African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 808

Full Length Research Paper

Impacts of storage conditions on physicochemical characteristics of honey samples from Burkina Faso

Issa  Nombré1,3*, Paul  Schweitzer2, Joseph  Issaka  Boussim3 and Jeanne  Millogo Rasolodimby3
1Institut des Sciences  01 BP  1757  Ouagadougou 01,  Burkina Faso. 2Laboratoire d’Analyses et d’Ecologie Apicole Centre d’Etudes Techniques Apicole de Moselle, Lorraine 1A, Rue Jean-Baptiste  de  la  Salle, 57310 Guenange, France. 3Laboratoire de Biologie et Ecologie Végétales Université de Ouagadougou 03 BP 7021 Ouagadougou 03, Burkina Faso.
Email: [email protected], [email protected]

  • Article Number - 885C8A625138
  • Vol.4(7), pp. 458 - 463, July 2010
  •  Accepted: 05 July 2010
  •  Published: 31 July 2010

Abstract

Apiculture is income generating activity that has known a real development in Burkina Faso. The quantity of honey produced was more and more increased. Unfortunately, data on physicochemical characteristics were scare. Honey samples collected from beekeepers since 2001 to 2005 and stored in the laboratory at temperature between 35 to 40°C and at the moisture between 50 to 60%, and some bought in the market in 2007 have been analysed according to the harmonised methods of European Honey Commission. The physicochemical characteristics as moisture, Hydroxymethylfurfural (HMF), acidity, electrical conductivity, pH, diastase, colour and sugars content of the honey samples were significantly different even though storage conditions affect honey physicochemical characteristics and reduced considerably the deadline for consummation to one year in the tropics, but they fulfilled the Codex Alimentarius norms except theGourma (Go) sample, which can be considered as deteriorated honey. Two samples were honeydew honeys.

 

Key words: Burkina Faso, honey, physicochemical analysis, beekeeping.

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