Comparative Physiochemical Analysis of Imported and Locally Produced Khyber Pakhtunkhwa Honey

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1 Global Journal of Biotechnology & Biochemistry 9 (3): 55-59, 2014 ISSN X IDOSI Publications, 2014 DOI: /idosi.gjbb Comparative Physiochemical Analysis of Imported and Locally Produced Khyber Pakhtunkhwa Honey Saeed Akhtar, Javid Ali, Bilal Javed, Said Hassan, 4 1 Sudhair Abbas and Muhammad Siddique 1 PCSIR Laboratories Complex, Jamrud Road Peshawar, KPK- Pakistan 2 Deapartment of Plant Breading and Genetic, Peshawar, KPK- Pakistan Khyber Pakhtunkhwa Agricultural University, Peshawar, KPK- Pakistan 3 Centre of Biotechnology and Microbiology, University of Peshawar, KPK- Pakistan 4 Department of Pharmacy, Abasyn University, Peshawar, KPK- Pakistan Abstract: Twenty three (23) samples were studied to determine the chemical characteristics of locally produced and imported honey. The samples were purchased from local market of Peshawar city Khyber Pakhtunkhwa (KPK). All the samples were analyzed for Total Solids, Moisture, Ash, Total sugars, Reducing sugar, Sucrose, Total Acidity. Free Acidity, ph, Refractive Index, Diastase Activity Number, HMF and minerals i.e. Sodium and Potassium. From these results, it is indicated that in apparent variations between the mean values of minerals and chemical composition in the locally produced and imported honey samples. These variations were found statistically insignificant\t, with exception of Ash, Diastase Activity Number, sodium and potassium. 25% of imported honey and 50% locally produced honey samples were found to certain higher total acidity that the Pakistani standards value set for Acidity. Only 3 sample s of imported honey were found to be adulterated when their mean values were compared with the standard values of different constituents set for Pakistani honey. The adulterated samples contained about ½ as Reducing Sugar and 3 times higher as sucrose constituents. Key words: Honey Physicochemical Analysis Khyber Pakhtunkhwa INTRODUCTION approximately 80% carbohydrates (35% glucose, 40% fructose and 5% sucrose) and 20% water, serving as an Natural honey is sweet, viscous liquid regarded as a excellent source of energy. Also, it contains more than 180 cure for many diseases and also mentioned as a pleasure substances, including amino acids, vitamins, minerals, food in heaven in the Holly Quran. This sweet viscous enzymes, organic acids phenol compounds. Its ph is fluid produce from nectar collected by bees from plant approximately 4.0 [2]. The composition depends highly on Nectarines and stored as food. Honey is easily digestible the type of flowers utilized by the bee as well as climatic food that contains a range of nutritionally compounds. conditions [3]. The physical properties and chemical Honey is an important food which is not only supplies composition of honey from different sources have been energy, but also containing various nutrients i.e. minerals, published by many scientists [4-7]. Extensive studies on sugars, vitamins, amino acids, proteins and unstable physical and chemical characteristics of honey have been compounds such as enzymes. Significant difference exists carried out in different countries. Peshawar City is the between Honey brands in terms of flavor and aroma main hub of honey in the Khyber Pakhtunkhwa both by profiles. Honey is a very important energy food and is local as well as Afghan Refugees who adopted if a used as an ingredient in hundreds of manufactured foods, business. The objective of the present work is to analyze mainly in cereal-based products, for its sweetness, color, and evaluate physicochemical characteristics of the flavor, caramelization and viscosity [1]. Honey contains locally produced honey and compare with the imported Corresponding Author: Said Hassan, Center of Biotechnology and Microbiology University of Peshawar, Pakistan. 55

