Abstract
Honey is defined as the natural sweet substance produced by honeybees. Honey consist mainly sugars but also contains some amounts of acids, phenolic contents, HMF (Hydroxyl Methyl Furfural), minerals and water. Honey adulteration is a global concern and developing countries are at higher risk associated with it due to lack of detection methods, awareness of people and policies. Honey adulteration occurs by direct addition of sucrose syrups that are produced from sugar beet, high-fructose corn syrup (HFCS), maltose syrup or by adding industrial sugar (glucose and fructose). Adulterants can be classified as intentional, unintentional, metallic and microbial based on type of adulterants in honey. Nowadays honey is being adulterated in more sophisticated ways that more difficult to detection of adulterants in simple methods. This paper presents a detailed review of common honey adulterants in honey as well as different methods to detect the adulterants both qualitatively and quantitatively. It also gives knowledge on awareness on honey adulterants, how adulterants are identified in quick methods including advanced recent techniques. Types of adulterants, reason and impact of adulterants are also included in this review. Honey composition is based on floral source which bees are collect nectar from and this make more difficult to detect adulterate in different honey.
Highlights
Honey is a naturally sweet and viscous product produced by honey bees (Apis Mellifera) from the nectar of flowers, from secretions of living parts of the plants, or excretions of plant-sucking insects on the living part of plants that the honey bees collect, transform and combine with specific substances of their own, deposit, dehydrate, store and leave in the honey combs to ripen and mature [23]
Honey adulteration occurs by direct addition of sucrose syrups that are produced from sugar beet, high-fructose corn syrup (HFCS), maltose syrup or by adding industrial sugar
For example; milk is mixed with water, ergot is used as an adulterant for cereals, chalk powder is used as an adulterant for flour, roasted barely is used as an adulterant for coffee powder, papaya seeds are used as an adulterant for black pepper, brick powder is used as an adulterant for chili powder, argemone seeds are adulterant for edible oils [40]
Summary
Honey is a naturally sweet and viscous product produced by honey bees (Apis Mellifera) from the nectar of flowers, from secretions of living parts of the plants, or excretions of plant-sucking insects on the living part of plants that the honey bees collect, transform and combine with specific substances of their own, deposit, dehydrate, store and leave in the honey combs to ripen and mature [23]. The detection of honey adulteration is a technical methods used to identify inexpensive sweeteners adulterations such as corn syrups, high fructose corn syrups, invert syrups, sugar cane syrup. Those includes qualitative techniques that are quick methods, isotope ratio (13C/12C), thin-layer chromatography (TLC), gas chromatography (GC) are common analytical techniques. Recent advanced techniques such as near infrared (NIR) spectroscopy is used to identify honey adulteration [37]. C. To review reason for adulteration and identifying detection methods of honey adulterants for consumers
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