Foods (May 2024)

Study of Physicochemical Quality and Organic Contamination in Algerian Honey

  • Sofiane Derrar,
  • Vincenzo Lo Turco,
  • Ambrogina Albergamo,
  • Benedetta Sgrò,
  • Mohamed Amine Ayad,
  • Federica Litrenta,
  • Mohamed Said Saim,
  • Angela Giorgia Potortì,
  • Hebib Aggad,
  • Rossana Rando,
  • Giuseppa Di Bella

DOI
https://doi.org/10.3390/foods13091413
Journal volume & issue
Vol. 13, no. 9
p. 1413

Abstract

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Honey is a natural product extensively consumed in the world for its nutritional and healthy properties. However, residues of pesticides and environmental contaminants can compromise its quality. For this reason, the physicochemical parameters, and the organic contamination of monofloral and multifloral honey from three regions of Algeria (Tiaret, Laghouat, and Tindouf) were monitored to evaluate the quality of the honey and its safety for consumers. In general, the results obtained from the physicochemical analyses were in line with the EU standards. In terms of contamination, pesticides authorised and used in Algerian agriculture (metalaxyl-M and cyromazine), as well as a banned pesticide (carbaryl), were found in almost all the samples. However, only the concentration of cyromazine was higher than the relative EU maximum residue levels. PCB 180, PCB 189, anthracene, fluorene, and phenanthrene were mainly detected. All the honey shows traces of DiBP, DBP, DEHP, and DEHT, but no traces of bisphenols were found. Moreover, according to the dietary exposure assessment, a small amount of Algerian honey can be safely consumed. Overall, the data from this study should motivate the Algerian government to enhance their monitoring activities in beekeeping and to find solutions for implementing more sustainable agricultural practices harmonising with international legislation.

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