Abstract
Honey is a natural food produced by honeybees and contained approximately 200 distinct chemical compounds. The chemical compositions are dependent on the floral and geographical origin of the nectar collected by the bee. The physicochemical properties of honey such as moisture content, pH, free acidity, electrical conductivity, diastase activity, proline content, hydroxymethylfurfural, organic acids, protein, vitamins, and phenolic compounds are very important properties to measure to ensure the quality of honey for human consumption. International and Malaysian standards on honey quality parameters have been established as a reference for quality control of honey. Therefore, this review aims to compile the latest progress in established analytical techniques in the investigation of physicochemical properties and various constituents of honey.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Adenekan MO, Amusa NA, Owolade EO, Ajetunmobi T, Okpeze VE, Dairo AM (2015) Physicochemical and vitamin constituents of honey samples obtained from different agro-ecological zones of Nigeria. J Agric Vet Sci 7:36–41
Agus A, Agussalim Nurliyani, Umami N, Budisatria IGS (2019) Evaluation of antioxidant activity, phenolic, flavonoid and Vitamin C content of several honeys produced by the Indonesian stingless bee: Tetragonula laeviceps. Livest Res Rural Dev 31:1–8
Ahmed J, Prabhu ST, Raghavan GSV, Ngadi M (2006) Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey. J Food Eng 79:1207–1213. https://doi.org/10.1016/j.jfoodeng.2006.04.048
Akamatsu S, Mitsuhashi T (2013) Development of a simple analytical method using capillary electrophoresis-tandem mass spectrometry for product identification and simultaneous determination of free amino acids in dietary supplements containing royal jelly. J Food Compos Anal 30:47–51. https://doi.org/10.1016/j.jfca.2013.01.006
Albu A, Radu-Rusu CG, Pop IM, Frunza G, Nacu G (2021) Quality assessment of raw honey issued from Eastern Romania. Agric 11:247–263. https://doi.org/10.3390/agriculture11030247
Al-Farsi M, Al-Belushi S, Al-Amri A, Al-Hadhrami A, Al-Rusheidi M, Al-Alawi A (2018) Quality evaluation of Omani honey. Food Chem 262:162–167. https://doi.org/10.1016/j.foodchem.2018.04.104
Alghamdi BA, Shasho E, Saad M, Rawas GM, Alharthi NT, Baeshen MN, Helmi NM, Alam MZ, Suhail M (2020) Analysis of sugar composition and pesticides using HPLC and GC – MS techniques in honey samples collected from Saudi Arabian markets. Saudi J Biol Sci 27:3720–3726. https://doi.org/10.1016/j.sjbs.2020.08.018
Alissandrakis E, Daferera D, Tarantilis PA, Polissiou M, Harizanis PC (2003) Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem 82:575–582. https://doi.org/10.1016/S0308-8146(03)00013-X
Almeida-Muradian LB, Sousa RJ, Barth OM, Gallmann P (2014a) Preliminary data on brazilian monofloral honey from the northeast region using ft-ir atr spectroscopic, palynological, and color analysis. Quim Nova 37:716–719. https://doi.org/10.5935/0100-4042.20140115
Alqarni AS, Owayss AA, Mahmoud AA, Hannan MA (2014) Mineral content and physical properties of local and imported honeys in Saudi Arabia. J Saudi Chem Soc 18:618–625. https://doi.org/10.1016/j.jscs.2012.11.009
Altundag H, Albayrak S, Dundar MS, Tuzen M, Soylak M (2015) Investigation of the influence of selected soil and plant properties from Sakarya, Turkey, on the bioavailability of trace elements by applying an in vitro digestion model. Biol Trace Elem Res 168:276–285
Alvarez-Suarez JM, Tulipani S, Romandini S, Vidal A, Battino M (2009) Methodological aspects about determination of phenolic compounds and in vitro evaluation of antioxidant capacity in the honey: A review. Curr Anal Chem 5(4):293–302. https://doi.org/10.2174/157341109789077768
Alvarez-Suarez JM, Gasparrini M, Forbes-Hernández TY, Mazzoni L, Giampieri F (2014) The composition and biological activity of honey: a focus on manuka honey. Foods 3:420–432. https://doi.org/10.3390/foods3030420
Amin FAZ, Sabri S, Mohammad SM, Ismail M, Chan KW, Ismail N, Norhaizan ME, Zawawi N (2018) Therapeutic properties of stingless bee honey in comparison with european bee honey. Adv Pharmacol Sci. https://doi.org/10.1155/2018/6179596
An N, Cai WJ, Zhu QF, Wang W, Hussain D, Yu-Qi F (2020) Metabolic profiling of organic acids in honey by stable isotope labeling assisted liquid chromatography-mass spectrometry. J Food Compos Anal 87: https://doi.org/10.1016/j.jfca.2020.103423
Andrade P, Ferreres F, Gil MI, Tomás-Barberán FA (1997) Determination of phenolic compounds in honeys with different floral origin by capillary zone electrophoresis. Food Chem 60:79–84. https://doi.org/10.1016/S0308-8146(96)00313-5
Anklam E (1998) A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63:549–562. https://doi.org/10.1016/S0308-8146(98)00057-0
Arida H, Hassan R, El-Naggar A (2012) Quality assessment of honey using modern analytical tools. Anal Lett 45:1526–1536. https://doi.org/10.1080/00032719.2012.675492
Ariffin AA, Ghazali HM, Kavousi P (2014) Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil. Food Chem 154:102–107. https://doi.org/10.1016/j.foodchem.2013.12.082
Aubert S, Gonnet M (1986) Colour Grading of Honey Apiacta 4:1–7
Ávila S, Beux MR, Ribani RH, Zambiazi RC (2018) Stingless bee honey: quality parameters, bioactive compounds, healthpromotion properties and modification detection strategies. Trends Food Sci Technol 81:37–50. https://doi.org/10.1016/j.tifs.2018.09.002
Badrulhisham NSR, Ab Hamid SNP, Ismail MAH, Yong YK, Zakuan NM, Harith HH, Saidi HI, Nurdin A (2020) Harvested locations influence the total phenolic content, antioxidant levels, cytotoxic, and anti-inflammatory activities of stingless bee honey. J Asia Pac Entomol 23:950–956. https://doi.org/10.1016/j.aspen.2020.07.015
Bastola KP, Guragain YN, Bhadriraju V, Vadlani PV (2017) Evaluation of standards and interfering compounds in the determination of phenolics by Folin-Ciocalteu assay method for effective bioprocessing of biomass. Am J Anal Chem 08:416–431. https://doi.org/10.4236/ajac.2017.86032
