Asian Journal of Research in Chemistry

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Conventional and Modern Analytical Methods used for Algerian Honey Authentication


Affiliations
1 Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria., India
2 Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
3 Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria ., India
4 Laboratory of Industrial Analysis and Materials Engineering (LAGIM), University 8, May 1945, BP 401, Guelma 24000, Algeria., India
5 Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria ., India
6 2Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
7 Department of Process Engineering, Faculty of Sciences and Technology, University May 8, 1945, Guelma 24000, Algeria., India
8 Laboratory Valorisation and Technology of Saharan Resources (VTRS). University of El Oued, BP 789 El-Oued (39000) Algeria., India
     

   Subscribe/Renew Journal


In terms of food safety and quality, the authenticity of food products is a major concern. The authenticity of honey in regard to its botanical or geographic origin and adulteration has drawn more attention in recent years. Honey is a natural, ready-to-eat product that has a high level of nutrition and offers a number of health advantages. In order to counteract frequent honey frauds including mislabeling honey's origin and adulteration with sugar or syrups, companies and consumers must prioritize the authentication of honey. Different analytical techniques are employed to identify genuine honey. The traditional analytical procedures are still employed in conjunction with cutting-edge approaches as part of preliminary screening, processing, and product standards with a wide variety of tools and methodologies. The majority of analytical techniques offer pollen distribution information, physicochemical data, and profiles of phenolic, flavonoid, carbohydrate, amino acid, fragrance, and individual marker components. In this study, the sugar profile, physicochemical characteristics, and honey quality of ten samples of Algerian honey from various areas were examined. High-performance liquid chromatography was used to identify the sugars (fructose, glucose, sucrose, maltose, and lactose) as well as the physicochemical characteristics (moisture, water activity, pH, acidity, conductivity, and color) using the Harmonized Method of the International Honey Commission. The quality of honey throughout storage and processing was not appropriately described by the moisture content alone.

Keywords

Honey, Biochemical Characters, Sugar Profile, Sugar, Physicochemical Properties, HPLC.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Karasu S. Toker OS. Yilmaz MT. Karaman S. Dertli E. Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization. Journal of Food Engineering. 2016; 150: 90-98. doi.org/10.1016/j.jfoodeng.2014.10.004

  • Olaitan PB. Adeleke OE. Iyabo O. Honey: a reservoir for microorganisms and an inhibitory agent for microbes. African Health Sciences. 2007; 7(3): 159-165.

  • Belay A. Haki GD. Birringer M. Borck H. Lee YC. Cho CW. Melaku S. Sugar profile and physicochemical properties of Ethiopian monofloral honey. International Journal of Food Properties. 2017; 20(11): 2855-2866. doi.org/10.1080/10942912.2016.1255898

  • Su L. Feng Y. Wei K. Xu X. Liu R. Chen G. Carbohydrate-based macromolecular biomaterials. Chemical Reviews. 2021; 121(18): 10950-11029. doi.org/10.1021/acs.chemrev.0c01338

  • Chaudhary S. Jain VP. Jaiswar G. The composition of polysaccharides: monosaccharides and binding, group decorating, polysaccharides chains. In Innovation in Nano-Polysaccharides for Eco-sustainability. 2022; 83-118. doi.org/10.1016/B978-0-12823439-6.00005-2

  • Kamal MA. Klein P. Determination of sugars in honey by liquid chromatography. Saudi Journal of Biological Sciences. 2011;18(1): 17-21. doi.org/10.1016/j.sjbs.2010.09.003

  • Zaitoun M. Ghanem M. Harphoush S. Sugars: Types and their functional properties in food and human health. International Journal of Public Health Research. 2018; 6: 93-9.

  • Wang XH. Andrae L. Engeseth NJ. Antimutagenic effect of various honeys and sugars against Trp-p-1. Journal of Agricultural and Food Chemistry. 2002; 50(23): 6923-6928. doi.org/10.1021/jf025641n

  • Alvarez-Suarez J.M. Gonzalez-Paramas AM. Santos-Buelga C. Battino M. Antioxidant characterization of native monofloral Cuban honeys. Journal of Agricultural and Food Chemistry. 2010; 58(17): 9817-9824. doi.org/10.1021/jf1018164

  • Abeshu MA. Geleta B. Medicinal uses of honey. Biology and Medicine. 2016; 8(2): 1-7.doi.org/10.4172/0974-8369.1000276

  • Viuda‐Martos M. Ruiz‐Navajas Y. Zaldivar‐Cruz JM. Kuri V. Fernández‐López J. Carbonell‐Barrachina ÁA. Pérez‐Álvarez J. Aroma profile and physico‐chemical properties of artisanal honey from Tabasco, Mexico. International Journal of Food Science & Technology. 2010; 45(6): 1111-1118. doi.org/10.1111/j.13652621.2010.02243.x

  • Nayik GA. Dar BN. Nanda V. Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India. Arabian Journal of Chemistry. 2019; 12(8): 3151-3162.

