Analysis Of Compositional Level In Honey

• Main Author: Tee, Yong Yi
• Format: Final Year Project / Dissertation / Thesis
• Published: 2020
• Subjects: TP Chemical technology
• Online Access: http://eprints.utar.edu.my/3712/1/1505618_FYP_report_%2D_YONG_YI_TEE.pdf; http://eprints.utar.edu.my/3712/

Honey is a sweet and natural sugar solution extracted by honey bee from floral nectar. It consists mainly of carbohydrates such as fructose, glucose and sucrose. Minor components in honey are vitamins, proteins, water and minerals. The physiochemical properties strongly correlated to botanical and geographical origin, processing condition, environment condition surrounds hive as well as storage condition and period. This study is undertaken to ascertain the physiochemical parameters such as sugar content, antioxidants and elements concentration of seven honey samples which six were from Malaysia and one from Taiwan. For sugar content analysis, total reducing sugars and individual sugar level (fructose, glucose and sucrose) were determined. Based on reducing sugar content, only three honeys (multi-floral honey E, dark and light raw unprocessed honey F and G) satisfied the minimum amount. Apart from that, in the analysis of individual sugar content, all honeys satisfied the allowable limit as adherence to Codex Alimentarius Commission. Meanwhile, fructose-to-glucose ratio was used to evaluate the quality of honey through the rate of crystallisation. Local multi-floral honey E has the fastest rate of crystallisation indicating its relatively low quality. Antioxidant properties of honey are crucial for the medical importance of honey. Concentration of antioxidants such as phenolic compound, lycopene and