Bath PK, Singh N (1999) A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chem 67:389–397
Belay A, Solomon WK, Bultossa G, Adgaba N, Melaku S (2013) Physicochemical properties of the Harenna forest honey, Bale, Ethiopia. Food Chem 141:3386–3392. https://doi.org/10.1016/j.foodchem.2013.06.035
Belay A, Haki GD, Birringer M et al (2017) Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey. J Food Sci Technol 54:2769–2778. https://doi.org/10.1007/s13197-017-2713-6
Bergamo G, Seraglio SKT, Gonzaga LV, Fett R, Costa ACO (2019) Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: an approach to honey differentiation. Food Res Int 116:745–754. https://doi.org/10.1016/j.foodres.2018.09.007
Bertoncelj J, Doberšek U, Jamnik M, Golob T (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem 105:822–828. https://doi.org/10.1016/j.foodchem.2007.01.060
Besir A, Yazici F, Mortas M, Gul O (2021) A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: development, in house validation and application. LWT - Food Sci Technol 139:110602. https://doi.org/10.1016/j.lwt.2020.110602
Bilskey SR, Olendorff SA, Chmielewska K, Tucker KR (2020) A comparative analysis of methods for quantitation of sugars during the corn-to-ethanol fermentation process. SLAS Technol 25:494–504. https://doi.org/10.1177/2472630320908253
Biluca FC, Della Betta F, De Oliveira GP, Pereira LM, Gonzaga LV, Costa ACO, Fett R (2014) 5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment. Food Chem 159:244–249. https://doi.org/10.1016/j.foodchem.2014.03.016
Biluca FC, Bernal J, Valverde S, Ares AM, Gonzaga LV, Costa ACO, Fett R (2019) Determination of free amino acids in stingless bee (Meliponinae) honey. Food Anal Methods 12:902–907. https://doi.org/10.1007/s12161-018-01427-x
Bobis O, Moise AR, Ballesteros I, Reyes ES, Durán SS, Sánchez-Sánchez J, Cruz-Quintana S, Giampieri F, Battino M, Alvarez-Suarez JM (2020) Eucalyptus honey: Quality parameters, chemical composition and healthpromoting properties. Food Chem 325:126870. https://doi.org/10.1016/j.foodchem.2020.126870
Bogdanov S, Martin P (2002) Honey authenticity : a review. Mitteilungen Aus Leb Und Hyg 93:232–254
Bogdanov S, Haldimann M, Luginbühl W, Gallmann P (2007) Minerals in honey: environmental, geographical and botanical aspects. J Apic Res 46:269–275. https://doi.org/10.1080/00218839.2007.11101407
Bogdanov S, Jurendic T, Sieber R, Gallmann P (2008) Honey for nutrition and health: a review. J Am Coll Nutr 27:677–689. https://doi.org/10.1080/07315724.2008.10719745
Bogdanov S, Ruoff K, Oddo LP (2018) Physico-chemical methods for the characterisation of unifloral honeys: a review. Apidologie 244:118–126. https://doi.org/10.1051/apido
Bogdanov S, Martin P, Lullmann C (1997) Harmonised methods of the European honey commission. Apidologie 28:1–59
Boonchiangma S, Ratchakrut P, Chanthai S, Srijaranai S (2015) Reversed phase chromatographic analysis of 13 amino acids in honey samples. Chromatographia 78:923–927. https://doi.org/10.1007/s10337-015-2894-y
Bouhlali ET, Bammou M, Sellam K, Midaoui AE, Bourkhis B, Ennassir J, Alem C, Filali-Zegzouti Y (2019) Physicochemical properties of eleven monofloral honey samples produced in Morocco. Arab J Basic Appl Sci 26:476–487. https://doi.org/10.1080/25765299.2019.1687119
Brugnerotto P, Della Betta F, Gonzaga LV, Fett R, Costa ACO (2019) A capillary electrophoresis method to determine aliphatic organic acids in bracatinga honeydew honey and floral honey. J Food Compos Anal 82: https://doi.org/10.1016/j.jfca.2019.103243
Campone L, Piccinelli AL, Pagano I, Carabetta S, Sanzo RD, Russo M, Rastrelli L (2014) Determination of phenolic compounds in honey using dispersive liquid-liquid microextraction. J Chromatogr A 1334:9–15. https://doi.org/10.1016/j.chroma.2014.01.081
Cantarelli MA, Pellerano RG, Marchevsky EJ, Camiña JM (2008) Quality of honey from Argentina: study of chemical composition and trace elements. J Argentine Chem Soc 96:33–41
Castoldi K, Milani MI, Rossini EL, Pezza L, Pezza HR (2016) Flow injection analysis of 5-(hydroxymethyl)-2-furaldehyde in honey by a modified winkler method. Anal Sci 32:413–417. https://doi.org/10.2116/analsci.32.413
Castro RM, Escamilla MJ, Reig FB (1992) Evaluation of the color of some Spanish unifloral honey types as a characterization parameter. J AOAC Int 75:537–542. https://doi.org/10.1093/jaoac/75.3.537
Celli G, Maccagnani B (2003) Honey bees as bioindicators of environmental pollution. Bull Insectology 56:137–139. https://doi.org/10.1130/abs/2017am-305412
Ceylan DA, Uslu N, Gül A, Özcan MM (2019) Effect of honey types on physico-chemical properties, electrical conductivity and mineral contents of honeys. J Agroaliment Process Technol 25:31–35
Chakir A, Romane A, Marcazzan GL, Ferrazzi P (2016) Physicochemical properties of some honeys produced from different plants in Morocco. Arab J Chem 9:S946–S954. https://doi.org/10.1016/j.arabjc.2011.10.013
Chataway HD (1932) The determination of moisture in honey. Can J Res 6:532–547
Chua LS, Rahaman NLA, Adnan NA, Eddie Tan TT (2013) Antioxidant activity of three honey samples in relation with their biochemical components. J Anal Methods Chem. https://doi.org/10.1155/2013/313798
Chua LS, Adnan NA, Abdul-Rahaman NA, Sarmidi MR (2014) Effect of thermal treatment on the biochemical composition of tropical honey samples. Int Food Res J 21:773–778
Cianciosi D, Forbes-Hernández TY, Afrin S, Gasparrini M, Reboredo-Rodriguez P, Manna PP (2018) Phenolic compounds in honey and their associated health benefits: a review. Molecules 23:1–20. https://doi.org/10.3390/molecules23092322
Ciric J, Sando D, Spiric D, Janjic J, Boskovic M, Glisic M, Baltic MZ (2018) Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016–2017. Meat Technol 59:46–53. https://doi.org/10.18485/meattech.2018.59.1.6
Citak D, Silici S, Tuzen M, Soylak M (2012) Determination of toxic and essential elements in sunflower honey from Thrace Region, Turkey. Int J Food Sci Technol 47:107–113. https://doi.org/10.1111/j.1365-2621.2011.02814.x
