PHYSICOCHEMICAL, MICROBIOLOGICAL, ANTINUTRITIONAL AND PHYTOCHEMICAL CHARACTERIZATION OF HONEY PRODUCED AND CONSUMED AT FOUR DIFFERENT LOCATIONS

Abstract

The floral source, physicochemical, microbiological, anti-nutritional and phytochemical characterization of four different honey samples obtained from different locations in Ondo State were determined. This was with the view of authenticating their nutritional makeup as was as determine their potential to pose health hazards amongst the consumers. Physicochemical analysis gave moisture (13.5± 0.02-15.0±0.03%), Ash (0.5±0.02%-1.5±0.01%), pH (4.33±0.03-5.28±0.02) Titrable acidity (0.19±0.01-0.47±0.02%), total sugar (0.21±0.01-0.03±0.03%), dextrose (0.21±0.01-0.29±0.02%), fructose (0.22±0.03-0.31±0.01%), hydrated lactose(0.28±0.1-0.04±0.02%), hydrated maltose (0.34±0.03-0.48±0.01%), anhydrous lactose (0.27±0.01-0.48±0.01%), electrical conductivity (0.39x 0²± 0.02-5.21x 10²±0.02ms/cm). Total phenol content from (1.45 to 1.66mg GAE/100g), Total flavonoid content from (0.04-0.07mg QE/100g) and not detected in samples EF3 and GH4. Alkaloid content ranged from (0.06-0.24%), Phytate content ranged from (2.06-3.91mg/100g), Tannin content ranged from (1.37-1.76 mg/100g), Oxalate content ranged from (0.18-0.27mg/100g), Saponin content ranged from (0.06-0.225) and the Ferric Reducing Antioxidant Power ranged from (0.04-0.05mg/100g) and not detected in sample CD2 and GH4. Also, the microbial analysis results revealed that the honey samples had bacterial count between 2.0 x 10³- 9.0 x 10³ cfu/ml, the total yeast/mould count had a count of 1.0 x 10³, 3.0 x 10³, 10.0 x 10³ and 5.0 x 10³ cfu/ml for the four samples respectively. The coliform count indicates the absence of coliform bacteria in all the samples. Isolates from the honey samples were seven different genera of bacteria (Streptococcus, Enterococcus, Pseudomonas, Bacillus, Klebsiella, Micrococcus and a trace of Clostridium spp) which could be hazardous to health if not properly handled.