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HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY WITH PULSED AMPEROMETRIC DETECTION (HPAEC–PAD) AND PHYSICOCHEMICAL ANALYSIS OF HONEY: EVALUATION OF THE COMPOSITION AND THE QUALITY


INES BOUDIAR 1, MABROUKA BOUACHA 2*, SANA BESNACI 3, MINA KOUCH 2, AKILA ABDI 1, PAUL SCHWEITZER 4
1. University of Badji Mokhtar, Faculty of Sciences, Department of Biochemistry, Laboratory of Biochemistry and Microbiology, BP 12 Sidi Amar, 23000 Annaba, Algeria
2. University of Badji Mokhtar, Faculty of Sciences, Department of Biochemistry, Laboratory of Biochemistry and Environmental Toxicology, BP 12 Sidi Amar, 23000 Annaba, Algeria
3. University of Badji Mokhtar, Faculty of Sciences, Department of Biology, Laboratory of Cellular Toxicology, BP 12 Sidi Amar, 23000 Annaba, Algeria
4. CETAM Lorraine, Laboratory of Analysis and Beekeeping Ecology, 1B, Jean Baptiste de la Salle Street, 57310 Guenange, France
*Corresponding author: mabrouka.bouacha@univ-annaba.dz

Issue:

SCSCC6, Volume XXIII, No. 3

Section:

Volume 23, No. 3 (2022)

Abstract:

This study aims to evaluate the quality of five types of Algerian honey in terms of sugar profile and physicochemical properties. The honey samples were collected in different locations and under different climatic conditions. The carbohydrates were analyzed by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Their general physicochemical parameters were also evaluated. The HPAEC-PAD was used for the simultaneous qualitative and quantitative analysis of six mono- and disaccharides. The averages of physicochemical properties such as moisture, pH, EC, HMF, and color (Pfund) were 16.32 ± 0.04; 4.36 ± 0.00; 0.38 ± 0.37 mS·cm-1; 09.84 ± 0.19 mg·kg-1 and 75.4 ± 0.24 mm, respectively. The results showed that fructose is quantitatively the major sugar in honey samples, followed by glucose, turanose, isomaltose, maltose, and sucrose. The estimated reducing sugars are between 72.13 % for Eucalyptus honey and 75.20 % for Euphorbia honey. Thus, the results showed that Algerian honey is natural, there is no sugar added to the nutrition of the bees, and it can be preserved for a long period.

Keywords:

carbohydrates, honey quality, HPAEC-PAD, physicochemical parameters, sugar profile.

Code [ID]:

CSCC6202203V03S01A0003 [0005472]

Note:

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