  • doi.org/10.1016/j.arabjc.2015.08.017

  • Al ML. Daniel D. Moise A. Bobis O. Laslo L. Bogdanov S. Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chemistry. 2009; 112(4): 863-867.doi.org/10.1016/j.foodchem.2008.06.055

  • Meli MA. Desideri D. Roselli C. Feduzi L. Benedetti C. Radioactivity in honey of the central Italy. Food Chemistry. 2016; 202: 349-355. doi.org/10.1016/j.foodchem.2016.02.010

  • Truzzi C. Illuminati S. Annibaldi A. Finale C. Rossetti M. Scarponi G. Physicochemical properties of honey from Marche, Central Italy: classification of unifloral and multifloral honeys by multivariate analysis. Natural Product Communications. 2014;9(11): 1934578X1400901117.doi.org/10.1177/1934578X1400901117

  • Guerzou M. Aouissi HA. Guerzou A. Burlakovs J. Doumandji S. Krauklis AE. From the Beehives: Identification and Comparison of Physicochemical Properties of Algerian Honey. Resources. 2021; 10(10): 94. doi.org/10.3390/resources10100094

  • Otmani I. Abdennour C. Dridi A. Kahalerras L. Halima-Salem A. Characteristics of the bitter and sweet honey from Algeria Mediterranean coast. Veterinary World. 2019; 12 (4): 551– 557.doi.org/10.14202/vetworld.2019.551-557

  • Rebiai A. Lanez T. Comparative study of honey collected from different flora of Algeria. Journal of Fundamental and Applied Sciences. 2014; 6(1): 48-55. doi.org/10.4314/jfas.v6i1.4

  • Bogdanov S. Martin P. Lullmann C. Harmonised methods of the international honey commission. Swiss Bee Research Centre, FAM, Liebefeld. 2002; 5: 1-62.

  • Mulugeta E. Addis W. Benti L. Tadese M. Physicochemical characterization and pesticide residue analysis of honey produced in West Shewa zone, Oromia. American Journal of Applied Chemistry. 2017; 5(6): 101-109.doi.org/10.11648/j.ajac.20170506.13

  • Ratiu IA. Al-Suod H. Bukowska M. Ligor M. Buszewski B.Correlation study of honey regarding their physicochemical properties and sugars and cyclitols content. Molecules. 2019; 25(1): 34. doi.org/10.3390/molecules25010034

  • Khalil MI. Moniruzzaman M. Boukraâ L. Benhanifia M. Islam MA. Islam MN. Gan SH. Physicochemical and antioxidant properties of Algerian honey. Molecules. 2012; 17(9): 1119911215. doi.org/10.3390/molecules170911199

  • Buba F. Gidado A. Shugaba A. Physicochemical and microbiological properties of honey from North East Nigeria. Biochemistry & Analytical Biochemistry. 2013; 2(142): 61-67. doi.org/10.4172/2161-1009.1000142

  • El Sohaimy SA. Masry SHD. Shehata MG. Physicochemical characteristics of honey from different origins. Annals of Agricultural Sciences. 2015; 60(2): 279-287.doi.org/10.1016/j.aoas.2015.10.015

  • Ouchemoukh S. Louaileche H. Schweitzer P. Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control. 2007; 18(1): 52-58. doi.org/10.1016/j.foodcont.2005.08.007

  • Chefrour C. Draiaia R. Tahar A. Kaki YA. Bennadja S. Battesti MJ. Physicochemical characteristics and pollen spectrum of some north-east Algerian honeys. African Journal of Food, Agriculture, Nutrition and Development. 2009; 9(5). doi.org/10.4314/ajfand.v9i5.45101

  • Lemos MS. Venturieri GC. Dantas Filho HA. Dantas KG. Evaluation of the physicochemical parameters and inorganic constituents of honeys from the Amazon region. Journal of Apicultural Research. 2018; 57(1): 135-144. doi.org/10.1080/00218839.2017.1338120

  • Belay A. Solomon WK. Bultossa G. Adgaba N. Melaku S. Physicochemical properties of the Harenna forest honey, Bale, Ethiopia. Food Chemistry. 2013; 141(4): 3386-3392. doi.org/10.1016/j.foodchem.2013.06.035

