Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection
The study was carried out keeping in view the recently emerging concern of adulteration of natural honey on the honey markets. This study intended to investigate honey adulteration detection using physical and chemical composition to achieve a foreign component (a marker) that is present in the hone...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-04-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X24000255 |
| _version_ | 1827284587870420992 |
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| author | Teferi Damto Ashagrie Zewdu Tarekegn Birhanu |
| author_facet | Teferi Damto Ashagrie Zewdu Tarekegn Birhanu |
| author_sort | Teferi Damto |
| collection | DOAJ |
| description | The study was carried out keeping in view the recently emerging concern of adulteration of natural honey on the honey markets. This study intended to investigate honey adulteration detection using physical and chemical composition to achieve a foreign component (a marker) that is present in the honey that confirms either the adulteration or authenticity of the honey. The technique was evaluated on honey samples that were 5–50% adulterated with various common adulterants in Ethiopia. Preliminary quick tests and characterization of physicochemical and antioxidant properties were tested as alternative analytical approaches for honey adulteration detection. Preliminary quick test methods were used to detect adulterated honey, but these methods were found specific to adulterant materials. The proline and pH levels decreased as molasses, sugar, and banana adulterants increased, while increased as melted candy and shebeb adulterants increased. Moisture content decreased as sugar, melted candy, and shebeb adulterants were increased, while decreased as molasses and banana adulterants increased. HMF content increased as molasses, melted candy, and shebeb adulterants were increased. The sugar compositions are key differential criteria to detect the adulteration of honey with sugar. Based on their physical characteristics, PCA demonstrated a considerable difference between samples of pure and contaminated honey. In conclusion, it was observed that honey adulteration was detected based on significant deviations of physicochemical and biochemical components from expected values in the concentration of naturally occurring components. This study successfully demonstrated a method to rapidly and accurately classify and authenticate honey. Accordingly, it is recommended that frequent training for stakeholders on adulteration detection methods should be carried out to avoid adulteration of honey from the markets. |
| first_indexed | 2024-03-07T21:28:52Z |
| format | Article |
| id | doaj.art-9005ac616fc04e6d9306bffacbb92b80 |
| institution | Directory Open Access Journal |
| issn | 0362-028X |
| language | English |
| last_indexed | 2024-04-24T09:58:53Z |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj.art-9005ac616fc04e6d9306bffacbb92b802024-04-14T04:10:02ZengElsevierJournal of Food Protection0362-028X2024-04-01874100241Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration DetectionTeferi Damto0Ashagrie Zewdu1Tarekegn Birhanu2Holeta Bee Research Center, Oromia Agriculture Research Institute, Ethiopia; Corresponding author.Center of Food Science and Nutrition, College of Natural Science, Addis Ababa University, EthiopiaAddis Ababa Science and Technology University, EthiopiaThe study was carried out keeping in view the recently emerging concern of adulteration of natural honey on the honey markets. This study intended to investigate honey adulteration detection using physical and chemical composition to achieve a foreign component (a marker) that is present in the honey that confirms either the adulteration or authenticity of the honey. The technique was evaluated on honey samples that were 5–50% adulterated with various common adulterants in Ethiopia. Preliminary quick tests and characterization of physicochemical and antioxidant properties were tested as alternative analytical approaches for honey adulteration detection. Preliminary quick test methods were used to detect adulterated honey, but these methods were found specific to adulterant materials. The proline and pH levels decreased as molasses, sugar, and banana adulterants increased, while increased as melted candy and shebeb adulterants increased. Moisture content decreased as sugar, melted candy, and shebeb adulterants were increased, while decreased as molasses and banana adulterants increased. HMF content increased as molasses, melted candy, and shebeb adulterants were increased. The sugar compositions are key differential criteria to detect the adulteration of honey with sugar. Based on their physical characteristics, PCA demonstrated a considerable difference between samples of pure and contaminated honey. In conclusion, it was observed that honey adulteration was detected based on significant deviations of physicochemical and biochemical components from expected values in the concentration of naturally occurring components. This study successfully demonstrated a method to rapidly and accurately classify and authenticate honey. Accordingly, it is recommended that frequent training for stakeholders on adulteration detection methods should be carried out to avoid adulteration of honey from the markets.http://www.sciencedirect.com/science/article/pii/S0362028X24000255Adulteration detectionAntioxidantHoney qualityPCAPhysicochemical propertiesQuick test |
| spellingShingle | Teferi Damto Ashagrie Zewdu Tarekegn Birhanu Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection Journal of Food Protection Adulteration detection Antioxidant Honey quality PCA Physicochemical properties Quick test |
| title | Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection |
| title_full | Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection |
| title_fullStr | Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection |
| title_full_unstemmed | Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection |
| title_short | Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection |
| title_sort | impact of different adulterants on honey quality properties and evaluating different analytical approaches for adulteration detection |
| topic | Adulteration detection Antioxidant Honey quality PCA Physicochemical properties Quick test |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X24000255 |
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