Effects of Sugar Adulterants on the Physicochemical Properties of Natural Honey

Norjihada Izzah Ismail, Mohammed Rafiq Abdul Kadir, Mahaneem Mohamed, Razauden Mohamed Zulkifli

Abstract

Though honey is regarded as a safe and wholesome bee product, honey quality is very important to ensure it is safe for consumption and this effort still remained a challenge. The aims of this study are to determine and compare the physicochemical properties of natural and counterfeit honeys through experimental simulation. In this study, natural tualang honeys were compared with adulterated, synthetic and retail tualang samples from unknown sources. The physicochemical analysis observed include pH, free acidity, ash, total soluble solid, hydroxymethylfurfural (HMF) contents and electrical conductivity (EC). It was demonstrated that natural samples had lower pH and HMF but higher free acidity, ash content and EC. In contrast, adulterated samples showed decrease in free acidity, ash content, EC and increase in HMF. Apparently, synthetic samples had lowest free acidity, ash content and EC but higher HMF depending on type of sugar they contain. The same results as adulterated and synthetic samples were seen for retail tualang samples from unknown sources, suggesting altered quality of these products either due to adulteration or mimicry. Ash content was found useful to distinguish quality of honeys and may be considered as a reliable indicator of honey adulteration during processing.