Compositional Analysis of the Physico-Chemical Properties of Honey Samples From Imo and Enugu States, Nigeria

Abstract

The addition of artificial substances to honey in order to increase its volume or lower its cost is rampant. This study analyzes eleven honey samples from Enugu and Imo States, Southeastern Nigeria, for physico-chemical attributes such as pH, moisture, protein, fats, ash, polyphenols, free acidity, HMF, conductivity, and sugar. The pH of the samples ranged from 2.82 to 3.86. Moisture content varied from 4.60% - 14.81%; ash 0.25 -2.53%; protein 0.77- 1.45%; fat 0.01 - 0.23%; polyphenol 1.24 - 11.23%; free acidity 17.52 - 19.04 meq/kg; HMF 50.03 - 103.33 mg/kg. The sugar analyses revealed that all honey samples contained the recommended amount of sugar for quality honey, with significant differences across locations. However, sucrose values slightly exceeded the recommended limit of 5 g for quality honey. Conductivity and HMF values were also above the recommended standard. Most tested parameters conform to international standards, making the honey suitable for human consumption.