A group of researchers has now evaluated HMF formation in stored corn syrup and its impact on bee mortality (J. Agric. Food Chem., DOI: 10.1021/jf9014526). Led by Blaise W. LeBlanc, formerly of USDA’s Carl Hayden Bee Research Center, in Tucson, Ariz., and Gillian Eggleston of USDA’s Southern Regional Research Center, in New Orleans, the team found that HMF concentrations increased with time in stored corn syrup, depending on temperature, pH, and possibly the presence of manganese, which is known to catalyze HMF formation in honey. They also found that bee mortality increased significantly when the insects were fed corn syrup containing 250 ppm HMF, compared with 57–200 ppm. The results should be useful to beekeepers evaluating how to safely store corn syrup, the researchers say. /articles/87/i33/Tracking-Toxicity-Honeybee-Food.html 20090817 Traces of hydroxymethylfurfural that form in high-fructose corn syrup used as a food supplement imperils honeybees Concentrates 87 33 /magazine/87/8733.html /departments/.html /collections/con.html Tracking Toxicity In Honeybee Food Science & Technology Jyllian N.
by Jyllian N. Kemsley |
August 17, 2009