Sugar profile of different floral origin honeys from Serbia

Abstract

Fifty two honey samples of different floral origin from Serbia were examined in order to define their sugar composition. Our study confirmed that in the examined honey types the average percentage of fructose and glucose ranged from 36.57 to 41.64, and from 30.00 to 34.53%, respectively. The sum value of glucose and fructose, as well as sucrose content in all investigated honey samples, was found to meet European Legislation and local regulations. Besides, fructose/glucose ratio (F/G) and glucose/water ratio (G/W) were calculated for all types of honey. According to our results, acacia honey had the lowest G/W ratio and greatest F/G ratio, hence indicating scarce tendency to crystallize. Univariate data analysis and multivariate chemometric techniques were applied to determine the relationship between the values of relevant chemical parameters and the botanical origin of honey.

Keywords:

• Fructose
• glucose
• sucrose
• Serbian honey
• crystallization
• botanical origin
• multivariate chemometric analysis

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Ministry of Education, Science and Technological Development, Republic of Serbia under Grant [number TR31071].