Impact of Storage Duration and Container Materials on Hydroxy Methyl Furfural Levels in Indonesian Trigona Honey
DOI:
https://doi.org/10.18006/2025.13(1).50.58Keywords:
HMF, Honey, HPLC , Container, TrigonaAbstract
Hydroxymethyl Furfural (HMF) is a six-carbon heterocyclic organic compound containing aldehyde and alcohol functional groups. It is formed from reducing sugars when heated through the Maillard reaction. HMF is widely recognized as an indicator of honey quality, reflecting the time and type of storage container used. In this study, we analyzed HMF content to investigate the effects of different storage container types and durations on HMF levels in honey. The analysis was conducted using High-Performance Liquid Chromatography (HPLC) with the following parameters: a mobile phase of acetonitrile:water in a 10:90 ratio, a stationary phase of octadecylsilane (C18), a flow rate of 1.0 mL/min, and a UV detector set to 280 nm. The results showed an increase in HMF content during the storage process, with variations depending on the container type and the storage duration. The highest HMF level recorded was 47.7931 μg/g in honey stored in transparent glass bottles for 8 months. These findings indicate that both the container type and the storage duration significantly influence HMF accumulation in honey, making it an important parameter for evaluating honey quality.
References
Alhamidi, A., Anis, A., Al-Zahrani, S. M., Bashir, Z., & Alrashed, M. M. (2022). Conductive Plastics from Al Platelets in a PBT-PET Polyester Blend Having Co-Continuous Morphology. Polymers, 14(6). https://doi.org/10.3390/polym14061092. DOI: https://doi.org/10.3390/polym14061092
Ariandi, & Khaerati (2017). Uji Aktivitas Enzim Diastase, Hidroksmetilfurfural (HMF), Kadar Gula pereduksi, dan Kadar Air Pada Madu Hutan Battan. In Prosiding Seminar Hasil Penelitian (SNP2M), 1-4. DOI: https://doi.org/10.31227/osf.io/pqmfu
Badan Standarisasi Nasional. (2018). SNI 8664:2018 Madu. Retrived from www.bsn.go.id.
Capuano, E., & Fogliano, V. (2011). Acrylamide and 5-hydroxymethylfurfural (HMF): A Review on Metabolism, Toxicity, Occurrence In food and Mitigation Strategies. Food Science and Technology Journal, 44(4), 793–810. https://doi.org/10.1016/j.lwt.2010.11.002. DOI: https://doi.org/10.1016/j.lwt.2010.11.002
Dimyati, E., & Marzuki, H. (2023). Penetapan Kadar 5-Hydroxymethyl Furfural Dalam Menggunakan Kromatografi Cair Kinerja Tinggi. Jurnal Multidisipliner Bharasumba, 2(1), 672–684. DOI: https://doi.org/10.62668/bharasumba.v2i01.495
Fallico, B., Zappalà, M., Arena, E., & Verzera, A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chemistry, 85(2), 305–313. https://doi.org/10.1016/j.foodchem.2003.07.010. DOI: https://doi.org/10.1016/j.foodchem.2003.07.010
Farag, M. R., Alagawany, M., Bin-Jumah, M., Othman, S. I., Khafaga, A. F., et al. (2020). The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in animals: A Review. Molecules, 25 (8). https://doi.org/10.3390/molecules25081941. DOI: https://doi.org/10.3390/molecules25081941
Hidayatullah, M., Handoko, C., & Maring, A. (2022). SNI Madu dan Manfaat Madu Untuk Kesehatan. Standarisasi LHK, 1(6), 23–26.
Hustiany, R. (2016). Reaksi Maillard Pembentuk Citarasa dan Warna Pada Produk Pangan. PhD Thesis, Lambung Mangkurat University, Indonesia. https://repo-dosen.ulm.ac.id//handle/123456789/17832.
