Investigation of Some Physicochemical Properties of Honey Produced in Andika City, Khozestan, Iran

One of the important factors of the low per capita consumption of honey in the country is the lack of correct identification of natural honey from unnatural honey, which lacks a fundamental basis. Different types of natural honey have relatively common physical characteristics, and knowledge of these characteristics can be effective in distinguishing natural honey. This study was conducted with the aim of investigating some physicochemical properties of honeys produced in Andika city.

This study was conducted in different parts of Andika city from 20 honey samples produced during 4 months (April, May, June and July) in 2021. In order to check some physicochemical properties of honey samples, diastase, acidity, moisture, specific gravity, pH and hydroxymethylfurfural (HMF) tests were performed in the desired honey samples. Sensory evaluation of honey samples based on color, taste, smell, texture, throat itching and sweetness was also investigated.

The average amount of acidity, moisture, diastase, HMF, pH and specific gravity in honey samples were 17.79±6.93 meq/kg, 14.99±1.48%, 10.17±1.47 in diastase unit, 27.41±2.68 mg/kg, 5.08±1.21 and 1.453±0.004, respectively. From the comparison of the investigated factors and their standard amounts, except for HMF and pH, a statistically significant difference was observed, and all the physicochemical properties of the honey samples were in a favorable condition in terms of the standard, but in 16.7% (3 samples) the amount of HMF was higher than the standard, which could be due to the old honey or being heated under the influence of high temperature. Seventy-two and two-tenths percent of honey samples were positive for diastasis qualitative test. Also, the results of the average scores in the sensory evaluation test in honey samples showed a favorable situation.

In general, the results show the favorable condition of most of the honey samples in Andika city.