pharmacognostical evaluation of honey

8/3/2019 Pharmacognostical Evaluation of Honey

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Pharmacognostical Evaluation of

Honey

Y.TULASI DAS

KVSR SIDDHARTHA COLLEGE OFPHARMACEUTICAL SCIENCES

BY


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INTRODUCTION:

Honey is a sweet food made by

honey bees using nectar from

flowers.

This wonderful rich golden

liquid is the miraculous product

of honey bees and a naturally

delicious alternative to white

sugar.


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It has attractive chemical properties for baking, and a

distinctive flavor which leads some people to prefer it over sugar

and other sweeteners.

During the course of present investigation the

pharmacognostical evaluation of honey was investigated and

compared

It's Special Characteristics Make It So Special...


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Material and Methods

The following evaluations were performed during thecourse of present investigation:

Evaluation of macroscopic characteristics

Evaluation of physical characteristicsDetermination of total ash valueDetermination of acid-insoluble ash valueDetermination of moisture (loss of drying)Determination of viscosity

Evaluation of chemical characteristics

Different brands of honey, viz; Dabur honey- Sample A, Singhal honey-Sample B, Brij honey- Sample C Are used for their evaluation and their

profile was noted.


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S.No CHEMICAL TESTS OBESERVATION RESULT

01 CARBOHYDRATES

(A) Molish Test: 2.3ml aqueous extract + Drop ofalfa naphthol solution in alcohol Shake +Conc.H2SO4 From side of test tube.

Violet ring is formed at thejunction of two liquids

Test Pass

02 TEST FOR REDUCING SUGAR

(A) Fehlings Test: Mix 1 ml Fehling A and 1mlFehling B solution. Boil for 1 Minute + Addequal Volume of test solution, Heat in boiling

Waterbath 5-10 minutes.

First a yellow, Then brickred precipitate isobserved.

Test Pass

(B) Benedicts Test: Mix equal volume ofbenedicts reagent and solution in test tube,

Heat in boiling Waterbath for 5 min.

A solution appearsgreen,yellow, and reddepending on amount ofreducing sugar present intest solution.

Test Pass

CHEMICAL TESTS OF HONEY


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03 MONOSACCHARIDES TEST

(A) Barforeds test: Mix equalvolume of Barforeeds reagentand test solution. Heat for 1-2minutes in boiling Waterbathand cool.

Red precipitate isobserved

Test Pass

04 TEST FOR HEXOSE SUGAR

(A) Salwinoffs Test (For Keto-Hexose like fructose): Heat3 ml Salwinoffs reagent and 1 ml

test solution in boiling

Waterbath for 1-2 minutes.

Red colour is formed Test Pass

(B) Cobalt-Chloride Test: Mix 3 mltest solution + 2 mlcobalt- chloride. Boil and Cool. +Few drop NaOHsolution.

Upper layer Greenishblue andLower layer Purplish(Mixtureof glucose and fructose)

Test Pass

CHEMICAL TESTS OF HONEY (cont.)


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05 TEST FOR CALCIUM

10 ml filtrate, add 1 drop dilute NH4Cland saturated ammonium oxalatesolution.

White precipitate of calciumoxalate forms.

Test Pass

06 TEST FOR POTASSIUM

2-3 ml test solution + few drops sodiumcobalt nitrite solution.

Yellow precipitate of potassiumcobalt nitrite observed.

Test Pass

07 TEST FOR IRON

(A) 5 ml test solution + few drops 2%potassium ferrocyanide. Dark Blue coloration is observed Test Pass

(B) 5 ml test solution + few drops 5%Ammonium thiocynate

Solution turns Blood red Test Pass

CHEMICAL TESTS OF HONEY (cont.)


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MACROSCOPIC EVALUATION OF HONEY

S.NO FEATURES SAMPLE-A SAMPLE-B SAMPLE-C

01 COLOUR YELLOWISH BROWN PALE YELLOW PALE YELLOW

02 TASTE SWEET & FAINTLYACRID

SWEET & FAINTLYACRID

SWEET & FAINTLYACRID

03 ODOUR CHARACTERISTIC CHARACTERISTIC CHARACTERISTIC

04 CRYSTALLINEINTENSITY

MORE MEDIUM MEDIUM


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PHYSICAL EVALUATION OF HONEY

S.NO TESTS SAMPLE_A SAMPLE_B SAMPLE_C

01 ASH VALUE 1.64% 2.167% 0.124%

02 ACID INSOLUBLE ASHVALUE

295.52% 180% 149.08%

03 DETERMINATION OFMOISTURE(Loss of Drying)

2.12ml 2.20ml 2.15ml

04 VISCOSITY 4.94poise 4.13poise 4.24poise


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Evaluation studies based on macroscopic parameters such ascolour, taste, odour, and crystallization intensity of all threemarketed products viz, Dabur, Singhal, and Brij honey was doneand Dabur honey product was determined as most similar asothers.

The chemical test were performed by following the standardprocedure, and treatment of different samples of honey with Molish,Fehling, Benedict, Barfoed, Salwinoffs reagents indicates thatcarbohydrates is confirmed.

Also tested for Sodium, Calcium, Potassium, Iron etc respectivelyfor trace element metal ions qualitatively.

Conclusions


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The physical evaluation is done on the basis of IndianPharmacopoeia by which it was found that evaluation values ofDabur honey product is most similar to the standard values givenin the Pharmacopoiea.

The ash value of samples of Dabur, Singhal, Brij was determined

as per the method given in Pharmacopoeia and are found to betotal ash (1.64%, 2.16%, 1.95%),acid-insoluble ash (295%, 180%, 149%),moisture content (2.12ml, 2.20ml, 2.15ml) andviscosity (4.94, 4.13, 4.24poise) respectively.

Results

On this basis of evaluation studies it was found that all samples ofhoney passes the chemical tests performed. Hence, the three differentbrands of honey viz; Dabur, Singhal, and Brij honey products wasevaluated.


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Acknowledgement

V.Rama Kristna,

N.K.D.Devi,

V.Hema,

T.Sarala Devi

KVSR Siddhartha college of pharmaceutical sciences,

Vijayawada-520010


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pharmacognostical evaluation of honey

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