Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

Figures & data

Figure 1. Standard curve of Quercetin and Gallic acid for quantification of TFC and TPC, respectively.

Table 1. Physicochemical Analysis of Raw Honey Adulterated with Different Sugar Syrups.

Honey Type	Syrup Type	Syrup Concentration (%)	HMF (mg/kg)	Diastase (DN)	TPC (mg GAE/100 g)	TFC (mg QE/100 g)	DPPH (%)	ABTS^+ (%)
Acacia Honey	Cane Syrup	10	14.81 ± 0.02^jE	11.51 ± 0.11^jF	29.56 ± 0.22^fC	6.23 ± 0.02^gG	52.26 ± 0.42^jB	57.56 ± 0.98^gA
		25	46.25 ± 0.01^iC	10.52 ± 0.22^iF	22.13 ± 0.24^iD	4.55 ± 0.11^jG	51.06 ± 0.63^dB	56.63 ± 0.57^iA
		40	56.55 ± 0.02^bA	9.85 ± 0.12^bF	19.40 ± 0.31^jD	3.02 ± 0.24^lG	50.65 ± 0.24^bB	43.95 ± 0.86^lC
		55	101.6 ± 0.03^aA	4.28 ± 0.02^aF	9.36 ± 0.27^mE	2.25 ± 0.27^mG	49.51 ± 0.26^aB	35.91 ± 0.94^mC
	Corn Syrup
		10	8.73 ± 0.13^mE	9.13 ± 0.03^mE	32.26 ± 0.22^eC	7.92 ± 0.13°F	42.23 ± 0.53^mA	35.68 ± 0.65^oB
		25	10.22 ± 0.05^lD	8.80 ± 0.01^lE	27.33 ± 0.24^gB	6.73 ± 0.12^pF	31.03 ± 0.46^lA	24.34 ± 0.92^pC
		40	11.92 ± 0.16^kE	5.72 ± 0.03^kF	19.12 ± 0.31^jkB	5.34 ± 0.14^qF	22.36 ± 0.15^kA	17.65 ± 0.83^qC
		55	26.71 ± 0.03^gA	3.88 ± 0.01^gD	3.12 ± 0.27^nE	4.02 ± 0.18^hD	13.26 ± 0.17^gB	08.48 ± 0.73^hC
	Rice Syrup
		10	3.65 ± 0.03^nG	10.16 ± 0.03^nE	29.16 ± 0.27^fC	7.43 ± 0.12^iF	53.64 ± 0.26^oA	47.44 ± 0.68^iB
		25	34.67 ± 0.15^fC	9.66 ± 0.01^fE	24.53 ± 0.14^hD	6.66 ± 0.12^kF	52.25 ± 0.39^fA	45.55 ± 0.89^kB
		40	42.63 ± 0.01^eC	8.71 ± 0.03^eE	18.81 ± 0.01^kD	6.17 ± 0.13^nF	48.16 ± 0.33^eA	37.56 ± 0.76^nB
		55	52.55 ± 0.12^cA	5.42 ± 0.03^cE	13.57 ± 0.09^lD	4.52 ± 0.10^ijF	44.86 ± 0.17^cB	29.73 ± 0.94^dC
	Malt Syrup
		10	6.63 ± 0.12^nG	8.41 ± 0.01^nF	228.6 ± 0.12^dA	138.68 ± 0.26^cB	56.23 ± 0.12^nD	59.69 ± 0.29^cC
		25	17.65 ± 0.11^iF	6.24 ± 0.02^iG	319.12 ± 0.17^cA	208.43 ± 0.17^bB	57.52 ± 0.17^iD	63.75 ± 0.91^bC
		40	23.65 ± 0.01^hF	4.84 ± 0.03^hG	407.21 ± 0.19^bA	263.16 ± 0.19^aB	59.28 ± 0.31^hD	68.88 ± 0.55^aC
