Journal
FOOD CHEMISTRY
Volume 343, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128527
Keywords
Honey; Quality parameters; Adulteration; Floral origin
Funding
- Department of Science and Technology (DST)/National Research Foundation (NRF) South African Research Chairs Initiative (SARChl) in the National Development Plan Priority Area of Nutrition and Food Security [SARCI170808259212]
Ask authors/readers for more resources
The research found that the quality of honey on the South African market generally meets national and international standards, but there is an overall declining trend that should be continuously monitored.
The popularity of honey as a high-valued commodity is growing and consequently, honey adulteration is on the rise affecting the honey quality. The quality of the honey on the South African market was evaluated using the Agricultural Product Standards Act, 1990 as assessment tool. Various physico-chemical characteristics were tested which indicated compliance of >80% for all honey samples. A canonical variate analysis using 95% confidence regions indicates significant differences between the quality of local and imported honey with total acid, sucrose and ash as the parameters mostly distinguishing between the groups. Honey produced from agricultural crops differed significantly from all other forage types. The parameters that mostly distinguished between forage types were Lund, hydroxy-methyl-furfural and ash content. Even though honey sold on the South African market is generally in accordance with national and international standards, an overall declining trend in quality was observed and it should be continuously monitored.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available