Investigation of dielectric and spectroscopic properties of pure, commercial, and sugar solution added honey with microwave X band and spectroscopy techniques

Abstract The adulteration of honey is a globally growing issue due to its medicinal benefits and health‐promoting properties. This problem primarily involves the addition of sugars and other substances. To address these concerns, a comparative study was conducted to investigate the dielectric and spectroscopic properties of pure, sugar solution added honey, and commercially available honey. Quantitative analysis was performed using a microwave X‐band bench, while qualitative assessments were carried out using Fourier‐transform infrared (FTIR), Ultraviolet (UV), and NMR spectroscopy. Dielectric properties, including dielectric constant, dielectric loss, and loss tangent, were measured at a constant frequency of 8.73 GHz under ambient conditions. Pure honey exhibits distinct dielectric properties due to its low moisture content, in comparison to adulterated and commercial honey. FTIR spectroscopy was used to identify various functional groups within the wavenumber range of 4000–400 cm⁻¹, allowing for the examination of glucose and fructose contents. Hydroxymethylfurfural (HMF) content, a key differentiator between pure and commercial honey, was assessed using UV spectroscopy. Additionally, ¹H NMR spectroscopy revealed the presence of antioxidants such as tyrosine and trigonelline in pure honey, which were notably absent in commercial honey samples. The integration of results from microwave X‐band, FTIR, UV, and ¹H NMR techniques effectively highlighted the distinct properties of pure honey, thereby enabling the detection of sugar solution adulteration. This approach demonstrated the potential of these methods in accurately identifying honey adulteration, showcasing their effectiveness in distinguishing between the pure honey and adulterated samples.