Quality Assessment And Detection Of Adulteration Using Several Analytical Approaches In Commercially Available Honey Samples From Addis Ababa Ethiopia

Honey is one of the most commercialized bee products. The study was carried out keeping inrnview the recently emerging concern of low quality and adulteration of natural honey withrnvarious substances to increase volume on the honey markets. This research was designed tornevaluate the quality and detect adulteration from commercial honey available in the AddisrnAbaba market. For this purpose commercially available and deliberately adulterated honeyrnproduced by direct incorporation of different proportions of commercial adulterants werernused. Preliminary quick test, characterization of physicochemical parameters, biochemicalrnproperties, and screening of spectrum by FTIR coupled with multivariate analysis were testedrnas alternative analytical methods for honey authentication and adulterations detection. ThernHMF, free acidity, and ash content of all commercial honey samples were found within thernlimit of the standard for honey. Except for the honey samples collected from processersrn(19.48±0.4%) and retail stores (20.49±0.13), the moisture content of other commercial honeyrnsamples didn’t fulfill standards (≤ 21%). The level of proline for honey samples collected fromrnthe street (67.1±0.52 mg/kg) was found below the required limit. The fructose, glucose,rnsucrose, maltose content of the commercial honey samples were found to be in the range ofrn33.85±0.65 to 48.61±0.51, 33.07±1.58 to 44.3±0.82, 0.91±0.05 to 6.23±2.49, and 0.51±0.14 torn2.4±0.44 respectively. The TPC, TFC, and antioxidant activities of commercial collectedrnsamples are in a good quality. Deliberately adulterated honey has lower prolinern(213±9.43mg/kg) than marketed honey (270.83±14.18mg/kg) and pure honey (381mg/kg).rnSucrose (5.23±2.23) and maltose (4.09±1.00) for deliberately adulterated honey was higherrnthan pure and marketed honey. Preliminary quick test methods were used to detectrnadulterated honey, but these methods were found specific to adulterants materials. Thernproline and pH levels decreased as molasses, sugar, and banana adulterants increased, whilernincreased as melted candy and shebeb adulterants increased. Moisture content decreased asrnsugar, melted candy, and shebeb adulterants were increased, while decreased as molassesrnand banana adulterants increased. HMF content increased as molasses, melted candy, andrnshebeb adulterants were increased. The sugar compositions are key differential criteria torndetect the adulteration of honey with sugar. Another scope of the study was to differentiaternadulterated honey samples from the natural one using FT-IR spectra coupled with principalrncomponent analysis (PCA) and cluster analysis (CA) and discrimination of sample groupsrnwas achieved successfully with clustering. In conclusion, it was observed that the results werernrnin agreement with standard values (Codex Alimentarius, EU, and Ethiopia Standard agency).rnBut, some of the quality parameters of honey has deviated from national and internationalrnstandards. This study successfully demonstrated a method to rapidly and accurately classifyrnand authenticate honey. Accordingly, it is recommended that frequent training forrnstakeholders on adulteration detection methods should be carried to avoid adulteration ofrnhoney from the markets.

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