Quality Profile of Several Monofloral Romanian Honeys

• Published in: Agriculture (Basel) Vol. 13; no. 1; p. 75
• Main Authors: Pop, Ioan Mircea, Simeanu, Daniel, Cucu-Man, Simona-Maria, Pui, Aurel, Albu, Aida
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-01-2023
• Subjects: Acidity; Antioxidants; Ashes; Bees; Biodiversity; Calcium; Color; Data processing; Density; Dietary minerals; Electrical conductivity; Electrical resistivity; Flavonoids; FTIR; Honey; minerals; Moisture content; Moisture effects; Parameters; Pearson’s correlation; Phenols; Plant reproduction; Polyphenols; Rapeseed; Soil water; Specific gravity; Spectrum analysis; Variance analysis; Romania; United States > US; Japan; Germany
• ISSN: 2077-0472; 2077-0472
• DOI: 10.3390/agriculture13010075

The objective of this research was to evaluate some quality-defining physicochemical parameters (moisture, specific gravity, pH, free acidity, ash, electrical conductivity, total phenols, and total flavonoids content, K, Ca, Mg, Na, and P) of seven Romanian monofloral honeys (linden, acacia, rapeseed, sunflower, mint, raspberry, and chestnut) collected in 2017. The investigated quality parameters are mainly within the recommended limits set by standards for honey. Sample analyses indicate the presence of antioxidants, such as TPC (17.9–73.2 mg GAE/100 g) and TFC (0.84–4.81 mg QE/100 g), and high amounts of K (101–1462 mg kg−1), Ca (58.3–167.5 mg kg−1), Mg (24.8–330.6 mg kg−1), Na (94.5–233.3 mg kg−1), and P (34.1–137.2 mg kg−1). The Pearson’s correlations between some parameters (such as color/TFC, color/Mg, color/P, EC/Ash, mm Pfund/TFC, TPC/TFC, K/Ash, P/Mg), together with PCA, HCA, and ANOVA statistics, highlight three main factors that explain the variability in the dataset and could be attributed to stability, mineral, and color/antioxidant contributions. FTIR spectra confirm the authenticity of all the monofloral honeys. The results and data processing confirm the influence of environmental elements (soil, water, air) on the honey composition and highlight the quality of honey, as a complete food and a therapeutic product.