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Quality Evaluation of Selected Brands and Locally Available Honey in Southern Region of Bangladesh

M.M. Khatun*
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

K.M. Hossain
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

M.S. Rahman
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

M. Billah
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

The aim of the research work was to study and compare the quality of different brands viz. Api, Lipi, Bismillah, Sundarban and local (open market) viz. Local-1, Local-2 and Local-3 honey from south region of Bangladesh. Physico-chemical properties of honey were examined according to BSTI adopted methods. The low specific gravity was found in Local-1 (1.33 ± 0.01) and Local-3 (1.35 ± 0.00) in compare to Bangladesh standard (BDS) (1.37). The standard moisture content of honey is 25% maximum. The higher moisture content was found in sample of Lipi (28.12±0.01), Bismillah (30.42±0.01), Local-2 (29.22±0.01) and Local-3 (31.73 ± 0.01). The standard acidity of honey is 0.2 maximum. The higher value of acidity obtained from Sundarban brand (0.34±0.02) and Local-3 (0.52±0.00). The acidity of Lipi (0.11±0.01) and Local-2 (0.12 ± 0.01) which were comparatively-lower. It was observed that all test samples ash % laid within the standard 0.5%. Total reducing sugars revealed in Local-3 (75.84±0.00), Local-1 (70.34±0.00) and Local-2 (68.51±0.01) were higher than the BDS 60 % (minimum). The value of sucrose content was the lowest in Api (4.95%±0.00) and highest in Local-1(14.85%±0.01) compare to BDS (10, maximum). By contrasting to BDS (minimum 1.0), the fructose-glucose ratio of Local-2 (1.53±0.00) and Local-3 (1.47±0.01) were higher. None of the samples showed positive to the Fiche's test indicating the absence of hydroxy methyl furfural. From the results it may be concluded that the local-1, local-2 and local-3 samples showed major deviation from the standard quality than the other branded honey.

Keywords: Honey, Quality, BDS, Bangladesh, Physico-chemical properties.

Location: At the laboratory of Bangladesh Standard Testing Institute (BSTI), Khulna, Bangladesh.

Start Date: 00-01-2008

End Date: 00-08-2008

Program Area: Quality and Nutrition

Commodity: Honey

Objectives:

Earlier raw honey was checked for its purity by organoleptic test which is based on our senses. It is based on testing the smell, the appearance and the taste. Although this method is quick enough and very helpful as platform rejection test but it is not always reliable. It is essential to know the quality of honey existing in market of southern region of Bangladesh. Considering the above mention fact and files, present research work was undertaken to reveal the physico-chemical characteristics of honey and their comparative analysis to find out the pure honey.

Methodology:

The study was conducted during the period of January, 2008 to August, 2008, at the laboratory of Bangladesh Standard Testing Institute (BSTI), Khulna, Bangladesh. Honey samples of Api, Sundarban, Lipi and •Bismillah were collected from local departmental stores and Local-1 collected from BSCIC of Bagerhat and Local-2 and Local-3 were brought from Sundarbans' and its adjacent areas. All the samples of honey free from granulation were thoroughly mixed by stirring or shaking before sample taking for experiment. The experiment was laid out in completely randomized design.

Study parameters 1. Physical parameters: Specific gravity, Moisture content. 2. Chemical parameters: Total reducing sugars, Sucrose%, Fructose-glucose ratio, Total ash contents, Acidity% and HIVIF (Hydroxy methyl furfural) contents. Above mentioned physico-chemical properties were analyzed according to the methods of Anonymous (1984) and consider BDS prescribed requirement as standard. Moisture content and refractive index were estimated using the method of Chataway (1932) revised by Wedmore (1955).

Statistical Analysis of Data The homogenous sample (Honey) size was seven and the statistical analysis of variance (ANOVA) was done using SPSS-12 software.

Source of Information: South Asian J. Agric. 2009.4 (1&2): 125-127 ISSN 1991-0037

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The value of sucrose content was the lowest in Api (4.95%±0.00) and highest in Local-1 (14.85%±0.01) compare to BDS (10, maximum). By contrasting to BDS (minimum 1.0), the fructose-glucose ratio of Local-2 (1.53±0.00) and Local-3 (1.47±0.01) were higher. None of the samples showed positive to the Fiche's test indicating the absence of hydroxy methyl furfural. From the results it may be concluded that the local-1, local-2 and local-3 samples showed major deviation from the standard quality than the other branded honey.

Knowledge Management: Journal