Ciulu M, Solinas S, Floris I, Panzanelli A, Pilo MI, Piu PC, Spano N, Sanna G (2011) RP-HPLC determination of water-soluble vitamins in honey. Talanta 83:924–929. https://doi.org/10.1016/j.talanta.2010.10.059
Conti ME (2000) Lazio region (Central Italy) honeys: a survey of mineral content and typical quality parameters. Food Control 11:459–463. https://doi.org/10.1016/S0956-7135(00)00011-6
Costa IFD, Toro MJU (2021) Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará. J Food Sci Technol 58:1900–1908. https://doi.org/10.1007/s13197-020-04701-1
Cotte JF, Casabianca H, Chardon S, Lheritier J, Grenier-Loustalot MF (2003) Application of carbohydrate analysis to verify honey authenticity. J Chromatogr A 1021:145–155. https://doi.org/10.1016/j.chroma.2003.09.005
Cotte JF, Casabianca H, Chardon S, Lheritier J, Grenier-Loustalot MF (2004) Chromatographic analysis of sugars applied to the characterisation of monofloral honey. Anal Bioanal Chem 380:698–705. https://doi.org/10.1007/s00216-004-2764-1
Cozzolino D, Corbella E (2003) Determination of honey quality components by near infrared reflectance spectroscopy. J Apic Res 42:16–20. https://doi.org/10.1080/00218839.2003.11101081
Cuevas-Glory LF, Pino JA, Santiago LS (2007) Food Chemistry A review of volatile analytical methods for determining the botanical origin of honey. Food Chem 103:1032–1043. https://doi.org/10.1016/j.foodchem.2006.07.068
Czipa N, Borbély M, Gyori Z (2012) Proline content of different honey types. Acta Aliment 41:26–32. https://doi.org/10.1556/AAlim.2011.0002
Dan PNSM, Omar S, Ismail WIW (2018) Physicochemical analysis of several natural Malaysian honeys and adulterated honey. IOP Conf Ser Mater Sci Eng 440: https://doi.org/10.1088/1757-899X/440/1/012049
Daniele G, Maitre D, Casabianca H (2012) Identification, quantification and carbon stable isotopes determinations of organic acids in monofloral honeys. A powerful tool for botanical and authenticity control. Rapid Commun Mass Spectrom 26:1993–1998. https://doi.org/10.1002/rcm.6310
Degirmenci A, Can Z, Boyraci GM et al (2020) Honeys from some different regions of Azerbaijan: bioactive characteristics based on phenolic profile and antioxidant activity. J Apic Res 59:390–397. https://doi.org/10.1080/00218839.2020.1726033
Department of Standards Malaysia (2017) Kelulut (Stingless bee) honey - Specification
Diacu E, Tantaveanu EF (2007) Determination of moisture content and its correlation with other parameters in honey quality control. Rev Chim 58:1310–1312
Dominguez MA, Jacksén J, Emmer Å, Centurión ME (2016) Capillary electrophoresis method for the simultaneous determination of carbohydrates and proline in honey samples. Microchem J 129:1–4. https://doi.org/10.1016/j.microc.2016.05.017
Dżugan M, Grabek-Lejko D, Swacha S, Tomczyk M, Bednarska S, Kapusta I (2020) Physicochemical quality parameters, antibacterial properties and cellular antioxidant activity of Polish buckwheat honey. Food Biosci 34:100538. https://doi.org/10.1016/j.fbio.2020.100538
El Sohaimy SA, Masry SHD, Shehata MG (2015) Physicochemical characteristics of honey from different origins. Ann Agric Sci 60:279–287. https://doi.org/10.1016/j.aoas.2015.10.015
El-Senduny FF, Hegazi NM, Elghani GEA, Farag MA (2021) Manuka honey, a unique mono-floral honey. A comprehensive review of its bioactives, metabolism, action mechanisms, and therapeutic merits. Food Biosci 42:101038. https://doi.org/10.1016/j.fbio.2021.101038
Erejuwa OO, Sulaiman SA, Ab Wahab MS (2012) Honey - a novel antidiabetic agent. Int J Biol Sci 8:913–934. https://doi.org/10.7150/ijbs.3697
Escriche I, Sobrino-Gregorio L, Conchado A, Juan-Borrás M (2017) Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey. Food Chem 226:61–68. https://doi.org/10.1016/j.foodchem.2017.01.051
Escuredo O, Carmen Seijo M (2019) Honey: Chemical composition, stability and authenticity. Foods 8:309–323. https://doi.org/10.3390/foods8110577
Eshete Y, Eshete T (2019) A review on the effect of processing temperature and time duration on commercial honey quality. Madridge J Food Technol 4:158–162. https://doi.org/10.18689/mjft-1000124
Estevinho L, Pereira AP, Moreira L, Dias LG, Pereira E (2008) Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food Chem Toxicol 46:3774–3779. https://doi.org/10.1016/j.fct.2008.09.062
EU Council (2002) Council Directive 2001/110/EC of 20 December 2001 relating to honey. Off J Eur Communities 47–52. https://doi.org/10.1007/BF00348615
Fatima IJ, Mohd Hilmi AB, Salwani I, Lavaniya M (2018) Physicochemical characteristics of Malaysian stingless bee honey from trigona species. IIUM Med J Malaysia 17: https://doi.org/10.31436/imjm.v17i1.1030
Finola MS, Lasagno MC, Marioli JM (2007) Microbiological and chemical characterization of honeys from central Argentina. Food Chem 100:1649–1653. https://doi.org/10.1016/j.foodchem.2005.12.046
Flanjak I, Strelec I, Kenjerić D, Primorac L (2016) Croatian produced unifloral honeys characterised according to the protein and proline content and enzyme activities. J Apic Sci 60:39–48. https://doi.org/10.1515/JAS-2016-0005
Fredes G, Montenegro C (2006) Heavy metal and other trace elements contents in honey bee in Chile. Cienc e Investig Agrar 33:50–58. https://doi.org/10.7764/rcia.v33i1.328
Gao Y, Tan J, Lu J, Sun Z, Li Z, Ji Z, Zhang S, You J (2020) A novel fluorescent labeling reagent, 2-(9-acridone)-ethyl chloroformate, and its application to the analysis of free amino acids in honey samples by HPLC with fluorescence detection and identification with online ESI-MS. Anal Bioanal Chem 412:8339–8350. https://doi.org/10.1007/s00216-020-02969-y
General Administration of Quality Supervision Inspection and Quarantine (2011) National food safety standard on honey. 2–9. https://apps.fas.usda.gov/newgainapi/api/report/downloadreportbyfilename?filename=National%20Food%20Safety%20Standard%20on%20Honey%20(draft)_Beijing_China%20-%20Peoples%20Republic%20of_5-19-2011.pdf
