Assessment of the physicochemical quality of Iranian honey

Parviz, M; Karimi, Farzaneh; Rezaei, Mohammad; Javanmard, Marjan; Javadzadeh, Morteza; Allahdadi, G.

doi:10.3920/qas2014.0467

Cited by 6 publications

(5 citation statements)

References 30 publications

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“…As compared to branded honey (0.66–2.05%), the fresh honey samples are within the limit (0.4–0.55%) for ash content proposed by the Codex Alimentarius Standards (≤0.6 g/kg). Parviz et al, 2014, Anhwange et al, 2015 recorded ash content of 0.03–0.52%, 0.6–0.8 and 1.26–1.66 almost in the same range determined in current study.…”

Section: Resultssupporting

confidence: 87%

Comparative study of physio-chemical analysis of fresh and branded honeys from Pakistan

Sajid

Yamin

Asad

et al. 2020

Saudi Journal of Biological Sciences

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Honey is a nutritious substance produced by bees. Its quality and nutritional value is of great importance for consumers. Keeping this in view physicochemical and minerals determination as quality parameters of fresh floral Pakistani honeys produced by A. mellifera and branded honeys was conducted. The results of fresh honey indicated average means of Color as 48.78 mmPfund, pH 4.9, Total acidity 37.14 meq/kg, Moisture content 18.62%, Electrical conductivity 0.23 mS/cm, Ash content 0.49%, HMF content 30.85 mg/kg, Proline 365.84 mg/kg, Diastase activity 34.39(DN) and Invertase activity was 68.61(IN) comparable to honey standards. Natural honey were rich in k+ (408.46 ppm) and Na+ (405 ppm). Although Ca+ was very low. Whereas, Co, Mn and Ba concentrations exceed the 1 ppm. However, Pb, Cr, and Mo were unnoticeable. Similarly, Color, pH, MC, EC, T. Acidity, HMF, Proline, Ash content, Diastase and Invertase activity of branded honey samples average means found were 42.5 mmPfund, 5.05, 20.5%, 0.18 mS/cm, 15.34 meq/kg, 36.5 mg/kg, 181.6 mg/kg, 1.11%, 7.90(DN) and 36.97(IN) respectively. The findings showed that fresh honey samples were good and of consumable quality as per honey standards than branded honey. Higher HMF content and lower enzymatic activity in branded honey sample than the Codex standards revealed its either long or improper storage.

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Section: Resultssupporting

confidence: 87%

Comparative study of physio-chemical analysis of fresh and branded honeys from Pakistan

Sajid

Yamin

Asad

et al. 2020

Saudi Journal of Biological Sciences

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“…Ash content is a parameter used to find out the floral origin (Boussaid et al, 2015). Parviz et al (2015) and Sousa et al (2016) found ash contents showed values 0.03 to 0.53 and 0.5-0.8, respectively, which is very close to the present study.…”

Section: Discussionsupporting

confidence: 89%

Assessment of essential minerals and physico-chemical analysis of floral origins fresh honey produced by Apis mellifera

et al. 2024

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Honey is one of the best nutritious substances in the world, having different services in the body functions regulation. Ten elements (K, Na, Ca, Co, Cr, Mn, Mo, Ni, Pb, Se) from honey samples were analyzed from 80 different locations of Punjab and ten floras. The aim of the present study was to determine the quality and quantity of minerals and Physico-chemical analysis in honey. A flame photometer was used to measure the concentration of major minerals (K, Ca and Na). The concentration of micro minerals (Co, Cr, Mn, Mo, Ni, Pb and Se) was analyzed using Atomic Absorption Spectrometer. The concentration of macro-elements obtained was as follow (in ppm): K (166-1732), Na (107-418) and Ca (07-99), while the concentration of microelements (in ppm) Co (1-2), Cr (>1), Mn (<1), Mo (1.818), Ni (1.911), Pb (<1) and Se (1.968). The most abundant minerals were potassium, calcium and sodium, ranging between 396-810.5, 17.5-640.63 and 169.88-238.62 ppm, respectively. However, the trace mineral elements of honey were obtained in the order of decreasing Se > Co > Ni > Pb > Cr > Mo > Mn. The findings showed that all the heavy metals like Co, Cr, Ni and Pb were present in trace amounts and close to International Honey Quality Standard. The result of given honey samples represented highest value of moisture (31.23%), color (80 mm pfund), pH (8.23), acidity (72.02 meq/kg), electrical conductivity (0.85 ms/cm) and ash contents (0.83%).

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“…20, No. 78: [14][15][16][17][18][19][20][21][22][23][24][25] Recent studies have shown the anti-cancer properties of the honey [9]. The unique properties of honey depend on its complex substances [10].…”

Section: Journal Of Medicinal Plants 15mentioning

confidence: 99%

“…Honey's combinations are affected by region, climatic conditions and vegetation cover [17][18][19][20][21][22][23][24][25]. The International Honey Commission (IHC) was established in 1990, due to great variety of types of honey in all over the world, to create a harmonized world honey standard which includes physical, chemical and biological parameters [26].…”

Section: Journal Of Medicinal Plants 15mentioning

confidence: 99%

Evaluating the quality of commercial Iranian honeys

et al. 2021

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Background: Honey is one of the most valuable foods that used in human societies to treat many diseases due to its healing properties for centuries. The lack of an objective way to distinguish natural honey from counterfeit honey has strengthened the field of profiteering in this area and has led to the supply of counterfeit honey instead of natural honey. So honey quality must be controlled analytically with the aim of guaranteeing the reality and preserving the consumer from commercial speculation. Objective: The present study was conducted to evaluate 24 samples of 9 commercial brands of honey in Tehran's markets with number 1 to 9 (1-AB, 2-TF, 3-DP, 4-JK, 5-SN, 6-SK, 7-IM, 8-MD, and 9-MH). A number of physical, chemical, and biological parameters of the samples were evaluated. Methods: Carbohydrate composition was determined by GC/Mass to evaluate the contents of fructose, glucose, and sucrose. 5-hydroxymethyl-2-furfuraldehyde (HMF) was quantified by HPLC-UV and other physicochemical quality parameters including moisture, pH, proline content; and diastase activity were also evaluated according to the Codex Alimentarius. Results: Only 2 brands met all major international specifications. Although all the parameters of the other brands were conformed, the diastase activity was not in a specific range. Conclusion: The diastasis activity is considered as the most important factor to evaluate honey quality based on the results of this study.

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Assessment of the physicochemical quality of Iranian honey

Cited by 6 publications

References 30 publications

Comparative study of physio-chemical analysis of fresh and branded honeys from Pakistan

Comparative study of physio-chemical analysis of fresh and branded honeys from Pakistan

Assessment of essential minerals and physico-chemical analysis of floral origins fresh honey produced by Apis mellifera

Evaluating the quality of commercial Iranian honeys

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