Abstract

RESEARCH STUDY ON: DETERMINATION AND COMPARATIVE STUDY OF CARBOHYDRATES PROFILE AND ADULTERANTS IN VARIOUS MARKETED BRANDS OF HONEY

Naziya Sayyad*, Akhade Akshay, Aranya Atharva, Bhamare Mansi, Tejaswini kande, Bhagyashri Shelar

ABSTRACT

Honey is defined as the natural sweet substance produced by honeybees. Honey consist mainly sugars but also contains some amounts of acids, phenolic contents, HMF (Hydroxyl Methyl Furfural), minerals and water. Honey adulteration is a global concern and developing countries are at higher risk associated with it due to lack of detection methods, awareness of people and policies. Nowadays honey is being adulterated in more sophisticated ways that more difficult to detection of adulterants in simple methods,. In that article we performing some carbohydrate & merela laboratory test on the basis of which we conclude that Dabour has very less amount of adulteraton.

Keywords: Adulteration, Carbohydrates, HMF, Acid, Phenolic, Purity, Marketed Formulations.