Investigation of physicochemical and biochemical properties of honey, of gera woreda, jimma zone, Ethiopia

Abstract

In this study, the physiochemical and biochemical properties of honey of Gera Woreda, Jimma Zone, Oromia Regional Sate, Ethiopia were investigated. Honey samples were collected from three main honey supplying routes (i.e., Muje, Agaro and Afallo routes) to Gera town in August 2018. The total of 9 honey samples, (three varieties from each sampling route, namely, white, mixed (light amber) and dark (amber) colored honey varieties) were purposively collected in clean plastic containers and were then transported to Jimma University Analytical Chemistry Research Laboratory. Approximately, 200 g of similar colored honey samples were mixed to take a composite sample for each honey variety. Standard analytical methods were used to analyze the physicochemical and biochemical parameters including moisture content, electrical conductivity, ash content, free acidity, pH, water insoluble solid, honey color, hydroxymethylfurfural (HMF) and sugar content of the honey varieties. The obtained results demonstrated that the moisture content, electrical conductivity, ash content, pH, free acidity, water insoluble solid, honey color, total sugar, and HMF, were ranging from 22.6 - 22.8%; 0.18 - 0.46 mS/cm; 0.04 - 0.21%; 3.23 - 4.00; 19.30 - 33.30 meq/kg; 0.15 - 0.35%; 28.52 - 109.85 mm Pfund; 59.49 - 70.36% and 5.09 - 11.43 mg/kg, respectively. One way ANOVA test P < 0.05) indicated the existence of significant differences among honey samples, namely white, light amber and amber honeys in terms of their physiochemical and biochemical properties. The observed results also showed that honeys produced in Gera Woreda have physicochemical and biochemical properties within the acceptable range of the national and international standards; except for the water insoluble solids.