Fructose in honey

A Taste of Honey The fructose in honey is mainly in the jS-D-pyranose form. This is one of the sweetest carbohydrates known, about twice as sweet as glucose. The jS-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations ... 

A Taste of Honey The fructose in honey is mainly in the /3-D-pyranose form. This is one of the... 

Because honey absorbs and retains moisture (it is hygroscopic), it is used by the baking industry to keep bread or cakes moist and fresh. Furthermore, the fructose in honey improves the browning quality. These same benefits of honey can be enjoyed in home baking. When honey is substituted for sugar, it is usually necessary to reduce the amount of liquid in the recipe by 1/4 cup for each cup (240 ml of honey. Many recipe books for cooking with honey are available. Honey may also be used in canned or frozen fruits, in jams and jellies, and in drinks. One popular drink in Viking and Elizabethan times was mead—fermented honey. 

Nickel(II) oxide NPs have been used as modifiers in carbon paste electrodes employed in capillary zone electrophoresis with amperometric detection for the determination of glucose, sucrose, and fructose in honey samples (Cheng et al., 2008). Under the optimized conditions, the three carbohydrates were separated within 20 min with LODs ranging from 3.0 x 10" to 6.0 x 10 mol L, thus demonstrating that nickel oxide NPs can avoid the usual passivation of the carbon electrodes in the presence of carbohydrates. 

D Fructose (a 2 ketohexose also known as levulose it IS found in honey and IS signficantly sweeter than table sugar)... 

Sucrose, the compound we call sugar, is the most common disaccharide. One of the monomer units in sucrose is a-glucose. The other is fructose, a monosaccharide found in honey and natural fruit juices. 

Higher profits are the major incentive for unlawful adulteration. The traditional adulterants are inverted sugar syrup, conventional com syrup, and high-fructose com syrup. Dehydration of fructose can produce hydroxymethylfurfural (HMF). HMF is usually indicative of adulteration with inverted sugar syrup. However, it is somewhat ambiguous because HMF can legally be present in honey that has been subjected to heat or abusive storage. 

Cavia, M. M., Fernandez-Muino, M. A., Gomez-Alonso, E., Montes-Perez, M. Huidobro, J. F., and Sancho, M. T. (2002). Evolution of fructose and glucose in honey over one year Influence of induced granulation. Food Client. 78,157-161. 

It is well known that heating of honey resrrlts in HMF, which is formed dming acid-catalysed dehydration of hexoses [6]. The presence in honey of simple sugars (glucose and fructose) and mar r acids is a favotrrable condition for the production of this substance. 

The initial HMF content in all honey samples was lower than the allowed maximum limit of 40 mg/kg as recommended by Turkish Alimentarus Codex [17], for honey in general. These results contradict the observation made by some authors that the types of honey produced in subtropical climates have high HMF exceeding 40 mg/kg [18]. However, the European Union council directive also allows for a maximum of 80 mg/kg for honey from tropical climates. The HMF level in honey is said to depend on the type of sugar present in honey and the fructose glucose ratio [19]. The HMF formation results from the acid catalyzed dehydration of hexose... 

Fructose is found in honey and fruit and as part of the disaccharide sucrose (common table sugar). Sucrose is hydrolyzed by intestinal brush border sucrase, and the resulting monosaccharides, glucose and fructose, are absorbed into the portal blood. The liver phosphorylates frurtose and cleaves it into glyceraldehyde and DHAP. Smaller amounts are metabolized in renal proximal tubules. The pathway is shown in Figure 1-12-7 important enzymes to remember are ... 

Fructose a monosaccharide (hexose) found in high concentrations in honey a constituent of sucrose, common table sugar. 

A.N. Batsoulis, N.G. Siatis, A.C. Kimbaris, et al., FT-Raman spectroscopic simultaneous determination of fructose and glucose in honey, J. Agric. Food Chem., 53, 207-210 (2005). 

Phosphoric acid esters of the ketopentose D-ribulose (2) are intermediates in the pentose phosphate pathway (see p.l52) and in photosynthesis (see p.l28). The most widely distributed of the ketohexoses is D-fructose. In free form, it is present in fruit juices and in honey. Bound fructose is found in sucrose (B) and plant polysaccharides (e.g., inulin). 

The main compounds in honey are glucose and fructose, and their ratio can be used as a check for authenticity regarding their botanical origin [49], as shown for some honeys in Table 19.2. 

C. Fructose, present in honey and in table sugar (sucrose) as a disaccharide with... 

The present challenge is to determine, quantitatively, most, if not all, of the sugars in honeys, and not merely to determine the content of D-glucose and D-fructose by yet another method. 

Dextrose (D-glucose) is by far the most abundant sugar in nature. It occurs either in the monosaccharide form (free state) or in a polymeric form of anhydrodextrose units. As a monosaccharide, dextrose is present in substantial quantities in honey, fruits, and berries. As a polymer, dextrose occurs in starch, cellulose (qv), and glycogen. Sucrose is a disaccharide of dextrose and fructose. 

About ten percent of the calories contained in the Western diet are supplied by fructose (approximately fifty g/day). The major source of fructose is the disaccharide sucrose, which, when cleaved in the intestine, releases equimolar amounts of fructose and glucose (see p. 86). Fructose is also found as a free monosaccharide in high-fructose corn syrup (55 percent fructose/45 percent glucose, which is used to sweeten most cola drinks), in many fruits, and in honey. Entry of fructose into cells is not insulin-dependent (unlike that of glucose into certain tissues, see p. 95), and, in contrast to glucose, fructose does not promote the secretion of insulin. 

Monosaccharides Glucose and fructose are the principal mono saccharides found in food. Glucose is abundant in fruits, sweet corn, corn syrup, and honey. Free fructose is found together with free glucose and sucrose in honey and fruits... 

D-Fructose (Fru), a ketose that is a close structural and metabolic relative of D-glucose. It occurs in honey and fruit juices in free form, in the disaccharide sucrose (table sugar) as a 5-membered furanose ring, and in other oligosaccharides and polysaccharides. 

Honey. A natural syrup which vanes in composition and flavor, depending upon die plant source from which die nectar was collected by die honeybee, the amount of processing, and the duration of storage. The pnncipal sugars contained in honey are fructose and glucose, the same components as in table sugar. There are minute amounts of vitamins and minerals in honey, but these are not usually considered in terms of calculating minimum requirements. 

Fructose Monosaccharide Found in most foods in small amounts higher concentrations in honey and fruit... 

Fructose can also be used as a sugar substitute in crystalline or syrup form. It is present naturally in many fruits and in honey, but commercially it is manufactured using sucrose as a stalling material. Sucrose is fust hydrolysed to... 

Matsumoto et al (41) prepared a multi-enzyme electrode using glucose oxidase, invertase, mutarotase, fructose-5-dehydrogenase, and catalase to simultaneously detect glucose, fructose, and sucrose in fruit juices and soft drinks. Detection of multi-components by enzyme sensors was also reported in analysis of sucrose and glucose in honey (42) and drinks (43), and L-malate and L-lactate in wines (44). 

The presence of glucose, fructose, galactose, arabinose and citric, malic and tartaric acid did not produce interference on the quantification of gluconic acid. Only ascorbic acid yielded an amperometric response under the working conditions, due to the electrochemical oxidation of this compound at the applied potential. Nevertheless, the content of gluconic acid in honey samples is remarkably higher than the possible content of ascorbic acid. Consequently, no significant interference should be expected in the analysis of the proposed real samples. 

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