Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin
Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phy...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/1896057 |
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| author | François Ezin Azonwade Armand Paraïso Cokou P. Agbangnan Dossa Victorien T. Dougnon Christine N’tcha Wassiyath Mousse Lamine Baba-Moussa |
| author_facet | François Ezin Azonwade Armand Paraïso Cokou P. Agbangnan Dossa Victorien T. Dougnon Christine N’tcha Wassiyath Mousse Lamine Baba-Moussa |
| author_sort | François Ezin Azonwade |
| collection | DOAJ |
| description | Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05 to p<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels. |
| format | Article |
| id | doaj-art-39bce0aded5e4ece8700cb6a46d81d2e |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-39bce0aded5e4ece8700cb6a46d81d2e2025-08-20T02:24:08ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/18960571896057Physicochemical Characteristics and Microbiological Quality of Honey Produced in BeninFrançois Ezin Azonwade0Armand Paraïso1Cokou P. Agbangnan Dossa2Victorien T. Dougnon3Christine N’tcha4Wassiyath Mousse5Lamine Baba-Moussa6Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, 05 BP 1604 Cotonou, BeninLaboratory of Plant Protection, Pathology and Parasitology of Bees, Faculty of Agronomy, University of Parakou, Parakou, BeninLaboratory of Training and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, BeninResearch Unit in Applied Microbiology and Pharmacology of Natural Substances, Research Laboratory in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, BeninLaboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, 05 BP 1604 Cotonou, BeninLaboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, 05 BP 1604 Cotonou, BeninLaboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, 05 BP 1604 Cotonou, BeninHoney is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05 to p<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.http://dx.doi.org/10.1155/2018/1896057 |
| spellingShingle | François Ezin Azonwade Armand Paraïso Cokou P. Agbangnan Dossa Victorien T. Dougnon Christine N’tcha Wassiyath Mousse Lamine Baba-Moussa Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin Journal of Food Quality |
| title | Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin |
| title_full | Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin |
| title_fullStr | Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin |
| title_full_unstemmed | Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin |
| title_short | Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin |
| title_sort | physicochemical characteristics and microbiological quality of honey produced in benin |
| url | http://dx.doi.org/10.1155/2018/1896057 |
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