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Abstract
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Concerns are rising over the safety, purity, and authenticity of honey consumed in the Middle East, particularly in Iran and Iraq. This study is necessary due to these issues. The addition of external sugar syrups to honey is a prevalent issue that undermines customer confidence, diminishes the nutritional quality of the honey, and creates an inequitable market. Honey has significance in the cultural and economic spheres of both nations; nevertheless, there is a paucity of rigorous analytical research that precisely quantify its reducing sugar content. This is a crucial element in ascertaining its natural provenance and purity. Reducing sugars such as glucose and fructose not only indicate the origin and production process of honey but also serve as reliable markers for potential adulteration. The regulations in Iran and Iraq lack uniform quality control mechanisms grounded on data. This indicates that inferior items may still circulate. Employing proven analytical techniques to assess the concentration of reducing sugars in honey samples from both nations addresses a significant need in the regional literature and public health policy. It provides scientific support to national food safety organizations and may result in the development of standardized testing methodologies aligned with international standards such as the Codex Alimentarius. Furthermore, as the global demand for high-quality, traceable honey increases, particularly in health-conscious countries, our study might enhance the export value of local honey products by ensuring compliance with international standards. It further safeguards customers against fraud and promotes local beekeepers and producers to adopt superior quality control practices. This work is significant for academic and analytical chemistry, as well as for economics, regulation, and public health. This renders it a significant enhancement to both national and regional scientific communities.
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