Physico-chemical properties and mineral content of Apis Mellifera L. honey samples sourced from different localities in Anambra and Enugu States, South-eastern, Nigeria

Abstract

Six honey samples were collected from various locations in Anambra and Enugu states in southeastern Nigeria and analyzed for physicochemical characteristics and mineral composition. pH, moisture, protein, fats, ash, polyphenol, free acidity, hydroxymethylfurfural (HMF), and sugar were among the physicochemical parameters studied. Minerals such as potassium, calcium, zinc, magnesium, sodium, cadmium, and lead were also investigated. The samples had pH values ranging from 4.00 - 4.40. Moisture content ranged from 8.95% - 14.30%, ash 0.21 - 0.54%, protein 0.21- 0.74%, fat 0.00 - 0.50%, polyphenol 2.75 - 12.00%; free acidity 33.60 - 89.890 meq kg-1 and HMF 18.70 - 75.43 mg/kg. The sugar assays revealed that all of the honey samples contained the appropriate quantity of sugar for acceptable quality honey, albeit there were substantial variances in the values recorded across the locations. The mineral composition revealed that potassium was the most abundant element, followed by zinc, calcium, magnesium, and sodium. In the samples, no cadmium or lead was found. The results of the evaluated honey samples revealed that the majority of the measured parameters recorded met international standards, indicating that they were safe for human consumption.

Melıssopalynologıcal study of Apıs Mellıfera L. honey sourced from dıfferent localıtıes in the mıddle belt of Nıgerıa

“…Some authors investigated the pollen content of honey produced in Nigeria and discovered disparities in pollen content (Njokuocha and Ekweozor 2007;Ogundipe, 2009, Adeonipekun, 2012;Aina et al, 2015, Ikegbunam andOkwu, 2021;Ikegbunam et al, 2022). Similarly, physicochemical attributes and pollen profile of samples from different areas (Adekanmbi et al, 2019;Ikegbunam and Walter, 2021), their botanical origin (Aina and Owonibi, 2011), antibacterial and antioxidant activity (Agbagwa and Frank Peterside, 2010;Adeonipekun et al, 2016) and specific compounds such as sugars and phenolic or volatile compounds (Adetuyi et al, 2009) have been investigated.…”