Physicochemical Properties of Honey Produced in the Homesha District of Western Ethiopia

Gobessa, Sisay; Seifu, Eyassu; Amsalu, Bezabih

doi:10.2478/v10289-012-0004-z

Cited by 20 publications

(14 citation statements)

References 8 publications

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“…In Ethiopia, the maximum acceptable amount of water-insoluble matter in honey is 0.1% (QSAE, 2005). The water-insoluble solids content observed in the present study is in line with the values of 0.01-0.46 g/100g reported by Gobessa et al (2012) for honey produced in the Homesha district of western Ethiopian. Alemu et al (2013) reported a higher waterinsoluble solids content of 0.53-0.70 g/100g for honey collected from Sekota district in northern Ethiopia.…”

Section: Physicochemical Properties Of the Honeysupporting

confidence: 92%

“…Rane and Doke (2012) reported that reducing sugar content of honey samples from western Maharashtra/India ranged from 42.8% to 60.6%. Similarly, Gobessa et al (2012) reported reducing sugar contents ranging from 62 to 71% with a mean value of 65% for honey produced in the Homesha district of western Ethiopia. Muli et al (2007) reported reducing sugars content of 57.03-61.50% for Kenyan honey.…”

Section: Physicochemical Properties Of the Honeymentioning

confidence: 97%

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Beekeeping practices and physicochemical properties of honey produced in Lerala village, Botswana

Bareki

2019

Bots. J. Agric. Appl. Sci.

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This study was conducted to evaluate the physicochemical properties of Apis mellifera honey produced in Lerala village and to assess the beekeeping practices. Sale of honey is an important source of income for beekeepers in Lerala village. There are two types of honeybee production systems in the study area: traditional backyard beekeeping and forest honey harvesting. A total of six honey samples obtained from two sources (modern hive and forest) were analysed for physicochemical properties following standard procedures. A semi-structured questionnaire was used to assess beekeeping practices by interviewing 15 individuals who have experience in beekeeping. The average values for moisture content, total ash, free acidity, reducing sugars, sucrose, pH, water-insoluble solids and hydroxymethylfurfural of honey samples obtained from modern hives were 18%, 0.24%, 31 meq/kg, 56.6%, 1.88%, 4.24, 0.05 g/100g and 26.6 mg/kg, respectively. The corresponding values for honey obtained from the forest were 17.7%, 0.28%, 27.7 meq/kg, 58%, 2%, 5.18, 0.07 g/100g and 10.9 mg/kg, respectively. Honey source significantly (P≤0.05) influenced the pH, reducing sugars and sucrose contents of the honey samples while ash, free acidity, water-insoluble solids and moisture content were not significantly (P>0.05) different between the two sources of honey. The pH, sucrose and reducing sugars content of forest honey samples were significantly (P≤0.05) higher than honey obtained from modern hives. All the parameters analysed were within the limits set by the Codex Alimentarius Commission for honey. The major challenges faced by beekeepers in the study area include lack of skills and knowledge of beekeeping, weak extension services and lack of bee handling and honey processing equipment. Thus, there is a need for training of beekeepers on improved beekeeping practices and provision of inputs such as modern hives and honey handling and processing equipment to farmers.

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Section: Physicochemical Properties Of the Honeysupporting

confidence: 92%

Section: Physicochemical Properties Of the Honeymentioning

confidence: 97%

Beekeeping practices and physicochemical properties of honey produced in Lerala village, Botswana

Bareki

2019

Bots. J. Agric. Appl. Sci.

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“…Ethanol is further oxidized to acetic acid thus resulting in a sour taste [32]. The different moisture content of honey depends on harvesting season, the degree of maturity that honey reached in the hive, type of hive used, environmental temperature and moisture content of original plant [33,34]. Moisture content of honey can naturally be as low as 13% or as high as 23% depending on the source of the honey, climatic conditions and other factors [35].…”

Section: Discussionmentioning

confidence: 99%

Determination of Quality Parameters of Honey from Taraba State – Nigeria

Bako¹

2019

CBE

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The aim of this study is to evaluate the quality parameters of honey samplescollected from different locations in Taraba State, in terms of physicochemical properties such as colour, specific gravity, refractive index, viscosity, moisture content, ash content, free acidity, lactone acidity, total acidity, pH value, electrical conductivity, sugar content, hydroxymethylfurfural (HMF) content, diastase activity and protein content. The results showed that mean values of honey temperature ranges from29.4± 0.49 to 38.5± 0.27°C; colour, light amber to dark amber; specific gravity, 1.30±0.01 to 1.48±0.01; refractive index, 1.47±0.01 to 1.50±0.02; viscosity, 23.2±0.10 to 34.2±0.10 Pas; moisture content, 11.27±0.01 to 19.70±0.01%; ash content, 0.14±0.01 to 0.52±0.04%; free acidity, 14.86±0.03 to 32.74±0.01 meqkg-1 ; lactone acidity, 1.58±0.01 to 3.71±0.03meqkg-1 ; total acidity, 16.44±0.03 to 35.52±0.01 meqkg-1 ;pH value, 3.67±0.02 to 5.10±0.19; electrical conductivity, 0.08±0.01 to 0.48±0.02 mScm-1 ; total reducing sugar content, 74.30±0.03 to 82.30±0.04%; sucrose content, 3.58±0.02 to 4.71 ±0.02%; hydroxymethylfurfural (HMF) content, 10.51±0.04to 14.31±0.02 mgkg-1 ; diastase activity, 23.20±0.02 to 26.46±0.02 G o and protein content, 0.74±0.01 to 0.85±0.01%. The quality parameters were subjected to a one way ANOVA at p ≤ 0.05. There were significant differences in the colour, specific gravity, viscosity, moisture content, ash content, free acidity, lactone acidity, total acidity, pH value and electrical conductivity of the honey samples while refractive index, sugar content, hydroxymethylfurfural (HMF) content, diastase activity and protein content showed no significant differences. A 2-tailed F-LSD test at 5% level of significance shows that the differences between the mean values are statistically significant for all the locations for temperature, viscosity, moisture content, free acidity, lactone acidity, total acidity and electrical conductivity of the honey samples while colour, specific gravity and ash content shows that the differences between themean values are statistically significant for most of the sample locations. The honey samples present a good level of quality because the physicochemical values were in the range of approved limits (conforming to codex standards) for all honey samples. It was indicated that honey from the area will be suitable for exportation when processed appropriately.

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“…Consequently, finding suitable chemical markers indicating the specific quality of honey linked to origin has been the focus of many studies in the last decade. This includes the studies dealing with the volatile compounds (Cuevas-Glory et al, 2007), phenolic content (Pyrzynska et al, 2009), physico chemical parameters (Gobessa et al, 2012), in honey of different floral and geographic origins.…”

Section: Introductionmentioning

confidence: 99%