Quantification of Aflatoxins in Raw and Processed Apis Honey

M. Bhushanam, Ashoka C H, Madhusudan S, Dakshayini P N

Abstract: Honey is a very interesting, attractive, valuable and nutritive product. Honey can be considered to be predominantly made of sugars, accounting for 95-97% of the dry matter content. The important components of honey are also proteins, organic acids, vitamins and amino acids. The honey composition varies depending on local flora, it may be characterized by source or kind. Honey, which can be a focus of the clinical trials studying the treatment of variety of diseases is a functional food. This study deals with the significance of honey quality standards and in vitro evaluation of biological properties of honey specifically aspects of further problems related to thermal treatments or improper storage conditions - the formation of so called "after treatments" - the aflatoxins. In this investigation, raw and processed (total 45) Apis honey samples were taken from Coorg, Karnataka for the determination of concentration of aflatoxins by HPLC-fluorescence detection method. Raw honey samples investigated were found to be contaminated with a?atoxins more than processed honey samples.

Keywords: Apis honey, raw, processed, aflatoxins

How to Cite?: M. Bhushanam, Ashoka C H, Madhusudan S, Dakshayini P N, "Quantification of Aflatoxins in Raw and Processed Apis Honey", Volume 15 Issue 8, August 2026, International Journal of Science and Research (IJSR), Pages: 2048-2054, https://www.ijsr.net/getabstract.php?paperid=SR26829122601, DOI: https://dx.doi.org/10.21275/SR26829122601

Download Citation: APA | MLA | BibTeX | EndNote | RefMan