Physicochemical and biochemical properties of honeys from arid regions

Hosam M. Habib, Fatima T. Al Meqbali, Hina Kamal, Usama D. Souka, Wissam H. Ibrahim

Research output: Contribution to journalArticlepeer-review

107 Citations (Scopus)

Abstract

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/100 g and 4.07 ± 10.05 μg/100 g respectively. Acrylamide was detected only in one sample at 2.39 ± 0.22 μg/kg.

Original languageEnglish
Pages (from-to)35-43
Number of pages9
JournalFood Chemistry
Volume153
DOIs
Publication statusPublished - Jun 15 2014

Keywords

  • Arid regions
  • Biochemical properties
  • Colour characteristics
  • Honey
  • Physicochemical

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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