Evaluation of Authenticity in Honey Samples from Qazvin, Iran

Abstract

ABSTRACT: Adulteration of honey is a major problem in the world, due to its high nutritional value and the
\nexpensive cost of honey. Thus, the quality of honey produced in different regions must be assessed to protect the
\nrights of consumers. The study aims to investigate the physicochemical (hydroxymethylfurfural: HMF, moisture, ash,
\nelectrical conductivity, pH, total acidity, diastase activity, and reduction sugar), and microbiological (clostridium
\nperfringens, molds, and osmotolerant yeasts) parameters of 43 honey samples. All the honey samples were collected
\nfrom Qazvin province, Iran. Our results demonstrate that pH and acidity values in all of the honey samples were in the
\naccepted limit and other physicochemical parameters include HMF (44.18%), reduction sugar (9.30%), moisture
\n(2.32%), sucrose (53.48%), diastase activity (58.13%), fructose/glucose ratio (25.58%), electrical conductivity
\n(9.30%) and ash (4.65%) were below the acceptable quality level. All the honey samples were in the acceptable range
\nin terms of microbial quality (yeast, fungi and, Clostridia). All the honey samples are within expected microbial levels
\nbut in non-standard physicochemical conditions. Our results indicate that you can use fast, inexpensive and safe tests
\nfor identifying the adulteration in a variety of honeys (commercial and non-commercial). These measurements should
\nbe widely practiced by governmental organizations determine a fair and reasonable price for each product.