Physicochemical parameters and antibiotics residuals in Algerian honey

Abstract

The aim of the present study was to evaluate the quality of 36 samples of different honey type supplied by local producers from Algeria in order to verify its compliance with the standards of Codex Alimentarius and European Union (EU). For that, five physicochemical parameters were analyzed using the HPLC method: hydroxyl-methyl furfural (HMF), sugars, diastase activity and search of antibiotic contamination with streptomycin and tetracycline. The physicochemical analyses of the Algerian honeys show that 56% of samples correspond to Codex standards and 44% not in conformity with the standards required by the Codex Alimentarius and EU, because part of the samples had one or more defects. The percentage not in conformity was due to the high rates of hydroxyl-methyl furfural, sucrose and also to the low enzyme level. Analysis performed by the laboratory to detect residues of tetracycline and streptomycin in honey have revealed insignificant traces of oxytetracycline in two samples of honey (0.03 ppb). From the present study, it is observed that the Algerian honey samples is not completely in agreement with the requirements of international honey standards which could be caused by inappropriate actions during processing and storage steps.

Analysis of a Rare Honey Sample From Tuzluca/Iğdır Region

“…In addition to antioxidant characteristics, antidiabetic activity was found as 10.5 ± 0.56, which corresponds to 0.52 times the activity of Genistein standard, which indicates a good antidiabetic property. F/G ratio of the honey was found as 1.12, which indicates that the honey crystallizes slowly since F/G values above 1.0 indicate a slower crystallization (El Sohaimy et al 2015, Radia et al 2015. F/G ratio is typical for multifloral honeys and is within the quality limits of Turkish Food Codex Communiqué on Honey (1.0-1.4).…”

Physicochemical and antioxidant characterization of commercially available honey sample from Addis Ababa market, Ethiopia

“…It ranged from 0.84 to 1.89 in different types of honey [ 100 ], and ratios less than one (1) may indicate adulteration with syrup [ 101 ]. The F/G ratio is used to predict and manage granulation tendencies in honey, being slower when the ratio is more than 1.0 and quicker when it is less than 1.0 [ [102] , [103] ]. In this study, the F/G ratio is lower than in previous studies in Spain, Nepalese, and African honey, but higher than those in Polish honey.…”

Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review

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“…Diastase is a crucial enzyme, and the amount of it in honey varies depending on its place of origin and botanical inspiration. Hydrolyzing the starch molecule is its primary function, and it serves as a quality indicator [22]. The digestion of pollen may need its presence.…”