Quality Assessment, Functional Potentials, and Safety Evaluation of Stored Egyptian Honey as an Environmental Pollution Bioindicator

Abstract

Egyptian honeys are distinguished by their variety, properties, and therapeutic applications. The aim of the present study was to evaluate the quality and the functional and safety characteristics of Egyptian honey as a sensitive environmental bioindicator collected from 9 different locations in Egypt that were exposed to various air pollution sources, either stationary, mobile, or area sources, and stored for 6 mo at ambient temperature (22 ± 2°C) compared with Codex Alimentarius international standards. Physicochemical properties, sugar profile via high performance liquid chromatography, functional potentials (antioxidant and antimicrobial), and safety parameters (microbiological quality, aflatoxins, and heavy metal pollutants) were assessed. The results revealed that honey obtained from Shabshir Hessa, El Gharbia Governorate (GSH-1), showed the best quality with the highest monosaccharide and phenolic and flavonoid content (73.07%, 363.07, and 15.33 mg/g, respectively) and clear of biotic and abiotic contaminants, reflecting good hygienic, environmental conditions and apiarian practices. The other 8 honey samples reflected inferior quality in physicochemical parameters either of low monosaccharide content (40.46-50.25%), high hydroxymethylfurfural (HMF) values as in Borg El-Arab Industrial Zone, Alexandria Governorate (BAI-9), and Nubaria Desert Road, Alexandria Governorate (NDR-4; 50.83 and 48.25 mg/kg), or of high acidity as in Agricultural Road, El Gharbia Governorate (GAR-3), and NDR-4 (74.72 and 68.47 mEq/kg) attributable to contaminated locations (fermentations) or thermal treatment (HMF). Furthermore, safety assessment revealed that coliform counts exceeded 2.5 log 10 cfu/g in 6 samples-Chemicals Company, Kafr El Zayyat Governorate (KZC-2); GAR-3; NDR-4; Mansoura Fertilizer Talkha Company, Daqahlia Governorate (MFT-5); Gharbaniyat Cement Company, Beheira Governorate; and BAI-9-and the highest counts of yeast and molds in Abees Ceramic Company, Alexandria Governorate (3.72 log 10 cfu/g), which was reflected in its total aflatoxins (679.83 μg/kg). Samples MFT-5; GAR-3; Kafr El-Sheikh Petroleum Company, Kafr El-Sheikh Governorate; and KZC-2 exceeded the lead permissible limit (0.75, 0.61, 0.57, and 0.51 mg/kg, respectively) as a result of inferior hygienic quality and the negative effects of environmental pollutants. The results ring alarm bells about how we should take substantial steps toward stringent standards for quality control practices of honey production operations.

Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran

“…These reactions are the degradation of hexose by acids and the decomposition of 3-deoxyosone through the Maillard reaction and/or caramelization [ 17 , 19 ]. Consequently, HMF is often an indicator of honey quality, freshness, and originality [ 1 , 2 , 20 ]. According to the literature, HMF has genotoxic, mutagenic, and carcinogenic effects [ 4 ].…”

“…In another study, a higher HMF value (162.71 ± 184.94 mg/kg) was reported by Vit et al [ 25 ]. Moreover, previous studies have shown HMF values to be within the ranges of 0-3.37 [ 4 ], 2.5-12.3 [ 6 ], 4.45-50.83 [ 20 ], 8.26-50.8 [ 2 ], 7.66-13.18 [ 26 ], 0.19-17.86 [ 27 ], and 1.10-166.25 mg/kg [ 28 ]. In a recent study in Iran [ 9 ], 5% of natural honey samples (4 out of 80) and 70% of commercial honey samples (14 out of 20) had higher HMF levels than the standard limit.…”

“…Fructose slightly exceeds glucose [ 6 ], which could be due to the partial oxidation of glucose to gluconic acid and hydrogen peroxide by glucose oxidase [ 13 ]. The sugar composition of honey is affected by the nectar sources consumed by bees, as well as regional, climatic, and storage conditions [ 20 , 22 ]. Additionally, sugar levels in honey are proportional to the maturity of honey.…”

“…During the storage and maturation of honey, sucrose gradually decomposes by the invertase enzyme supplied by bees. As a result, lower amounts of monosaccharaides and higher amounts of sucrose lead to the poor quality of honey due to an insufficient ripening period or adulteration [ 20 ]. According to the Codex Alimentarius Commission (2001), the total amount of reducing sugars (fructose and glucose) should be above 60% [ 16 ], while the ISO (No.…”

TOXIC ELEMENTS AS A RISK FACTOR FOR THE SURVIVAL OF THE HONEY BEES (Apis mellifera L.)

“…Traffi c-related pollution and chemical intensive agriculture contaminate the air, water, and soil, which also leads to the increasing levels of some toxic elements in honey bee products. Th e increased levels of some toxic elements were found in close proximity to industrial areas (Bartha et al, 2020;Hamad et al, 2020;Sadowska et al, 2019;Formicki et al, 2013;Bilandžić et al, 2011). Pb is metal whose maximum content in honey is limited by regulations.…”