Evaluating the Physicochemical Properties of Some Kosovo’s and Imported Honey Samples

Agim Rysha,Valon Sadiku,Granit Kastrati,Edona Kabashi-Kastrati,Florjana Zogaj,Lejla Biber,Aurorë Rysha

doi:10.3390/app12020629

Abstract

This study evaluated the physicochemical properties (moisture, pH, electrical conductivity, free acidity, hydroxymethylfurfural (HMF), proteins, insoluble solids, and ash) of 45 Kosovo’s and imported honey samples, using methods provided by national and international standards. The moisture values of all honey samples analyzed were below 20%. The free acidity was above 50.0 meq kg−1 in 14 out of 33 samples (42%) collected in Kosovo, while 2 out of 12 imported honey samples (16.7%) showed higher values than 50 meq kg−1. In this study, 7 out of 33 honey samples (21%) from Kosovo and one out of 12 honey samples from imports had soluble solids content below 80 °Brix. In terms of HMF, 5 out of 33 Kosovo honey samples (15%) and 4 out of 12 imported honey samples (33%) exceeded 40 mg/kg, which is the maximum content of HMF set in standards. The values of some physicochemical parameters (free acidity, HMF, and soluble solids) of local and imported honey samples are not within the quality limits set in legislation. Further studies are needed to evaluate the properties of fresh honey produced in Kosovo and the stability of honey during prolonged storage.

Highlights

Published: 10 January 2022Honey produced by bees is a very concentrated natural sugar solution, which consists of a complex mixture of carbohydrates and is consumed as a food with high nutritional value [1]
Different authors evaluated the free acidity of honey samples stored at room temperature over different periods, and the results showed an increase in free acidity after 20 or 30 months of storage [50,51]
The results presented in the figure show the increased values of free acidity, HMF, and low soluble solid contents

Summary

Introduction

Honey produced by bees is a very concentrated natural sugar solution, which consists of a complex mixture of carbohydrates and is consumed as a food with high nutritional value [1]. It is produced worldwide and is known as the only product in the form of concentrated sugar with a low content of enzymes (glucose oxidase, catalase, phosphatase), glucose and sucrose (65—the total amount of soluble matter), proteins, amino acids, organic acids, vitamins, lipids, volatile chemicals, flavonoids, phenolic acids, and various minerals [2,3,4].

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Methods

Conclusion