A Review on Effect of Adulteration on Honey Properties

Damto, Teferi

doi:10.2139/ssrn.3359494

Cited by 15 publications

(12 citation statements)

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“…Ash contents depend on the mineral content of the honey and it is the measure of the inorganic residue of the honey [58]. The ash contents of all the honey samples analyzed were found to be between the range of 0.44% (Ajingi sample) and 0.51% (Kibiya sample), and these results are supported by similar previous results by Adenekan et al [59] who reported ash contents in the range of 0.12 to 0.50% for honey samples; Gulfaraz et al [41] who reported a range of 0.13 to 0.44% ash contents for various honey types of Pakistan; Buba et al [37] who reported a range of 0.37 to 0.54% for some Nigerian honey samples; Oyeyemi et al [36] who reported a range of 0.44 to 0.58% for honey samples obtained from Ekiti State, Nigeria.…”

Section: Resultsmentioning

confidence: 99%

“…Even though according to the Codex Alimentarius Standards, the ash content of pure honey must fall below 0.6%, it is reported that blossom honeys have mineral contents mostly between 0.1 and 0.3%, while that of honeydew honeys can reach up to 0.6% [9]. Honey carbohydrate mainly includes a complex mixture of monosaccharides (glucose and fructose) up to about 70%, then about 10% of disaccharides, and then small amounts of other higher sugars [58]. The results of the carbohydrate contents of the honey samples analyzed in this study were found to be within the range of 80.16% (Kibiya sample) to 80.75% (Bebeji sample), and these are within the WHO standard of 75 to 85%.…”

Section: Resultsmentioning

confidence: 99%

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Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

Yau

Ali

Ahmad³

2020

EJCHEM

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Honey, the sweet, nutritious substance produced by honeybees, is of good nutritional and medicinal importance to consumers. The present study aimed at comparing the nutritional compositions of pure and adulterated honey samples collected directly from the honey beekeepers from Kano South Senatorial District of Kano State, Nigeria. For this purpose, a total of three samples each were randomly collected from three randomly selected local governments of the Senatorial District and analyzed for some nutritional values. Similarly, an adulterated honey sample was randomly collected from each of the three local governments. The mean nutritional values obtained for the pure sample were as follows: Moisture content (17.69-18.02%); crude fat (0.89-1.29%); crude protein (0.02-0.13%); ash content (0.44-0.51%); carbohydrate content (80.16-80.75%); energy values (1386.613-1396.157 KJ/100 g). While the adulterated honey sample recorded the following results: Moisture content (24.01%); crude fat (0.94%); crude protein (1.26%); ash content (2.64%); carbohydrate content (71.15%); energy values (1247.847 KJ/100 g). These results indicate that the pure honey sample analyzed are of good quality, as such could be used for both nutritional and medicinal purposes, having met the international honey standards. On the other hand, the adulterated honeys should always be used with care since they usually fall below the international honey standards.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

Yau

Ali

Ahmad³

2020

EJCHEM

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“…Adulterant such as sugar syrup that usually added are high fructose corn syrups (HFCS), high fructose inulin syrups (HFIS), invert syrups (IS) and corn syrups (CS) [1]. Adulteration of honey is addition of cheap foreign materials called adulterant into pure honey causes decreases in its nutrition and medicinal value [5].…”

Section: Introductionmentioning

confidence: 99%

Detection and Classification of Honey Adulteration Combined with Multivariate Analysis

Zulkiflee¹,

Zoolfakar²,

Rani³

et al. 2022

IJIE

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Honey is a natural sweetener with a yellowish substance made up of bee secretions and plant nectar extracts. Main composition of honey are sugars or carbohydrates and water in the chemical composition and contain a great number of minor components such as minerals, amino acids, proteins, acidity, and pH. Honey adulteration is a global concern due to lack of awareness of people and policies. There is a various method that has been conducted to detect honey adulteration such as SCIRA, DSC, FTIR, NIRS, and NMRand these methods mostly used multivariate data analysis to classify the adulteration of honey. PCA is the most used technique in the classification of honey adulteration where the data obtained is clustered according to adulteration level and type of theadulterant. This paper explains on different methods to detect honey adulteration and common technique used on classification of honey.It can be concluded that PCA is the most used technique based on different method of honey adulteration detection.

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“…Honey is a natural food product 1 produced by bees from the nectar of flowers or honeydew 2 , being renowned for its sensorial 3 , nutritional and medicinal properties 4 . It should not contain food additives or any other exogenous substance 5 .…”

Section: Introductionmentioning

confidence: 99%

Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups

Ciursa

Oroian

2021

Sci Rep

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The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology. There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (Gʺ>>Gʹ). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*—complex viscosity, Gʹ —elastic modulus and Gʺ—viscous modulus) and glass transition temperature (Tg) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus.

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A Review on Effect of Adulteration on Honey Properties

Cited by 15 publications

References 0 publications

Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

Detection and Classification of Honey Adulteration Combined with Multivariate Analysis

Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups

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