Assessment of Purity and Adulteration in Selected Honey Samples from the Latur Region
Author : Kakasaheb S Raut and Varsha V Deshmukh
Abstract :
Honey adulteration has a significant concern in the food industry, compromising the quality, safety, and authenticity of this valuable commodity. Honey is also adulterated in the market which is not good for health. It have impure honey and sugar in large amount. This study was aimed to develop a reliable method for detecting honey adulteration using advanced analytical techniques. The total 10 honey samples were selected for analysis, Simple and chemical tests and chromatographic methods were used including pH, moisture content, conductivity,. The results showed that 20% of the samples were adulterated with sugar syrups or other sweeteners. The standard/developed method demonstrated high sensitivity and specificity in detecting honey adulteration. The findings of this study highlighted the importance of regular testing and monitoring to ensure the quality and authenticity of honey. This work contributes the development of effective methods for detecting honey adulteration, ultimately protecting consumers and promoting fair trade practices in the honey industry.
Keywords :
Honey, selected samples, adulteration, sugar adulterants, toxicity and Latur region.