		55	26.78 ± 0.10^gF	3.41 ± 0.02^gG	531.25 ± 0.19^aA	298.27 ± 0.19^eB	62.25 ± 0.10^gD	75.46 ± 0.93^aC
		Raw Honey	7.51 ± 0.13^mF	13.13 ± 0.49^mE	36.71 ± 0.87^eC	8.87 ± 0.37^fF	57.79 ± 0.16^oB	59.36 ± 0.49^eA
Ziziphus Honey	Cane Syrup
		10	17.03 ± 0.12^jF	21.03 ± 0.12^aE	102.56 ± 0.13^gA	15.31 ± 0.25^fG	81.16 ± 0.25^eC	85.56 ± 0.94^gB
		25	47.37 ± 0.06^eD	20.37 ± 0.06^bF	86.33 ± 0.14^hA	14.33 ± 0.13^Hg	75.12 ± 0.13^fC	81.37 ± 0.91^kB
		40	61.62 ± 0.13^cC	19.62 ± 0.13^cE	74.40 ± 0.11^kA	11.56 ± 0.01^kF	70.63 ± 0.01^jB	74.63 ± 0.42^oA
		55	93.28 ± 0.11^aA	16.28 ± 0.11^kF	42.13 ± 0.23^nD	9.13 ± 0.13^lG	62.32 ± 0.13^nC	65.48 ± 0.73^iB
	Corn Syrup
		10	12.31 ± 0.08^pF	16.73 ± 0.02^aE	109.26 ± 0.05^eA	15.72 ± 0.15^eF	72.83 ± 0.23^hC	76.97 ± 0.67^lB
		25	16.52 ± 0.06^lF	18.22 ± 0.12^jE	82.53 ± 0.14^jA	12.73 ± 0.03^iG	62.83 ± 0.37^mC	71.65 ± 0.55^nB
		40	23.42 ± 0.13^hD	19.92 ± 0.16^cE	41.12 ± 0.05°C	7.34 ± 0.11°F	58.36 ± 0.13^oB	67.47 ± 0.96^qA
		55	37.18 ± 0.11^fC	24.73 ± 0.08^dD	11.16 ± 0.18^pF	5.31 ± 0.31^pG	48.26 ± 0.21^pB	59.57 ± 0.87^hA
	Rice Syrup
		10	14.24 ± 0.02^nF	19.16 ± 0.03^fE	106.39 ± 0.15^fA	14.34 ± 0.31^gF	73.64 ± 0.18^gC	77.98 ± 0.72^jB
		25	22.41 ± 0.17^iE	17.66 ± 0.03^iF	83.08 ± 0.14^iA	11.66 ± 0.77^jG	72.27 ± 0.34^iC	75.09 ± 0.91^mB
		40	55.12 ± 0.06^dC	11.71 ± 0.02^nE	74.06 ± 0.15^lA	9.12 ± 0.34^mF	68.92 ± 0.21^kB	69.87 ± 0.89^pB
		55	63.22 ± 0.08^bB	4.27 ± 0.03^pF	59.08 ± 0.08^mC	8.32 ± 0.26^nE	64.85 ± 0.14^lA	63.99 ± 0.57^dB
	Malt Syrup
		10	13.13 ± 0.01^oG	18.41 ± 0.01^gF	333.96 ± 0.14^dA	84.14 ± 0.14^dD	85.36 ± 0.03^dC	89.67 ± 0.46^eB
		25	15.23 ± 0.12^mG	16.24 ± 0.02^lF	412 ± 0.27^cA	113.43 ± 0.27^cB	86.32 ± 0.12^cD	90.97 ± 0.56^bC
		40	20.23 ± 0.03^kF	14.84 ± 0.01^mG	662.32 ± 0.29^bA	242.37 ± 0.29^bB	87.51 ± 0.04^bD	93.18 ± 0.25^aC
		55	27.03 ± 0.02^gF	11.53 ± 0.03^oG	778.85 ± 0.09^aA	311.27 ± 0.09^aB	89.20 ± 0.03^aD	95.40 ± 0.68^eC
		Raw Honey	10.12 ± 0.07^qG	21.32 ± 0.61^bE	116.52 ± 0.36^bA	17.98 ± 0.8^fF	83.16 ± 0.59^dC	88.58 ± 0.97^fB

