Monitoring the quality of honey: South African case study

Beer, Tersia De; Otto, Margot; Pretoruis, Beulah; Schönfeldt, Hettie C.

doi:10.1016/j.foodchem.2020.128527

Cited by 15 publications

(7 citation statements)

References 17 publications

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“…Inconsistent with our findings, no sucrose content was detected in Saudi honey samples [ 22 ]. On the other hand, higher sucrose contents were obtained in a study performed to monitor the quality of South African honey [ 30 ], in which sucrose values were reported to be 0-32.40%. In another study [ 7 ], the researchers concluded that mean sucrose was 9.71% in indirectly adulterated samples (syrup feeding of bees), which was higher than directly adulterated samples (adding sugar syrups to pure honey; 6.38%) and the pure samples (3.79%).…”

Section: Discussionmentioning

confidence: 99%

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Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran

Afshari

Ram

Mohamadi

2022

International Journal of Food Science

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Honey is a prominent nutritional and medicinal production of honey bees, originating from the nectar of flowers. The physicochemical properties of honey serve as indicators of its freshness and originality. The current survey aimed to assess the parameters of quality control, including hydroxymethylfurfuraldehyde [HMF], reducing sugars, fructose/glucose, sucrose, proline content, distaste activity, and free acidity, in 25 honey samples of different brands available in Khorasan Province, Iran. We used the methods suggested by the Association of Official Analytical Collaboration (AOAC, 1995), the International Honey Commission (IHC, 2009), and the Codex Alimentarius Honey Standards for the study. Statistical analysis was performed in Microsoft Excel. The obtained data indicated that eight out of 25 analyzed samples (32%) complied with all the requirements and were generally of acceptable quality. Meanwhile, 17 samples (68%) were unconfirmed by the Iranian Standard Organization (ISO), including 12 samples with a low level of diastase (<8 Schade) and high levels of HMF (>15 mg/kg), two samples with high sucrose levels, two samples with high proline, and one sample with high HMF. These findings suggested their inappropriate storage (time/temperature), heat treatment, and/or adulteration with industrial sugar. According to the results, the examined honey samples produced in Khorasan Province were not of acceptable quality, which highlights the importance of an effective regulatory framework to be evaluated and rectified periodically and accurately to maintain consumer rights, as well as public health.

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Section: Discussionmentioning

confidence: 99%

“…Increased FA may indicate sugar fermentation due to inappropriate processing, high microbial load (e.g., xerotolerant yeast), early harvesting, and immature honeycombs [ 7 , 20 ]. Moreover, factors such as the water content, floral sources, bee species, harvest season, and geographical origin could affect this value [ 5 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran

Afshari

Ram

Mohamadi

2022

International Journal of Food Science

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“…Furthermore, proficiency of the immunoaffinity-HPLC assay was evaluated by participating in the FAPAS Proficiency Test 21119 to evaluate further the validated method. When a zscore falls within a range of ±2 in the FAPAS proficiency test, it is considered fit-for-purpose [20]. With this method, the laboratory generated a z-score of −1.9 (data not shown), indicating that the proposed method was performed proficiently and verifying the method accuracy.…”

Section: Methods Validation Of the Immunoaffinity Column-linked Colum...mentioning

confidence: 99%

Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

Lee

Huh

et al. 2022

Journal of Food Quality

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Cyanocobalamin, which plays an essential role in the body, is a synthetic form used in medical food. This present study aimed to develop an HPLC analysis method for determination cyanocobalamin and investigate the stability of cyanocobalamin in medical food. Validation of the developed method for cyanocobalamin was evaluated with linearity, LOD, LOQ, and accuracy. The linearity of this method was calculated with a value of the coefficient of determination (R2) ≥ 0.999. LOD and LOQ were 0.165 and 0.499 μg/kg, respectively. The recovery of medical food matrixes for accuracy was more than 97.63%. The validated method was applied for determining cyanocobalamin from medical foods. The developed method was used to examine the additives for cyanocobalamin protection. Ferric chloride and sorbitol alleviated cyanocobalamin degradation from heat and ascorbic acid. Especially, sorbitol showed a superior protective effect during the medical food production process. Therefore, this study suggests that sorbitol is a sweetener additive that prevents cyanocobalamin degradation by heat and the food matrix in medical food processing.

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“…cerana honey (ACH) with A. mellifera honey (AMH) has been reported . This type of practice leads to a lower-priced AMH from miscellaneous flowers to mimic ACH, which is more expensive, and even the overly heat-processed deep-colored shoddy honey is passed off as ACH, which deliberately obscures the true properties of honey .…”

Section: Introductionmentioning

confidence: 99%

Hydroxy Fatty Acids as Novel Markers for Authenticity Identification of the Honey Entomological Origin Based on the GC–MS Method

Liu

Sun

et al. 2023

J. Agric. Food Chem.

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The authenticity of honey is generally a worldwide concern, and there is a pressing need to establish a suitable entomological method to identify the authenticity of Apis cerana cerana (A. cerana) and Apis mellifera ligustica (A. mellifera) honey. Hydroxy fatty acids as bee-derived components are known to widely exist in honey and other biosamples. Herein, we present an identification strategy for hydroxy fatty acids based on the relative quantification with reference to royal jelly and targeted quantification combined with multivariate statistical analysis to identify the honey entomological origin. Multivariate statistical analysis was used to further determine differential hydroxy fatty acids between A. cerana honey and A. mellifera honey. Results showed that 8-hydroxyoctanoic acid (96.20–253.34 versus 0–32.46 mg kg–1) and 3,10-dihydroxydecanoic acid (1.96–6.56 versus 0–0.35 mg kg–1) could be used as markers for accurate identification of the honey entomological origin, while the three fraud honey samples were recognized using this method. This study provides the novel marker hydroxy fatty acids to identify A. cerana honey and A. mellifera honey from the perspective of bee-derived component differences.

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Monitoring the quality of honey: South African case study

Cited by 15 publications

References 17 publications

Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran

Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran

Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

Hydroxy Fatty Acids as Novel Markers for Authenticity Identification of the Honey Entomological Origin Based on the GC–MS Method

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