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Detection of The Electrical Conductivity and Acidity of Honey From Different Areas of Tepi

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Detection of The Electrical Conductivity and Acidity of Honey From Different Areas of Tepi

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Food Science and Technology 2(5): 59-63, 2014 http://www.hrpub.

org
DOI: 10.13189/ fst.2014.020501

Detection of the Electrical Conductivity and Acidity of


Honey from Different Areas of Tepi
Desissa Yadata

Mizan Tepi University, Post office box 121, Ethiopia


*Corresponding Author: [email protected]

Copyright © 2014 Horizon Research Publishing All rights reserved.

Abstract Honey is the ingredient of most industrial 1. Introduction


products for sweetening and improving its food composition.
The study is therefore based on the determination of physical Honey is one of the complex food stuffs produced by
parameters such as electrical conductivity and acidity. The nature, and certainly the only sweetening agent that can be
instrumentation and apparatuses used in the work are used by humans without processing. Both Predisposition and
conductometry and titration apparatuses. Honey samples the commercialization probabilities depend on sensory
obtained from different areas with respect to Tepi town have properties (color, flavour and texture). These properties are a
been analyzed and the result obtained is on the basis of complex function of physicochemical parameters, which are
conductometry and acidity measurement. Hence 20g of each over time, determined by the botanic and geographic origins.
anhydrous honey sample was weighed and dissolved in Therefore, the characterization of honeys is a hard task in
100mL of deionized water in order to prepare 20 %( w/v) response to consumer’s demands. The International honey
solution to measure conductivity. The acidity is detected standards allow specific denominations for honey produced
after 10g of each honey sample is dissolved in 75mL of from particular nectar [1]. One of the way of handling
deionized water. The conductivity in summer honey scientific analyses of various honeys must have three aims:
determined to be 0.097mS/cm, 0.153mS/cm 0.117mS/cm quality control, purity control, and identification of
and 0.337mS/cm in Korcha, Mexi, Sheko and Gobito adulterations. Honey quality test is important task to be done
respectively. Acidity is found to be 17, 28.67, 29 and in order to measure and evaluate the product manufactured
25miliequi/Kg. The conductivity in winter honey is detected locally as well as commercially. Hence the study makes its
to be 0.123, 0.186, 0.103 and 0.246mS/cm. The acidity in attention on the determination of conductivity and acidity of
winter honey is 3.36-4.26 and 18.3-25.3meq/Kg from pH honey collected from products manufactured locally [1, 2].
meter and titration respectively. The conductivity of darker The conductivity is a good criterion of the botanical origin
honey is slightly greater than lighter honey, which indicated of honey and thus is very often used in routine honey quality
that the darker honey has more mineral content; and acidity control and purity. Honey contains organic acids and mineral
of three honey samples is almost similar. The honey products salts, compounds which chemically are called “ionizable”
are safe and fit the international honey commission standard that is when in solution, they have the property to conduct
and probably both darker and lighter honey are nutritionally electric current. The electrical conductivity of honey is
important. defined as that of a 20% (w/v) weight in solution at
200C±0.5, where the 20% refers to anhydrous honey and
Keywords Acidity, Color, Conductivity, Honey, Nectar express in mill Siemens per centimeter (mS.cm-1)[2,3].
Abstract for the work is summarized as follows The acidity in honey is caused by the organic acid usually
existing in all honeys (tartaric, citric, oxalic, acetic, etc.)
either from nectar or bees’ secretions. The acidity of honey
can be measured by titration against sodium hydroxide
equivalents or direct measurement of pH. The commercial
high-quality honey should have the free acidity up to 50mili
equivalents/Kg of honey. Natural acidity of honeys may
increase when they grow older, when it is extracted from
combs with propolis, and especially when it deteriorates due
to fermentation. Moreover, the honey adulterated with sugar
syrup has a very low acidity (less than 1) while that
adulterated with inverted sugar has a clearly higher acidity.
According to the National Honey Board, the acidity of honey
60 Detection of the Electrical Conductivity and Acidity of Honey from Different Areas of Tepi

