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Author(s): Laid Zeghoud, Bachir Ben Seghir, Hadia Hemmami, Soumeia Zeghoud, Ilham Ben Amor, Imane Kouadri, Abdelkrim Rebiai, Ali Tliba, Meriem Dia, Soumeia Aiba


DOI: 10.52711/0974-4150.2022.00079   

Address: Laid Zeghoud1,2, Bachir Ben Seghir1,2,3*, Hadia Hemmami1,2, Soumeia Zeghoud1,2, Ilham Ben Amor1,2, Imane Kouadri2,4*, Abdelkrim Rebiai2, Ali Tliba5, Meriem Dia1, Soumeia Aiba1
1Department of Process Engineering, Faculty of Technology, University Hamma Lakhdar El Oued, BP 789, El-Oued 39000, Algeria.
2Renewable Energy Development unit in Arid Zones (UDERZA), University of El Oued, El Oued 39000, Algeria.
3Laboratory of Industrial Analysis and Materials Engineering (LAGIM), University 8, May 1945, BP 401, Guelma 24000, Algeria.
4Department of Process Engineering, Faculty of Sciences and Technology, University May 8, 1945, Guelma 24000, Algeria.
5Laboratory Valorisation and Technology of Saharan Resources (VTRS). University of El Oued, BP 789 El-Oued (39000) Algeria.
*Corresponding Author

Published In:   Volume - 15,      Issue - 6,     Year - 2022

In terms of food safety and quality, the authenticity of food products is a major concern. The authenticity of honey in regard to its botanical or geographic origin and adulteration has drawn more attention in recent years. Honey is a natural, ready-to-eat product that has a high level of nutrition and offers a number of health advantages. In order to counteract frequent honey frauds including mislabeling honey's origin and adulteration with sugar or syrups, companies and consumers must prioritize the authentication of honey. Different analytical techniques are employed to identify genuine honey. The traditional analytical procedures are still employed in conjunction with cutting-edge approaches as part of preliminary screening, processing, and product standards with a wide variety of tools and methodologies. The majority of analytical techniques offer pollen distribution information, physicochemical data, and profiles of phenolic, flavonoid, carbohydrate, amino acid, fragrance, and individual marker components. In this study, the sugar profile, physicochemical characteristics, and honey quality of ten samples of Algerian honey from various areas were examined. High-performance liquid chromatography was used to identify the sugars (fructose, glucose, sucrose, maltose, and lactose) as well as the physicochemical characteristics (moisture, water activity, pH, acidity, conductivity, and color) using the Harmonized Method of the International Honey Commission. The quality of honey throughout storage and processing was not appropriately described by the moisture content alone.

Cite this article:
Laid Zeghoud, Bachir Ben Seghir, Hadia Hemmami, Soumeia Zeghoud, Ilham Ben Amor, Imane Kouadri, Abdelkrim Rebiai, Ali Tliba, Meriem Dia, Soumeia Aiba. Conventional and Modern Analytical Methods used for Algerian Honey Authentication. Asian Journal of Research in Chemistry. 2022; 15(6):449-8. doi: 10.52711/0974-4150.2022.00079

Laid Zeghoud, Bachir Ben Seghir, Hadia Hemmami, Soumeia Zeghoud, Ilham Ben Amor, Imane Kouadri, Abdelkrim Rebiai, Ali Tliba, Meriem Dia, Soumeia Aiba. Conventional and Modern Analytical Methods used for Algerian Honey Authentication. Asian Journal of Research in Chemistry. 2022; 15(6):449-8. doi: 10.52711/0974-4150.2022.00079   Available on:

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