Abstract:
Honey is a natural sweet substance produced by honey bees and honey dew from the nectar of
plant flowers. It contains higher amount of glucose and fructose. The impacts of adulteration of
honey by sugar were aimed to be analyzed. The physicochemical and biochemical parameters
were investigated using standard analytical methods after collecting the sample by purposive
sampling techniques. The obtained results showed 68.56 ± 0.12 and 102.66 ± 0.11(Pfund, mm)
for colors, 19.62 ± 0.07 and 19.44 ± 0.10 (%) moisture, 180.94 ± 2.44 and 778.78 ± 1.62 (µS/cm)
electrical conductivity, 0.36 ± 0.00 and 0.41 ± 0.00(%) ash, 3.96 ± 0.01 and 4.08 ± 0.08 pH,
42.50 ± 0.50 and 38.66 ± 0.58 (meq/kg) acidity. And, 61.41 ± 0.11 and 62.83 ± 0.30 (%)
reducing sugar, 4.23 ± 0.02 and 4.65 ± 0.04(%) sucrose, 42.33 ± 1.05 and 34.73 ± 2.74 (mg/Kg)
hydroxyl-methyl-furfural, 28.48 and 30.46 (IC50, mg/ml) antioxidant activity and 145.00 ± 01.40
and 149.40 ± 1.54 (mg.GAE/100g) total phenolic were analyzed for light amber and amber
honey samples respectively. The adulteration of the honey samples were showed decrement in
per gram of the samples of physicochemical and biochemical properties. This intern reduces the
aroma, taste, essential minerals and protective activity in honey; but adulterating honey with
sugar showed positive impact by reducing Hydroxyl-methyl-furfural content. Analysis was
performed in triplicate, and the results were expressed as Mean ± SD. The significance
difference was tested by ANOVA at (p ≤ 0.05); interpreted and compared with values reported in
literatures and international standards such as codex Alimentarius commission.