ranges from a pH of about 3.4 to about 6.1, with an average Sample preparation and analysis
of 3.9 [4].
The acidity of any honey is directly related to the floral Sample preparation involves identification and grouping
sources that created it. Honey contains a number of different with respect to color, season and place of collection. The
acids, including about 18 amino acids, many different honey samples collected are classified as lighter and darker
organic acids, as well as aliphatic and aromatic acids. The because conductivity and acidity can significantly be
aromatic acids greatly contribute to the flavor of honey [5]. affected by color.
International honey commission established standards to 20g of each anhydrous honey samples dissolved in 100mL
evaluate the quality of honey based on the color. Evaluating of deionized water to prepare 20 %( w/v) solution for
the quality of honey in terms of the conductivity and acidity measurement of conductivity. Secondly 10g of each sample
has got special attention in this study because acidity and has been dissolved in 75mL of deionized water for the
conductivity can affect the importance of honey and to determination of acidity.
classify honey and its products. Preparation of reagents taken place by dissolving 0.7456g
The objective of the study is to determine physical of standard potassium chloride in 100mL used to calibrate
parameters such as electrical conductivity and acidity. the conductometry and further to measure cell constant.
The study is expected to be significant to classify honey on Standardized sodium hydroxide; 0.1M of NaOH solution
the color variation which is one way of indicating quality and was determined by titrating with known sulfuric acid and 4g
emitted the first kind of scientific research for the area. of the reagent dissolved in 100mL deionized water.
Hence it benefited the producer and consumer in providing
awareness how easily the quality of honey can be governed Preparation of reagents to determine conductivity
by testing the color [6].
40mL of 0.1M potassium chloride solution was added to a
beaker and the cell immersed in the solution together with a
2. Materials and Methods thermometer. The electrical conductance (G) of this solution
has been detected in mS after the temperature has been
Instrumentation and chemicals equilibrated to 200C. Conductivity (mS/cm) = [cell constant
(cm-1)]*[conductance from the conductometry (mS)]
Apparatuses and instrumentation used for the study are
plastic bottles, thermometer, conductometry, pH meter,
volumetric flasks, beakers, stirrer, graduated cylinder, Preparation of reagents to determine acidity
temperature compensator immersed in solution. Reagents
The acidity of the sample was analyzed and detected by
and chemicals used for preparation of sample are deionized
titration; i.e. titratable acids such as tartaric acids, acetic
water, Analytical Reagent grade Potassium chloride (KCl)
acids and other organic acids are determined by fixing the pH
dried at 105℃, Analytical Reagent grade 0.1MNaOH, and
at about 8.3 which was done to prevent the hydrolysis
phenolphthalein indicator (1g of phenolphthalein dissolved
problem of lactose which can influence the result of the
in 95% ethanol solution) [6,7]
measurement. Acidity of honey from titration expresses in
Sampling and sample collection mili equivalents per Kg of honey samples and calculated as

The first category of honey samples were obtained from 𝑚𝑒𝑞 𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 0.1𝑀𝑁𝑎𝑂𝐻𝑐𝑜𝑛𝑠𝑢𝑚𝑒𝑑 ∗ 10
𝑎𝑐𝑖𝑑𝑖𝑡𝑦( )=
four different locations (Korcha, Mexi, Gobito and Shako) 𝑘𝑔 𝐾𝑔 𝑜𝑓 ℎ𝑜𝑛𝑒𝑦 𝑠𝑎𝑚𝑝𝑙𝑒
with respect to Tepi town and three replicate samples in each
Where 10 indicates the dilution factor of honey sample
case were collected randomly using plastic bottles during
during analysis; the acidity was further determined from pH
summer season. The second phase of sample was obtained
measurement which accompanied the calibration of pH
from the same area during winter season. The collected
meter at 3, 7and 9.
samples were preserved in ice bag and transported to the
laboratory for investigation.
Food Science and Technology 2(5): 59-63, 2014 61

Table 1. The results obtained from different honey samples for acidity and conductivity
Acidity from pH
Sample Conductivity (mS/cm) Acidity (mili eqKg-1)
measurement
Summer 0.0966±0.0057 Summer 4.17±0.13 Summer 17±2.64
HG
Winter 0.123±0.015 Winter 3.36±0.32 Winter 18.3±0.57

