Shuwaikh 3rd Industrial Area, Kuwait

MUJEZA LABORATORY


(Physical analysis - chemical analysis - microbiological analysis - detection of antibiotic residues)

LABORATORY Tasks:

  • Approval of the purchase of raw materials after testing and quality assurance.

  • Follow up the production stages and quality control according to local and international standards and regulations.

  • Approval of selling final product in markets after ensuring its safety and validity for consumption.

TYPES OF LABORATORY ANALYZES

  • Chemical analysis

  • Physical analysis

  • Microbiological analysis

  • Detect antibiotic residues

FOOD ITEMS TO BE INSPECTED BY MUJEZA LABORATORY

Honey and its derivatives 

EQUIPMENT & LABORATORY ANALYZES

Check honey:
The different quality standards that  judge the quality of honey are determined through many devices that are used for the purpose of measuring the qualities of honey to judge the grade of quality , determine source of honey and make sure it is not adulterated honey.

PHYSICAL ANALYSIS

Honey color degree
Photometer to determine the color of honey
Smell and taste

High performance liquid chromatography (HPLC)

In our laboratory, we use a device from Waters, the US company, which is used to determine the percentages of sugars (fructose, glucose, sucrose, maltose, etc.) found in honey.
(HMF) is also used in the determination of hydroxy methyl furfural content This compound is the basic measure to judge the quality of honey because it is carcinogens, the lesser this compound found, the evidence of good quality of honey.
This compound is formed as a result of fructose cracking due to the exposure of honey to heat or storage in unsuitable conditions of heat, sunlight and moisture. According to international specifications and standards, the maximum limit for this compound is 40 mg / kg of honey, while according to the Gulf specifications it is 80 mg / kg of honey.
We also use tape refractometer for rapid detection of sugars and hydroxide methyl furfural in raw honey to confirm its quality prior to purchase as in picture.

EXAMINATION OF THE POLLEN TO DETERMINE THE TYPE OF HONEY AND ITS SOURCE

It is considered one of the most important tests for honey because it shows the type of honey through the source of pollen's flowers where the name of honey is derived from the name of the plant, when the pollen of this plant has the highest proportion in honey,for example, for Sidrhoney, the percentage of pollen from Al-Sidr trees is the highest in this honey.
Also, knowing the forms of pollen, the geographical location or the original country of the honey is known because each plant contains different pollen grains from the other plant and do not resemble as the case of fingerprint of the hand there is no resemblance.
Pollen analysis shows if the honey is mixed with another honey and if the source of the pollen inside the honey from bees or added manually by any body.

DETERMINATION OF THE VALUE OF HYDROXYMETHYLFURFRAL HMF IN HONEY

This compound can be set using:

  • (HPLC) High Efficiency Chromatography Analyzer

  • Spectrophotometer

Both devices we have in the company's laboratory

MICROBIOLOGICAL ANALYSIS

The microbiological examination is one of the important tests for honey and other foodstuffs. It shows whether there are microorganisms and bacteria in honey or not, such as yeasts that are beyond permissible or mold. This examination is one of the important tests to judge the quality of honey.

DETECTION OF ANTIBIOTIC RESIDUES

Antibiotics residues are checked for their presence or not in honey. The most important ones are tetracycline-chloramphenicol,

DETECTION OF Genetically Engineered MATERIALS

To make sure honey is free from Genetically Engineered MATERIALS, we send samples to Germany for testing We send samples frequently to the Institute of Scientific Research in Kuwait after analyzing them in our laboratory to confirm the accuracy of our results.

CHECK FOR ACIDITY

By calibrating a solution of honey with sodium hydroxide in the presence of a suitable indicator, phenol phthalein until appearance of pink color that should not exceed 50 milligrams per 1000 grams.

