Physicochemical and Infrared Spectroscopic Analysis of Honey Samples from Nine Nigerian States
Abstract
Although pure honey samples had been characterized in many parts of the World, there is a dearth of information on the physicochemical indices of quality honey in Nigeria. The present study attempted fingerprinting/characterization of honey samples in Nigeria using their physicochemical parameters. Physicochemical parameters of 36 honey samples (including two locally sourced quality honey designated standard) collected from 9 Nigerian states were analyzed for their functional groups and mineral contents using Infrared and atomic absorption spectroscopy. pH, ash and moisture contents, protein, lipid, reducing sugars, total sugar contents, colour, taste and refractive index were also determined. They all had characteristic honey smell and taste. pH and the refractive index of the samples were similar and resembled the quality of standards. The pH ranged from 6.50 to 6.59. The refractive index ranged from 1.480±0.01 to 1.498±0.02. Moisture content in samples was significantly higher in Sokoto and Kogi samples, while colours of the samples were shades of light to dark brown. Fe and Ca contents were significantly higher in Lagos sample compared to the standards while Na, K and Mg were significantly lower in the samples compared to the standards. Ash content ranged from 0.0135 ±0.002 to 0.8251±0.01 in the samples. Infra-red spectroscopy values of the two standard honey samples had maximum peaks (2360.96-2398.65) cm-1 for Kanye (Adamawa) and (2360.84- 2398.75) cm-1 for Makurdi (Benue) samples. The seven samples had significantly higher maximum peaks compared to the standards.
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