International Journal of Gastroenterology

| Peer-Reviewed |

Review on Honey Adulteration and Detection of Adulterants in Honey

Received: Nov. 07, 2019    Accepted: Dec. 30, 2019    Published: Jan. 08, 2020
Views:       Downloads:

Share This Article

Abstract

Honey is defined as the natural sweet substance produced by honeybees. Honey consist mainly sugars but also contains some amounts of acids, phenolic contents, HMF (Hydroxyl Methyl Furfural), minerals and water. Honey adulteration is a global concern and developing countries are at higher risk associated with it due to lack of detection methods, awareness of people and policies. Honey adulteration occurs by direct addition of sucrose syrups that are produced from sugar beet, high-fructose corn syrup (HFCS), maltose syrup or by adding industrial sugar (glucose and fructose). Adulterants can be classified as intentional, unintentional, metallic and microbial based on type of adulterants in honey. Nowadays honey is being adulterated in more sophisticated ways that more difficult to detection of adulterants in simple methods. This paper presents a detailed review of common honey adulterants in honey as well as different methods to detect the adulterants both qualitatively and quantitatively. It also gives knowledge on awareness on honey adulterants, how adulterants are identified in quick methods including advanced recent techniques. Types of adulterants, reason and impact of adulterants are also included in this review. Honey composition is based on floral source which bees are collect nectar from and this make more difficult to detect adulterate in different honey.

DOI 10.11648/j.ijg.20200401.11
Published in International Journal of Gastroenterology ( Volume 4, Issue 1, June 2020 )
Page(s) 1-6
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