  • Ulloa PA. Maia M. Brigas AF. Physicochemical parameters and bioactive compounds of strawberry tree (Arbutus unedo L.) honey. Journal of Chemistry. 2015; 2015. doi.org/10.1155/2015/602792

  • Alves A. Ramos A. Gonçalves MM. Bernardo M. Mendes B. Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. Journal of Food Composition and Analysis. 2013; 30(2): 130-138. doi.org/10.1016/j.jfca.2013.02.009

  • Tuberoso CIG. Jerković I. Sarais G. Congiu F. Marijanović Z. Kuś PM. Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L∗ Cab∗ hab∘

  • chromaticity coordinates. Food Chemistry. 2014; 145: 284-291.doi.org/10.1016/j.foodchem.2013.08.032

  • Gomes S. Dias LG. Moreira LL. Rodrigues P. Estevinho L. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology. 2010; 48(2): 544-548. doi.org/10.1016/j.fct.2009.11.029

  • Bergamo G. Seraglio SKT. Gonzaga LV. Fett R. Costa AC. Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: an

  • approach to honey differentiation. Food Research International. 2019; 116: 745-754. doi.org/10.1016/j.foodres.2018.09.007

  • Stihi C. Chelarescu ED. Duliu O. Toma LG. Characterization of Romanian honey using physico-chemical parameters and the elemental content determined by analytical techniques. Romanian

  • Reports in Physics. 2016; 68: 362-369.

  • Nanda V. Sarkar BC. Sharma H. Bawa AS. Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Composition and Analysis. 2003; 16(5): 613-619. doi.org/10.1016/S0889-1575(03)00062-0

  • El-Haskoury R. Kriaa W. Lyoussi B. Makni M. Ceratonia siliqua honeys from Morocco: Physicochemical properties, mineral contents, and antioxidant activities. Journal of Food and Drug Analysis. 2018; 26(1): 67-73. doi.org/10.1016/j.jfda.2016.11.016 .


Abstract Views: 284

PDF Views: 0




  • Conventional and Modern Analytical Methods used for Algerian Honey Authentication

Abstract Views: 284  |  PDF Views: 0

Authors

Laid Zeghoud
Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria., India
Laid Zeghoud
Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
Bachir Ben Seghir
Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria., India
Bachir Ben Seghir
Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria ., India
Bachir Ben Seghir
Laboratory of Industrial Analysis and Materials Engineering (LAGIM), University 8, May 1945, BP 401, Guelma 24000, Algeria., India
Hadia Hemmami
Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria ., India
Hadia Hemmami
Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
Soumeia Zeghoud
Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria., India
Soumeia Zeghoud
Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
Ilham Ben Amor
Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria., India
Ilham Ben Amor
2Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
Imane Kouadri
Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
Imane Kouadri
Department of Process Engineering, Faculty of Sciences and Technology, University May 8, 1945, Guelma 24000, Algeria., India
Abdelkrim Rebiai
Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria., India
Ali Tliba
Laboratory Valorisation and Technology of Saharan Resources (VTRS). University of El Oued, BP 789 El-Oued (39000) Algeria., India
Meriem Dia
Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria., India
Soumeia Aiba
Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria., India

Abstract


In terms of food safety and quality, the authenticity of food products is a major concern. The authenticity of honey in regard to its botanical or geographic origin and adulteration has drawn more attention in recent years. Honey is a natural, ready-to-eat product that has a high level of nutrition and offers a number of health advantages. In order to counteract frequent honey frauds including mislabeling honey's origin and adulteration with sugar or syrups, companies and consumers must prioritize the authentication of honey. Different analytical techniques are employed to identify genuine honey. The traditional analytical procedures are still employed in conjunction with cutting-edge approaches as part of preliminary screening, processing, and product standards with a wide variety of tools and methodologies. The majority of analytical techniques offer pollen distribution information, physicochemical data, and profiles of phenolic, flavonoid, carbohydrate, amino acid, fragrance, and individual marker components. In this study, the sugar profile, physicochemical characteristics, and honey quality of ten samples of Algerian honey from various areas were examined. High-performance liquid chromatography was used to identify the sugars (fructose, glucose, sucrose, maltose, and lactose) as well as the physicochemical characteristics (moisture, water activity, pH, acidity, conductivity, and color) using the Harmonized Method of the International Honey Commission. The quality of honey throughout storage and processing was not appropriately described by the moisture content alone.

Keywords


Honey, Biochemical Characters, Sugar Profile, Sugar, Physicochemical Properties, HPLC.

References