Physicochemical evaluation to assess the quality of honey samples marketed in Oman

Öz

The study aimes to investigate the physicochemical properties of seven honey samples to assess their quality as per GCC Standardization Organization (GSO) and international standard parameters. Seven honey samples, four marketed honey samples, and three locally produced Omani honey were collected and analysed for the pH, acidic content, % of insoluble matter, moisture content, proline, hydroxyl methyl furfural (HMF) and total reducing sugar contents. The results showed that pH of the tested honey samples are within the limit however acidity of the three samples did not comply with the prescribed limits. The moisture, proline, and hydroxy methyl furfural (HMF) contents of the honey samples tested are found to be within the acceptable range. However, the % of insoluble matter expressed for locally produced Sidr, Sumer, and Zah’r honey samples was below the maximum limit (0.5%) while marketed honey samples exceeded the limits of GSO (0.1%). The total reducing sugar concentration was below the limit in terms of four samples. Most of the tested honey samples meet the International/GSO standards for quality while a few failed to comply with acidity limits, the total reducing sugars content, and % of insoluble matter.

Anahtar Kelimeler

• Marketed honey
• HMF
• Proline
• pH
• insoluble matter
• moisture

References

1. Afshari, A., Ram, M., & Mohamadi, S. (2022). Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran. International Journal of Food Science, 2022, Article ID 3827742. https://doi.org/10.1155/2022/3827742
2. Ahmed M, Khiati B, Meslem A, Aissat S, Djebli N (2014) Evaluation of hysicochemical and Antioxidant Properties of Raw Honey from Algeria. J Microb Biochem Technol., S4:006. https://doi.org/10.4172/1948-5948.S4-006
3. Al-Farsi, M., Al-Belushi, S., Al-Amri, A., Al-Hadhrami, A., Al-Rusheidi, M., & Al-Alawi, A. (2018). Quality evaluation of Omani honey. Food Chemistry, 262, 162-167.
4. Ayubi, A.N. (2017). Analysis of Total Reducing Sugar Content, Acidity Value, and Hydroxymethylfurfural (HMF) Content of Various Honey Types. Indonesian Journal of Chemistry and Environment, 1(1), 21-28.
5. Bogdanov, S., Martin, P., & Lullmann, C. (2002). Harmonised methods of the international honey commission. Swiss Bee Research Centre, FAM, Liebefeld, 5, 1-62.
6. Boussaid, A., Chouaibi, M., Rezig, L., Hellal, R., Donsì, F., Ferrari, G., & Hamdi, S. (2018). Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arabian Journal of Chemistry, 11(2), 265-274.
7. Chou, W.-M., Liao, H.-C., Yang, Y.-C., & Peng, C.-C. (2020). Evaluation of honey quality with stored time and temperatures. J. Food Nutr. Res., 8, 591-599.
8. De Beer, T., Otto, M., Pretoruis, B., & Schönfeldt, H. C. (2021). Monitoring the quality of honey: South African case study. Food Chemistry, 343, 128527. https://doi.org/10.1016/j.foodchem.2020.128527

9. El Sohaimy, S.A., Masry, S., & Shehata, M. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Sciences, 60(2), 279-287.
10. Gela, A., Hora, Z.A., Kebebe, D., & Gebresilassie, A. (2021). Physico-chemical characteristics of honey produced by stingless bees (Meliponula beccarii) from West Showa zone of Oromia Region, Ethiopia. Heliyon, 7(1), e05875. https://law.resource.org/pub/in/bis/S06/is.4941.1994.pdf
11. LANE, J.H. (1923). Determination of reducing sugar by means of Fehling's solution with methylene blue as internal indicator. J. Soc. Chem. Ind., 17, 32-37.
12. Lewoyehu, M., & Amare, M. (2019). Comparative assessment on selected physicochemical parameters and antioxidant and antimicrobial activities of honey samples from selected districts of the Amhara and Tigray regions, Ethiopia. International Journal of Food Science, 2019(1), 1-10, https://doi.org/10.1155/2019/4101695
13. Malika, N., Mohamed, F., & Chakib, E. (2005). Microbiological and physicochemical properties of Moroccan honey. International Journal of Agriculture and Biology, 7(5), 773-776.
14. Mokaya, H.O., Bargul, J.L., Irungu, J.W., & Lattorff, H.M.G. (2020). Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya. International Journal of Food Science & Technology, 55(3), 1246-1254.
15. Molan, P.C., & Rhodes, T. (2015). Honey: a biologic wound dressing.
16. Moniruzzaman, M., Khalil, M.I., Sulaiman, S.A., & Gan, S.H. (2013). Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera. BMC Complementary and Alternative Medicine, 13(1), 1-12.
17. Ough, C. (1969). Rapid determination of proline in grapes and wines. Journal of Food Science, 34(3), 228-230.
18. Puścion-Jakubik, A., Borawska, M.H., & Socha, K. (2020). Modern methods for assessing the quality of bee honey and botanical origin identification. Foods, 9(8), 1028.
19. Ratiu, I.A., Al-Suod, H., Bukowska, M., Ligor, M., & Buszewski, B. (2020). Correlation study of honey regarding their physicochemical properties and sugars and cyclitols content. Molecules, 25(1), 34. https://doi.org/10.3390/molecules25010034
20. Rysha, A., Kastrati, G., Biber, L., Sadiku, V., Rysha, A., Zogaj, F., & Kabashi-Kastrati, E. (2022). Evaluating the physicochemical properties of some kosovo’s and imported honey samples. Applied Sciences, 12(2), 629. https://doi.org/10.3390/app12020629
21. Sabir, M.S.A.S.S., & Mohammed, M.Y. (2011). Evaluation of physico-chemical properties of honey samples collected in Erbil/Iraq.
22. Sereia, M.J., Março, P.H., Perdoncini, M.R.G., Parpinelli, R.S., Lima, E.G., & Anjo, F.A. (2017). Techniques for the evaluation of physicochemical quality and bioactive compounds in honey. In V.A.A. Toledo (Ed.), Honey analysis (p. 193-214). IntechOpen. http://dx.doi.org/10.5772/66839
23. Shafeeq. (2016). The unique Omani honey [https://timesofoman.com/article/88881/Lifestyle/Culture/Oman-Culture-The-Unique-Omani-Honey]. Times of Oman.
24. Singh, I., & Singh, S. (2018). Honey moisture reduction and its quality. Journal of food science and technology, 55(10), 3861-3871.
25. Tariq, K., Iqbal, S., & Ali, M.F. (2022). Quantifying physicochemical properties of honey collected from different floral sources of Islamabad and Mardan regions. Agrinula: Jurnal Agroteknologi dan Perkebunan, 5(1), 10-19.
26. Tigistu, T., Worku, Z., & Mohammed, A. (2021). Evaluation of the physicochemical properties of honey produced in Doyogena and Kachabira Districts of Kembata Tambaro zone, Southern Ethiopia. Heliyon, 7(4), e06803.
27. Truzzi, C., Annibaldi, A., Illuminati, S., Finale, C., & Scarponi, G. (2014). Determination of proline in honey: comparison between official methods, optimization and validation of the analytical methodology. Food chemistry, 150, 477-481.
28. White, J.W. (1975). Composition of honey, In: E. Crane, (ed.) Honey, a comprehensive survey. Heinemann Edition; London, 157-206.