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Assessment of Quality of Honey Obtained from Different Sources Assessment of Quality of Honey Obtained from Different Sources By: Banan Abuelgasim AbdElhmied Mahmoud B.Sc. (Honors) in Food Engineering Technology (2008) Faculty of Engineering and Technology University of Gezira A Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Engineering Department of Food Science and Technology Faculty of Engineering and Technology University of Gezira Main supervisor: Prof. Dr. Abdel Moneim Elhadi Sulieman Co-supervisor: Dr. Zakaria Ahmed Salih August, 2012 Assessment of Quality of Honey Obtained from Different Sources By: Banan Abuelgasim AbdElhmied Mahmoud Approved by: Major Supervisor: Prof. Dr. Abdel Moneim Elhadi Sulieman …………. Co-Supervisor: Dr. Zakaria Ahmed Salih …………. Assessment of Quality of Honey Obtained from Different Sources By: Banan Abuelgasim AbdElhmied Mahmoud Examination Committee: Name Position Signature Prof. Dr. Abdel Moneim E. Sulieman Chairperson ……………. Prof. Dr. Elnaeim Abdalla Ali External Examiner ……………. Dr. Elzubier Ahmed Salih Internal Examiner ……………. Date of Examination: 12/8/2012 اﻻيّ )واوحى ربك انى انُحم اٌ اتخذي يٍ انجبال بٍىتا ويٍ انشجز ويًا ٌعزشىٌ ثى كهً يٍ كم انثًزات فاسهكً سبم ربك ذنﻻ ٌخزج يٍ بطىَها شزاب يختهف انىاَه فٍه شفاء نهُاس اٌ فً ذنك ﻻٌه نقىو ٌتفكزوٌ( ACKNOWLEDGEMENT Above all, I render my thanks to the merciful "Allah" who offered me health and patience to accomplish this study. I also extend my sincere thanks to my mother, my father and my big family for support and constant encouragement. And all thanks for my fiancé ASHRAF ABDALLA for his advices it was the corner stone. An, special thank and appreciations are extended to DR. MOATAMEN KEHEEL , HASAN ANSARY , MY LOVELY SISTER (RWAN) , ISRAA AHMED and HAJIR ABDALRAHMAN for their encouragement. , special thanks and a very special for all friends and colleagues, especially to BATCH (25) University of Gezira , BATCH(9) & BATCH (10) Master University of Gezira. I take this opportunity to express my sense of gratitude and indebtedness to my supervisor; Prof. Dr. Abdel Moneim Elhadi Sulieman for helping me a lot to complete the project without whose sincere and kind effort. Thanks to my Co- supervisor: Dr. Zakaria Ahmed Salih . I would also like to acknowledge to the contribution of the Department of Food Engineering as a whole, Food Engineering, for having provided us with all the necessary facilities. Fainally, Iam also grateful to all the staff of the college library, laborotary and faculty from the Department of Food Engineering, University of Gezira, their encouragement. Assessment of Quality of Honey Obtained from Different Sources Banan Abuelgasim AbdElhmied Mahmoud The Degree of Master of Science in food engineering( Augast 2012) Department of Food Science and Technology Faculty of Engineering and Technology University of Gezira Abstract Honey is a food rich in nutrients essential to human life such as sugars, proteins, vitamins and minerals and also honey is used a medicine. Honey is considered as one of the most foods which can be adulteration, therefore this study aimed to assess the quality of different samples of natural honey and