Estudio de la afectación térmica de la miel de abeja en una metodología alternativa, monitoreando la degradación de vitamina C, hidroximetilfurfural y número de diastasa.

Abstract

The objective of the research was to carry out a study on the thermal affectation of honey by an alternative methodology, monitoring the degradation of vitamin C, hydroxymethylfurfural (HMF) and diastaze number (ND). The study was carried out with genuine honey from a beekeeper of the Apicultural Production Association of Chimborazo (ASOPROACH). An experimental heat treatment methodology was designed for 300 ml of honey at four temperatures and three times each: 30, 60, 80 and 90 ºC at 15, 30 and 60 minutes. After each heat treatment, the concentration of HMF and ND was analyzed. The results of the analysis showed that the best treatment corresponds to a temperature of 30ºC for 15 minutes. For the analysis of the concentration of vitamin C by high-performance liquid chromatography (HPLC), the best heat treatment was repeated six times, observing that vitamin C and all the physico-chemical parameters established in the NTE INEN 1572 standard were maintained in a stable concentration. The experimental results were corroborated with an analysis of variance (SPSS v21). The beekeepers of ASOPROACH were told about the experimental part of the thermal treatments and the alternative proposal. It was concluded that the heat negatively affects the regulated parameters as the temperature and the duration of the thermal treatment increase. When it is necessary to apply heat to honey, the methodology designed with strict compliance with the conditions detailed there can be used.