Summer 0.153±0.0057 Summer 3.96±0.01 Summer 28.67±1.53


HM
Winter 0.186±0.02 Winter 4.1±0.095 Winter 22.3±1.52

Summer 0.117±0.0152 Summer 3.96±0.01 Summer 29±1


HS
Winter 0.103±0.025 Winter 4.26±0.25 Winter 25.3±2.51

Summer 0.337±0.0152 Summer 4.00±0.01 Summer 25±1


HK
Winter 0.246±0.011 Winter 3.73±0.15 Winter 21.3±1.52

HG- Honey Gbito, HM- Honey Mexi, HS- Honey Shako, HK- Honey Korcha

3. Results and Discussion found to be less than 1. The current work compared with the
literature conducted before; for instance 0.39–0.89 mS/cm
Electrical conductivity (EC) was measured according to for willow honey samples, 0.52–0.63 mS/cm for winter rape
the harmonized methods of the European honey commission and 0.52–0.85 mS/cm for floral honey samples have been
and expressed in mS/cm. EC was measured at 20.0C using reported [10].
microcomputer conductivity meter. All measurements were
performed in triplicate.
Acidity
Conductivity The acidity of honey determined by titration against 0.1M
of NaOH was reported after conversion of the volume of
Conductivity is the indication of ionizable acids and 𝑚𝑒𝑞
base consumed by the formula, 𝑎𝑐𝑖𝑑𝑖𝑡𝑦( ) =
compounds in aqueous solution. The conductivity 𝐾𝑔
𝑚𝐿 𝑜𝑓 𝑏𝑎𝑠𝑒∗10
measurement collected from analysis of 40mL of different , According to the result in summer honey an
𝐾𝑔 𝑜𝑓 ℎ𝑜𝑛𝑒𝑦
honey samples solution at 200C±0.5, from different location average of 17miliequivalent/Kg in Korcha, 28.66
with respect to Tepi; is in the range of 0.09-0.1, 0.15-0.16, miliequivalent/Kg in Mexi, 29 miliequivalent/Kg in Shako
0.1-0.13 and 0.32-0.35mS/cm in case of Korcha, Mexi, and 25miliequivalent in Gobito have been detected. The
Shako and Gobito respectively in summer. In winter season acidity is also further tested with pH meter and the results are
0.11-0.14, 0.17-0.21, 0.08-0.13 and 0.24-0.26mS/cm in all less than 7; i.e.; 3.95 to 4.30. In Korcha sample 4.18, in
Korcha, Mexi, Shako and Gobito have been determined. The Mexi sample 3.96, in Shako sample 3.96 and in Gobito
conductivity value from Gobito is greater than in three cases. sample 4.00. In winter honey 3.36, 4.1, 4.26 and 3.37 and
According to the study conducted the conductivity was further 18-28meq/Kg have been detected.

Figure 1. conductivity versus acidity of summer honey


62 Detection of the Electrical Conductivity and Acidity of Honey from Different Areas of Tepi

Figure 2. Conductivty(mS/cm) versus acidity(pH)

Figure 3. conductivity versus acidity in winter honey

Figure 4. conductivity versus acidity of winter honey

4. Conclusions lighter honey. The conductivity in summer season is


compared with winter season and the results become almost
The conductivity of honey samples collected from fall in similar range since the honey product detected was
different sites of the same district during summer season has floral and no more components is significantly added with
been analyzed at 200C±0.5. According to the work the season change. Furthermore the conductivity detected is fair
conductivity of darker honey detected to be greater than the and fit with international honey commission standards. The
Food Science and Technology 2(5): 59-63, 2014 63

acidity of honey samples has been determined and almost Republic.


darker honey exhibited slightly high acidity. [5] Mojca Jamnik, Jasna Bertoncelj and Terezija Golob (2008).
Linear Regression Model of the Ash Mass Fraction and
Electrical Conductivity for Slovenian Honey Food Technol.
Acknowledgements Biotechnology. (3) 335–340, Slovenia.
[6] Pourtallier, Y, Taliercio (1972). Honey control analyses
First of all I would like to express my heart full Apiacta 1, France.
appreciation to almighty God. Secondly to Mizan Tepi
[7] Stefan Bogdanov (2001). Harmonized methods of the
University in accessing the instrumentation and chemicals
international honey commission World network of honey
and lastly to Mr Guta Amenu (Lab. assistant) science, Greece
[8] Assoc. Public Analysts (1992). / MAFF validated method for
acidity in honey (4) 171-175.

REFERENCES [9] Stefan Bogdanov (2000): Review of the work of international


honey commission
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Golob (2007). Linear Regression Model of the Ash Mass Publ. Co. Inc., Westport, Connecticut, USA: (1973);
Fraction and Electrical Conductivity for Slovenian Honey, pp.295-296;
Slovenia
[11] M. Battaglini and G.Bosi - Caratterizzazione chimicofisica dei
[2] Carolina Acquarone, Pilar Buera, Beatriz Elizalde (2002). mieli monoflora sulla base dell spettro glucidicoe del potere
Pattern of pH and electrical conductivity upon honey dilution rotatorio specifico. - Scienzae tecnologia degli Alimenti, (4):
as a complementary tool for discriminating geographical (217- 221) (1973).
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[12] Codex Alimentarius standard for honey, Ref.Nr.CL
[3] http://www.bee-hexagon.net/en/network.htm (2001) 1993/14SH- FAO and WHO, Rome 1993
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