit—only a few samples in four of the 28 studies had HMF levels higher than the legal limit. In conclusion, current evidence indicates that commercial acacia honey undergoes limited adulteration and maintains a high quality, in accordance with regulatory guidelines. It is necessary to maintain honey quality during harvest and storage.

Keywords

• Acacia honey
• Codex standard
• Fructose
• Food safety
• Hydroxymethylfurfural
• Quality control