Honey Adulteration, Adulterants, Detection Techniques, Honey

References
[1] P. Ajlouni, S. and Sujirapinyokul, “Hydroxymethylfurfuraldehyde and amylase contents in Australian honey,” 2011.
[2] M. Al-Mamary, M., Al-Meeri, A. and Al-Habori, “Antioxidant activities and total phenolics of different types of honey.,” Nutr. Res., 2002.
[3] E. Anklam, “A review of the analytical methods to determine the geographical and botanical origin of honey.,” Food Chem., vol. 63 (4), 1998.
[4] N. Asrat, A., Zelalem, Y. and Ajebu, “Quality of fresh whole milk produced in and around Boditti town, Wolaita, South Ethiopia.,” Afr. J. Anim. Biomed. Sci, vol. 7 (2), 2012.
[5] N. Awasthi, S., Jain, K., Das, A., Alam, R., Surti, G. and Kishan, “Analysis of food quality and food adulterants from different departmental & local grocery stores by qualitative analysis for food safety.,” J Env Sci Toxicol Food Technoly, vol. 8 (2), p. pp. 22-26, 2014.
[6] E. Ayza, A. and Belete, “Food Adulteration: Its Challenges and Impacts,” Food Sci. Qual. Manag., p. pp. 50-56., 2015.
[7] S. Bansal, S., Singh, A., Mangal, M., Mangal, A. K. and Kumar, “Food adulteration: Sources, health risks, and detection methods,” Crit. Rev. food Sci. Nutr., vol. 57 (6), p. pp. 1174-1189, 2017.
[8] I. N. I. R. Blanco, M. and Villarroya, “NIR spectroscopy: a rapid-response analytical tool.,” TrAC Trends Anal. Chem., vol. 21 (4), p. pp. 240-250., 2002.
[9] L. P. Bogdanov, S., Ruoff, K. and Oddo, “Physico-chemical methods for the characterisation of unifloral honeys:,” a Rev. Apidologie, vol. 35 (Suppl., p. pp. S4-S17., 2004.
[10] İ. Çinar, S. B., Ekşi, A. and Coşkun, “Carbon isotope ratio (13C/12C) of pine honey and detection of HFCS adulteration.,” Food Chem., vol. 157, p. pp. 10-13, 2014.
[11] N. Cordella, C., Faucon, J. P., Cabrol-Bass, D. and Sbirrazzuoli, “Application of DSC as a tool for honey floral species characterization and adulteration detection. Journal of thermal analysis and calorimetry,” vol. 71 (1), p. pp. 279-290, 2003.
[12] H. E. Cozzolino, D., Corbella, E. and Smyth, “Quality control of honey using infrared spectroscopy: a review.,” Appl. Spectrosc. Rev., vol. 46 (7), p. pp. 523-538., 2011.
[13] R. Crane, E., Walker, P. and Day, “Directory of important world honey sources. International Bee Research Association,” Croft, L. R.
[14] L. R. Croft, “Stable isotope mass spectrometry in honey analysis.,” TrAC Trends Anal. Chem., vol. 6 (8), p. pp. 206-209.
[15] B. de Rodrı́guez, G. O., de Ferrer, B. S., Ferrer, A. and Rodrı́guez, “Characterization of honey produced in Venezuela.,” Food Chem., vol. 84 (4), p. pp. 499-502., 2004.
[16] J. J. and P. J.. Doner, L. W., White, “Gas-liquid chromatographic test for honey adulteration by high fructose corn sirup.,” Journal-Association Off. Anal. Chem., vol. 62 (1), p. pp. 186-189., 1979.
[17] K. P. Elflein, L. and Raezke, “Improved detection of honey adulteration by measuring differences between, stable carbon isotope ratios of protein and sugar compounds with a combination of elemental analyzer-isotope ratio mass spectrometry and liquid chromatography-isotope ratio mass spe,” Apidologie, vol. 39 (5), p.), pp. 574-587., 2008.
[18] F. News, “No Title,” Adulterated Honey times, 2018.
[19] K.. Giri, “The chemical composition and enzyme content of Indian honey,” Madras Agric. Journal, vol. XXVI, 2, p. pp. 68-72, 1938.
[20] S. Guler, A., Kocaokutgen, H., Garipoglu, A. V., Onder, H., Ekinci, D. and Biyik, “Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C3 and C4 plants) syrups by the carbon isotope ratio analysis.,” Food Chem., vol. 155, p. pp. 155-160, 2014.
[21] S. Holler, F. J., Skoog, D. A. and Crouch, “Principles of Instrumental Analysis,” Cengage Learn., vol. (6th ed.)., pp. 9., 2007.
[22] R. Jones, “Honey and healing through the ages Ed Munn P. & Jones R.,” Honey Heal. I First DBRA Cardiff, p. 263., 2001.
[23] R. Kartheek, M., Smith, A. A., Muthu, A. K. and Manavalan, “No Title,” J. Chem. Pharm. Res. J. Chem, vol. 3 (2), p. pp. 629-636., 2011.
[24] H. Kerkvliet, J. D., Shrestha, M., Tuladhar, K. and Manandhar, “Microscopic detection of adulteration of honey with cane sugar and cane sugar products.,” Apidologie, vol. 26 (2), p. pp. 131-139., 1995.
[25] I. Kushnir, “Sensitive thin layer chromatographic detection of high fructose corn sirup and other adulterants in honey,” Journal-Association Off. Anal. Chem., vol. 62 (4), p. pp. 917-920, 1979.
[26] M. Mehryar, L. and Esmaiili, “Honey & honey adulteration detection: a review. In Proceeding 11th International Congress on Engineering and Food,” Athens, Greece, Elsevier Procedia, vol. Vol. 3, pp. 1713–4, 2011.
[27] J. S. Padovan, G. J., De Jong, D., Rodrigues, L. P. and Marchini, “Detection of adulteration of commercial honey samples by the 13C/12C isotopic ratio,” Food Chem., vol. 82 (4), p. pp. 633-636, 2003.
[28] J. Paradkar, M. M. and Irudayaraj, “Discrimination and classification of beet and cane inverts in honey by FT-Raman spectroscopy.,” Food Chem., vol. 76 (2), p. pp. 231-239, 2002.
[29] A. Perez-Arquillué, C., Conchello, P., Ariño, A., Juan, T. and Herrera, “Quality evaluation of Spanish rosemary (Rosmarinus officinalis) honey.,” Food Chem., vol. 51 (2), p. pp. 207-210., 1994.
[30] N. N. Pilizota, V. and Tiban, “Advances in honey adulteration detection,” Food Saf. Mag, vol. 15, p. pp. 62-64., 2009.
[31] C. Puscas, A., Hosu, A. and Cimpoiu, “Application of a newly developed and validated high-performance thin-layer chromatographic method to control honey adulteration,” J. Chromatogr. A, vol. 1272, p. pp. 132-135., 2013.
[32] E. F. O. Ribeiro, R. D. O. R., Mársico, E. T., da Silva Carneiro, C., Monteiro, M. L. G., Júnior, C. C. and de Jesus, “Detection of honey adulteration of high fructose corn syrup by Low Field Nuclear Magnetic Resonance (LF 1H NMR).,” J. Food Eng., vol. 135, p. pp. 39-43., 2014.
[33] I. Ruiz-Matute, A. I., Soria, A. C., Sanz, M. L. and Martínez-Castro, “Characterization of traditional Spanish edible plant syrups based on carbohydrate GC–MS analysis,” J. food Compos. Anal., vol. 23 (3), p. pp. 1321-1327, 2010.
[34] F. Saito, K. and Tomita, “Difructose anhydrides: their mass-production and physiological functions.,” Biosci. Biotechnol. Biochem., vol. 64 (7), p. pp. 1321-1327, 2000.
[35] A. Saxena, S., Gautam, S. and Sharma, “Physical, biochemical and antioxidant properties of some Indian honeys.,” Food Chem., vol. 118 (2), p. pp. 391-397., 2010.
[36] A. Sharma, A., Batra, N., Garg, A. and Saxena, “Food Adulteration,” 2017.
[37] J. Sivakesava, S. and Irudayaraj, “Determination of sugars in aqueous mixtures using mid-infrared spectroscopy,” Appl. Eng. Agric., vol. 16 (5), pp. 543, 2000.
[38] M. Tosun, “Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis method.,” Food Chem., vol. 138 (2–3), p. pp. 1629-1632., 2013.
[39] W. White, J. W., Meloy, R., Probst, J. and Huser, “Sugars containing galactose occur in honey.,” J. Apic. Res., vol. 25 (3), p. pp. 182-185, 1986.
[40] B. D. Woldemariam, H. W. and Abera, “The Extent of Adulteration of Selected Foods at Bahir Dar, Ethiopia.”
Cite This Article
  • APA Style