Ghorbani M, Khajehroshanaee N (2009) The study of qualitative factors influencing on honey consumers demand: application of hedonic pricing model in Khorasan Razavi Province. J Appl Sci 9:1597–1600. https://doi.org/10.3923/jas.2009.1597.1600
Ghramh HA, Khan KA, Ahmed Z, Ansari MJ (2020) Quality evaluation of Saudi honey harvested from the Asir province by using high-performance liquid chromatography (HPLC). Saudi J Biol Sci 27:2097–2105. https://doi.org/10.1016/j.sjbs.2020.04.009
Girotti S, Ghini S, Ferri E, Bolelli L, Colombo R, Serra G, Porrini C, Sangiorgi S (2020) Bioindicators and biomonitoring: honeybees and hive products as pollution impact assessment tools for the Mediterranean area. Euro-Mediterranean J Environ Integr 5:1–16. https://doi.org/10.1007/s41207-020-00204-9
Gorjanović SŽ, Alvarez-Suarez JM, Novaković MM, Pastor FT, Pezo L, Battino M, Suznjevic D (2013) Comparative analysis of antioxidant activity of honey of different floral sources using recently developed polarographic and various spectrophotometric assays. J Food Compos Anal 30:13–18. https://doi.org/10.1016/j.jfca.2012.12.004
Guerzou M, Aouissi HA, Guerzou A, Burlakovs J, Doumandji S, Krauklis AE (2021) From the beehives: identification and comparison of physicochemical properties of Algerian honey. Resources 10:1–11. https://doi.org/10.3390/resources10100094
Güray T, Yılmaz Tuncel N, Tunçel M, Uysal UD (2019) Validated micellar electrokinetic capillary chromatography (MECC) method for determination of 5-hydroxymethylfurfural in honey and comparison with HPLC. Chem Pap 73:2209–2220. https://doi.org/10.1007/s11696-019-00770-5
Gürbüz S, Çakıcı N, Mehmeto˘ S, Atmaca H, Demir T, Apan MA, Armaca FO, Guney F (2020) Physicochemical quality characteristics of Southeastern Anatolia honey, Turkey. Int J Anal Chem. https://doi.org/10.1155/2020/8810029
Hakim L, Alias E, Makpol S, Ngah WZW, Morad NA, Yusof YAM (2014) Gelam honey and ginger potentiate the anti cancer effect of 5-FU against HCT 116 colorectal cancer cells. Asian Pacific J Cancer Prev 15:4651–4657. https://doi.org/10.7314/APJCP.2014.15.11.4651
Hamed AH, Dhahir SA, Abid FM (2016) Determination of water-soluble vitamins in Iraqi honey bee and compare with others types by high–performance liquid chromatography. Baghdad Sci J 13:447–457. https://doi.org/10.21123/bsj.13.2.447-457
Hermosín I, Chicón RM, Cabezudo MD (2003) Free amino acid composition and botanical origin of honey. Food Chem 83:263–268. https://doi.org/10.1016/S0308-8146(03)00089-X
Iglesias MI, Lorenzo CD, Polo MDC, Martin-Alvarez PJ, Pueyo E (2004) Usefulness of amino acid composition to discriminate between honeydew and floral honeys. Application to honeys from a small geographic area. J Agric Food Chem 52:84–89
Isengard HD, Schultheiß D, Radović B, Anklam E (2001) Alternatives to official analytical methods used for the water determination in honey. Food Control 12:459–466. https://doi.org/10.1016/S0956-7135(01)00044-5
Jalaludin I, Kim J (2021) Comparison of ultraviolet and refractive index detections in the HPLC analysis of sugars. Food Chem 365: https://doi.org/10.1016/j.foodchem.2021.130514
Jasicka-Misiak I, Poliwoda A, Dereń M, Kafarski P (2012) Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys. Food Chem 131:1149–1156. https://doi.org/10.1016/j.foodchem.2011.09.083
Jerković I, Tuberoso CIG, Marijanović Z, Jeli M, Kasum A (2009) Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin. Food Chem 112:239–245. https://doi.org/10.1016/j.foodchem.2008.05.080
Joshi SR, Pechhacker H, Willam A, Ohe WVD (2000) Physico-chemical characteristics of Apis dorsata, A. cerana and A. mellifera honey from Chitwan district, central Nepal. Apidologie 31:367–375. https://doi.org/10.1051/apido:2000128
Juan-Borrás M, Domenech E, Conchado A, Escriche I (2015) Physicochemical quality parameters at the reception of the honey packaging process: influence of type of honey, year of harvest, and beekeeper. J Chem. https://doi.org/10.1155/2015/929658
Júnior ADFS, Brandão GC, Santos Júnior MC, Santos FARD, Magalhaes HIF, Korin MGA (2020) Multi-element composition, physicochemical and pollen attributes of honeys from the Paraguaçu river (Bahia, Brazil) by inductively coupled plasma-optical emission spectrometry (ICP OES). An Acad Bras Cienc 92:1–15. https://doi.org/10.1590/0001-3765202020181196
Jurič A, Gašić U, Karačonji IB, Jurica K, Milojkovic-Opsenica D (2020) The phenolic profile of strawberry tree (Arbutus unedo L.) honey. J Serbian Chem Soc 85:1011–1019. https://doi.org/10.2298/JSC191217018J
Kafkas NE, Kosar M, Öz AT, Mitchell AE (2018) Advanced analytical methods for phenolics in fruits. J Food Qual. https://doi.org/10.1155/2018/3836064
Karabagias IK, Louppis AP, Karabournioti S, Kontakos S, Papastephanou C, Kontominas MG (2017) Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics. Food Chem 217:445–455. https://doi.org/10.1016/j.foodchem.2016.08.124
Karimov E, Xalilzad Z, Hobbi P, Alekperov J (2014) Quality evaluation of honey from the different region of Azerbaijan. J Food Chem Nutr 2:71–79
Kaškoniene V, Rimantas P, Violeta C (2008) Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania. Food Chem 111:988–997. https://doi.org/10.1016/j.foodchem.2008.05.021
Kaškoniene V, Venskutonis PR, Čeksteryte V (2010) Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania. LWT - Food Sci Technol 43:801–807. https://doi.org/10.1016/j.lwt.2010.01.007
Kaškonienė V, Maruška A, Kornyšova O, Charczun N, Ligor M, Buszewski B (2009) Quantitative and qualitative determination of phenolic compounds in honey. Chem Technol 52:74–80. https://doi.org/10.1016/j.foodchem.2008.05.021
Kek SP, Chin NL, Yusof YA, Tan SW, Chua LS (2018) Classification of entomological origin of honey based on its physicochemical and antioxidant properties. Int J Food Prop 20:S2723–S2738. https://doi.org/10.1080/10942912.2017.1359185
Khalil MI, Motallib MD, Anisuzzaman ASM, Sathi ZS, Hye MA, Shahjahan M (2001) Biochemical analysis of different brands of unifloral honey available at the northern region of Bangladesh. J Med Sci 1:385–388. https://doi.org/10.3923/jms.2001.385.388