Results are shown as mean values ± standard deviations. Means in a row with same superscripts are analyzed by Duncan’s multiple range test (The same letter within a column indicate no significant (P > .05) difference between sugar syrup and honey varieties whereas, capital letter between honey varieties and sugar syrup years, respectively)

Table 2. Physicochemical Analysis of Raw Honey Adulterated with Different Sugar Syrups.

Honey Type	Syrup Type	Syrup Concentration (%)	HMF (mg/kg)	Diastase (DN)	TPC (mg GAE/100 g)	TFC (mg QE/100 g)	DPPH (%)	ABTS^+ (%)
Multifloral Honey	Cane Syrup	10	21.52 ± 0.02^fF	19.52 ± 0.02^fG	127.56 ± 0.11^gA	86.93 ± 0.11^gB	76.28 ± 0.16^eD	79.98 ± 0.54^hC
		25	20.12 ± 0.02^gF	15.12 ± 0.02^gG	106.33 ± 0.19^jA	80.55 ± 0.13^jB	74.24 ± 0.19^fD	76.54 ± 0.98^jC
		40	16.27 ± 0.03^hF	9.27 ± 0.03^hG	84.40 ± 0.12^lA	76.56 ± 0.24^kB	69.26 ± 0.22^iD	72.68 ± 0.81^lC
		55	11.28 ± 0.12^kF	7.28 ± 0.12^kG	64.80 ± 0.22^nD	69.17 ± 0.19^nA	65.23 ± 0.12^kC	69.47 ± 0.95^kB
	Corn Syrup
		10	6.73 ± 0.02^nG	16.73 ± 0.03^nF	129.26 ± 0.01^fA	89.72 ± 0.01^fB	62.26 ± 0.57^mD	71.64 ± 0.57°C
		25	8.22 ± 0.30^mG	13.39 ± 0.01^mF	87.53 ± 0.35^kA	82.76 ± 0.17^hB	37.06 ± 0.11^nD	54.81 ± 0.11^pC
		40	9.92 ± 0.14^lE	9.23 ± 0.03^lF	49.20 ± 0.21^oA	75.34 ± 0.24^lB	28.56 ± 0.07°C	46.19 ± 0.07^qC
		55	14.73 ± 0.12^iD	5.24 ± 0.02^iG	10.16 ± 0.15^pE	65.42 ± 0.19^pA	20.15 ± 0.60^pC	38.57 ± 0.73^gB
	Rice Syrup
		10	3.22 ± 0.12^oG	22.16 ± 0.03°F	129.39 ± 0.21^eA	90.36 ± 0.41^eB	71.10 ± 0.48^gD	78.31 ± 0.94^iC
		25	24.37 ± 0.30^dE	17.66 ± 0.02^dG	118.08 ± 0.35^hA	80.66 ± 0.07^iB	69.96 ± 0.53^hD	72.80 ± 0.66^mC
		40	32.37 ± 0.14^bE	13.71 ± 0.020^bG	111.06 ± 0.31^iA	72.17 ± 0.31^mB	67.27 ± 0.17^JD	69.41 ± 0.43^nC
		55	51.60 ± 0.02^aE	6.67 ± 0.02^aG	79.8 ± 0.27^mA	68.92 ± 0.06^oB	65.21 ± 0.36^lD	66.91 ± 0.97^dC
	Malt syrup
		10	1.63 ± 0.12^pG	23.67 ± 0.03^pF	348.16 ± 0.12^dA	142.68 ± 0.12^dB	77.82 ± 0.12^dD	84.79 ± 0.21^cC
		25	12.24 ± 0.32^jF	19.33 ± 0.02^jE	452.23 ± 0.16^cA	202.43 ± 0.16^cB	79.04 ± 0.15^cD	88.19 ± 0.97^bC