Industrial honey (produse from sugar and molasse ) matching the results with the international standards. Chemical and physical methods were used in the study to determine the various chemical and physicochemical characteristics. For determination of sugars, a High Performance Liquid Chromatography (HPLC) was used. The results indicated that there were no significant differences in most of the chemical and physicochemical characteristics of natural and industrial honey. The range of the sugar contents in the natural and industrial honey were: the sucrose (3.48% - 10.7%), fructose (14.74% - 39.01%) and the glucose (14.09% - 35.6%). The pH value and ash, protein, vitamins and minerals percentages were also measured. The results of this study also proved that, there was no significant difference between natural honey and industrial honey in most of their quality aspects. This study recommended the use of ground honey sample for diabetic persons, while industrial honey will be more beneficial for children. Also the study recommended to search for an easy way to detect honey adulteration. حقييى جىدة انعظم انذي حى انحصىل عهيه يٍ يصادر يخخهفه بُاٌ أبىانقاطى عبذانحًيذ يحًىد ياجظخيز في ُْذطّ اﻻغذيّ اغظطض2102 قظى عهٕو ٔحكُٕنٕجيا اﻻغذيّ كهيّ انُٓذطّ ٔانخكُٕنٕجيا جايعّ انجشيزة انًهخص انعظم يٍ اﻻغذيّ انغُيّ بانًٕاد انغذائيّ اﻻطاطيّ انضزٔريّ نحياِ اﻻَظاٌ يثم انظكزياث ٔانبزٔحيُاث ٔانفيخاييُاث ٔانًعادٌ ٔيظخخذو انعظم كغذاء ٔدٔاء. يعخبز انعظم يٍ اكثزانظهع انًعزضّ نهغش نذنك اطخٓذفج انذراطت ححهيم جٕدة عيُاث يٍ انعظم انطبيعي ٔانصُاعي )يُخج يٍ انظكز وانًىﻻص( ويقارَت انُخائج يع انًقاييض انعانًيت. إطخخذيج انطزق انكيًيائيت وانفيشيائيت في هذا انبحث نخحذيذ يخخهف انخىاص انكيًيائيت وانفيشيىكيًيائيت. ونخحذيذ انظكزياث انًخخهفت اطخخذو ٔكاٌ انًذي في انًحخٕي انظكزي HPLCجهاس اﻻطخشزاب انهىَي عاني انجىدة في عيُاث انعظم انطبيعي ٔانصُاعي كاﻵحي: انجهكٕس َظبخّ بيٍ )%00.16 - 3..6%( ,انفزكخٕس َظبخّ )00.40% - 66.10%( ٔانظكزٔس )%6.05 - 01.4%(. حى أيضاً قياص قيًت اﻻص انٓيذرٔجيُي, َٔظبت انًحخٕياث يٍ انزياد, انبزٔحيٍ, انفيخاييُاث ٔانًعادٌ. أكذث انُخائج ايضاً اَّ ﻻ يٕجذ فزق يعُٕي بيٍ انعظم انطبيعي ٔانصُاعي في اغهب خٕاص انجٕدة. أٔصج انذراطت باطخخذاو عيُت انعظم اﻻرضي نﻻشخاص انًصابيٍ بانظكزي بيًُا انعظم انصُاعي يكٌٕ اكثز فائذة نﻷطفال. ٔكذنك أصج انذراطت بانبحث عٍ طزيقت طٓهت نهكشف عٍ انغش في انعظم انطبيعي. CONTENTS Dedications……………………………………………........... i Acknowledgement……………………………………………. ii Abstract ……….……………………………………………… iii Abstract (Arabic)……………………………………………… iv Contents…………………………………………………......... v List of Tables…………………………………………….......... ix CHAPTER ONE: INTRODUCTION..……… .…………… 1 1.1. Introduction …………………….…..….………….…. 1 1.2. The main objectives of the study were .…...………… 3 CHAPTER TWO: Literature Review……….…………....... 4 2.1. Introduction: ………………………………...……….. 4 2.2. Formation …………………………………................. 5 2.3. In history, culture, And folklore ………………………. 6 2.4. Ancient times: ………………………………………… 6 2.5. In western culture: ………………………………........ 7 2.6. Religious significance: ……………………………….. 7 2.7. Physical properties: …………………………………. 9 2.8. Acidity: …………………………………...........…….. 11 2.9. Osmotic effect: …………………………………......... 11 2.10. Hydrogen peroxide: ………………………………….. 11 2.11. Methylglyoxal: ………………………………….......... 