Abstract
Honey adulteration is a topical issue because increasingly sophisticated adulteration methods are constantly being developed for gaining more profit. This study was conducted to determine adulteration by sugar syrups in selected honey samples of different botanical [Geteme (“Schefflera abbyssinica”) Bisana (“Crotonma crostachyus”) and Coffee (“Coffee abyssinica)] and geographical (Bore, Keffa and Yirgachefe) origins. The qualitative screening and quantification of sugars were carried out using high performance liquid chromatography to determine adulteration and other parameters such as; moisture content, total solid, ash content and pH value to ascertain the authenticity of samples. The moisture content, ash content, pH values of all the honey samples considered in this study ranged from 17.42 ± 1.46 to 25.07 ± 0.75%, 0.35 ± 0.12 to 0.77 ± 0.30 % and 3.60 ±0.67 to 3.92±0.59 %, respectively. The results of qualitative screening indicated presence of fructose and glucose in all samples and vanishingly small amount of sucrose in almost all of the analyzed samples. However, the quantification revealed differing level of concentration of sugars. The sucrose content in the current study ranged between 0.00 and 1.03 g/100 g; which is consistent with Codex Alimentarius Commission standard (5g/100g). The average sum of fructose and glucose of Bore, Keffa and Yirgachefe are 70.64, 67.37 and 60.97 respectively, and that of fructose/glucose ratios are1.22, 1.46 and 1.02 respectively. The sum of fructose and glucose contents of Geteme, Bisana and Coffee floral origin honey samples were 75.62, 61.62 and 61.12 and that of fructose/glucose ratios are 1.28, 1.20 and 1.42 respectively. Significant (p=0.05) variations in sugar compositions of honey samples of different botanical and geographical origin were observed. The results of this study indicate that honey samples of Geteme origin are more authentic than Bisana and Coffee floral origins. Bore honey samples were in general, found to be more authentic than Keffa and Yirgachefe although all of the analyzed honey samples were not adulterated by sugar syrups. The quality of the studied honey samples compare favorably with samples in many parts of the world and also meet international standards. Although further study should be made at larger scale to draw a general conclusion, the present findings can serve as back ground information for other researchers who are interested to conduct further study at a wider scale on this area. Keywords: Honey, Adulteration, Authenticity, High performance liquid chromatography DOI : 10.7176/FSQM/91-04 Publication date :October 31 st 2019
Highlights
Honey is a natural sweet product produced by honey bees (Apismellifera L.) from various secretions of plants
Codex Alimentarius established the identity and minimum quality requirements for honey intended for direct human consumption
A maximum value of 20.0 g/100 g was established by the Codex Alimentarius Commission and EU Commission as the international standard for honey moisture contents
Summary
Honey is a natural sweet product produced by honey bees (Apismellifera L.) from various secretions of plants. These Adulterants changes the natural identity of honey This leads or follows a very serious impact on producers/farmers, processors or anufacturers/enterprises and government like lack of acceptance in the market due to disrupting its originality and for the consumers that cause serious diseases like, overweight, obesity and diabetes mallets. For this reason, it requires certain standards and norms that guarantee its identity and quality. These standards are applied to honey produced by bees and cover all styles of honey presentations, which are processed and intended for human consumption [7]
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