		40	24.01 ± 0.07^eF	16.11 ± 0.02^eG	662.51 ± 0.09^bA	253.16 ± 0.08^bB	79.73 ± 0.17^bD	89.98 ± 0.92^aC
		55	31.22 ± 0.03^cE	13.22 ± 0.02^cG	786.32 ± 0.26^aA	296.27 ± 0.26^aB	81.19 ± 0.06^aD	92.87 ± 0.88^eC
		Raw Honey	5.29 ± 0.56^nG	23.96 ± 0.01^pF	155 ± 0.82^ghA	90.96 ± 0.204^eB	79.38 ± 0.31^bD	81.49 ± 0.54^fC
Triflorium Honey	Cane Syrup
		10	15.53 ± 0.17^jE	12.53 ± 0.17^dF	37.56 ± 0.32^fD	15.31 ± 0.25^eE	52.26 ± 0.36^iC	64.94 ± 0.81^iA
		25	18.17 ± 0.13^lD	10.17 ± 0.13^iG	26.33 ± 0.41^kC	14.33 ± 0.13^fF	45.06 ± 0.23^mB	61.71 ± 0.59^lA
		40	29.23 ± 0.02^Mc	9.23 ± 0.02^lG	18.40 ± 0.24^lD	11.56 ± 0.01^gF	40.65 ± 0.23^oB	57.37 ± 0.29^pA
		55	36.18 ± 0.12^oB	6.18 ± 0.12^nF	14.80 ± 0.12^nD	9.13 ± 0.13^jG	35.51 ± 0.31^pC	49.48 ± 0.48^iA
	Corn Syrup
		10	11.73 ± 0.11^kF	12.73 ± 0.13^cE	29.26 ± 0.32^jC	10.12 ± 0.38^hG	57.23 ± 0.42^fB	62.89 ± 0.88^kA
		25	14.22 ± 0.07^iD	10.80 ± 0.02^hF	12.53 ± 0.41^nE	8.73 ± 0.62^kF	53.08 ± 0.26^gB	57.61 ± 0.73^nA
		40	16.23 ± 0.08^hC	8.72 ± 0.04^mE	9.20 ± 0.24^oD	7.34 ± 0.18^mF	50.65 ± 0.53^jB	53.57 ± 0.80^qA
		55	18.56 ± 0.06^aC	5.35 ± 0.12^pF	4.16 ± 0.14^pG	6.55 ± 0.01^pE	48.02 ± 0.31^lB	49.19 ± 0.89^fA
	Rice Syrup
		10	7.22 ± 0.11^nG	13.16 ± 0.03^bE	41.29 ± 0.12^eC	9.43 ± 0.0^iF	57.64 ± 0.33^eB	65.78 ± 0.93^jA
		25	16.23 ± 0.14^eD	11.35 ± 0.01^fE	37.08 ± 0.41^gC	8.66 ± 0.12^lF	52.27 ± 0.28^hB	61.43 ± 0.86^mA
		40	27.08 ± 0.02^cD	10.01 ± 0.04^jF	31.22 ± 0.22^hC	7.17 ± 0.02^nG	48.91 ± 0.23^kB	56.81 ± 0.49^oA
		55	38.59 ± 0.16^aC	5.81 ± 0.02^oG	29.8 ± 0.17^kD	6.92 ± 0.11°F	44.85 ± 0.43^nB	49.79 ± 0.97^dA
	Malt Syrup
		10	5.22 ± 0.11^pG	13.31 ± 0.02^aF	353.96 ± 0.12^dA	131.57 ± 0.18^dB	67.82 ± 0.11^dD	69.79 ± 0.87^cC
		25	16.23 ± 0.14^gF	12.04 ± 0.01^eG	449.16 ± 0.07^cA	212.43 ± 0.07^cB	69.04 ± 0.14^cD	74.28 ± 0.67^bC
		40	22.08 ± 0.01^dF	11.06 ± 0.04^gG	656.53 ± 0.09^bA	352.61 ± 0.09^bB	74.93 ± 0.01^bD	79.36 ± 0.94^aC
		55	36.19 ± 0.11^bE	9.53 ± 0.02^kG	805.15 ± 0.09^aA	473.59 ± 0.05^aB	78.20 ± 0.11^aD	85.69 ± 0.96^eC
		Raw Honey	8.72±.21^Mg	13.88 ± 0.13^bE	44.08 ± 0.72^cC	10.04 ± 0.11^hF	58.12 ± 0.21^fB	67.49 ± 0.19^gA

