International Journal of Microbiological Research 4 (2): 132-137, 2013 ISSN 2079-2093 © IDOSI Publications, 2013 DOI: 10.5829/idosi.ijmr.2013.4.2.1103 Corresponding Author: Arshad Hussain, Pakistan Council of Scientific and Industrial Research, Peshawar, KPK, Pakistan. 132 Phytochemical Analysis and Chemical Composition of Different Branded and Unbranded Honey Samples Khaliqur Rahman, Arshad Hussain, Shafqat Ullah and Imdad Ullah Muhammad Zai 1 2 2 1 Institute of Chemical Sciences, University of Peshawar, KPK, Pakistan 1 Pakistan Council of Scientific and Industrial Research, Peshawar, KPK, Pakistan 2 Abstract: This study was undertaken to evaluate the nutritional significance and phytochemicals of branded and unbranded honey samples. Thirteen samples were collected or purchased from different area of Khyber Pakhtun Khawa (KPK) Pakistan. The branded and unbranded honeys samples under study were Marhaba, Qarshi, Versatile, Al-hayat, Young’s, Pak-salman, Langness, Big bees honey, Small bees honey, Beera, Palosa, Sperkay, Bekerr and Granda. The chosen parameter included such as; total ash, pH, moisture, total acidity, electrical conductivity and total sugars were analyzed by standard methods of AOAC. The phytochemical such as tannins, phlobatanin, flavonoides, terpenoids, glycosides, saponins, alkaloids and fluorides of branded and unbranded honey samples were carried out by UV-Spectrophotometer. The Hydroxy methyl furfural (HMF) content was determined by Winkler’s method. The result showed that unbranded honey samples are good source of nutrients and valuable phytochemical as compared to branded samples. Due to lack of information available on chemical composition and phytochemical in these honeys and their role in diet, the assessment was carried out on the basis of nutritional quality. So these available honeys can be utilized in various food products as well as in herbal formulations Key words: Phytochemicals Chemical composition Evaluation Honey INTRODUCTION continuous range from pale yellow through amber to a Honey was defined as "the sweets substance to change in heat or temperature [4]. Honey has the produced by honeybees from the nectar of blossoms or tendency to form granules, due to which make it from secretions on living plants, which the bees collect, different from other sweeteners. In its compositions, transforms and store in honey combs”. Honey bee sugars are the main components of its dry matter. produces dense and stable energy food called as nectar The physical properties of honeys such as high density, which ripened into honey [1]. Traditionally honey is good high viscosity and moisture absorbance from air and source of energy produced by Apis mellifera immunity from spoilage are due to concentrated solution (honeybees). it also has antioxidant and antimicrobial of sugars [5]. properties. It is a complex mixture of invert sugar More than 22 sugars have been found in honey but concentrated solution that also contains some other dextrose and laevulose are the major sugars. Most of carbohydrates, aromatic substances, waxes, minerals, these sugars are more complex than laevulose, dextrose pollen grains, pigments, organic and amino acids [2]. and monosaccharides. Ten disaccharides have been Honey can be characterized according to its identified includes maltose, sucrose, maltulose, turanose, geographical origin. It has been reported that honey isomaltose, laminaribiose, nigerose, kojibiose, gentiobiose samples showed regional variation in the physicochemical and B-trehalose. The trisaccharides are also found consist parameters such as pH, enzymes activities, ash of maltotriose, erlose, melezitose, centose 3-a5 contents, electrical conductivity and hydroxyl methyl isomaltosylglucose,l-kestose, isomaltotriose, panose, furfural [3]. The variations in honey colors are isopanose and theanderose. All these sugars are present entirely due to different plant sources and form a in very small quantities [6]. darkish red to black. The darkening of honey may be due