Physicochemical characteristics of honey from different origins

AbstractHoney is a natural sweet substance produced by honey bees, from the nectars of plant flowers and honey dew. The present study aimed to evaluate physicochemical characteristics and quality of honey from different origins. Melissopalynological analysis of honey samples showed a wide variability, with samples from different honey sources being collected from different geographical origins. The colour ranged from light amber for Egyptian and Yemeni samples to amber for Saudi and Kashmiri samples. Egyptian and Yemeni samples recorded the higher acidity than Saudi and Kashmiri honey, but all samples are still within the standard limit (pH 3.40±0.002–6.10±0.003). The electrical conductivity (EC) ranged from 0.53±0.03 to 4.18±0.05ms/cm. The moisture content of honey samples was ranged from 14.73±0.36% to 18.32±0.67%. Ash content ranged from 0.23±0.02% to 2.33±0.02%. Kashmiri honey showed the highest protein content (4.67±0.171mg/g) while the lowest value of protein content was registered in Egyptian honey (1.69±0.015mg/g). Samples of Saudi honey showed the highest value of reducing sugars (72.36±0.32g/100g), while Kashmiri honey showed the lowest value (15.11±0.25g/100g). The estimated fructose/glucose ratio for all investigated samples was ranged from 0.42±0.02 to 2.35±0.02 and estimated glucose/water ratio was ranged from 0.72±0.025 to 1.56±0.025. It is noteworthy that, the crystallization of Kashmiri honey was faster than other types of studied honey samples. The quality of honey was varied based on the botanical origins, handling, transportation and storage conditions