Quality Evaluation of Honey Harvested From Selected Areas in Tanzania With Special Emphasis on Hydroxymethyl Furfural (HMF) Levels

Author： GIDAMIS ANDREW CHOVE BERNARD SHAYO NICHOLAS NNKO SIPHUEL BANGU NICHOLAS

Publisher： Springer Publishing Company

ISSN： 0921-9668

Source： Plant Foods for Human Nutrition, Vol.59, Iss.3, 2004-07, pp. : 129-132

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Abstract

The physicochemical properties of honey harvested from popular honey-producing areas in Tanzania were investigated. Honey from Shibe-Dodoma had the highest values of specific gravity, total acidity, free fatty acid content, diastatic number, overall acceptability, and lowest hydroxymethyl-furfural (HMF) level as compared to honey samples from other areas. There was no significant difference (p>0.05) in terms of HMF in the other honey samples from Tanga, Morogoro, Same, Arusha, and Tabora. HMF levels in all honey samples were far below the maximum acceptable level of 40 mg/kg as recommended by the Codex Alimentarius Commission Standards before storage for 6 months. No traces of streptomycin and phenol were detected in all honey samples. It was concluded that according to the values of the studied quality parameters, the types of Tanzanian honey obtained from the popular honey producing areas may be judged to be of high quality.