Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

Abstract

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65-4.09; 12.07-13.16%; 530.25-698.50 s/cm; 0.42-0.53%; 35.67-40.52 meq/kg; 60-70%; and 58-70%. Moisture content, total sugars, and reducing sugars varied very significantly ( < 0.05 to < 0.001) from one area to another and from one season to another. However, only the production season has a significant influence ( < 0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference ( > 0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

Evaluation of Pollen and Chemical Composition of Honey Samples Sourced from Open Markets in Anambra State, Nigeria to Ascertain their Authenticity

“…The results of the proximate analysis showed that the parameters tested in the honey samples conformed with the standards of EU and Codex recommendations for honey produced from nectariferous plants [21,22] (Table 2). These findings are also comparable to the works of previous authors not only in Nigeria [12,1,34,15], but some other parts of the world [35,3]. The variations observed in the values of the moisture, crude protein, ash, pH and free acidity contents of the honeys sourced from different locations of the study area may be attributed to the differences in microclimate and soil properties on which the vegetation of the of the areas depend on for sustenance [36].…”

“…The low moisture content, the acidic and free acidity levels of the samples indicate that the honeys have potential for long shelf life and strong inhibitory property against microbial activity. The acidity in honey is attributed to the presence of organic acids such as gluconic acid and inorganic ions [35]. The considerably low free acidity especially in samples from Ezinifite II and Nnokwa is a good indication of good quality honey because high acidity has been reported to facilitate the breakdown of hexoses to hydroxymethyl furfural [37], therefore the level of acidity recorded is an indication of freshness of the honeys.…”

Physicochemical Properties, Mineral Content, Antioxidant Activities, and Microbiological Quality of Bupleurum spinosum Gouan Honey from the Middle Atlas in Morocco

“…As shown in the Table 6, aerobic mesophilic bacteria were present in all honey samples, except in sample H1 (Bouyablane) and ranged from (0 to 45 CFU/g), which is in accordance with the French standards (levels of aerobic mesophilic bacteria below 1000 CFU/g) [49]. ese results are generally lower than that obtained in Moroccan monofloral honeys of ymus broussonetti, and Euphorbia resinifera [25].…”

Physicochemical and microbiological characteristics of domestic and imported honey samples collected from markets in Zenica, Bosnia and Herzegovina

“…More importantly, honey possess antibacterial properties 2 . It is also use in the treatment of cardiovascular diseases, cancers, cataract and several inflammatory diseases, as well as, wound healing 3 . The criteria for the quality of honey were specified by the European Community Guidelines 2001/110 4 .…”

“…The main criteria relating to honey quality are moisture, electrical conductivity, ash content, reducing sugars, sucrose content, free acidity, diastase activity, hydroxymethylfurfural (HMF) content, and microbiological characteristics such as presence of Enterobacteriaceae, yeasts and molds, sulfite-reducing anaerobic and total aerobic bacteria 3 . The most common forms of honey tampering are an addition of cheap sweeteners (such as cane sugar or refined beet sugar, corn syrup, high fructose or maltose syrup) and honeybees fed with sucrose 11 .…”