Influence of Floral Origin and Storage Conditions on Physicochemical Properties of Libyan Honeys
European Journal of Nutrition & Food Safety,
Aim: The effect of botanical origin and storage conditions on the quality of two Libyan monofloral honey samples (thyme and ziziphus honeys) were assessed during prolonged storage (12 months) at room temperature.
Methodology: Physicochemical properties (moisture, viscosity, electrical conductivity, acidity pH, 5-(hydroxymethyl) furfural (HMF), diastase activity, sugars, and color) were monitored.
Results: Generally, moisture, acidity, diastatic activity, and color values were significantly higher in thyme honey, whereas viscosity, electrical conductivity, pH, HMF, and sugars content were higher in ziziphus honeys. In comparison with the initial values, viscosity, acidity, and HMF values of all honey samples increased during storage. Storage period and containers did not affect the electrical conductivity and sucrose contents for the two honey types, which were below the stipulated limits. Moisture content, pH, diastatic activity, color (L*), fructose, and glucose content decreased during storage. Honey samples stored in opaque container showed significantly lower changes in all parameters during the storage period compared to those stored in transparent bottles. The results showed that both honey types stored for 12 months at room temperature could be considered safe for human consumption according to maintaining physicochemical parameters.
- physicochemical properties
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