Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 329-341 | Back to browse issues page

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Haghaiegh G, ahmadi S, Miri M A. Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration. FSCT 2022; 19 (130) :329-341
URL: http://fsct.modares.ac.ir/article-7-63265-en.html
1- assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Univercity of Zabol
2- assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Univercity of Zabol , smahmadi@uoz.ac.ir
Abstract:   (904 Views)
The honey quality can vary based on various factors such as plant origin, geographical area, production method and storage. By determining the quality characteristics of honey, it is possible to ensure the quality level as well as the existence of fraud in it. In this study, some physico-chemical, rheological and microbiological characteristics of 14 types of honey of Sistan and Baluchestan and Qazvin provinces (six natural honey samples and one counterfeit honey sample from each province) were investigated. The results indicated that there was no significant difference between amounts of reducing sugar of natural honey samples. The highest significant sucrose value belonged to the counterfeit samples and Diyalabad Qazvin and Ziziphus honey of Chabahar had the lowest values. Moisture content of samples varied from 12.5 to 17.21%. Diastasis activity of counterfeit samples was zero and Astragalus-Thymus of Tarom Qazvin with 08.09 DN had the lowest diastase activity among the natural honey samples. HMFcontent of natural samples was in the range of 3.9 to 7.80 mg/kg whereas for Zabol and Qazvin counterfeit honey was measured 341 and 280 mg/kg respectively. The highest and lowest fructose to glucose ratio was obtained for the samples of Ziziphus of Chabahar (1.22) and Alhagi honey of Zabol (0.69). In general, Sistan and Baluchestan samples had the higher viscosity compared to Qazvin provine’s ones. Furthermore, the highest contamination of osmophilic yeasts and mold belonged to counterfeit honeys. According to the results of this study, the quality of honey can vary significantly depending on the geographical location and plant origin. Also, some quality indicators of honey, especially the amount of sucrose, diastase activity and hydroxymethylfurfural content can be used as useful tools to detect the adulteration of the product.
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Article Type: Original Research | Subject: Food Chemistry
Received: 2022/07/31 | Accepted: 2022/10/8 | Published: 2022/12/1

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