Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Qualitative Evaluation of Honey Available in Bangladeshi Markets

Mohammad Shaokat Ali
Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh.

Tanjina Akter
Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh.

Afifa Siddiqua
Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh.

Shamima Ahmed
Department of Food Processing and Engineering, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

Md. Ashraful Islam
Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh.

Md. Fahad-Bin-Quader
Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh.

Abstract/ Executive Summary:

The aim of the present study was to characterize the physicochemical properties of Bangladeshi honey samples. A total of twelve samples from four branded honey were examined to evaluate eight physicochemical properties such as pH, moisture content, ash content, diastase activity, total solids (TS), acidity, HMF (hydroxymethyl-furfural), and specific gravity. The mean levels of the properties significantly (p<0.05) varied between 2.93 to 4.29 for P^H, 0.02 to 0.07% for acidity, 2.57 to 12.58% for moisture content, 88.4 to 97.53% for total solid, 0.05 to 0.118% for ash content, 1.36 to 1.42 for specific gravity, 5.7 to 38.66 mg/kg for HMF, and 1.93° to 12.97° Gothe for diastase activity. All honey samples were found to meet Codex Alimentarius Commission and European Legislation (EC Directive 2001/110) standards for all properties, except for diastase activity. Other attributes such as reducing sugar, carbohydrates, and ketose sugar were also evaluated. Reducing sugar, carbohydrate, and ketose sugar showed positive results for all honey samples. It was also found that all the honey samples were adulterated with water but no honey samples were adulterated with sugar. Although honey sold in Bangladesh is generally of good quality, efforts need to be made to reduce the adulteration of honey.

Keywords: Honey, Physicochemical properties, HMF content, Codex alimentarius

Location: Chittagong, Bangladesh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Honey

Objectives:

To protect genuine honey from fraudulent products and to create consumers' trust.

Methodology:

A total of twelve samples from four different honey brands (Brand A, B, C, and D) was bought from the local market of Chittagong, Bangladesh. The collected samples were immediately transported to the laboratory for analysis. All samples were stored at (28 ± 2°C) till further analysis to avoid the effect of laboratory conditions on the chemical composition and physical properties of honey samples. All honey samples were examined for physicochemical properties such as pH, moisture, ash, acidity, total solids (TS), specific gravity, HMF (Hydroxymethyl-furfural), diastase activity. Ash, pH, acidity, total solids, HMF, diastase activity, and moisture were determined according to the standard methods of the Association of the Official Analytical Chemists. Two ml of each of the honey samples was placed into individual test tubes. A few drops of polish reagent and 1 ml of concentrated sulfuric acid were added to the test tube. The development of a red-violet color ring at the junction of the two liquids indicated the presence of carbohydrates in the honey samples. To each honey sample, equal quantities of Fehling’s solution A and B were added. It was then kept in a boiling water bath for a few minutes. The formation of a brownish-red precipitate indicated the presence of reducing sugar. Two ml of Benedict's reagent was added to a few drops of each of the honey samples and was heated in a boiling water bath for 5 minutes and then cooled under tap water. Development of green, yellow or red color indicated the presence of reducing sugar in honey samples. Two drops of each sample solution was heated with 2ml seliwan off’s reagent in a boiling water bath. The formation of a deep red color indicated the presence of ketose sugar. Fructose gave red color within half a minute. The collected honey samples were analyzed for adulterants. Following physical tests were carried out to identify the purity and adulterants added to the sample. The presence of added water in each honey sample was determined by putting a drop of honey on a laboratory Bunsen burner by using a cotton wick. The presence of added water was confirmed by observation of cracking sound without flame. Pure honey gave smokeless flame. This test was performed according to the methods followed by Instituto Adolfo Lutz. Two grams of each honey sample was dissolved in 10 ml of water, extracted with 30 ml of diethyl ether in a separating funnel, and the layer was concentrated to 5 ml. 2 ml of freshly prepared resorcinol solution (1 g of resublimed resorcinol in 100 g ml of hydrochloric acid) was added. The solution was shaken. A cherry red color appearing in a minute indicates the presence of commercial added sugar. Yellow and other shades had no significance. All analyses were carried out in triplicates and the results were expressed as mean values with standard deviations (SD). The significant differences represented by letters were obtained by one-way analysis of variance along with the least significant difference (LSD) test using SPSS software (SPSS 16.0). The level of significance of the mean values was assigned at P<0.05.

Source of Information: International Journal of Natural and Social Sciences, 2018, 5(4): 20-27

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

All of the samples were found to be in the acceptable range of international standards for all the tested parameters except for diastase activity which was lower in two samples. This study also showed that all the honey samples contain phytochemicals like carbohydrates, reducing sugar, and ketose sugar. Further studies are needed to analyze all of the compounds present in market honey for assessment of their quality at international standards.

Knowledge Management: Journal