2 honey in the local market and investigate for their heavy and toxic metals such as Mn, Cd, Co, Hg, Cu, Pb compliance with the Pakistani standards set for and Ni was carried out by atomic absorption honey. spectrophotometer model (Hitachi zee man Z-8000 Japan). MATERIALS AND METHODS Different working standards were used for calibration and standardization of the instrument. The concentration of different elements in each sample was determined [13]. Samples Collection: Sixteen local (16) and eight (07) imported honey samples were purchased from the local Statistical Analysis: Triplicate determinations were super stores. Each sample was thoroughly and kept in carried out and standard deviation was calculated. Refrigerator in air tight plastic bottles. Calibration curve of the standard elements was obtained for concentration vs. absorbance / division. Physiochemical Analysis: The moisture content of the Data for each sample was subjected to one way test samples were determined in an oven through analysis of variance (ANOVA)and the mean comparison calculation of weight loss at 100 C for 3 hours. was performed according to the turkey multiple Total soluble solids were estimated by ATAGO Digital comparison test (Post hock test) significance value of 9rx Refractometer. The ash, refractive index and alpha=0.01 was used to distinguish significance difference ph were determined by standard methods AOAC [8]. of mean with the verities. The sucrose content was determined using a colorimetric method [9]. HMF was determined spectrophotometric and RESULTS AND DISCUSSION diastase activity according to the method as described, IHC [10]. Table 1 and 2 show the results of physicochemical Honey acidity was determined by the trimetric characteristics of Khyber Pakhtunkhwa local and imported method. 10 g of each honey sample was accurately Honey samples. On the basis of Pakistani standards set or dissolved in 75 ml CO2 free distilled and titrated with Honey composition. The imported honeys have been 0.1 m NaOH solution. Total acidity was obtained by further sub divided into the headings pure and impure. adding free and lactonic acidities [11]. Results were Table 3 shows the mean values and other statistical data, expressed as milli-equivalent of acid per kilogram calculated from the results for various samples. From 1 (meq kg ) of honey [12] The phenol-sulphuric acid these results, it is concluded that variations have been method of Adenekan et al. [12] was used. 10 ml of each shown in chemical compositions of different honey honey sample ultra-pure water in a calibrated and samples depending upon their flora, climatic and storage centrifuged to obtain a supernatant solution for the conditions etc.. However, each of these properties has a analysis. 1 ml of the diluted solution was pipette into test certain range specified by the standard organizations for tube and 1 ml of 52 % phenol was added to each test tube. natural honey (Table 3). Honey is often adultred by the 5 ml of 96 % H2SO4 was also added in drops. The test addition of commercial liquid glucose which is the biggest tube was then allowed to stand for 10 min before the problem for the consumer, distributor govt. agencies. content was transferred into clean grease-free cubettes. These results indicated that some imported samples also Stock glucose was prepared as standard. The values of found adulterated when analyzed by the specified the reducing sugar (Fructose and glucose) present in each methods. Twenty (20) samples were found unadulterated honey sample were read on a spectrophotometer at a according to the local standards; the remaining four wavelength of 490 nm. imported samples were of low quality and also adulterated. The percentage of total soluble solids differs Minerals Analysis: One gram of honey samples was insignificantly between the locally produced and imported taken and transfer to digestion flask then added about honey samples. Local honey samples contained lower 20ml of per chloric acid and nitric acid. This mixture was moisture content ( ) then the imported honey heated on 250 in the digestion tube. After digestion 1ml samples 16-21%). El-Sher biny Rizk, White analyzed 490 digested solution were diluted up to 100 ml with distilled honey samples and they found that these samples water. The concentration of heavy metals was analyzed contained % moisture. The percentage of total on atomic absorption spectrophotometer. Sodium and Acidity was also varied in both local and imported honey Potassium were analyzed by Flame Photometric method samples. Most of the total Acidity values were in the (Jenuuvay P.E.P. 7) digital Flame Photo. The estimation of range of Pakistani standards set for Honey. 56

3 Table 1: Physiochemical Analysis of Honey. Total Free Diastase Sample Moisture Acidity Acidity Refre-Active Ash Total Reducing Activity HMF No TSS % Meq/Kg Meq/Kg ph Index % Sugar % Sugar % Sucrose number (mg/kg) ± 19.0± 52.8± 43.1± 3.29± ± 0.05± 72.23± 71.4± 0.8± 6.8± ± 17.8± 34.1± 28.6± 3.50± ± 0.06± 72.7± 72.0± 0.7± 4.5± ND ± 18.0± 49.9± 34.2± 3.90± ± 0.06± 72.0± 71.2± 0.8± 6.6± ± 16.9± 37.7± 25.2± 4.00± ± 0.06± 73.9± 73.1± 0.8± 2.3± ± 18.8± 46.3± 31.0± 3.92± ± 0.07± 73.6± 72.9± 0.7± 6.9± ± 18.2± 35.6± 25.7± 3.61± ± 0.02± 77.1± 70.6± 0.5± 7.8± ND ± 18.0± 47.5± 37.4± 4.00± ± 0.07± 72.8± 71.7± 1.1± 1.9± ± 19.0± 44.0± 38.3± 3.70± ± 0.09± 72.3± 70.9± 1.4± 1.8± ± 16.0± 28.0± 43.6± 3.45± ± 0.07± 71.8± 70.2± 1.6± 6.1± ± 19.3± 30.2± 20.8± 3.43± ± 0.08± 72.2± 71.3± 0.9± 7.7± ± 16.9± 26.9± 20.7± 3.20± ± 0.05± 81.9± 81.9± ND* 17.1± ND ± 20.8± 41.6± 30.0± 3.33± ± 08.6± 78.67± 78.6± ND* 3.33± ± 18.9± 52.3± 38.6± 3.64± ± 0.06± 80.2± 80.2± ND* 17.1± ± 18.0± 41.4± 32.2± 3.87± ± 0.03± 81.3 ± 81.3± ND* 12.5± ± 13.6± 23.1± 30.9± 3.60± ± 0.02± 83.3± 83.3± ND* 7.1± ± 17.6± 33.4± 29.1± 3.46± ± 0.02± 75.0± 74.4± 0.6± 13.6± 5 *ND not detected. Table 2: Chemical analysis of imported honey samples Potassium and sodium content of locally Produced honey samples Total Sugar Soluble Total Free Refre-Active Diastase Sample Solids at Moisture Acidity Acidity Index* Total Reducing Activity HMF No 20 C % Meq/Kg Meq/Kg ph 20 C Ash% % % Sucrose number (mg/kg) Pure imported honey ND Impure imported honey ND* ND* ND* ND Range ND* ND* 5 Average ND* 4.41 *if refractive is measured at temperature above/below 20 C, add (subtract) / C. ND Not detected Table 3: Statistical analysis of data on chemical constituents, of locally produced & imported honey samples Maximum Significant/signifi-ant Serial Chemical Sample permissible Calculate No constituents No Range Average Std. Dev. limits % at p=0.05 at p= Total soluble solids at 20 C % A Insignificant B Moisture % A Insignificant B Total acidity meq/kg A meq/kg Insignificant B 4 Free acidity meq/kg A Insignificant B Lactone meq/kg A Insignificant B ph A Significant Insignificant B

