Comparison and evaluation of physicochemical properties and adulterations inproduced honeys of Shiraz province in different seasons

Document Type : Research Article

Authors

Hamid Reza Gheisari ¹

Amir Reza Hamidian Shirazi ²

¹ Shiraz University

² Islamic Azad University, Karzon Branch

https://doi.org/10.22067/ifstrj.v4i2.2083

Abstract

Honey is a plant extract that is gathered with bee and saved in comb after some modification. The apparent properties of honey, for example color, flavor and concentration, depend on rearing region of bee, climate and harvest season. The aim of this study was to investigate quality and adulteration in honeys that were presented in shiraz province. 96 samples of honey during 4 seasons (2007-2008) were collected.
All the samples were evaluated by some tests such as diagnosis of artificial sugar, diastase activity, Hydroxy Methyl Furfural (HMF), determination of reducing sugars, saccharose, fructose to glucose ratio, pH, free acidity, moisture, ash, electrical conductivity, Suspended Solids (S.S) and deviation of polarized light. After statistical analysis of data, we concluded that in spring, summer, autumn and winter seasons, 25%, 37.5%, 16.7% and 48.53% of honey samples and totally %31.25 of whole samples of honey was recited is in a way of spurious. According to this results, it is proposed that using simple, fast, cheap and reliable laboratory methods for studying of adulterations in honeys that were presented (traditional and factorial packed) and following by related organization to prevent these instances.

Key Words: Honey, Adulteration, Season, Physicochemical properties.

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