Physicochemical Characteristics of Citrus and Clover Honey Collected from Different Egyptian Regions

Document Type : Original research paper

Authors

1 Faculty of Agriculture, Tanta University, Department of Food Science and Technology

2 Professor at Food Science and Technology department Agriculture faculty Tanta University

3 Lecturer at Food Science and Technology department Agriculture faculty Tanta University

Abstract

Honey is a natural product that is normally used for its sweetness, gives energy, and has health benefits. Nowadays, honey adulteration has widely spread, as it has lost much of its nutritional value and has a risk to the public health of consumers. So, its physicochemical characteristics were affected according to the degree of adulteration. Therefore, this study aimed to evaluate the quality of Egyptian honey in the local market by comparing two types of honey (citrus and alfalfa) that were collected from apiaries in different regions during the seasons 2021-2022.
The results revealed that the quality of the honey including physicochemical properties, enzyme activity, and heavy metals content differ according to the geographical and environmental botanical origin. The pH of honey also varies according to the variation of the season. Where the pH of most samples is ranged from (3.40 to 6.10) matching the standard acidity limit. The citrus honey was the most acidic one (pH = 3.33). The concentration of sucrose in the commercial citrus honey collected from Qalyubia (12.34%) was higher than that of clover honey collected from Upper Egypt (9.75%). It is interesting to note some of the commercial samples contain hydroxymethylfurfural has lower proline and low diastase activity which is indicate the honey is heated, stored in bad conditions or adulterated.

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Journal of Sustainable Agricultural and Environmental Sciences
Volume 2, Issue 1
January 2023
Pages 99-114

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