Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia

Dekamo Fiseha Lomiso; Gezahegn Nigussie; Engida Dessalegn

doi:doi:10.11648/j.jfns.20210905.12

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Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia

Dekamo Fiseha Lomiso, Gezahegn Nigussie, Engida Dessalegn

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 5)

Received: 11 August 2021 Accepted: 26 August 2021 Published: 27 September 2021

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Abstract

The objective of this study was to determine physicochemical properties (color, moisture, ash, pH, free acidity, HMF, reducing sugars, sucrose and electrical conductivity) of honey produced in Chena district, Southwestern Ethiopia. Nine (9) honey samples each of 0.5 to 1kg were obtained from Chena district. Moisture and ash content were determined by AOAC method. pH was determined by digital pH meter. HMF and honey color were determined by using spectrophotometer. The free acidity was quantified by titration method. Total reducing sugar and sucrose contents were determined by Lane and Enyon method. There was significant variation (p < 0.05) observed between honey samples. The result revealed that S₂ and S₆ honey samples contained the highest ash (0.3 ± 0.02 and 0.3 ± 0.04 g/100g, respectively), free acidity (39 ± 1.4 and 41 ± 1.4 meq/kg, respectively) and electrical conductivity (0.68 ± 0.08 and 0.67 ± 0.04 mS/cm, respectively) than other honey samples. The honey samples S₇ and S₈ had highest moisture content (22.5 ± 1.4 and 21.2 ± 1.7 g/100g, respectively) and honey color (124 ± 0.5 and 123 ± 2.1 mm Pfund scale, respectively) than other honey samples. The honey sample S₅ (4 ± 0.2), S₆ (4 ± 0.2), and S₉ (4.2 ± 0.4) had highest pH value. In addition, the result showed that S₉ contained highest HMF content (17.1 ± 2 mg/kg). Furthermore, honey sample S₁ (69.7 ± 1 g/100g) and S₄ (70.2 ± 1) contained the highest total reducing sugar. Finally, the result showed that honey sample S₈ had highest sucrose content (5.17 ± 0.8 g/100g). Results obtained in this study, indicated that tested honey samples produced in Chena district are good for national as well as international market. More research should be conducted on the storage effect of honey to evaluate its safety for human consumption.

Published in	Journal of Food and Nutrition Sciences (Volume 9, Issue 5)
DOI	10.11648/j.jfns.20210905.12
Page(s)	117-123
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Physicochemical Properties, Quality, HMF, Honey, Chena

References

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APA Style

Dekamo Fiseha Lomiso, Gezahegn Nigussie, Engida Dessalegn. (2021). Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia. Journal of Food and Nutrition Sciences, 9(5), 117-123. https://doi.org/10.11648/j.jfns.20210905.12

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ACS Style

Dekamo Fiseha Lomiso; Gezahegn Nigussie; Engida Dessalegn. Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia. J. Food Nutr. Sci. 2021, 9(5), 117-123. doi: 10.11648/j.jfns.20210905.12

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AMA Style

Dekamo Fiseha Lomiso, Gezahegn Nigussie, Engida Dessalegn. Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia. J Food Nutr Sci. 2021;9(5):117-123. doi: 10.11648/j.jfns.20210905.12

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@article{10.11648/j.jfns.20210905.12,
  author = {Dekamo Fiseha Lomiso and Gezahegn Nigussie and Engida Dessalegn},
  title = {Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {5},
  pages = {117-123},
  doi = {10.11648/j.jfns.20210905.12},
  url = {https://doi.org/10.11648/j.jfns.20210905.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210905.12},
  abstract = {The objective of this study was to determine physicochemical properties (color, moisture, ash, pH, free acidity, HMF, reducing sugars, sucrose and electrical conductivity) of honey produced in Chena district, Southwestern Ethiopia. Nine (9) honey samples each of 0.5 to 1kg were obtained from Chena district. Moisture and ash content were determined by AOAC method. pH was determined by digital pH meter. HMF and honey color were determined by using spectrophotometer. The free acidity was quantified by titration method. Total reducing sugar and sucrose contents were determined by Lane and Enyon method. There was significant variation (p 2 and S6 honey samples contained the highest ash (0.3 ± 0.02 and 0.3 ± 0.04 g/100g, respectively), free acidity (39 ± 1.4 and 41 ± 1.4 meq/kg, respectively) and electrical conductivity (0.68 ± 0.08 and 0.67 ± 0.04 mS/cm, respectively) than other honey samples. The honey samples S7 and S8 had highest moisture content (22.5 ± 1.4 and 21.2 ± 1.7 g/100g, respectively) and honey color (124 ± 0.5 and 123 ± 2.1 mm Pfund scale, respectively) than other honey samples. The honey sample S5 (4 ± 0.2), S6 (4 ± 0.2), and S9 (4.2 ± 0.4) had highest pH value. In addition, the result showed that S9 contained highest HMF content (17.1 ± 2 mg/kg). Furthermore, honey sample S1 (69.7 ± 1 g/100g) and S4 (70.2 ± 1) contained the highest total reducing sugar. Finally, the result showed that honey sample S8 had highest sucrose content (5.17 ± 0.8 g/100g). Results obtained in this study, indicated that tested honey samples produced in Chena district are good for national as well as international market. More research should be conducted on the storage effect of honey to evaluate its safety for human consumption.},
 year = {2021}
}

