Monitoring the quality of honey : South African case study

dc.contributor.authorDe Beer, Tersia
dc.contributor.authorOtto, Margot
dc.contributor.authorPretorius, Beulah
dc.contributor.authorSchonfeldt, H.C. (Hettie Carina)
dc.contributor.emailhettie.schonfeldt@up.ac.zaen_ZA
dc.date.accessioned2021-04-15T14:22:46Z
dc.date.issued2021-05
dc.description.abstractThe popularity of honey as a high-valued commodity is growing and consequently, honey adulteration is on the rise affecting the honey quality. The quality of the honey on the South African market was evaluated using the Agricultural Product Standards Act, 1990 as assessment tool. Various physico-chemical characteristics were tested which indicated compliance of >80% for all honey samples. A canonical variate analysis using 95% confidence regions indicates significant differences between the quality of local and imported honey with total acid, sucrose and ash as the parameters mostly distinguishing between the groups. Honey produced from agricultural crops differed significantly from all other forage types. The parameters that mostly distinguished between forage types were Lund, hydroxy-methyl-furfural and ash content. Even though honey sold on the South African market is generally in accordance with national and international standards, an overall declining trend in quality was observed and it should be continuously monitored.en_ZA
dc.description.departmentAnimal and Wildlife Sciencesen_ZA
dc.description.embargo2021-11-06
dc.description.librarianhj2021en_ZA
dc.description.sponsorshipThe Department of Science and Technology (DST)/National Research Foundation (NRF) South African Research Chairs Initiative (SARChl) in the National Development Plan Priority Area of Nutrition and Food Security.en_ZA
dc.description.urihttp://www.elsevier.com/locate/foodchemen_ZA
dc.identifier.citationDe Beer, T., Otto, M., Pretoruis, B. et al. 2021, 'Monitoring the quality of honey: South African case study', Food Chemistry, vol. 343, art. 128527, pp. 1-8.en_ZA
dc.identifier.issn0308-8146 (print)
dc.identifier.issn1873-7072 (online)
dc.identifier.other10.1016/j.foodchem.2020.128527
dc.identifier.urihttp://hdl.handle.net/2263/79465
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2020 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Chemistry, vol. 343, art. 128527, pp. 1-8, 2021. doi : 10.1016/j.foodchem.2020.128527.en_ZA
dc.subjectHoneyen_ZA
dc.subjectQuality parametersen_ZA
dc.subjectAdulterationen_ZA
dc.subjectFloral originen_ZA
dc.titleMonitoring the quality of honey : South African case studyen_ZA
dc.typePostprint Articleen_ZA

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