“Adulteration On Natural Honey Quality Properties: A Case Study Of Mashonaland East, Mashonaland Central And Manicaland Province Of Zimbabwe, On Street Honey Sellers’ Behavior.”
Volume 5 - Issue 4, April 2022 Edition
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John Mwandifura1, Dr. Lovemore Chikazhe2, Dr. Josphat Manyeruke3, Dr. Nilton Mashavakure4, Chidziso Ben5.
honey adulteration, Results, Honey physicochemical properties, rheology of original honey quality, Standard preparation and simple tests.
Honey is a natural substance of high commercial value and limited supply. It is considered as natural complex food product produced from nectar of plants by bees’ worldwide. It is an outstanding sweetening product that can be used by humans without processed and possessed. Honey adulteration is a common problem across the world in general and in Zimbabwe in particular, and has a significant economic impact, it can be done by the addition of different cheap foreign materials which may harm the body. The issue of food adulteration is a global concern and developing countries are at higher risk associated with it due to lack of monitoring and polices on food production. Adulteration to honey product in Zimbabwe can be done by adding substances such as sugar, banana, molasses, water, maize syrup and wheat flour to the honey. Honey being a natural product, the composition of honey is highly variable because of adulteration from one country to another. Adulteration of honey in most cases, when takes place, it alters physicochemical and rheology of original honey quality, resulting in reduction in its original nutritive and medicinal value. The methods of discrimination of honey adulterant, accurate quantification of the adulterants, must have been made use for producing high quality of honey and free from any foreign material addition. Honey is becoming popular as a reputable and effective therapeutic agent by medical doctors of conventional medicine and by the general public across the world. It has been effectively used in the treatment of many diseases, such as gastrointestinal diseases, skin diseases, cancer, heart diseases, and neurological degeneration in many countries. This product is an excellent source of energy such as carbohydrates and also contains water, small amounts of organic acids, vitamins, minerals, flavonoids, and enzymes required by the body to function well. As a natural product on high demand, honey has been targeted for adulteration. The authenticity of honey is of great importance to save human life from unhealthy food. The current work focusses on studying the authenticity of honey sold on the streets of Zimbabwe. For this purpose, physical properties such as moisture content, pH, and total ash, reducing sugars, free acidity, diastase activity, electrical conductivity and hydroxymethylfurfural (HMF) were measured from the collected samples. Laboratory tests and simple tests were carried out. The obtained results were compared with the European Union (2001) standards, which are the harmonized methods of the international honey commission.
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