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Physicochemical Characteristics of Bee Honey and Detection of Its Adulteration in Khartoum State

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Physicochemical Characteristics of Bee Honey and Detection of Its Adulteration in Khartoum State Physicochemical Characteristics of Bee Honey and Detection of its Adulteration in Khartoum State By Hiba Adil Mahmoud Mohammed B. Sc. Agric. (Honours) 2012 Alzaiem Alazhari University A Dissertation Submitted to the University of Khartoum in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science and Technology Supervisor: Dr : Hassan Ali Mudawi Department of Food Science and Technology Faculty of Agriculture University of Khartoum Septemper- 2015 1 Dedication To My: Parents Brothers Friends Teachers With love and respect Hiba Adil i Acknowledgements I would like to thank ALLAH Whom with his will this work was completed. Thereafter I would like to express my sincere thanks and gratitude to Dr. Hassan A. Mudawi for his kind supervision, advice and discern views throughout my study. And I would like to thank all the staff of Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum. My sincere thanks are to everybody who helped me to make this work successful. ii List of contents Page Dedication………………………………………………………………... I Acknowledgements…………………………………………………….. Ii List of content ………………………………………………………… Iii List of table……………………………………………………………… Vi List of fig………………………………………………………………… Vii Abstract…………………………………………………………………. Viii Abstract Arabic………………………………………………………… Xi CHAPTER ONE: INTRODUCTION………………………..………….…………………. 1 Objectives of the study…………………………………………………. 2 CHAPTER TWO: LITERATURE REVIEW……………..………………………………… 3 2.1 Honey definition…………….……………………………………… 3 2.2 Nectar…………………………………………………………….. 4 2.3 Classification………………………………………………………. 4 2.3.1 Floral source…………………………………………………….. 5 2.3.1.1Blended………………………………………………………. 5 2.3.1.2 Polyfloral……………………………………………………. 5 2.3.1.3 Monoflora…………………………………………………… 5 2.3.1.4 Honeydew honey……………………………………………… 5 2.3.2 Classification by packaging and processing……………………… 6 2.3.2.1 Crystallized honey……………………………………………. 6 2.3.2.2 Pasteurized honey……………………………………………. 6 2.3.2.3 Raw honey …………………………………………………… 6 2.3.2.4 Strained honey……………………………………………….. 7 2.3.2.5 Filtered honey……………………………………………….. 7 2.3.2.6 Creamed honey……………………………………………. 7 2.3.2.7 Dried honey………………………………………………….. 7 2.3.2.8 Chunk honey………………………...………………………… 8 2.4 Physical and chemical properties…………………………………. 8 2.4.1 Viscosity………………………………………………………… 8 2.4.2 Specific gravity…………………………………………………. 8 2.4.3 Color……………………………………………………………. 9 2.4.4 Refractive index………………………………………………… 9 2.4.5 Hygroscopy and fermentation…………………………………... 9 2.4.5.1Hygroscopicity…………………………………………………. 9 2.4.5.2 Fermentation………………………………………………… 10 iii 2.4.6 Thermal characteristics………………………………………….. 10 2. 5 Chemical properties of bee honeys…………………..…………… 11 2. 5.1 Moisture content……………………………………….……….. 11 2. 5.2 Ash and minerals content…………………………..………….. 11 2. 5.3 Carbohydrates…………………………………………………. 12 2. 5.4 Protein content…………………………………………………. 13 2. 5.4.1 Amino acids………………………………………………….. 13 2.5.5 Acidity and pH………………………………………………… 15 2.5.6 Hydroxymethylfurfuraldehyde (HMF)………………………… 15 2.5.7 Enzymes…………………………………………………………. 17 2.5.8 Vitamins………………………………………………………… 18 2.5.9 Aroma and flavor……………………………………………… 19 2.6 The antimicrobial activity of bee honey…………………………. 19 2.7 As Antioxidant…………………………………………………… 20 2.8 Religious significance…………………………………………… 20 2.9 Modern uses……………………………………………………. 20 2.9.1 As a food and in cooking……………………………………… 20 2.9.2 .Health effects………………………………………………….. 20 2.10 Health hazards…………………………………………………… 21 2.10.1 Toxic honey………………………………………………….. 21 2.11 Adulteration………………………………………………………. 21 2.11.1 Adulteration detection……………..………………………….. 23 2.12 Indicators of quality………………..…………………………… 23 CHAPTER THREE MATERIALS AND METHODS………………………………………… 26 3.1Materials………………………………………………………….. 26 3.2 Physical properties………………………………………………... 26 3.2.1 Refractive index………………………………………………… 26 3.2.2 pH value………………………………………………………… 26 3.3 Chemical composition…………………………………………….. 27 3.3.1 Moisture content………………………..……………………….. 27 3.3.2 Ash content……………………………………………..……….. 27 3.3.3 Free acidity, lactone and total acidity values…………………… 29 3.4 Sugar analysis…………………………………………………… 30 3.4.1 Determination of sugars by HPLC……………………………. 30 3.4.2 Preparation of standard sugars solutions………………………..... 30 3.5 Statistical analysis.….………………………………………….. 32 CHAPTER FOUR RESULTS AND DISCUSSION………………………………..……… 33 4.1 Physical properties……………….………………………….……… 33 iv 4.1.1 Refractive index……..…………………………………………….. 33 4.1.2 pH value…………………………………………………………… 33 4.2 Chemical composition of bee honey……………………….…….. 36 4.2.1 Moisture content………………………………………….……. 36 4.2.2 Ash content……………………………………………………….. 36 4.2.3 Free acidity, lactone and total acidity values….