12 2.12. Nutraceutical Effects: ……………………………..….. 12 2.13. Typical Honey Analysis: ………………………….... 12 2.14. Classification: …………………………………......... 13 2.14.1. Floral source: ……………………………… 13 2.14.2. Polyfloral: ………………………………….. 13 2.14.3. Monofloral: ……………………………..….. 13 2.14.4. Honeydew honey: ……………………..…… 14 2.15. Classification by packaging and processing: …..…. 15 2.16. Distinguishing honey: …………………………….... 17 2.16.1. Honey grading: ……………………………... 17 2.17. Indicators of quality: ……………………………….. 18 2.18. Nutrition: ……………………………………............ 19 2.19. Preservation: ……………………………………........ 20 2.20. Uses of honey: …………………………………........... 21 2.20.1. In medicine: ………………………………….. 21 2.20.2. Use for diabetic ulcers: ……………………… 22 2.20.3. Use for sore throats and coughs: …………… 22 2.20.4. Other medical applications: ………………… 22 2.20.5. Modern uses: ……………………...………… 23 2.21. Health Hazards ………………………………….......... 24 2.21.1. Botulism: …………………………………....... 24 2.22. Toxic Honey: …………………………………............ 24 2.23. Honey-Producing Countries:…….…………………… 25 2.24. Modern research shows that honey: …………………. 26 2.24.1. Blocks the growth of oral bacteria: …….……. 26 2.24.2. Treatment of burns and skin ulcers: ………..... 26 CHAPTER THREE: MATERIAL AND METHOD……… 29 3.1. Materials: ……………………………………................... 29 3.1.1. Honey Samples: …………………………………….... 29 3.2. Methods: …………………………………….................. 30 3.2.1 Physicochemical characteristic: …………………..…. 30 3.2.1.1. Acidity ……………………………………........ .. .30 3.2.1.2. pH Measurement: ………………………..……. ..30 3.2.1.3. Total dissolve Solid (TDS): ……………..……… 30 3.2.2 . Approximate Chemical Analysis of Honey: ..……... 30 3.2.2.1 Moisture Content: ……………………..………. .. 30 3.2.2.2 Ash Content: …………………………..……….. .. 31 3.2.2.3 Nitrogen and Protein Content: ………..……….. .. 31 3.2.2.4 Sugar Content: ………………………..………... .. 32 3.2.2.5 Ascorbic Acid (Vitamin C)7 …………..…………. 33 3.2.2.6 mineral content: ………………….…………… 33 CHAPTER FOUR R: ESULT AND DISCUSSION …….. 34 4.1. Physicochemical and approximate chemical characteristics of honey : … ……………………………………......... 35 4.2. Carbohydrate Analysis Using HPLC for Sugar Content:. 37 4.3. Minerals Content: …………………………………….. 39 CHAPTER FIVE: CONCLUSION AND RECOMMENDATION………………………………….… 40 5.1. Conclusions: ……………………................................. 40 5.2. Recommendations: …………………………….…….. 39 REFERENCES…………………………………….………. 41 APPENDIX……………………………………….………... 45 LIST OF TABLES Table Title Page No No Table Name of honey sample and location 29 3.1 Table The physicochemical and chemical characteristics of different 36 4.1 types of honey Table Sugar Content of Different Honey Types 38 4.2 Table The Minerals Content in the Types of Honey 39 4.3 Chapter One Introduction 1.1. Introduction Honey is a natural food, mainly composed of a complex mixture of carbohydrates and other minor substances, such as organic acids, amino acids, proteins, minerals, and vitamins. In almost all honey types, fructose predominates, glucose being the second main sugar. These two account for nearly 85–95% of the honey carbohydrates. More complex sugars made up of two or more molecules of glucose and fructose constitute the remaining carbohydrates, except
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