Physicochemical and biochemical properties of honeys from arid regions.

Authors:
Hosam Habib
Hosam Habib
United Arab Emirates University
United Arab Emirates

Food Chem 2014 Jun 14;153:35-43. Epub 2013 Dec 14.

Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates.

This study was conducted to evaluate the quality of 11 honeys from arid regions for first time, and compare it with 5 different honeys from non-arid regions. Mean values obtained for physicochemical parameters were: pH 4.76 ± 0.55; 17.32 ± 1.8% moisture; 80.95 ± 1.60 °Brix sugar; 69.05 ± 4.41% total sugar; 413.81 ± 178.48 μS cm(-1) electrical conductivity; 17.58 ± 7.68 meq/kg free acidity; 11.05 ± 3.18 meq/kg lactonic acidity; 28.63 ± 9.6 meq/kg total acidity; 12.66 ± 20.39 mg/kg HMF; 0.58 ± 0.03 water activity; and 0.98 ± 0.62 colour intensity. Potassium was the major mineral (1760.54 ± 685.24 mg/kg). All the samples showed considerable significant variations with reference to their physicochemical and biochemical properties, moreover, the total free amino acids and total carotenoids were 61.13 ± 63.16 mg/100g and 4.07 ± 10.05 μg/100g respectively. Acrylamide was detected only in one sample at 2.39 ± 0.22 μg/kg.

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http://dx.doi.org/10.1016/j.foodchem.2013.12.048DOI Listing
June 2014
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