Quality authentication and geographical origin classification of honey of Amhara region, Ethiopia based on physicochemical parameters

Yayinie, Marie; Atlabachew, Minaleshewa; Tesfaye, Alemu; Hilluf, Woldegiorgis; Reta, Chaltu

doi:10.1016/j.arabjc.2021.102987

Cited by 19 publications

(11 citation statements)

References 21 publications

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“…The highest level of sucrose was in S4, with 3.82 g/100 g, and the lowest concentration of sucrose was found in A1, with 0.17 g/100 g. The results obtained in this study confirmed earlier studies [139,140]. Yayinie et al [141] found sucrose values between 2.96 ± 0.30 and 4.73 ± 0.09 g/100 g for the honey samples analyzed.…”

Section: Sugarssupporting

confidence: 90%

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

Scripcă

Amariei

2021

Foods

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The aim of this study was to evaluate and compare the effect of antibiotic and pesticide residues on the physicochemical properties of unifloral and multifloral honey. The mineral elements content of honey was analyzed and correlated with antibiotic and pesticide residues, and a positive correlation was found between manganese and neonicotinoids. Potassium was found to be the most abundant mineral compound. Correlations were found between mineral content, color, and the content of antibiotic and pesticide residues of honey. In meadow honey, residues of antibiotics and pesticides were undetectable. In some of the other types of honey, the maximum residue limits regulated by European legislation were exceeded. Endosulfan residue was found in mint and rapeseed, honey with 0.42 and 5.14 ng/g, respectively. Neonicotinoids were found in 27% of the analyzed honey samples. Chloramphenicol was identified only in rapeseed honey, with concentrations ranging from 0.2 ng/g to 0.8 ng/g. Nitrofurans were found in 14%, and nitroimidazoles were found in 6% of the analyzed samples. According to EU legislation that is in force, the use of antibiotics in beekeeping is not allowed. The MRLs for neonicotinoids are 50 ng/g, and for coumaphos, the maximum limit is 100 ng/g. For the other pesticide residues, the maximum limit is 10 ng/g. The results of statistical analysis obtained using principal component analysis (PCA) showed a major difference in the levels of contamination of raspberry and meadow honey and the other types of honey.

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Section: Sugarssupporting

confidence: 90%

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

Scripcă

Amariei

2021

Foods

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“…The levels observed in this study differ from others carried out with honey from southern Brazil, where the results for reducing sugars and apparent sucrose did not comply with the legislation [ 65 ] but are compatible with a study carried out in Cuiabá, Brazil (57.72% to 71.29%) [ 66 ], two studies from Ethiopia (67.5 to 70.2%) [ 67 ], (61.45 to 71.41%) [ 68 ] and Kenya (73.03%) [ 69 ].…”

Section: Discussionsupporting

confidence: 58%

“…Polyphenols are a heterogeneous class of chemical compounds that can be divided into flavonoids (flavonols, flavones, flavanols, flavanones, anthocyanidin, chalcones, and isoflavones) and non-flavonoids (phenolic acids) [ 69 ]. More than 200 polyphenolic compounds have been identified in various honey samples [ 70 ].…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Profile, Antioxidant and Antimicrobial Activities of Honeys Produced in Minas Gerais (Brazil)

Royo

Oliveira²,

Veloso³

et al. 2022

Antibiotics

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Honeys can be classified as polyfloral or monofloral and have been extensively studied due to an increased interest in their consumption. There is concern with the correct identification of their flowering, the use of analyses that guarantee their physicochemical quality and the quantification of some compounds such as phenolics, to determine their antioxidant and antimicrobial action. This study aims at botanical identification, physicochemical analyses, and the determination of total polyphenols, chromatographic profile and antiradical and antimicrobial activity of honey from different regions of Minas Gerais. Seven different samples were analyzed for the presence of pollen, and color determination. The physicochemical analyses performed were total acidity, moisture, HMF, reducing sugar, and apparent sucrose. The compound profile was determined by UHPLC/MS, the determination of total phenolics and antiradical activity (DPPH method) were performed by spectrophotometry, and minimum inhibitory and bacterial concentrations were determined for cariogenic bacteria. All honey samples met the quality standards required by international legislation, twenty compounds were detected as the main ones, the polyfloral honey was the only honey that inhibited all of the bacteria tested. Sample M6 (Coffee) was the one with the highest amount of total polyphenols, while the lowest was M4 (Cipó-uva). Regarding the antioxidant activity, M5 (Velame) had the best result and M4 (Cipó-uva) was the one that least inhibited oxidation. Of the polyfloral honeys, there was not as high a concentration of phenolic compounds as in the others. Coffee, Aroeira, Velame and Polyfloral have the best anti-radical actions. Betônica, Aroeira, Cipó-uva and Pequi inhibited only some bacteria. The best bacterial inhibition results are from Polyfloral.

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“…These honey adulteration methods have been reported worldwide, e.g., decolorization of cheap rape honey to resemble the high-priced acacia honey ( Se, Wahab, Syed Yaacob, & Ghoshal, 2019 ). Other direct honey adulteration methods include confusing labeling, such as misleading geographical and botanical origins and/or organic certification ( Geana and Ciucure, 2020 , Rodopoulou et al, 2022 , Yayinie et al, 2021 ). According to the geographical origin of production, honey can be linked with specific areas under the labels of Protected Designation of Origin (PDO) and Protected Geographical Identification (PGI) ( Machado et al, 2020 , Tsagkaris et al, 2021 ).…”

Section: Honey Authenticity and Related Issuesmentioning

confidence: 99%

A comprehensive review of the current trends and recent advancements on the authenticity of honey

Zhang,

Gu,

Liu

et al. 2023

Food Chemistry: X

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Quality authentication and geographical origin classification of honey of Amhara region, Ethiopia based on physicochemical parameters

Cited by 19 publications

References 21 publications

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

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

Physicochemical Profile, Antioxidant and Antimicrobial Activities of Honeys Produced in Minas Gerais (Brazil)

A comprehensive review of the current trends and recent advancements on the authenticity of honey

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