Characterization and Classification of Several Monofloral Iranian Honeys Based on Physicochemical Properties and Antioxidant Activity

Abstract

The aim of this study was to characterize and classify 10 honey samples collected from different regions of Iran based on their physicochemical properties. Moisture, ash and hydroxymethylfurfural content, pH, electrical conductivity, diastase activity, color, and fructose to glucose ratio were determined. Phenolic and flavonoid compounds, antioxidant activity, and the ability to inhibit enzymatic browning were also evaluated in the samples. Based on diastase activity and hydroxymethylfurfural content, Tamarisk honey showed the best quality. The highest ratio of fructose to glucose (1.5) belonged to Ziziphus. Coriander honey with the lowest L* (18.9) was considered darker than other samples. High correlation coefficients between phenolic, flavonoid compounds, and antioxidant activity indicated that these compounds are mainly responsible for the antioxidant capacity of honey. Based on the first principal component, honey samples were classified into four main groups. The first group included coriander and ziziphus, the second group was dill, the third group contained thyme, parsley, and qanqal, and the fourth group included astragal, alfalfa, tamarisk, and orange blossom.

Keywords:

• Phenolic compounds
• HMF
• Diastase activity
• Enzymatic browning
• Correlation