Results are shown as mean values ± standard deviations. Means in a row with same superscripts are analyzed by Duncan’s multiple range test (The same letter within a column indicate no significant (P > .05) difference between sugar syrup and honey varieties whereas, capital letter between honey varieties and sugar syrup years, respectively)

Table 3. Physicochemical Analysis of Processed Honey Adulterated with Different Sugar Syrups.

Honey type	Syrup Type	Syrup Concentration (%)	HMF (mg/kg)	Diastase (DN)	TPC (mg GAE/100g)	TFC (mg QE/100g)	DPPH (%)	ABTS^+ (%)
AcaciaHoney	Cane Syrup	Control	33.13±0.06^mC	7.35±0.05^mE	31.26±0.02eC	8.62±0.05^eF	54.31±0.11oB	58.01±0.99^hA
		10	63.07±0.02jB	5.19±0.03jG	250.21±0.18^fA	6.03±0.03^aF	53.23±0.41jD	55.91±0.84^iC
		25	147.12±0.01iD	5.01±0.22iG	19.33±0.21^iC	4.07±0.12^iG	52.05±0.52dB	53.67±0.97^kA
		40	256.55±0.02bA	4.47±0.02bF	15.28±0.07^jE	2.57±0.14^kG	51.01±0.61bB	49.98±0.17^mC
		55	402.47±0.03aA	2.95±0.04aF	8.26±0.27^mE	2.18±0.17^lF	5.39±0.31aB	45.39±0.87^pC
	Corn Syrup
		10	45.95±0.13mC	5.19±0.03mG	24.73±0.27^eD	6.78±0.17^eF	43.26±0.29mB	55.79±0.53^jA
		25	67.14±0.05lA	5.01±0.22lD	18.53±0.14^gD	6.11±0.14^fF	34.35±0.37lC	48.73±0.91^oB
		40	86.83±0.11kA	4.47±0.02kD	7.84±0.31^kF	5.09±0.14^hE	25.68±0.08kB	39.97±0.59^qA
		55	95.35±0.12gA	2.95±0.04gE	3.57±0.09^nF	2.96±0.18^jD	16.35±0.12gC	27.94±0.86^rB
	Rice Syrup
		10	51.42±0.02nF	6.64±0.01nD	28.63±0.02^fC	6.81±0.12^eE	58.31±0.22oB	64.49±0.96^eA
		25	68.54±0.15fA	5.37±0.01fE	17.44±0.14^hD	5.82±0.32^fgF	53.26±0.47fC	59.87±0.49^fB
		40	88.13±0.01eA	4.93±0.03eF	7.21±0.05^kE	4.17±0.33^gF	48.22±0.32eC	51.97±0.77^lB
		55	121.55±0.10cA	3.46±0.03cE	1.85±0.19^lF	3.52±0.11^ijE	46.88±0.25cC	48.97±0.98^nB
	Malt Syrup
		10	38.56±0.12nD	6.33±0.02nG	151.23±0.17^dA	31.22±0.17^dE	61.11±0.12nC	63.97±0.90^nB
		25	57.38±0.11iE	5.23±0.14iG	271.26±0.17^cA	86.58±0.17^cB	69.98±0.11iD	73.19±0.85^cC
		40	105.96±0.01hD	4.46±0.01hG	379.88±0.19^bA	148.31±0.13^bB	74.56±0.01hE	77.92±0.76^bC
		55	278.23±0.10gB	2.53±0.01gG	489.8±0.09^aA	273.68±0.08^aC	76.21±0.10gE	85.91±0.19^aD