    Alemu Girma Tura, Dechasa Bersissa Seboka. (2020). Review on Honey Adulteration and Detection of Adulterants in Honey. International Journal of Gastroenterology, 4(1), 1-6. https://doi.org/10.11648/j.ijg.20200401.11

    Copy | Download

    ACS Style

    Alemu Girma Tura; Dechasa Bersissa Seboka. Review on Honey Adulteration and Detection of Adulterants in Honey. Int. J. Gastroenterol. 2020, 4(1), 1-6. doi: 10.11648/j.ijg.20200401.11

    Copy | Download

    AMA Style

    Alemu Girma Tura, Dechasa Bersissa Seboka. Review on Honey Adulteration and Detection of Adulterants in Honey. Int J Gastroenterol. 2020;4(1):1-6. doi: 10.11648/j.ijg.20200401.11

    Copy | Download

  • @article{10.11648/j.ijg.20200401.11,
      author = {Alemu Girma Tura and Dechasa Bersissa Seboka},
      title = {Review on Honey Adulteration and Detection of Adulterants in Honey},
      journal = {International Journal of Gastroenterology},
      volume = {4},
      number = {1},
      pages = {1-6},
      doi = {10.11648/j.ijg.20200401.11},
      url = {https://doi.org/10.11648/j.ijg.20200401.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijg.20200401.11},
      abstract = {Honey is defined as the natural sweet substance produced by honeybees. Honey consist mainly sugars but also contains some amounts of acids, phenolic contents, HMF (Hydroxyl Methyl Furfural), minerals and water. Honey adulteration is a global concern and developing countries are at higher risk associated with it due to lack of detection methods, awareness of people and policies. Honey adulteration occurs by direct addition of sucrose syrups that are produced from sugar beet, high-fructose corn syrup (HFCS), maltose syrup or by adding industrial sugar (glucose and fructose). Adulterants can be classified as intentional, unintentional, metallic and microbial based on type of adulterants in honey. Nowadays honey is being adulterated in more sophisticated ways that more difficult to detection of adulterants in simple methods. This paper presents a detailed review of common honey adulterants in honey as well as different methods to detect the adulterants both qualitatively and quantitatively. It also gives knowledge on awareness on honey adulterants, how adulterants are identified in quick methods including advanced recent techniques. Types of adulterants, reason and impact of adulterants are also included in this review. Honey composition is based on floral source which bees are collect nectar from and this make more difficult to detect adulterate in different honey.},
     year = {2020}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Review on Honey Adulteration and Detection of Adulterants in Honey
    AU  - Alemu Girma Tura
    AU  - Dechasa Bersissa Seboka
    Y1  - 2020/01/08
    PY  - 2020
    N1  - https://doi.org/10.11648/j.ijg.20200401.11
    DO  - 10.11648/j.ijg.20200401.11
    T2  - International Journal of Gastroenterology
    JF  - International Journal of Gastroenterology
    JO  - International Journal of Gastroenterology
    SP  - 1
    EP  - 6
    PB  - Science Publishing Group
    SN  - 2640-169X
    UR  - https://doi.org/10.11648/j.ijg.20200401.11
    AB  - Honey is defined as the natural sweet substance produced by honeybees. Honey consist mainly sugars but also contains some amounts of acids, phenolic contents, HMF (Hydroxyl Methyl Furfural), minerals and water. Honey adulteration is a global concern and developing countries are at higher risk associated with it due to lack of detection methods, awareness of people and policies. Honey adulteration occurs by direct addition of sucrose syrups that are produced from sugar beet, high-fructose corn syrup (HFCS), maltose syrup or by adding industrial sugar (glucose and fructose). Adulterants can be classified as intentional, unintentional, metallic and microbial based on type of adulterants in honey. Nowadays honey is being adulterated in more sophisticated ways that more difficult to detection of adulterants in simple methods. This paper presents a detailed review of common honey adulterants in honey as well as different methods to detect the adulterants both qualitatively and quantitatively. It also gives knowledge on awareness on honey adulterants, how adulterants are identified in quick methods including advanced recent techniques. Types of adulterants, reason and impact of adulterants are also included in this review. Honey composition is based on floral source which bees are collect nectar from and this make more difficult to detect adulterate in different honey.
    VL  - 4
    IS  - 1
    ER  - 

    Copy | Download

Author Information
  • Department of Food Process Engineering, Welkite University, Welkite, Ethiopia

  • Department of Food Science and Postharvest Technology, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia

  • Section