Also determine the acidity of  olive oil to evaluate its quality. Is it extra virgin, just virgin, pure or Pomace olive oil

MEASURING DEVICE OF THE VALUE OF PEROXIDE in OLIVE OIL 

This device assigns the peroxide value in olive oil to ascertain is it extra-virgin or not

LABORATORY EXPERIMENTS IN MICROBIOLOGY DEPARTMENT

Mujeza Laboratory tests the effectiveness of sider , Manuka, and black cumin honey in killing microbes

Our Technical Equipment

All our devices are from the latest devices and the best technical equipment companies in the world
It is managed by a highly qualified and trained team.
image
The equipment used in the determination of moisture is The refractometer

There are two types of refractometer, normal and digital and we use both types in our laboratory.

image
Electrical conductivity and pH to determine whether the honey of field flowers or forests

The electrical conductivity of honey is an important feature where each type of blossom honey has a value of electrical conductivity of less than 0.8, while in Honeydew & wild flower it is higher than 0.8 because of higher minerals content than in field flowers honey . E.C. is estimated by electrical conductivity meter as seen in picture.

image
ESTIMATE THE ACTIVITY OF THE ENZYME DIASTASE:

In addition to water, fructose, glucose, sucrose, protein and mineral salts, honey contains many enzymes, including diastase, which converts starch into maltose. The effectiveness of the enzyme is affected by the lack of good storage of honey, as it is a very sensitive enzyme to heat, so when honey is exposed to heat, the enzyme becomes less effective, so this enzyme is used to judge the quality and estimate the age of honey, and its quantity in honey should not be less than 8 units.It is measured by analyzing a mixture of 1 ml contain One gram of starch solution with 1 gram of honey and left for an hour at 37 ° C. Then a spectrophotometer is used to measure the efficacy of diastase enzyme by measuring the amount of maltose after lysis of a portion of starch by the enzyme diastase.

image
High performance liquid chromatography (HPLC)

In our laboratory, we use a device from Waters, the US company, which is used to determine the percentages of sugars (fructose, glucose, sucrose, maltose, etc.) found in honey.

image
SET THE TOTAL DISSOLVED MATERIAL:

It measured through a TDS device as in the picture

image
DETERMINATION OF ASH CONTENT IN HONEY

This is considered an important measure of the quality of honey. The traditional method of estimation depends on the use of platinum or quartz dishes of appropriate size to put the sample of honey then weighed. After it is dried by evaporation using an infrared or electric furnace at 600 degrees Celsius, the sample is weight again where it became jus ash. It could be measured also by electrical conduction using some laws and equations.

image
Antioxidants are determined by the device ORP in the image and the more negative the value, the more it has antioxidants

ORP device means oxidation reduction potential measuring device. The following table shows some of the company's products and their effectiveness within the human body of being anti-oxidant and the value of each of them as the lowest number and move toward negative indicates that it is anti-oxidant because it combines within the body with free oxidative radicals and rid the body cells of their dangers. Oxidative radicals are the main cause of premature body and organ ageing.

image
Microbiological analysis

The microbiological examination is one of the important tests for honey and other foodstuffs. It shows whether there are microorganisms in honey or not, such as yeasts that are beyond permissible or mold. This examination is one of the important tests to judge the quality of honey.

image
POLARIZATION OF light by HONEY

Among the most important sugars in honey are glucose, fructose, and sucrose, which polarize the light to the left when shedding a light on honey in polarimeter, the device that measure polarization and specific optical rotation.

image
Determination of Moisture (water) in honey

The moisture in honey is a standard for quality of honey, which determines the ability of honey to remain stable and resist the corruption resulting from fermentation where the higher the moisture content, the more honey is susceptible to damage and the maximum acceptable humidity in honey is 21%

THE FINAL REPORT AND
THE RESULT OF THE TESTS AS PICTURES

Test the conformity of the physical properties of honey to international standards such as taste and devoidance of impurities and artificial sweeteners.

Also, measuring ph of honey, its electrical conductivity and polarization of light to the left.

Among the most important sugars in honey are glucose and fructose, as well as sucrose, which should be less than 8% according to international standards

As well as measuring the amount of hydroxy-methyl Furfural, which must not exceed 40 mg/ kg of honey



Planton Certificate from german, Certificate of quality testing laboratories

OUR TEAM

Dr Huda Ahmed

Bachelor of Medicine
University Diploma in Food Analysis
Food Quality Control

Yaser Mujahed

Bachelor of Science
Major in Chemistry
Physical analysis/ Mujeza lab

Dhanuja Chittil

Bachelor degree in chemistry

chemical analysis/ Mujeza lab

Amira Alsaed

Bachelor degree in pharmaceutical sciences

nutritionist in Mujeza lab

Mohammed Farrukh

Bachelor degree in biochemistry 

microbiology tests

Mujeza lab