Abstract: Honey is widely consumed for its nutritional and medicinal benefits. However, poor handling and storage practices may compromise its quality and safety. This study therefore evaluated the quality profile of honey marketed in different locations within Enugu metropolis. Eighteen honey samples were randomly purchased from Ogbete Main Market (Enugu North), Mayor Market (Enugu South), and Abakpa Market (Enugu East), alongside an unadulterated control sample. The phytochemical composition was assessed using qualitative screening and High-Performance Liquid Chromatography (HPLC), while trace metals were determined using Atomic Absorption Spectrometry (AAS). All the assayed honey samples contained saponins, tannins, glycosides, terpenoids, steroids, flavonoids, and phenolics, with strong reactions observed for flavonoids and phenolics. HPLC analysis detected alkaloids including lunamarin, ribalinidine, sparteine, and ephedrine in both market samples and the control, whereas these compounds were not detected by qualitative screening. HPLC analysis further confirmed the presence of catechin, epicatechin, flavan-3-ols, rutin, naringenin, naringin, proanthocyanidins, and anthocyanins, with catechin and flavan-3-ols recording the highest peak areas. The peak areas of the control sample were generally higher than those of the market samples. Metal analysis showed iron as the most abundant element. Lead, cadmium, and arsenic were detected only in market samples at concentrations ranging from 0.008 to 0.021 mg/kg, while they were absent in the control sample. However, all detected metals were within WHO/FAO permissible limits. This study provides baseline data on the phytochemical and traces metal content of honey in Enugu and confirms that, although market handling introduces trace metals, the products remain within safe limits.

Keywords: Alkaloid, Flavonoid, Metals, Phenolic, Phytochemical, Qualitative, Quantitative, Unadulteration.

Title: Quality Profile of Honey Marketed In Different Locations in Enugu Metropolis, Nigeria

Author: Anichukwu, Nwankwo Onyinye, Aniaku, Vincent Oluchukwu

International Journal of Novel Research in Life Sciences                                                   

ISSN 2394-966X

Vol. 13, Issue 5, September 2026 - October 2026

Page No: 12-19

Novelty Journals

Website: www.noveltyjournals.com

Published Date: 15-September-2026

Abstract: Honey mead fermentation is a complex microbial process in which yeast growth, sugar utilization, ethanol production, and acidification occur simultaneously. The choice of yeast starter can substantially influence the rate and extent of these processes. This study therefore investigated the fermentation kinetics and associated microbial dynamics of honey mead produced using palm-wine-derived yeast cultures and their consortium. This study evaluated the fermentation kinetics and microbial dynamics of honey mead produced using palm-wine-derived yeast cultures. Candida rugosa UY, Saccharomyces cerevisiae YCH497, and Meyerozyma guilliermondii L11-2 were used individually and as an equal-proportion consortium to ferment honey must at 30°C for 14 days. Fermentation progress was monitored through specific gravity, alcohol production, apparent soluble solids, pH, total acidity, and viable yeast populations. The consortium demonstrated the highest fermentation efficiency, with specific gravity decreasing from 1.083 to 0.989 and apparent soluble solids declining to 0.25 °Brix by day 14. It also produced the highest alcohol content (12.22%), compared with 11.16%, 8.27%, and 6.82% for S. cerevisiae, C. rugosa, and M. guilliermondii, respectively. The consortium showed the greatest acidification, with final pH and total acidity of 3.22 and 4.01 g/L, respectively. Yeast populations increased during early fermentation, reaching their highest levels around day 4, followed by a decline toward day 14. Presumptive Acetobacter and Lactobacillus isolates were associated with the fermented mead. Overall, the findings demonstrate that the yeast consortium provided superior and more coordinated fermentation performance compared with the individual cultures, highlighting its potential for efficient honey-mead production.

Keywords: Honey mead; Fermentation kinetics; Microbial dynamics; Palm wine-derived yeasts; Yeast consortium; Saccharomyces cerevisiae; Candida rugosa; Meyerozyma guilliermondii; Ethanol production; Sugar utilization.

Title: Fermentation Kinetics and Microbial Dynamics of Honey Mead Produced Using Palm Wine-Derived Yeast Cultures

Author: Okogu Sabinus Chukwuka, Aniaku Vincent Oluchukwu

International Journal of Novel Research in Life Sciences                                                   

ISSN 2394-966X

Vol. 13, Issue 5, September 2026 - October 2026

Page No: 1-11

Novelty Journals

Website: www.noveltyjournals.com

Published Date: 15-September-2026