		Raw Honey	7.51±0.13mG	13.13±0.49mE	36.71±0.87^eC	8.87±0.37^eF	57.79±0.16oB	59.36±0.49^gA
Ziziphus Honey	Cane Syrup	Control	31.25±0.03^qC	14.36±0.02^bE	87.36±0.02bA	13.52±0.11^aF	86.11±0.12aB	87.64±0.49^fA
		10	85.58±0.03jB	12.71±0.08aE	71.89±0.13^gC	12.73±0.15^bE	85.61±0.30bB	86.91±0.64^gA
		25	145.10±0.01eA	1.03±0.06bG	59.13±0.14^hD	11.17±0.03^cF	84.27±0.18cC	86.10±0.97^hB
		40	267.71±0.13cA	9.82±0.13cD	42.26±0.05^kA	9.47±0.01^dD	82.35±0.37dB	83.98±0.73^jB
		55	371.47±0.15aA	6.29±0.11kE	17.67±0.28^nD	6.22±0.31^eF	77.81±0.12eC	79.99±0.69^mB
	Corn Syrup
		10	32.59±0.12pC	12.71±0.08aE	74.53±0.05^eB	11.24±0.12^bE	74.51±0.37bB	83.49±0.67^oA
		25	43.26±0.07lD	1.03±0.06jF	62.34±0.14^jC	9.11±0.13^cG	64.89±0.27cB	76.61±0.92^pA
		40	57.11±0.06hC	9.82±0.13cF	37.84±0.15^oD	5.62±0.71^dG	6.08±0.19dB	69.19±0.37^qA
		55	67.25±0.08fA	6.29±0.11dE	6.92±0.08^pE	3.02±0.21^eF	51.36±0.15eC	61.84±0.83^rB
	Rice Syrup
		10	34.72±0.11nD	9.22±0.01fG	68.63±0.15^fC	12.31±0.31^bF	81.31±0.16bB	85.91±0.91^iA
		25	39.54±0.17iC	8.13±0.02iF	57.44±0.14^iB	11.08±0.27^cE	8.26±0.27cB	82.39±0.67^kA
		40	49.26±0.03dB	6.93±0.01nF	47.21±0.13^lC	10.96±0.32^dE	78.22±0.16dA	79.92±0.84^lA
		55	61.73±0.02bB	3.16±0.03pF	17.23±0.19^mD	8.46±0.16^eE	76.88±0.19eA	77.37±0.99^nA
	Malt Syrup
		10	39.22±0.03oE	14.03±0.02gG	267.22±0.14^dA	63.22±0.05^dD	86.63±0.01dC	89.57±0.86^dB
		25	69.62±0.12mE	9.23±0.03lG	351.26±0.23^cA	109.58±0.23^cB	87.51±0.12cD	91.36±0.73^cC
		40	129.20±0.04kC	7.46±0.11mF	559.88±0.19^bA	236.31±0.11^bB	88.37±0.03bE	93.67±0.98^bD
		55	274.13±0.03gC	6.54±0.13oG	689.81±0.09^aA	291.68±0.03^aB	89.07±0.02aE	95.38±0.47^aD
		Raw Honey	10.12±0.07^qG	21.32±0.61^bE	116.52 ± 0.36bA	17.98 ± 0.8^fF	83.16 ± 0.59dC	88.58 ± 0.97^eB

Results are shown as mean values ± standard deviations. Means in a row with same superscripts are analyzed by Duncan’s multiple range test (The same letter within a column indicates no significant (P > .05) difference between sugar syrup and honey varieties whereas, capital letter between honey varieties and sugar syrup years, respectively)

Table 4. Physicochemical Analysis of Processed Honey Adulterated with Different Sugar Syrups.