Khalil MI, Moniruzzaman M, Boukraâ L, Benhanifia M, Asiful MI, Nazmul MI, Amrah SS, Gan SH (2012) Physicochemical and antioxidant properties of Algerian honey. Molecules 17:11199–11215. https://doi.org/10.3390/molecules170911199
Kilic Altun S, Dinc H, Paksoy N, Temamoğulları FK, Savrunlu M (2017) Analyses of mineral content and heavy metal of honey samples from south and east region of Turkey by using ICP-MS. Int J Anal Chem 2017:1–6. https://doi.org/10.1155/2017/6391454
Kishore RK, Halim AS, Syazana MSN, Sirajudeen KNS (2011) Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources. Nutr Res 31:322–325. https://doi.org/10.1016/j.nutres.2011.03.001
Kivrak I (2015) Free amino acid profiles of 17 Turkish unifloral honeys. J Liq Chromatogr Relat Technol 38:855–862. https://doi.org/10.1080/10826076.2014.976712
Kıvrak Ş (2016) Determination of B-group vitamins in Turkish honey using ultra-performance liquid chromatography with electrospray ionization coupled to tandem mass spectrometry. J Liq Chromatogr Relat Technol 39:847–851. https://doi.org/10.1080/10826076.2016.1275001
Kropf U, Jamnik M, Bertoncelj J, Golob T (2008) Linear regression model of the ash mass fraction and electrical conductivity for Slovenian honey. Food Technol Biotechnol 46:335–340
Li Y, Zhou J, Xue X, Wu L, Chen L, Zhang J, Yang S (2015) Fluorometric determination of proline in honey by high-performance liquid chromatography after pre-column derivatization with 7-fluoro-4-nitrobenzo-2-oxa-1,3-diazole (NBD-F). Anal Methods 7:7625–7630. https://doi.org/10.1039/c4ay02886d
Liben T, Atlabachew M, Abebe A (2018) Total phenolic, flavonoids and some selected metal content in honey and propolis samples from South Wolo zone, Amhara region, Ethiopia. Cogent Food Agric 4:1–12. https://doi.org/10.1080/23311932.2018.1475925
Liberato M da CTC, Demorais SM, Magalhães CEDC, Magalhaes IL, Cavalcanti DB, Silva MMDO (2013) Physicochemical properties and mineral and protein content of honey samples from Ceará State, Northeastern Brazil. Food Sci Technol 33:38–46. https://doi.org/10.1590/S0101-20612013005000028
Lichtenberg-Kraag B, Hedtke C, Bienefeld K (2002) Infrared spectroscopy in routine quality analysis of honey. Apidologie 33:327–333. https://doi.org/10.1051/apido
Łozowicka B, Kaczyński P, Iwaniuk P (2021) Analysis of 22 free amino acids in honey from Eastern Europe and Central Asia using LC-MS/MS technique without derivatization step. J Food Compos Anal 98: https://doi.org/10.1016/j.jfca.2021.103837
Madejczyk M, Baralkiewicz D (2008) Characterization of Polish rape and honeydew honey according to their mineral contents using ICP-MS and F-AAS/AES. Anal Chim Acta 617:11–17. https://doi.org/10.1016/j.aca.2008.01.038
Maidin H, Maarof H, Basar N, Jamil S, Jamaludin R (2019) Classification of phenolic compounds in honey using gas chromatography mass spectrometry (GCMS) by chemometrics method. eProceedings Chem 4:116–122
Major N, Marković K, Krpan M, Saric G, Hruskar M, Vahcic N (2011) Rapid honey characterization and botanical classification by an electronic tongue. Talanta 85:569–574. https://doi.org/10.1016/j.talanta.2011.04.025
Malhat F, Kasiotis KM, Hassanin AS, Shokr SA (2019) An MIP-AES study of heavy metals in Egyptian honey: Toxicity assessment and potential health hazards to consumers. J Elem 24:473–488. https://doi.org/10.5601/jelem.2018.23.4.1685
Malika N, Mohamed F, Chakib E (2005) Microbiological and physico-chemical properties of Moroccan honey. Int J Agric Biol 7:773–776
Manyi-loh CE, Ndip RN, Clarke AM (2011) Volatile compounds in honey : a review on their involvement in aroma, botanical origin determination and potential biomedical activities. Int J Mol Sci 12:9514–9532. https://doi.org/10.3390/ijms12129514
Mateo R, Bosch-Reig F (1997) Sugar profiles of Spanish unifloral honeys. Food Chem 60:33–41. https://doi.org/10.1016/S0308-8146(96)00297-X
Mato I, Huidobro JF, Simal-Lozano J, Sancho MT (2003) Significance of nonaromatic organic acids in honey. J Food Prot 66:2371–2376. https://doi.org/10.4315/0362-028X-66.12.2371
Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG (2005) Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem 91:571–577. https://doi.org/10.1016/j.foodchem.2004.10.006
Mohamad NSG, Yusof YA, Chin NL, Othman SH (2021) Influence of storage temperature on the quality of Geniotrigona thoracica. Proceeding Int Halal Sci Technol Conf 1:22–28. https://doi.org/10.31098/ihsatec.v14i1.482
Moniruzzaman M, Chowdhury MAZ, Rahman MA, Sulaiman SA, Gan SH (2014) Determination of mineral, trace element, and pesticide levels in honey samples originating from different regions of Malaysia compared to Manuka honey. Biomed Res Int 4–7. https://doi.org/10.1155/2014/359890
Mossel B, Bhandari B, D’arcy B, Caffin N (2003) Determination of viscosity of some Australian honeys based on composition. Int J Food Prop 6:87–97. https://doi.org/10.1081/JFP-120016626
Nagai T, Kai N, Tanoue Y, Suzuki N (2018) Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species. J Food Sci Technol 55:586–597. https://doi.org/10.1007/s13197-017-2968-y
Nakib R, Rodríguez-Flores MS, Escuredo O, Ouelhadj A, Coello MCS (2022) Retama sphaerocarpa, Atractylis serratuloides and Eruca sativa honeys from Algeria: pollen dominance and volatile profiling (HS-SPME/GC–MS). Microchem J 174:107088. https://doi.org/10.1016/j.microc.2021.107088
Navarrete M, Casado S, Minelli M, Segura A, Bonetti A, Dinelli G, Fernandez A (2005) Direct determination of aliphatic acids in honey by coelectroosmotic capillary zone electrophoresis. J Apic Res 44:65–70. https://doi.org/10.1080/00218839.2005.11101151
Nayik GA, Nanda V (2016) A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India. LWT - Food Sci Technol 74:504–513. https://doi.org/10.1016/j.lwt.2016.08.016
Nigussie K, Subramanian PA, Mebrahtu G (2012) Physicochemical analysis of Tigray honey: An attempt to determine major quality markers of honey. Bull Chem Soc Ethiop 26:127–133. https://doi.org/10.4314/bcse.v26i1.14
