Physicochemical characterization of Gozitan Honey

Abstract

Honey quality is clearly defined in the EU Directive 2001/110/EC, and by Codex Alimentarius (Codex Stan 12-1981) and the International Honey Commission (International Honey Commission, 2002). Our investigation aimed to characterize the physicochemical properties of honey produced on a small island, Gozo which is situated near Malta. Ten randomly collected honey samples were analysed for moisture content, pH, free acidity, water insoluble content, hydroxymethylfurfural (HMF) content and total phenolic compounds. Moisture content, pH, free acidity, water insoluble content, and HMF content were within the range specified in standards but the electrical conductivity was generally higher than 0.800 mS cm −1 . This may be the result of the relatively high atmospheric and soil salinity on this small island. All the samples analysed were within the 40 mg kg −1 HMF limit, which is an indicator of honey quality. The total phenolic compounds, which represent some of the constituents derived from the nectar and pollen obtained during foraging, ranged between 236.555 and 294.209 GAE kg −1 honey. Principal Component Analysis showed the properties of polyfloral honey samples obtained from the southern part of the island to be different from those obtained from the northern part.

Application of ATR-FT-MIR for Tracing the Geographical Origin of Honey Produced in the Maltese Islands

“…Published literature on Maltese honey is lacking, and up till now, no in-depth chemical profiling has been performed on Maltese honey; in fact, the literature is mainly based on physicochemical parameters. These studies include HMF content, diastase and proline levels, and total phenolic content [ 9 , 10 , 11 ]. More recently, a comprehensive study with regards to a number of physicochemical parameters and sugar composition has also been published [ 11 ].…”

“…Infrared (IR) spectroscopy is a technique used frequently in food analysis for authentication, quantification and detection of adulteration [12], and has been favoured as a rapid, non-destructive, cheap and reagent free technique in the food industry [13,14]. In combination with chemometrics, IR spectroscopy was successfully applied for the determination of different attributes and adulterants [15] in several food samples, including juice analysis [16]; alcoholic beverages [7,[17][18][19] must and wine analysis [9,20,21], polymethoxylated flavone of orange oil residues [22], organic acids and carbohydrates determination in fruits [23], and characterisation of olive oil and olive pulp [24,25].…”

Determination of the Geographical Origin of Maltese Honey Using 1H NMR Fingerprinting

“…The chemical composition of honey varies based on its geographic origin, hence to date, research has mainly focused on investigating the natural physicochemical parameters to establish the floral honey source and/or the origin. As an example, electrical conductivity, sugar, and moisture content, among other parameters, have been studied to identify differences between seasonal Maltese honey [ 10 ]. A frequently employed method for honey authentication verification is melissopalynology [ 11 ], however, weak pollen flower producers and variations in both honeybees and pollen grain size may result in under-representation of pollen [ 12 ].…”

The determination of the botanical origin in honeys with over‐represented pollen: combination of melissopalynological, sensory and physicochemical analysis

“…Thyme honey is produced in several Mediterranean countries, such as Greece, Cyprus, Spain, Italy, Egypt and Morocco, and it is considered to be one of the most delicious and preferable of the unifloral honeys, with high commercial value. It is produced from several different Thymus species; however, the major part of its production comes from Thymus capitatus and Thymus vulgaris .…”