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TY - JOUR
T1 - Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia
AU - Dekamo Fiseha Lomiso
AU - Gezahegn Nigussie
AU - Engida Dessalegn
Y1 - 2021/09/27
PY - 2021
N1 - https://doi.org/10.11648/j.jfns.20210905.12
DO - 10.11648/j.jfns.20210905.12
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 117
EP - 123
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20210905.12
AB - The objective of this study was to determine physicochemical properties (color, moisture, ash, pH, free acidity, HMF, reducing sugars, sucrose and electrical conductivity) of honey produced in Chena district, Southwestern Ethiopia. Nine (9) honey samples each of 0.5 to 1kg were obtained from Chena district. Moisture and ash content were determined by AOAC method. pH was determined by digital pH meter. HMF and honey color were determined by using spectrophotometer. The free acidity was quantified by titration method. Total reducing sugar and sucrose contents were determined by Lane and Enyon method. There was significant variation (p 2 and S6 honey samples contained the highest ash (0.3 ± 0.02 and 0.3 ± 0.04 g/100g, respectively), free acidity (39 ± 1.4 and 41 ± 1.4 meq/kg, respectively) and electrical conductivity (0.68 ± 0.08 and 0.67 ± 0.04 mS/cm, respectively) than other honey samples. The honey samples S7 and S8 had highest moisture content (22.5 ± 1.4 and 21.2 ± 1.7 g/100g, respectively) and honey color (124 ± 0.5 and 123 ± 2.1 mm Pfund scale, respectively) than other honey samples. The honey sample S5 (4 ± 0.2), S6 (4 ± 0.2), and S9 (4.2 ± 0.4) had highest pH value. In addition, the result showed that S9 contained highest HMF content (17.1 ± 2 mg/kg). Furthermore, honey sample S1 (69.7 ± 1 g/100g) and S4 (70.2 ± 1) contained the highest total reducing sugar. Finally, the result showed that honey sample S8 had highest sucrose content (5.17 ± 0.8 g/100g). Results obtained in this study, indicated that tested honey samples produced in Chena district are good for national as well as international market. More research should be conducted on the storage effect of honey to evaluate its safety for human consumption.
VL - 9
IS - 5
ER -

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Author Information

Dekamo Fiseha Lomiso

Southern Agricultural Research Institute, Bonga Agricultural Research Center, Bonga, Ethiopia
Gezahegn Nigussie

Department of Food Science and Post-harvest Technology, Hawassa University, Hawassa, Ethiopia
Engida Dessalegn

Awassa College of Teacher Education, Hawassa, Ethiopia

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APA Style

Dekamo Fiseha Lomiso, Gezahegn Nigussie, Engida Dessalegn. (2021). Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia. Journal of Food and Nutrition Sciences, 9(5), 117-123. https://doi.org/10.11648/j.jfns.20210905.12

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ACS Style

Dekamo Fiseha Lomiso; Gezahegn Nigussie; Engida Dessalegn. Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia. J. Food Nutr. Sci. 2021, 9(5), 117-123. doi: 10.11648/j.jfns.20210905.12

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AMA Style

Dekamo Fiseha Lomiso, Gezahegn Nigussie, Engida Dessalegn. Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia. J Food Nutr Sci. 2021;9(5):117-123. doi: 10.11648/j.jfns.20210905.12

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@article{10.11648/j.jfns.20210905.12,
  author = {Dekamo Fiseha Lomiso and Gezahegn Nigussie and Engida Dessalegn},
  title = {Physicochemical Quality of Honey Samples Collected from Chena District, Southwestern Ethiopia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {5},
  pages = {117-123},
  doi = {10.11648/j.jfns.20210905.12},
  url = {https://doi.org/10.11648/j.jfns.20210905.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210905.12},
  abstract = {The objective of this study was to determine physicochemical properties (color, moisture, ash, pH, free acidity, HMF, reducing sugars, sucrose and electrical conductivity) of honey produced in Chena district, Southwestern Ethiopia. Nine (9) honey samples each of 0.5 to 1kg were obtained from Chena district. Moisture and ash content were determined by AOAC method. pH was determined by digital pH meter. HMF and honey color were determined by using spectrophotometer. The free acidity was quantified by titration method. Total reducing sugar and sucrose contents were determined by Lane and Enyon method. There was significant variation (p 2 and S6 honey samples contained the highest ash (0.3 ± 0.02 and 0.3 ± 0.04 g/100g, respectively), free acidity (39 ± 1.4 and 41 ± 1.4 meq/kg, respectively) and electrical conductivity (0.68 ± 0.08 and 0.67 ± 0.04 mS/cm, respectively) than other honey samples. The honey samples S7 and S8 had highest moisture content (22.5 ± 1.4 and 21.2 ± 1.7 g/100g, respectively) and honey color (124 ± 0.5 and 123 ± 2.1 mm Pfund scale, respectively) than other honey samples. The honey sample S5 (4 ± 0.2), S6 (4 ± 0.2), and S9 (4.2 ± 0.4) had highest pH value. In addition, the result showed that S9 contained highest HMF content (17.1 ± 2 mg/kg). Furthermore, honey sample S1 (69.7 ± 1 g/100g) and S4 (70.2 ± 1) contained the highest total reducing sugar. Finally, the result showed that honey sample S8 had highest sucrose content (5.17 ± 0.8 g/100g). Results obtained in this study, indicated that tested honey samples produced in Chena district are good for national as well as international market. More research should be conducted on the storage effect of honey to evaluate its safety for human consumption.},
 year = {2021}
}

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