This sampling variance can be associated with different environmental and geographical conditions, different technological aspects of production and processing of honeys since the honey samples were obtained from various beekeepers and collected in diverse regions of São Paulo State, Brazil.
HMF is a cyclic aldehyde produced by sugar degradation through the Maillard reaction (a non-enzymatic browning reaction) during food processing or long storage of honey [102].
Heating of honey during its processing reduces its viscosity, which can prevent crystallization or fermentation [161].
It has also been reported that overheating of honey samples during processing or storage for very long periods can lead to the conversion of sugars to HMF [22].
Even the most rustic tobaccos are usually touched by some external flavor — a splash of rum, perhaps, or a dollop of honey added in the processing.
Additionally, the composition of honey is influenced by processing, handling, and storage time [ 3, 4].
Unlike for honey, in the processing of other foodstuffs, comparatively higher temperatures (during baking, roasting), longer duration times, and different additives are required, which profoundly affect the HMF content in the foods.
But tragedy struck in October 2000 when fire, thought to have been sparked by an electrical short, burned their processing plant to the ground, destroying all their equipment and 100 tons of honey in storage.
Lack of antibacterial activity of honey samples might be as a result of improper processing or handling of honey.
It has been reported that the botanical origin of honey has the greatest influence on its antioxidant activity, whereas processing, handling and storage can affect the antioxidant activity of honey only to a minor extent [2].
