Physicochemical parameters and antibiotics residuals in Algerian honey

The aim of the present study was to evaluate the quality of 36 samples of different honey type supplied by local producers from Algeria in order to verify its compliance with the standards of Codex Alimentarius and European Union (EU). For that, five physicochemical parameters were analyzed using the HPLC method: hydroxyl-methyl furfural (HMF), sugars, diastase activity and search of antibiotic contamination with streptomycin and tetracycline. The physicochemical analyses of the Algerian honeys show that 56% of samples correspond to Codex standards and 44% not in conformity with the standards required by the Codex Alimentarius and EU, because part of the samples had one or more defects. The percentage not in conformity was due to the high rates of hydroxyl-methyl furfural, sucroseand also to the low enzyme level. Analysis performed by the laboratory to detect residues of tetracycline and streptomycin in honey have revealed insignificant traces of oxytetracycline in two samples of honey (0.03 ppb). From the present study, it is observed that the Algerian honey samples is not completely in agreement with the requirements of international honey standards which could be caused by inappropriate actions during processing and storage steps.Key words: Honey quality, sugar, diastase activity, hydroxymethylfurfural, antibiotic residues