Nozal MJ, Bernal JL, Toribio L, Jimenez JJ, Martin MT (2001) High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey. J Chromatogr A 917:95–103. https://doi.org/10.1016/S0021-9673(01)00702-6
Nozal MJ, Bernal JL, Toribio ML, Diego JC, Ruiz A (2004) Rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection. J Chromatogr A 1047:137–146. https://doi.org/10.1016/j.chroma.2004.07.013
Odeh I, Abu-Lafi S, Dewik H, Al-Najjar I, Imam A, Dembitsky VM, Hanus LO (2007) A variety of volatile compounds as markers in Palestinian honey from Thymus capitatus, Thymelaea hirsuta, and Tolpis virgata. Food Chem 101:1393–1397. https://doi.org/10.1016/j.foodchem.2006.03.046
Odeh I, Abu-Lafi S, Al-Najjar I (2014) Determination of unifloral honey volatiles from Centaurea iberica and Zizyphus spinachristi by solid-phase microextraction and gas chromatography-mass spectrometry. Acta Chromatogr 26:485–493. https://doi.org/10.1556/AChrom.26.2014.3.7
Oroian M, Ropciuc S (2017) Honey authentication based on physicochemical parameters and phenolic compounds. Comput Electron Agric 138:148–156. https://doi.org/10.1016/j.compag.2017.04.020
Oroian M, Amariei S, Leahu A, Gutt G (2015) Multi-element composition of honey as a suitable tool for its authenticity analysis. Polish J Food Nutr Sci 65:93–100. https://doi.org/10.1515/pjfns-2015-0018
Osman KA, Al-Doghairi MA, Al-Rehiayani S, Helal MID (2007) Mineral contents and physicochemical properties of natural honey produced in Al-Qassim region, Saudi Arabia. J Food, Agric Environ 5:142–146. https://doi.org/10.1016/j.jscs.2012.11.009
Panche AN, Diwan AD, Chandra SR (2016) Flavonoids: An overview. J Nutr Sci 5:1–15. https://doi.org/10.1017/jns.2016.41
Paramás AMG, Bárez JAG, Marcos CC, Garcia-Villanova RJ, Sanchez JS (2006) HPLC-fluorimetric method for analysis of amino acids in products of the hive (honey and bee-pollen). Food Chem 95:148–156. https://doi.org/10.1016/j.foodchem.2005.02.008
Pascual-Maté A, Sandra MO, Fernández-Muiño MA, TeresaSancho M (2018) Methods of analysis of honey. J Apic Res 57:38–74. https://doi.org/10.1080/00218839.2017.1411178
Pasias IN, Kiriakou IK, Proestos C (2017) HMF and diastase activity in honeys: a fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chem 229:425–431. https://doi.org/10.1016/j.foodchem.2017.02.084
Pauliuc D, Dranca F, Oroian M (2020) Antioxidant activity, total phenolic content, individual phenolics and physicochemical parameters suitability for Romanian honey authentication. Foods 9: 10.3390/foods9030306
Pérez RA, Sánchez-Brunete C, Calvo RM, Tadeo JL (2002) Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry. J Agric Food Chem 50:2633–2637. https://doi.org/10.1021/jf011551r
Piasenzotto L, Gracco L, Conte L (2003) Solid phase microextraction (SPME) applied to honey quality control. J Sci Food Agric 83:1037–1044. https://doi.org/10.1002/jsfa.1502
Pirini A, Conte LS, Francioso O, Lercker G (1992) Capillary gas chromatographic determination of free amino acids in honey as a means of discrimination between different botanical sources. J Resolut Chromatogr 15:165–170. https://doi.org/10.1021/ac00238a031
Pontis JA, da Costa LAMA, da Silva SJR, Flach A (2014) Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Sci Technol 34:69–73. https://doi.org/10.1590/S0101-20612014005000015
Pratap U, Gurun MB, Roshi SR (2012) Quality assurance for the honey trade in the Hindu Kush Himalayan Region. Int Cent Integr Mt Dev 1–50. https://www.researchgate.net/publication/264339598_Quality_Assurance_for_the_Honey_Trade_in_the_Hindu_Kush_Himalayan_Region
Prica N, Živkov Baloš M, Jakšić S, Mihaljev Z, Kartalovic B, Babic J, Savic S (2015) Moisture and acidity as indicators of the quality of honey originating from Vojvodina region. Arch Vet Med 7:99–109. https://doi.org/10.46784/e-avm.v7i2.135
Přidal A, Vorlová L (2002) Honey and its physical parameters. Czech J Anim Sci 47:439–444
Ragab MAA, El-Yazbi AF, El-Hawiet A (2020) Fast economic electrochemical assay for vitamins and heavy mineral components in honey samples of different botanical origin. Microchem J 155: https://doi.org/10.1016/j.microc.2020.104770
Ranneh Y, Ali F, Zarei M, Akim AM, Hamid HA, Khazaai H (2018) Malaysian stingless bee and Tualang honeys: a comparative characterization of total antioxidant capacity and phenolic profile using liquid chromatography-mass spectrometry. LWT - Food Sci Technol 89:1–9. https://doi.org/10.1016/j.lwt.2017.10.020
Rao PV, Krishnan KT, Salleh N, Gan SH (2016) Biological and therapeutic effects of honey produced by honey bees and stingless bees: a comparative review. Rev Bras Farmacogn 26:657–664. https://doi.org/10.1016/j.bjp.2016.01.012
Raweh HSA, Ahmed AYBH, Iqbal J, Alqarni AS (2022) Monitoring and evaluation of free acidity levels in Talh honey originated from Talh tree Acacia gerrardii Benth. J King Saud Univ - Sci 34: https://doi.org/10.1016/j.jksus.2021.101678
Rebane R, Herodes K (2010) A sensitive method for free amino acids analysis by liquid chromatography with ultraviolet and mass spectrometric detection using precolumn derivatization with diethyl ethoxymethylenemalonate: application to the honey analysis. Anal Chim Acta 672:79–84. https://doi.org/10.1016/j.aca.2010.04.014
Rebiai A, Lanez T (2014) Comparative study of honey collected from different flora of Algeria. Proc 8th Bienn Conf Int Acad Commer Consum Law 6:48–55. https://doi.org/10.4314/jfas.v6i1.4
Rizelio VM, Tenfen L, Silveira RD, Gonzaga LV, Costa ACO, Fett R (2012) Development of a fast capillary electrophoresis method for determination of carbohydrates in honey samples. Talanta 93:62–66. https://doi.org/10.1016/j.talanta.2012.01.034
Ruiz-Navajas Y, Viuda-Martos M, Fernández-López J, Zaldivar-Cruz JM, Kuri V, Perez-Alvarez JA (2011) Antioxidant activity of artisanal honey from Tabasco, Mexico. Int J Food Prop 14:459–470. https://doi.org/10.1080/10942910903249480
Ruoff K, Iglesias MT, Luginbühl W, Bosset JO, Bogdanov S, Amado R (2006) Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry. Eur Food Res Technol 223:22–29. https://doi.org/10.1007/s00217-005-0085-z
