Quality Assessment of Honey Marketed in Panama Based on Hydroxymethylfurfural Content and Diastase Activity

The global rise in honey demand has been accompanied by increasing concerns over adulteration and synthetic substitutes, complicating quality control for regulators and importers. The quality and freshness of Apis mellifera honey are widely assessed using indicators such as 5-hydroxymethylfurfural (HMF) content and diastase activity. HMF increases with excessive heating and storage, while diastase activity declines under the same conditions. This study analyzed 140 honey samples from Panama (2022-2024), including artisanal and commercially available products. HMF quantification was performed using a validated solid-phase extraction (SPE) method coupled with ultra-high-performance liquid chromatography with diode array detection (UHPLC-DAD), following ICH guidelines. Diastase activity was measured with the Phadebas® enzymatic method. Validation confirmed excellent specificity, linearity (r² = 0.9995), precision (RSD < 2.5%), accuracy (98-102% recovery), and sensitivity (LOD = 0.15 µg/mL; LOQ = 0.45 µg/mL). Results showed that 50% of commercial honeys did not meet regulatory limits (HMF ≤ 80 mg/kg; diastase ≥ 8 DN), suggesting inadequate storage, thermal abuse, or adulteration, while most artisanal honey samples complied with national and international standards. These findings provide essential evidence for honey quality monitoring in Panama and highlight the importance of enforcing regulations to safeguard consumers and support authentic local products.