Jain, B. P., Goswami, S. K., & Pandey, S. (2021). Protein. In B. P. Jain, S. K. Goswami, & S. Pandey (Eds.), Protocols in Biochemistry and Clinical Biochemistry (pp. 31-48). Academic Press. https://doi.org/https://doi.org/10.1016/B978-0-12-822007-8.00008-8. DOI: https://doi.org/10.1016/B978-0-12-822007-8.00008-8
Kukurová, K., Karovičová, J., Greif, G., Kohajdová, Z., & Lehkoživová, J. (2006). Determination of 5-Hydroxymethylfurfural After Winkler and By The HPLC Method For Authentication of Honey. Chemical Papers, 60(3), 186–191. https://doi.org/10.2478/s11696-006-0034-8. DOI: https://doi.org/10.2478/s11696-006-0034-8
Kumar, G. T. J., Andrews, B. S. A., & Abbaraju, V. D. N. K. (2023). The Significance of System Suitability in High-Performance Liquid Chromatography (HPLC) Analysis: Ensuring Accurate and Reliable Results. International Journal for Research in Applied Science and Engineering Technology, 11(10), 29–35. https://doi.org/10.22214/ijraset.2023.56435. DOI: https://doi.org/10.22214/ijraset.2023.56435
Kurtagić, H. (2021). Determination of Hydroxymethylfurfural Content (HMF) in Fresh Bee Honey Produced in Bosnia and Herzegovina (B&H) by HPLC DAD Method. International Journal of Environmental Sciences & Natural Resources, 26(5), 556199. https://doi.org/10.19080/ijesnr.2021.26.556199. DOI: https://doi.org/10.19080/IJESNR.2021.26.556199
Lamerkabel, J. (2011). Mengenal Jenis-Jenis Lebah Madu, Produk-Produk Dan Cara Budidayanya. Jurnal Ilmu Pengetahuan Dan Teknologi , 9(1), 70-78.
Obiedzińska, A., Biller, E., Obiedziński, M. W., & Tyszka, M. (2018). Determination of Hydroxymethylfurfural Content In Natural Honeys In Poland. Polish Journal of Applied Sciences, 4, 60–64. https://doi.org/10.34668/PJAS.2018.4.2.04.
Petrarca, M. H., Meinhart, A. D., & Godoy, H. T. (2020). Dilute-and-Shoot Liquid Chromatography Approach for Simple and High-throughput Analysis of 5-Hydroxymethylfurfural in Fruit-based Baby Foods. Food Analytical Methods, 13(4), 942–951. https://doi.org/10.1007/s12161-020-01713-7. DOI: https://doi.org/10.1007/s12161-020-01713-7
Pujiarti, R., Amin, A., Ngadianto, A., Septiana, R. M., Purba, B. A. V., & Permadi, D. B. (2021). Quality of Three Forest Honey Types from Baduy Tribe, Lebak District, Banten Province. Jurnal Ilmu Kehutanan, 15(2), 123–136. https://doi.org/10.22146/jik.v15i2.1529. DOI: https://doi.org/10.22146/jik.v15i2.1529
Shapla, U. M., Solayman, M., Alam, N., Khalil, M. I., & Gan, S. H. (2018). 5-Hydroxymethylfurfural (HMF) Levels In Honey and Other Food Products: Effects On Bees and Human Health. Chemistry Central Journal, 12, 35. https://doi.org/10.1186/s13065-018-0408-3. DOI: https://doi.org/10.1186/s13065-018-0408-3
Suhaela, Noor, A., & Ahmad, A. (2016). Effect of Heating and Storage Time Levels 5-(Hydroxy Methyl) furan-2-Karbaldehida (HMF) In Honey Origin Mallawa. International Journal, 17(2), 24–31.
Suri, P.S., & Chhabra, P. (2020). A Review Presence of 5-Hydroxymethylfurfural (HMF) in Food Products: Positive and Negative Impacts on Human Health. International Journal of Forensic Sciences, 5(2), 1–10. https://doi.org/10.23880/ijfsc-16000194. DOI: https://doi.org/10.23880/ijfsc-16000194
Wahdania, Porodjia, F., & Nurkamiden, S. (2022). Protein Test With Chemical Solution in Identifying Nutrient Content in Food Material. Journal of Health, Technology and Science, 2(4), 41–49. https://doi.org/10.47918/jhts.v2i4.252. DOI: https://doi.org/10.47918/jhts.v2i4.252
Downloads
Published
How to Cite
License
Copyright (c) 2025 Journal of Experimental Biology and Agricultural Sciences

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.