Ruoff K, Luginbühl W, Bogdanov S, Bosset JO, Estermann B, Ziolko T, Kheradmandan S, Amado R (2007) Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry. Eur Food Res Technol 225:415–423. https://doi.org/10.1007/s00217-006-0432-8
Sahin H, Kolayli S, Beykaya M (2020) Investigation of variations of invertase and glucose oxidase degrees against heating and timing options in raw honeys. J Chem. https://doi.org/10.1155/2020/5398062
Sahinler N, Gül A, Akyoli E, Öksüz A (2009) Heavy metals, trace elements and biochemical composition of different honey produce in Turkey. Asian J Chem 21:1887–1896
Sajid M, Yasmin T, Asad F, Qamer S (2019) Changes in HMF content and diastase activity in honey after heating treatment. Pesqui Agropecu Bras 8:1668–1674. https://doi.org/10.19045/BSPAB.2019.80109
Sajwani AM, Eltayeb EA, Farook SA, Patzelt A (2007) Sugar and protein profiles of omani honey from Muscat and Batinah regions of Oman. Int J Food Prop 10:675–690. https://doi.org/10.1080/10942910601118904
Sakač N, Sak-Bosnar M (2012) A rapid method for the determination of honey diastase activity. Talanta 93:135–138. https://doi.org/10.1016/j.talanta.2012.01.063
Sakač MB, Jovanov PT, Marić AZ, Pezo LL, Kevresan ZS, Novakovic AR, Nedeljkovic NM (2019) Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia). Food Chem 276:15–21. https://doi.org/10.1016/j.foodchem.2018.09.149
Sak-Bosnar M, Sakač N (2012) Direct potentiometric determination of diastase activity in honey. Food Chem 135:827–831. https://doi.org/10.1016/j.foodchem.2012.05.006
Salazar LN, Freitas ABBD, Luz MVD, Bersch P, Salazar RFDS (2017) Physicochemical characterization of honey from different regions in Rio Grande Do Sul State labeled with different inspection service stamps. Ciência e Nat 39:656–665. https://doi.org/10.5902/2179460x27036
Sancho MT, Muniategui S, Huidobro JF, Simal J (1991) Correlation between the electrical conductivity of honey in humid and in dry matter. Apidologie 22:221–227. https://doi.org/10.1051/apido:19910306
Santos-Buelga C, González-Paramás AM (2017) Chemical composition of honey. In Bee Products – Chemical and Biological Properties (pp. 43–82). 10. 1007/978–3–319–59689–1–3.
Scholz MB dos S, Quinhonejúnior A, Delamuta BH (2020) Indication of the geographical origin of honey using its physicochemical characteristics and multivariate analysis. J Food Sci Technol 57:1896–1903. https://doi.org/10.1007/s13197-019-04225-3
Selamoglu Z (2017) Polyphenolic compounds in human health with pharmacological properties. J Tradit Med Clin Naturop 6: https://doi.org/10.4172/2573-4555.1000e138
Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R, Costa ACO (2021) Quality, composition and health-protective properties of citrus honey: A review. Food Res Int 143:110268. https://doi.org/10.1016/j.foodres.2021.110268
Serin S, Turhan KN, Turhan M (2018) Correlation between water activity and moisture content of Turkish flower and pine honeys. Food Sci Technol 38:238–243. https://doi.org/10.1590/1678-457X.31716
Serrano S, Villarejo M, Espejo R, Jodral M (2004) Chemical and physical parameters of Andalusian honey: classification of Citrus and Eucalyptus honeys by discriminant analysis. Food Chem 87:619–625. https://doi.org/10.1016/j.foodchem.2004.01.031
Sharin SN, Sani MSA, Jaafar MA, Yuswan MH, Kassim NK, Manaf YN, Wasoh H, Zaki NNM, Hashim AM (2021) Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning. Food Chem 346:128654. https://doi.org/10.1016/j.foodchem.2020.128654
Shin HS, Ustunol Z (2005) Carbohydrate composition of honey from different floral sources and their influence on growth of selected intestinal bacteria: an in vitro comparison. Food Res Int 38:721–728. https://doi.org/10.1016/j.foodres.2005.01.007
Silva B, Gonzaga LV, Maltez HF, Samochvalov KB, Fett R, Costa ACO (2021) Elemental profiling by ICP-MS as a tool for geographical discrimination: the case of bracatinga honeydew honey. J Food Compos Anal 96:1–9. https://doi.org/10.1016/j.jfca.2020.103727
Solayman M, Islam MA, Paul S, Ali Y, Khalil MI, Alam N, Gan SH (2016) Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: a comprehensive review. Compr Rev Food Sci Food Saf 15:219–233. https://doi.org/10.1111/1541-4337.12182
Solomon RJ, Santhi VS, Jayaraj V (2006) Prevalence of antibiotics in nectar and honey in south Tamilnadu, India. Integr Biosci 10:163–167. https://doi.org/10.1080/17386357.2006.9647297
Soria AC, Martínez-Castro I, Sanz J (2003) Analysis of volatile composition of honey by solid phase microextraction and gas chromatography-mass spectrometry. J Sep Sci 26:793–801. https://doi.org/10.1002/jssc.200301368
Spano N, Ciulu M, Floris I, Panzanelli A, Pilo MI, Piu PC, Salis S, Sanna G (2009) A direct RP-HPLC method for the determination of furanic aldehydes and acids in honey. Talanta 78:310–314. https://doi.org/10.1016/j.talanta.2008.11.015
Starowicz M, Ostaszyk A, Zieliński H (2021) The relationship between the browning index, total phenolics, color, and antioxidant activity of polish-originated honey samples. Foods 10: 10.3390/foods10050967
Steegmans M, Iliaens S, Hoebregs H (2004) Enzymatic, spectrophotometric determination of glucose, fructose, sucrose, and inulin/oligofructose in foods. J AOAC Int 87:1200–1207. https://doi.org/10.1093/JAOAC%2F87.5.1200
Suárez-Luque S, Mato I, Huidobro JF, Simal-Lozano J, Sancho MT (2002) Rapid determination of minority organic acids in honey by high-performance liquid chromatography. J Chromatogr A 955:207–214. https://doi.org/10.1016/S0021-9673(02)00248-0
Suto M, Kawashima H, Nakamura Y (2020) Determination of organic acids in honey by liquid chromatography with tandem mass spectrometry. Food Anal Methods 13:2249–2257. https://doi.org/10.1007/s12161-020-01845-w
Švecová B, Bordovská M, Kalvachová D, Hájek T (2015) Analysis of Czech meads: Sugar content, organic acids content and selected phenolic compounds content. J Food Compos Anal 38:80–88. https://doi.org/10.1016/j.jfca.2014.11.002
