Asian Journal of Research in Chemistry

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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
     

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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.
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  • Conventional and Modern Analytical Methods used for Algerian Honey Authentication

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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