Abstract

Background: This paper reports the thermal decomposition mechanisms of five pure honey samples of Indian origin using Differential Scanning Calorimetry (DSC) and Euro Vector Elemental Analyzer (EVEA) techniques.

Methods: We have identified three transition temperatures along with a change in specific heat capacity (ΔCp), change in enthalpy (ΔH), and Gibbs free energy (ΔG) of these samples. Finally, samples were subjected to thermal elemental analyses to quantify the released amount of O, N, C, and H. Since glucose, fructose, and sucrose are the principal ingredients, they are present in the honey sample, along with good numbers of other organic molecules in small quantities. In addition, we have also recorded the C, H, and O percentages of pure glucose, fructose, and sucrose powders and correlated the ratio of C/H and C/O with honey samples.

Results: The decomposition temperature for honey samples lies between 113.83°C and 127.07°C range. The ratios of these elements help us to ascertain the purity of these samples as well as to identify the dominating percentage of principal ingredients present in the given honey sample.

Conclusion: The obtained experimental results were further used to identify the source of origin and medicinal quality and stability of honey samples.

Keywords: DSC, EVEA, enthalpy, heat capacity, gibbs free energy, sucrose.