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Original Articles

Sugar and Protein Profiles of Omani Honey from Muscat and Batinah Regions of Oman

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Pages 675-690 | Received 19 Apr 2005, Accepted 15 Nov 2006, Published online: 30 Oct 2007

Figures & data

Figure 1 Standard calibration curve shows absorbencies of different concentrations of egg albumin protein at 540 nm.

Figure 1 Standard calibration curve shows absorbencies of different concentrations of egg albumin protein at 540 nm.

Figure 2 HPLC chromatogram of four sugars in a honey sample. FRU (Fructose), GLU (Glucose), SUC (Sucrose), and MAL (Maltose).

Figure 2 HPLC chromatogram of four sugars in a honey sample. FRU (Fructose), GLU (Glucose), SUC (Sucrose), and MAL (Maltose).

Table 1 Biochemical data of honey samples of their sugar composition, fructose/glucose (F/G) ratio, crystallization, and protein amount

Figure 3 Sugar content summer and winter; unifloral and multifloral samples and by bee species.

Figure 3 Sugar content summer and winter; unifloral and multifloral samples and by bee species.

Figure 4 Protein content in honey samples.

Figure 4 Protein content in honey samples.

Figure 5 Relationship between the protein content and honey colour.

Figure 5 Relationship between the protein content and honey colour.

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