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

Foods 2026 Open access

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Authors: Entesar Al-Hetlani, Bessy D’Cruz, Mohammed Hayssam, Bedraya Mandekar, Mohamed O. Amin
DOI: 10.3390/foods15061038
Cited by: 4
References: 60

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

Fields of Study & Subjects

Bee Products Chemical Analysis Microencapsulation and Drying Processes Heavy Metals in Plants

Publication details

Journal / source
Foods
Publisher
MDPI AG
Volume
15
Issue
6
Pages
1038–1038
Publication date
16 March 2026
Language
EN