Some qualitative properties of different monofloral honeys.

Food chemistry

PubMedID: 24912718

Ozcan MM, Olmez C. Some qualitative properties of different monofloral honeys. Food Chem. 2014;163212-8.
In this study, physico-chemical properties of honeys samples obtained from different locations of Turkey were investigated. Moisture, diastase activity, Hydroxy Methyl Furfural (HMF), viscosity, acidity, total glucose+fructose, protein and ash contents of honey samples ranged from 17.1% to 20.0%, 10.9 to 17.9, 1.34 to 31.28mg/kg, 2.48 to 8.42Pas, 18.2 to 47.5meq/kg, 51.31% to 68.30%, 0.60% to 0.99% and 0.01% to 0.12%, respectively. The colour parameters, namely L(*), a(*), b(*) changed between 24.56 and 34.16, 0.08 and 0.67, 0.60 and 5.09, respectively. The magnesium was found at high level in all samples. Cornflower honey sample had the highest phenolic content (645.85mg/100g). While antioxidant activity of cedar honey sample is found at the highest level, thorn honey sample showed the least antioxidant activity. In general, dark coloured honey samples had higher phenolic content levels and antioxidant activity than the light coloured honey samples.