………………….. 37 4.2.4 Hydroxymethylfurfural (HMF)…..……………………………….. 37 4.2.5 Sugar content…………………….………………………………. 43 4.2.5.1 Fructose content………………………………………………. 43 4.2.5.2 Glucose content………………………………….…………….. 43 4.2.5.3 Sucrose content……………………………………………….. 43 4.2.4.4 Maltose content………………………………………………. 44 4.2.5.5 Fructose : glucose ratio(F: G)……………………………….. 44 CHAPTER FIVE CONCLUSIONS AND RECOMMENDATIONS…………………….. 49 5.1 Conclusions…………………………………………………………. 49 5.2 Recommendations……..…………………………………………… 49 References…………………………………………………………….. 50 v LIST OF TABLES No. of Title Page table (2.1) Specification of Sudanese Honey 25 (4.1) Physical Properties of Honey Samples 34 (4.2) Chemical Composition of Honey Samples 39 (4.3) Sugar Composition of Honey Samples 46 vi LIST OF FIGUERS No. of Page No Fig 4.1 pH values of bee honey samples 35 4.2 Moisture content of bee honey samples 40 4.3 Ash content of bee honey samples 40 4.4 Free acidity values of bee honey samples 41 4.5 Lactone values of bee honey samples 41 4.6 Total acidity values of bee honey samples 42 4.7 Fructose content of bee honey samples 47 4.8 Glucose content of bee honey samples 47 4.9 Sucrose content of bee honey samples 48 4.10 Maltose content of bee honey samples 48 vii Physicochemical Characteristics of Bee Honey and Detection of its Adulteration in Khartoum State M. Sc. in Food Science and Technology Hiba Adil Mahmoud Mohammed Abstract: The Objective of this study was to determine the physicochemical properties of bee honey and identify adulterated bee honey in Khartoum State. Fifteen samples of honey were collected from local markets in Khartoum, Bahri and Omdurman . 5 samples from each locality. The 15 samples were analyzed for refractive index, pH, moisture, ash, free acidity, lactone, total acidity, fructose, glucose, sucrose, maltose and fructose: glucose ratio (f:g).The results showed that: the refractive index for all samples of honey was in the range 1.451-1.504. All honey samples were slightly acidic and gave pH of 4.13- 4.56. The average of moisture content for the three areas of Khartoum, Bahri and Omdurman were 15.17 %, 15.95 % and 28.30 %, respectively , the samples obtained from Omdurman disagreed with the standard of Sudan SSMO (2007) which stated that Sudanese honey should not contain moisture more than 20%. The average of ash content for the three areas of Khartoum, Bahri and Omdurman were 0.40 %, 0.30 % and 0.35 %, respectively, all samples were in agreement with the SSMO (2007) which stated that Sudanese honey should not contain ash more than 1%. The free acidity for all samples of honey was in the range 7.38 - 15.17 meq/kg. The lactonic was in the range 0.83 - 3.40 meq/kg. The average of total acidity for the three areas of Khartoum, Bahri and Omdurman were 12.76 meq/kg, 11.09 meq/kg and 12.21 meq/kg, respectively, all samples were in agreement with the SSMO (2007) which stated that Sudanese honey should not contain acid more than 50 milliequiv acid/kg. The results of hydroxymethylfurfural (HMF) was (+ve) in five samples (two viii samples from Khartoum, two samples from Bahri and one sample from Omdurman). The fructose content for all honey samples was in the range 33.20 %-53.84 %.The glucose content was in the range 23.25 % -34.66 %. The average of sucrose content for the three areas of Khartoum, Bahri and Omdurman were 3.70 %, 3.50 % and 1.59 %, respectively, all of samples were in agreement with the SSMO (2007) which stated that Sudanese honey should not contain sucrose more than 10%. The maltose content was in the range 0.71%- 4.99 %. Fructose:glucose ratio (f:g) was in the range 1.05-1.46. Analysis of physicochemical properties of honey samples revealed highly significant (P‹0.01) differences. Based on the obtained results it can be concluded that the honey samples were slightly acidic, in the pH range 4.13- 4.56. The ash content, lactonic , total acidity, glucose and sucrose were higher in the samples obtained from Khartoum. While the free acidity, fructose, maltose and fructose: glucose ratio were higher in the samples obtained from Bahri. The moisture content was higher in the samples obtained from Omdurman as it was above the limits of standards of Sudan. The study recommends the establishment of efficient management system during the processing, collection, storage and marketing of honey to avoid adulteration. Also there is need for improvement and development of new analytical techniques to detect adulteration of honey. ix المستخلص: الهدف من الدراسه هو تقدير الخواص الفيزوكيميائيه للعسل و التعرف على عسل النحل المغشوش في وﻻية الخرطوم. تم جمع 51 عينه من العسل من اﻷسواق المحلية الخرطوم، بحري وأمدرمان، خمسة من كل محلية. شملت التحاليل معامل اﻹنكسار، اﻷس الهيدروجيني، الرطوبه، الرماد، الحموضه الحرة، الﻻكتون، الحموضة الكلية، الفركتوز، الجلكوز، السكروز، المالتوز ونسبة الفركتوز: الجلكوز. أوضحت النتائج أن: معامل
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