Honey Type	Syrup Type	Syrup concentration (%)	HMF (mg/kg)	Diastase (DN)	TPC (mg GAE/100g)	TFC (mg QE/100g)	DPPH (%)	ABTS^+ (%)
Multifloral Honey	Cane Syrup	Control	29.36±0.11^nE	15.15±0.03^pG	135.50±0.02ghA	77.82±0.13^eD	79.43±0.06bC	80.31±0.84^fB
		10	51.46±0.12fE	13.79±0.02fG	125±0.01^gA	67.56±0.11^gD	76.11±0.53eC	79.01±0.67^gB
		25	122.41±0.01gA	1.21±0.02gG	99.33±0.13^jB	56.22±0.07^jE	74.05±0.38fD	77.91±0.79^hC
		40	216.59±0.04hA	9.47±0.13hG	45.28±0.14^lE	45.17±0.14^kD	71.26±0.48iC	74.79±0.38^jB
		55	382.41±0.02kA	6.95±0.12kG	13.27±0.12^nF	33.17±0.09^nD	69.16±0.28kC	70.93±0.49^mB
	Corn Syrup
		10	34.95±0.12nE	13.79±0.02nG	114.43±0.01^fA	69.78±0.41^fB	64.65±0.11mD	66.18±0.97°C
		25	43.84±0.30mD	1.21±0.02mG	82.53±0.15^kA	63.12±0.27^hB	4.45±0.13nE	51.38±0.93^pC
		40	56.83±0.14lB	9.47±0.13lF	47.84±0.21^oD	59.10±0.14^lA	29.75±0.25oE	49.87±0.77^qC
		55	61.35±0.12iA	6.95±0.12iE	3.92±0.28^pF	55.96±0.29^pB	25.55±0.19pD	34.25±0.69^rC
	Rice Syrup
		10	31.62±0.15oE	1.64±0.03oG	108.63±0.41^eA	82.36±0.02^eB	72.31±0.38gD	76.28±0.80^iC
		25	38.54±0.32dE	9.37±0.02dG	87.44±0.05^hA	65.08±0.07^iD	7.26±0.41hC	74.67±0.73^kB
		40	46.83±0.17bE	8.93±0.02bG	67.21±0.11^iC	60.94±0.01^mD	68.59±0.34jB	71.01±0.68^lA
		55	51.75±0.12aD	5.85±0.02aG	7.45±0.27^mF	58.46±0.03°C	66.88±0.29lB	69.39±0.99^nA
	Malt Syrup
		10	46.41±0.12pE	14.08±0.11pG	312.94±0.09^dA	131.46±0.07^dB	85.05±0.12dD	87.70±0.27^dC
		25	118.22±0.15jD	8.82±0.01jG	403.16±0.19^cA	186.56±0.16^cB	86.28±0.32cE	89.89±0.31^cC
		40	221.53±0.17eC	6.84±0.12eG	522.22±0.37^bA	248.42±0.12^bB	88.29±0.07bE	92.01±0.76^bD
		55	377.32±0.06cB	4.45±0.22cG	623.28±0.16^aA	289.68±0.18^aC	9.09±0.03aE	94.09±0.19^aD
		Raw Honey	5.29±0.56nG	23.96±0.01pF	155±0.82^ghA	90.96±0.204^eB	79.38±0.31bD	81.49±0.54^eC
TrifloriumHoney	Cane syrup	Control	49.51±.03^nC	9.35±0.07^bF	35.50±0.01cD	8.82±0.11^fG	55.13±0.12fB	65.97±0.56^eA
		10	81.43±0.02jA	8.19±0.17dF	23.12±0.32^fD	7.73±0.328^eG	54.22±0.16iC	63.17±0.94^gB
		25	136.91±0.01lA	7.11±0.13iF	19.13±0.41^kD	7.27±0.12^fF	46.32±0.03mC	59.17±0.43^iB
		40	231.06±0.02mA	6.07±0.02lF	15.13±0.24^lD	5.22±0.28^gF	33.86±.09°C	42.84±0.79^pB
		55	411.49±0.02oA	5.35±0.12nF	10.27±0.14^nD	3.11±0.01^jG	29.15±0.32pC	35.71±0.67^rB
	Corn Syrup
		10	54.15±0.11kB	8.19±0.17cF	24.54±0.12^jD	6.74±0.18^hG	48.31±0.42fC	56.47±0.57^kA
		25	83.27±0.04iA	7.11±0.13hF	11.13±0.41^nE	6.11±0.32^kG	44.10±0.26gC	49.90±0.39^nB
		40	116.17±0.18hA	6.07±0.02mF	7.82±0.21^oE	5.09±0.12^mF	38.71±0.53jC	45.19±0.92^jB
		55	141.29±0.16aA	5.35±0.12pE	4.06±0.17^pF	4.16±0.21^pF	36.13±0.31lC	39.17±0.99^qB
	Rice Syrup
		10	56.23±0.11nB	8.64±0.02bF	26.29±0.02^eD	6.31±0.18^iG	52.31±0.33eC	61.28±0.79^hA
		25	76.23±0.14eA	6.37±0.01fF	24.44±0.31^gD	5.05±0.02^lG	5.64±0.28hC	58.91±0.82^jB
		40	97.08±0.02cA	4.93±0.04jF	22.21±0.42^hD	4.64±0.12^nF	48.22±0.23kC	55.18±0.49^lB
		55	108.59±0.16aA	3.46±.02°F	17.35±0.18^kD	3.34±0.10°F	46.17±0.41nC	50.87±0.97^mB
	Malt Syrup
		10	68.18±0.11pD	8.17±0.02aG	252.32±0.12^dA	105.28±0.12^dB	57.91±0.11dE	63.28±0.47^fC
		25	138.22±0.14gC	7.24±0.01eG	316.15±0.08^cA	122.36±0.08^cB	59.94±0.14cE	66.81±0.79^dD
		40	241.23±0.01dB	6.36±0.04gG	389.12±0.19^bA	228.84±0.48^bC	6.53±0.01bE	69.28±0.38^bD
		55	382.21±0.11bB	5.75±0.12kG	505.15±0.29^aA	376.22±0.56^aC	61.62±0.11aE	72.12±0.19^aD
		Raw Honey	8.72±.21^mG	13.88±0.13^bE	44.08 ± 0.72cC	10.04 ± 0.11^hF	58.12 ± 0.21fB	67.49 ± 0.19^cA

