Composition of Sugars in Honey Produced in the South-South and South-West Regions of Nigeria

Olajumoke Omobola Lawal, Ekpe Onot Obolo, Stella Celestine Bassey and Okey Ogbaka Obeten

International Journal of Sciences, 2017, vol. 6, issue 08, 179-185

Abstract: Six samples of honey from two states in Nigeria, Cross River and Oyo were investigated. (Igoli in Ogoja, farm bred and wild species from Obudu, Agoi Ibami, Eruwa and Iseyin) were analysed for their sugar components, Hydroxymethyl furfural (HMF), free acidity and electrical conductivity. Honey is composed of various sugars but the dominant sugars are two monosaccharide, fructose and glucose which are also reducing sugars. Honey is used for various purposes including medicinal, cosmetics, in the food industry, bakery and confectionary. The sugar contents were analysed using the HPLC with refractive Index (RI). The European Commission procedures were used to analyse HMF and electrical conductivity, while free acidity was analysed by AOAC methods (1999). The results of the analysis showed that although fructose and glucose were predominant in all the samples, only two samples, Igoli in Ogoja and Obudu farm bred met the Codex Alimentarius standard for fructose and glucose at 60g/100g. Fructose values (g/100g) reported for Igoli in Ogoja, Obudu farm, Agoi Ibami, Obudu wild, Eruwa and Iseyin were 34.92 ± 0.12, 36.45 ± 0.14, 30.50 ± 0.06, 28.45 ± 0.09, 33.40 ± 0.17, and 30.45 ± 0.09 respectively. Sucrose in all the honey samples met the Codex Alimentarius standard of

Keywords: Sugars; Hydroxymethyl Furfural; Free Acidity; Electrical Conductivity (search for similar items in EconPapers)
Date: 2017
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DOI: 10.18483/ijSci.1410

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