PHYSICOCHEMICAL CHARACTERIZATION AND DETECTION OF ADULTERATION OF BEE HONEY BY LUGOL REACTION

Abstract

Honey is a widely consumed natural food that is valued for its nutritional and therapeutic properties. However, due to the high demand and commercial value, it is often the target of tampering that compromises its quality and authenticity. This work aims at the physicochemical characterization and detection of possible adulterations in three honey samples acquired at different locations. The methodology applied involved the performance of the Lugol Reaction, to verify signs of addition of starches or sugars, as well as essential physicochemical analyses. The research demonstrates the relevance of helping to identify adulterations and value beekeeping production, in addition to reinforcing the importance of consumer awareness of the origin of the product