Evaluation of the physicochemical properties of honey produced in Doyogena and Kachabira Districts of Kembata Tambaro zone, Southern Ethiopia

Abstract

This study was conducted to evaluate the Physicochemical properties of honey produced in Doyogena and Kachabira districts, of Kembata Tambaro Zone, Southern Ethiopia. For the laboratory evaluation a total of eighteen (18) honey samples were collected. Of the total of 18 honey samples, 12 (6 from highland and 6 from midland) were purposively taken directly from the beekeepers from frame beehives and 6 honey samples were randomly taken from six retailor shops. The main parameters analyzed were color, moisture, electrical conductivity, ash, reducing sugar, fructose to glucose ratio, glucose to water ratio, fructose, glucose, fructose plus glucose, sucrose, Hydroxyl methyl furfural, power of hydrogen and free acidity. These parameters were evaluated in the Holetta bee research center laboratory and results were analyzed by Statistical analysis system software. The result of laboratory work indicated that the mean value of moisture, electrical conductivity, ash, reducing sugar, fructose to glucose ratio, glucose to water ratio, fructose, glucose, fructose plus glucose, sucrose, Hydroxyl methyl furfural, power of hydrogen and free acidity was, 18.83 ± 0.69 g/100g, 0.58 ± 0.03 mS/cm, 0.25 ± 0.02 g/100g, 68.55 ± 0.56 g/100g, 1.05 ± 0.03, 1.78 ± 0.08, 34.22 ± 0.55 g/100g, 32.61 ± 0.70 g/100g, 66.83 ± 0.44 g/100g, 2.54 ± 0.40 g/100g, 3.42 ± 1.95 mg/kg, 4.03 ± 0.21 and 13.39 ± 1.43 meq/kg respectively. There was a significant difference (P < 0.05) between districts in terms of moisture and power of hydrogen. Significant difference (P < 0.01) was declared between agro-ecologies in terms of the moisture, glucose to water ratio and free acidity. Moreover, a significant difference (P < 0.05) was seen between agro-ecologies concerning electrical conductivity and ash. There was a statistically significant difference (P < 0.01) between the honeys of the retailer shop and farm gate sources concerning moisture content, electrical conductivity, ash, reducing sugar, glucose to water ratio, sucrose, Hydroxyl methyl furfural and free acidity. The result of the study indicated that all the physicochemical parameters of honey evaluated lie within the range of national and international standards. Because of the good quality of honey of the study area, it is advised to exploit the potential for export market with better intervention.

Sugars and °Brix in honey from Apis mellifera, Melipona beecheii, and commercial honey from a local market in Mexico

“…This result agrees with that found in this study. In contrast, Tigistu et al (12) reported fructose + glucose content of 66.83 g 100 g -1 of honey, which was slightly higher than that found in this study for Apis mellifera honey.…”

“…The sugar content in the honey of Apis mellifera was slightly lower than that reported by Olaitan et al (4) (38.2 % fructose and 31.3 % glucose), which was lower than that reported by Belay et al (11) (39.2 and 32.9 % for fructose and glucose, respectively). Similarly, the glucose content was lower than that reported by Tigistu et al (12) (32.61 %). El Sohaimy et al (13) reported a wide range of fructose content (4.8 to 50.78 %) and glucose (10.63 to 26.54 %) in honey from Apis mellifera from different geographical locations.…”

“…(18) In Brazil, de AlmeidaMuradian et al (14) reported a value of 1.12 for the F: G ratio in Melipona beecheii honey; this value was lower than what was found in this study for both bee species. For Apis mellifera honey, Tigistu et al (12) found an F:G ratio of 1.05. For honey with different botanical origins, Belay et al (11) reported an average value for the F:G ratio of 1.19.…”

The Effects of Bee Additives on the Physico-Chemical and Antioxidant Properties of Rapeseed Honey

“…Gallic acid content was the lowest in pure rapeseed honey, with the highest observed in honey with an added 5% of bee pollen. Gallic acid is frequently identified in natural honeys [49], with studies by Yao et al 2005 [50] emphasizing its prevalence as the predominant acid in natural honey and its potential as a marker for honey origin.…”

Quality Evaluation of Saudi (<i>Moringa Alfileria</i>) Honey: Antimicrobial, Antioxidant Activities, Physiochemical Properties and Melissopalynological Analyses

“…The characteristics of honey depend on many factors such as the flowers nectar, regional, beekeeping practices, and environmental climatic variations. Moisture content (9) , sucrose content and reducing sugars content (10), pH value, electrical conductivity, ash content, free acidity (9), diastase activity (10) and hydroxymethyl furfural (HMF) content (11) are the major quality criteria of honey (12).…”