EFFECT OF VARYING TEMPERATURES ON THE PROPERTIES OF HONEY FROM DIFFERENT SOURCES

Honey is a complex natural substance whose physical and chemical characteristics are strongly affected by temperature. This study evaluated the effects of controlled heating (45, 65, 85, and 100 °C) on the proximate composition, vitamin profile, and sugar content of honey obtained from two sources: Ariaria Aba (Imo State) and a commercial supermarket in Ifite Awka (Anambra State, Nigeria). Standard analytical methods were used to determine moisture, ash, crude protein, crude fat, crude fibre, and total carbohydrate, along with vitamins A, B-complex, C, D, and E. Results showed that increasing temperature generally reduced the contents of moisture, ash, and protein, indicating thermal degradation of key constituents and showing the presence of adulterations. The carbohydrate content increased with temperature, likely due to heat-induced hydrolysis of sucrose into simpler sugars. However, sucrose and fructose levels generally decreased, suggesting concurrent degradation at higher temperatures. Vitamins A, B2, and D were particularly heat-sensitive, with noticeable reductions at elevated temperatures, while vitamins B6, C, and E remained relatively stable in the range tested. The findings suggest that excessive heating adversely affects most nutritional and quality parameters of honey, except carbohydrates and some heat-stable vitamins. These changes are likely related to the thermal breakdown of organic compounds and the loss of volatile components. No significant differences were observed between the honey sources, but temperature had a pronounced effect on composition. In general, moderate heating (at temperatures below 65 ° C) is recommended to preserve the nutritional integrity and quality of honey.