EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT
The study was conducted to determine the major physic-chemical parameters and to investigate the effects of season on the quality of honey product collected from Dawuro zone, Southern nationalities of people region of Ethiopia. The contents of physic-chemical parameters within the three honey produ...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Stefan cel Mare University of Suceava
2020-03-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/702/633 |
| _version_ | 1818997092703535104 |
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| author | Destaw ENGIDAW Ketema ALEMAYEHU Seid MUSTOFA Alebachew TILAHUN |
| author_facet | Destaw ENGIDAW Ketema ALEMAYEHU Seid MUSTOFA Alebachew TILAHUN |
| author_sort | Destaw ENGIDAW |
| collection | DOAJ |
| description | The study was conducted to determine the major physic-chemical parameters and to investigate the effects of season on the quality of honey product collected from Dawuro zone, Southern nationalities of people region of Ethiopia. The contents of physic-chemical parameters within the three honey production seasons ranged as: moisture content, 15-18%; electrical conductivity, 0.27-0.31mS/cm; pH, 4.0 - 4.5; free acidity, 18.7 - 24.7meq/kg; lactone acidity, 5.7 - 8.0meq/kg; HMF content, 16.1- 20.3mg/kg; reducing sugars, 70 - 72g/100g and sucrose content from 2.4 - 2.8g/100g. This study showed that there were some significant variations for the contents of the different physicochemical parameters between the different honey production districts and seasons. It was confirmed that the results were below the maximum permissible limit to conform to international standards concerning the good quality of honey. Although, the honey collected in this area should be consumed as fresh to avoid further contamination. Moreover, further studies of other quality parameters of honey are needed. |
| first_indexed | 2024-12-20T21:40:08Z |
| format | Article |
| id | doaj.art-658616b377104b58ad017202783226e1 |
| institution | Directory Open Access Journal |
| issn | 2068-6609 2559-6381 |
| language | English |
| last_indexed | 2024-12-20T21:40:08Z |
| publishDate | 2020-03-01 |
| publisher | Stefan cel Mare University of Suceava |
| record_format | Article |
| series | Food and Environment Safety |
| spelling | doaj.art-658616b377104b58ad017202783226e12022-12-21T19:25:50ZengStefan cel Mare University of SuceavaFood and Environment Safety2068-66092559-63812020-03-011911424EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCTDestaw ENGIDAW0Ketema ALEMAYEHU1Seid MUSTOFA2Alebachew TILAHUN3Department of Chemistry, College of Natural and Computational Science, Debre Markos University, Debre Markos, EthiopiaDepartment of Chemistry, College of Natural and Computational Science, WolaitaSodo University, WolaitaSodo, EthiopiaDepartment of Chemistry, College of Natural and Computational Science, WolaitaSodo University, WolaitaSodo, EthiopiaSchool of Veterinary Medicine, WolaitaSodo University, WolaitaSodo, EthiopiaThe study was conducted to determine the major physic-chemical parameters and to investigate the effects of season on the quality of honey product collected from Dawuro zone, Southern nationalities of people region of Ethiopia. The contents of physic-chemical parameters within the three honey production seasons ranged as: moisture content, 15-18%; electrical conductivity, 0.27-0.31mS/cm; pH, 4.0 - 4.5; free acidity, 18.7 - 24.7meq/kg; lactone acidity, 5.7 - 8.0meq/kg; HMF content, 16.1- 20.3mg/kg; reducing sugars, 70 - 72g/100g and sucrose content from 2.4 - 2.8g/100g. This study showed that there were some significant variations for the contents of the different physicochemical parameters between the different honey production districts and seasons. It was confirmed that the results were below the maximum permissible limit to conform to international standards concerning the good quality of honey. Although, the honey collected in this area should be consumed as fresh to avoid further contamination. Moreover, further studies of other quality parameters of honey are needed.http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/702/633aciditydawuroelectrical conductivityhydroxymethylfuralmoisturesugars and quality |
| spellingShingle | Destaw ENGIDAW Ketema ALEMAYEHU Seid MUSTOFA Alebachew TILAHUN EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT Food and Environment Safety acidity dawuro electrical conductivity hydroxymethylfural moisture sugars and quality |
| title | EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT |
| title_full | EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT |
| title_fullStr | EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT |
| title_full_unstemmed | EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT |
| title_short | EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT |
| title_sort | effect of season on the major physico chemical parameters of honey product |
| topic | acidity dawuro electrical conductivity hydroxymethylfural moisture sugars and quality |
| url | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/702/633 |
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