Evaluating Honey Adulteration Through Physicochemical Characterization and Liquid Chromatography–Mass Spectrometry-Based Sugar Profiling

TL;DR

This study evaluates how different sugar syrups affect the properties of Sidr honey, using tests and advanced sugar analysis to detect adulteration and ensure authenticity.

Contribution

The paper introduces an integrated method combining physicochemical tests and LC–MS sugar profiling to detect honey adulteration.

Findings

Corn syrup adulteration significantly reduced fructose/glucose ratio and total sugar content.

Agave syrup significantly increased both fructose/glucose ratio and total sugar content.

Electrical conductivity varied significantly with the type of syrup used for adulteration.

Abstract

The high market demand for Sidr honey, known for its nutritional and therapeutic properties, makes it susceptible to adulteration with sugar syrups, compromising authenticity and consumer safety. This study employed physicochemical tests and liquid chromatography–mass spectrometry (LC–MS) sugar profiling to analyze the impact of adulteration with corn, date, and agave syrups (5–35% w/w) on Kuwaiti Ziziphus spina-christi (Sidr) honey samples. Authentic Sidr honey exhibited pH values within 3.4–6.1, free acidity (FA) of <50 mEq kg−1, high electrical conductivity (mean EC: 1066.21 ± 353 µS cm−1), and moisture content <20%. Adulteration did not significantly affect pH or moisture (p > 0.05). FA significantly changed only in corn syrup-adulterated samples (p < 0.05). Electrical conductivity varied significantly with syrup type (p < 0.05). LC–MS was used to quantify the fructose (F) and glucose (G) contents, their ratio (F/G), and the total sugar content (F + G). For the authentic samples, F/G = 1.10–1.35, consistent with reported ranges. Corn syrup reduced F + G and F/G, date syrup raised both sugar contents, modestly changing F/G, while agave syrup, markedly increased both F/G and F + G. This integrated approach of physicochemical characterization and targeted sugar profiling effectively detects syrup adulteration, enhancing honey authentication, consumer protection, and market transparency.

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