Assessment of the physicochemical quality of Iranian honey

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M. Parviz
F. Karimi
M. Rezaei
M.R. Javanmard
M. Javadzadeh
G. Allahdadi


food quality, honey, hydroxymethylfurfural, physicochemical, Iran


Honey samples supplied by Iranian beekeepers in different regions of Iran were analysed for moisture, acidity, diastase activity, hydroxymethylfurfural (HMF), invert sugar, sucrose, ash and proline content. The mean values found were 18.35±5.6% for moisture, 24.45±12 meq/kg for acidity, 199.87±96.55 DN for diastase activity, 17.66±15.35 mg/kg for HMF, 37.31±17.13% for invert sugar, 2.62±1.9% for sucrose, 0.53±0.21% for ash, and 20.96±11.6 mg/kg for proline. The honey sample from Markazi province had the highest proline content and the highest diastase activity was observed in the honey sample from Isfahan. Honey samples from Mazandaran, Tabriz, and Ardebil had moisture contents that were greater than the EU standard (20%). The highest quality honey samples were from Kurdistan followed by Kermanshah, which showed higher quality in terms of moisture content, proline, HMF, and diastase activity.

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