Revista de tecnología y procesamiento de alimentos

Abstracto

Impact of Adulteration and Thermal Treatment on the quality of Ethiopian Honey

Tesfaye Wendimagegn, Omar Bin Hameed*, Fiza Nazir, Tewodros Birhanu Aychiluhim, Abdur Rehman Yusuf

The aim of this research was to evaluate quality and level of adulteration of honey collected from local markets and commercially recognized honey samples from the supermarket and comparing their quality to national and international standards. A total of 8 samples were collected, one directly from the beekeeper, 6 from the local market and the processed sample, from a supermarket. These samples were analyzed for 13 parameters to test the quality and level of adulteration. The obtained minimum and maximum values for the parameters were refractive index(1.4745-1.4886), moisture content (18.7-25%), conductivity (0.2-0.8 mS/cm), pH value (3.77-4.09), free acidity (28-72 meq/Kg), ash (0.05-0.74), diastase activity (0.31-18.7 DN), level of (HMF) (25.5-1036 mg/kg), proline content (19.3-580.9 mg/kg), reducing sugar (55-68.9%), sucrose content (2.35-17.3%), TSS (74.5-79.60 Brix) and TS (75-81.3%) respectively. From the analyzed 6 trace and Heavy metals Pb, Cd & Cr were not detected in all, but Cu, Zn and Co were detected in all samples and their values were in the range 0.02-0.1, 0.02-0.16 and 0.031-0.12 ppm respectively. The sample collected directly from a beekeeper fulfills international and national honey quality standards, whereas the remaining did not fulfill the standards.