Results are shown as mean values ± standard deviations. Means in a row with same superscripts are analyzed by Duncan’s multiple range test (The same letter within a column indicates no significant (P > .05) difference between sugar syrup and honey varieties whereas, capital letter between honey varieties and sugar syrup years, respectively).

Table 5. EC 50 (mg/ml) values of reducing power of honey adulterated with different sugar syrups.

Honey	Sugar syrup	Raw honey	Processed Honey
Acacia Honey	Cane	22.5	28.50
	Corn	42.11	49.71
	Rice	25.87	37.38
	Malt	8.21	21.08
Ziziphus Honey	Cane	48.58	52.62
	Corn	62.45	78.06
	Rice	24.46	42.07
	Malt	14.32	20.44
Multifloral Honey	Cane	27.28	40.39
	Corn	49.75	67.45
	Rice	27.28	39.75
	Malt	16.20	21.97
Triflorium Honey	Cane	23.43	30.05
	Corn	52.45	68.06
	Rice	17.31	21.26
	Malt	10.02	16.98

Figure 2. The effect of sugar syrups on the DPPH% of various raw and processed honey varieties; (a) Raw Acacia, (b) Processed Acacia, (c) Raw Multifloral, (d) Processed Multifloral, (e) Raw Troflorium, (f) Processed Troflorium, (g) Raw Ziziphus, and (h) Processed Ziziphus.

Data availability statement

Although adequate data has been given in the form of tables and figures, however, all authors declare that if more data are required then the data will be provided on a request basis.