Determination of Quality Criteria that Allow Differentiation Between Honey Adulterated with Sugar and Pure Honey

Abstract

This study used various parameters of honey to develop a potentially more robust approach to the detection of adulterated honey. For this purpose, 25 multifloral, natural honey samples and 20 samples of adulterated honey produced by bees that had been fed supplementary sucrose syrup were analysed. The mean total phenolic content of the natural honeys was considerably higher than in the adulterated honeys at 157 ± 13 and 35.2 ± 7.3 mg GAE/100 g, respectively. Similarly, considerable variation was determined between natural and adulterated honeys in terms of total flavonoids (3.3 ± 0.3 and 2.1 ± 0.4 mg QE/100 g, respectively), antiradical activity (87.9 ± 12 and 163 ± 11 mg/mL, respectively) and proline content (202 ± 26 and 71.1 ± 21.6 mg/kg, respectively.) The potassium, phosphorus, calcium and magnesium contents of natural honeys were also higher than in adulterated honeys (P < 0.01). In conclusion, the determination of the proline level, phenolic content, antioxidant activity and mineral profile may collectively provide a more holistic method approach to the differentiation of natural and adulterated honey, and also for comparing their food values.

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

“…Bees collect and transform the nectar of plants or secretions of living parts of some trees (dew), producing honey (honeydew from plant sucking insects), and storing it in honeycomb cells [ 2 ]. Honey contains more than 180 substances, and the main compounds are sugars, water, and minerals [ 3 ]. Honey also contains small amounts of phenolic compounds, vitamins, organic acids, enzymes, and amino acids [ 4 ].…”

Analysis of 18 Free Amino Acids in Honeybee and Bumblebee Honey from Eastern and Northern Europe and Central Asia Using HPLC-ESI-TQ-MS/MS Approach Bypassing Derivatization Step

“…Czipa et al [ 29 ] pointed out that the contribution of proline to the total FAAs usually ranges from 50–80%, which could serve as a criterion for detection of honey adulteration. This statement was further reinforced by Nisbet et al [ 30 ], observing a relationship between the proline and relatively high fructose, glucose, and sucrose content. However, the proposed method seems to be less effective in detecting adulteration of buckwheat honey since, against the background of the high content of other AAs, the contribution of proline to the total amount was less pronounced (41.7%).…”

Methodology for the biofunctional assessment of honey (Review)

“…allow the discrimination of natural and adulterated honey (19), reinforcing commercial value and consumers trust over honey quality.…”

“…FC reagent alkalinity is regulated by saturated Na 2 CO 3 solution and is a prerequisite for the determination of the phenolic ions without affecting FC reagent stability or reaction's end-product. TPC can also be used to determine the level of adulteration (19). Heating and dilution processes with sugar syrup that is used during adulteration has a reducing effect in TCP.…”

“…The latter possess a yellow color and results a reduction in sample optical density. Significant decrease of antioxidant capacity through DPPH • readout could also implicate that honey batch underwent adulteration process (19). It is proposed that DPPH and TPC should be measured together in order to strengthen the probability of honey adulteration.…”