Taha A, Balabel N, Elshishtawy H (2019) Physicochemical characterization and antimicrobial activity of sidr honey produced by dwarf honey bees (Apis florea F). J Plant Prot Pathol 10:613–619. https://doi.org/10.21608/jppp.2019.78154
Terrab A, Vega-Pérez JM, Díez MJ, Heredia FJ (2002) Characterisation of northwest Moroccan honeys by gas chromatographic-mass spectrometric analysis of their sugar components. J Sci Food Agric 82:179–185. https://doi.org/10.1002/jsfa.1011
Terrab A, Díez MJ, Heredia FJ (2003a) Palynological, physico-chemical and colour characterization of Moroccan honeys. II. Orange (Citrus sp.) honey. Int J Food Sci Technol 38:387–394. https://doi.org/10.1046/j.1365-2621.2003.00714.x
Terrab A, González AG, Díez MJ, Heredia FJ (2003b) Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifloral honeys. J Sci Food Agric 83:637–643. https://doi.org/10.1002/jsfa.1341
Terrab A, González-Miret L, Heredia FJ (2004) Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometry. Eur Food Res Technol 218:488–492. https://doi.org/10.1007/s00217-004-0890-9
Thrasyvoulou AT (1986) The use of HMF and diastase as criteria of quality of Greek honey. J Apic Res 25:186–195. https://doi.org/10.1080/00218839.1986.11100715
Tomczyk M, Tarapatskyy M, Dżugan M (2019) The influence of geographical origin on honey composition studied by Polish and Slovak honeys. Czech J Food Sci 37:232–238. https://doi.org/10.17221/40/2019-CJFS
Tomczyk M, Miłek M, Sidor E, Kapusta I, Litwinczuk W, Puchalski C, Dzugan M (2020) The effect of adding the leaves and fruits of Morus alba to rape honey on its antioxidant properties, polyphenolic profile, and amylase activity. Molecules 25:1–16. https://doi.org/10.3390/molecules25010084
Tosi E, Martinet R, Ortega M et al (2008) Honey diastase activity modified by heating. Food Chem 106:883–887. https://doi.org/10.1016/j.foodchem.2007.04.025
Ur-Rehman S, Khan ZF, Maqbool T (2008) Physical and spectroscopic characterization of Pakistani honey. Cienc e Investig Agrar 35:161–166. https://doi.org/10.4067/S0718-16202008000200009
Vallianou GN (2014) Honey and its anti-inflammatory, anti-bacterial and anti-oxidant properties. Gen Med Open Access 02: https://doi.org/10.4172/2327-5146.1000132
Vanhanen LP, Emmertz A, Savage GP (2011) Mineral analysis of mono-floral New Zealand honey. Food Chem 128:236–240. https://doi.org/10.1016/j.foodchem.2011.02.064
Wang J, Li QX (2011) Chemical composition, characterization, and differentiation of honey botanical and geographical origins. Adv Food Nutr Res 62:89–137. https://doi.org/10.1016/B978-0-12-385989-1.00003-X
Wedmore EB (1955) The accurate determination of the water content of honeys. Bee World 36:197–206
White JW (1979) Spectrophotometric method for hydroxymethylfurfural in honey. J Assoc off Anal Chem 62:509–514. https://doi.org/10.1093/jaoac/62.3.509
Yadata D (2014) Detection of the electrical conductivity and acidity of honey from different areas of Tepi. Food Sci Technol 2:59–63
Yadav L, Bhatnagar V (2015) Optimization of ingredients in cereal bar. Food Sci Res J 6:273–278. https://doi.org/10.15740/has/fsrj/6.2/273-278
Yayinie M, Atlabachew M, Tesfaye A, Hilluf W, Reta C (2021) Quality authentication and geographical origin classification of honey of Amhara region, Ethiopia based on physicochemical parameters. Arab J Chem 14:102987. https://doi.org/10.1016/j.arabjc.2021.102987
Yong CH, Muhammad SA, Fadhullah W, Hassan HM, Rodhi AM, Mustafa MZ, Kelly SD (2022) Addressing the unfulfilled codex standard for honey for stingless bee honey through lyophilization. Isotopes Environ Health Stud 58:180–194. https://doi.org/10.1080/10256016.2022.2041006
Yong Foo W, Makahleh A, Al-Azzam KM, Yahaya N, Saad B, Sulaiman SA (2012) Micellar electrokinetic chromatography method for the simultaneous determination of furanic compounds in honey and vegetable oils. Talanta 97:23–31. https://doi.org/10.1016/j.talanta.2012.03.056
Zarei M, Fazlara A, Alijani N (2019) Evaluation of the changes in physicochemical and antioxidant pr. Funct Foods Heal Dis 9:593–605. https://doi.org/10.31989/ffhd.v9i9.616
Zarei M, Fazlara A, Tulabifard N (2019b) Effect of thermal treatment on physicochemical and antioxidant properties of honey. Heliyon 5:e01894. https://doi.org/10.1016/j.heliyon.2019.e01894
Zawawi N, Zhang J, Hungerford NL, Yates HAS, Webber DC, Farrell M, Tinggi U, Bhandari B, Fletcher MT (2022) Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey. Food Chem 373: https://doi.org/10.1016/j.foodchem.2021.131566
Zhang X-H, Zhou S-J, Qing X-D, Kang C, Liu Z (2021) Authentication of honey of different nectar sources and antioxidant property evaluation by phenolic composition analysis with chemometrics. Food Control 124:107900. https://doi.org/10.1016/j.foodcont.2021.107900
Acknowledgements
The authors acknowledge the financial support for this work from the Ministry of Higher Education Malaysia for the Fundamental Research Grant Scheme with Project Code: FRGS/1/2019/STG01/USM/02/2 is greatly acknowledged. Ganapaty Manickavasagam gratefully acknowledges the Institute of Postgraduate Studies, Universiti Sains Malaysia for providing him with Graduate Student Financial Assistance (Gra-ASSIST) 2021.
Funding
This study was funded by a Fundamental Research Grant Scheme (Project Code: FRGS/1/2019/STG01/USM/02/2) of the Ministry of Higher Education Malaysia.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Ethics Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Informed Consent
Informed consent was obtained from all individual participants included in the study.
Conflict of Interest
Mardiana Saaid declares that she has no conflict of interest. Ganapaty Manickavasagam declares that he has no conflict of interest. Rozita Osman declares that she has no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Manickavasagam, G., Saaid, M. & Osman, R. The Trend in Established Analytical Techniques in the Investigation of Physicochemical Properties and Various Constituents of Honey: a Review. Food Anal. Methods 15, 3116–3152 (2022). https://doi.org/10.1007/s12161-022-02356-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-022-02356-6