Pollen and chemical analysis of commercial honey in Batangas.

Date

11-1991

Degree

Bachelor of Science in Biology

Major Course

Major in Cell Biology

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Pacifico C. Payawal

Abstract

Pollen and chemical analysis were carried out on 12 honeys from the province of Batangas to determine the percentage of pure honeys sold in this province and the Iliranges in their physical and chemical properties. The Quick qualitative Iodine test was also conducted to determine its reliability in assessing honey quality. Five samples are pollen-containing honeys. Results indicated 17 identified and 3 unidentified pollen types. Almost all of the pollen-containing honeys studied were unifloral with two pollen types: Cocoa n=1Lara and Mimosa pudica, predominating. Pollen frequency classes also showed 8 minor sources, 3 important minor sources, and 5 which occurred either as minor or important minor sources. Two plant species, Myrtaceae and Palmae, occurred as the secondary nectar sources of the "mixed floral honey". Honey samples are classified under the first

three classes, where the pollen density ranges from 10,000 - 500,000. The moisture content for all honey samples is •elow the value recommended by FAO/WHO Codex Alimentarius Commission, being relatively lower in pollen-containing honeys. Diastase activity is present only in 4 samples which also responded negatively to Iodine test. The values obtained ranges from 1.85 - 10.91. Hydroxymethylfurfural content is generally low in enzyme-containing honey samples. The average value is 128.7 which is far above the value recommended by FAO/WHO Codex Alimentarius Commission. Reducing sugar content is generally high in most pollen-containing honeys. The average is 56.5 which is below the recommended minimum value of 60%. Iodine test shows positive color change in 8 honey samples, which also registered zero enzyme activity during the determination of enzyme content. The limitations for the use of this test was determined based primarily from the enzyme condition of the honey. Based from the data obtained, three of the honey samples are pure (25%), two are heated (17%), while 7 are fake honeys (58%).

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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