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Quality Assessment and Detection of Adulteration Using Several Analytical Approaches in Commercially Available Honey Samples from Addis Ababa, Ethiopia

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dc.contributor.advisor Zewdu, Ashagrie (PhD)
dc.contributor.advisor Birhanu, Tarekegn (PhD)
dc.contributor.author Damto, Teferi
dc.date.accessioned 2020-12-18T10:14:58Z
dc.date.available 2020-12-18T10:14:58Z
dc.date.issued 2020-12-12
dc.identifier.uri http://etd.aau.edu.et/handle/123456789/24178
dc.description.abstract Honey is one of the most commercialized bee products. The study was carried out keeping in view the recently emerging concern of low quality and adulteration of natural honey with various substances to increase volume on the honey markets. This research was designed to evaluate the quality and detect adulteration from commercial honey available in the Addis Ababa market. For this purpose commercially available and deliberately adulterated honey produced by direct incorporation of different proportions of commercial adulterants were used. Preliminary quick test, characterization of physicochemical parameters, biochemical properties, and screening of spectrum by FTIR coupled with multivariate analysis were tested as alternative analytical methods for honey authentication and adulterations detection. The HMF, free acidity, and ash content of all commercial honey samples were found within the limit of the standard for honey. Except for the honey samples collected from processers (19.48±0.4%) and retail stores (20.49±0.13), the moisture content of other commercial honey samples didn’t fulfill standards (≤ 21%). The level of proline for honey samples collected from the street (67.1±0.52 mg/kg) was found below the required limit. The fructose, glucose, sucrose, maltose content of the commercial honey samples were found to be in the range of 33.85±0.65 to 48.61±0.51, 33.07±1.58 to 44.3±0.82, 0.91±0.05 to 6.23±2.49, and 0.51±0.14 to 2.4±0.44 respectively. The TPC, TFC, and antioxidant activities of commercial collected samples are in a good quality. Deliberately adulterated honey has lower proline (213±9.43mg/kg) than marketed honey (270.83±14.18mg/kg) and pure honey (381mg/kg). Sucrose (5.23±2.23) and maltose (4.09±1.00) for deliberately adulterated honey was higher than pure and marketed honey. Preliminary quick test methods were used to detect adulterated honey, but these methods were found specific to adulterants materials. The proline and pH levels decreased as molasses, sugar, and banana adulterants increased, while increased as melted candy and shebeb adulterants increased. Moisture content decreased as sugar, melted candy, and shebeb adulterants were increased, while decreased as molasses and banana adulterants increased. HMF content increased as molasses, melted candy, and shebeb adulterants were increased. The sugar compositions are key differential criteria to detect the adulteration of honey with sugar. Another scope of the study was to differentiate adulterated honey samples from the natural one using FT-IR spectra coupled with principal component analysis (PCA) and cluster analysis (CA) and discrimination of sample groups was achieved successfully with clustering. In conclusion, it was observed that the results were in agreement with standard values (Codex Alimentarius, EU, and Ethiopia Standard agency). But, some of the quality parameters of honey has deviated from national and international standards. This study successfully demonstrated a method to rapidly and accurately classify and authenticate honey. Accordingly, it is recommended that frequent training for stakeholders on adulteration detection methods should be carried to avoid adulteration of honey from the markets. en_US
dc.language.iso en en_US
dc.publisher Addis Ababa University en_US
dc.subject Biochemical en_US
dc.subject Commercially Available Honey en_US
dc.subject Deliberately Adulterated en_US
dc.subject Detection of Adulterations en_US
dc.subject Multivariate Analysis en_US
dc.subject Physicochemical en_US
dc.subject Quick Test en_US
dc.title Quality Assessment and Detection of Adulteration Using Several Analytical Approaches in Commercially Available Honey Samples from Addis Ababa, Ethiopia en_US
dc.type Thesis en_US

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