4 Table 3: Continue Maximum Significant/signifi-ant Serial Chemical Sample permissible Calculate No constituents No Range Average Std. Dev. limits % at p=0.05 at p= Refractive index at 20 C A Insignificant B A % Significant Insignificant B Total sugars % A Insignificant B Reducing sugars % A % Significant B Sucrose % A % Insignificant B Diastase activity No. A Minimum Significant Insignificant B ND* Potassium mg% A Significant Insignificant B Sodium mg% A Significant B Potassium sodium ratio A Insignificant B Sample, a, local honey; sample b, imported honey *ND = Not detected The ph value of locally produced Honey ranging by Pakistani standard. The Diastase Activity Number of from as shown in Table 1 & 2 where the imported 4 impure foreign imported sumps could not be detected, samples shown the ph range from with an as reported by Langridge. The Diastase Activity Number average of White 12 after analyzing 412 honey ranged as m 5-20, & 6-38 respectively for samples he observed a range of ph values from , Australian honey. The white variations in chemical He also mentioned that he ph of honey slightly affected composition show within the locally produced honey and by the amount of various acids present in honey. imported honey. He reflects the effect of factors such as As shown from Table-1 and 2 the total sugar contents of flora, climatic conditions, processing & storage and honey samples were in the range of %and reported transportation conditions. values rising from % in the locally produced samples the sugar contents of honey sample in the range REFERENCES of 72o83 % and reported values rising from % in the locally produced samples the reducing sugar are well 1. Rodriguez, G.O., B.S. Ferrer, A. Ferrer and B. above the maximum recorded range. As shown from Rodriguez, Characterization of honey Table- 2 the three out of 8 imported samples are failed to produced in Venezuela. Food Chemistry, meet the maximum level of Pakistani standards set for the 84: reducing sugars. The reducing sugars are much closed to 2. Ouchemoukh, S., H. Louaileche and P. Schweitzer, the prescribed range. The sugar values are also reported Physicochemical characteristics and pollen by Shah & Mahmud. The sucrose level was in the range spectrum of some Algerian honeys. Food Control, 18: of max. Values recorded for Pakistani standards, in all local and 4 of the imported honey samples Hence these are 3. Abu-Tarboush, H.M., H.A. Al-Kahtani and regarded as pure The remaining 4 imported samples have M.S. El-Sarrage, Floraltype identification and the very much higher total sucrose contents, i.e quality evaluation of some honey types. Food % while the maximum permissible limit is 10 % Therefore, Chemistry, 46: this shows the addition of sucrose etc. The higher 4. Mendes, E., P.E. Brojo, I.M.P.L.V.O. Ferreira and sucrose values are also reported by Meislamess & M.A. Ferreira, Quality evaluation of Portuguese El. Sharaavavis. honey. Carbohydrate Polymers, 37(3): In some honey samples higher Maltose content has 5. Przybylowski, P. and A. Wilczynska, been noticed. The Diastase Activity Numbers of most of Honey as an environmental marker. Food Chemistry, the honey samples are within the minimum range i.e. 8 set 74:

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