Investigation Of Physicochemical And Biochemical Properties Of Pure And Adulterated Honey With Sugar

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.