References

• Al-Khalifa, A.S., & Al-Arify, I.A. (1999). Physicochemical characteristics and pollen spectrum of some Saudi honeys. Food Chemistry, 67, 21–25. doi:10.1016/S0308-8146(99)00096-5
   Web of Science ®Google Scholar
• Alves, A., Ramos, A., Margarida Gonçalves, M., Bernardo, M., & Mendes, B. (2013). Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. Journal of Food Composition and Analysis, 30, 130–138. doi:10.1016/j.jfca.2013.02.009
   Web of Science ®Google Scholar
• Anupama, D., Bhat, K.K., & Sapna, V.K. (2003). Sensory and physicochemical properties of commercial samples of honey. Food Research International, 36, 183–191. doi:10.1016/S0963-9969(02)00135-7
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists International. (2005). AOAC Official Method 920.175 Official Methods of Analysis of AOAC International (18th ed.). Gaithersburg, MD: Author.
   Google Scholar
• Bettar, I., González-Miret, M.L., Hernanz, D., Marconi, A., Heredia, F.J., & Terrab, A. (2015). Characterisation of Moroccan Spurge (Euphorbia) honeys by their physicochemical characteristics, mineral contents and colour. Arabian Journal of Chemistry. doi:10.1016/j.arabjc.2015.01.003
   Google Scholar
• Bogdanov, S., Haldimann, M., Lunginbül, W., & Gallmann, P. (2007). Minerals in honey: Environmental, geographical and botanical aspects. Journal of Apicultural Research, 46, 269–275. doi:10.1080/00218839.2007.11101407
   Web of Science ®Google Scholar
• Bogdanov, S., Ruoff, K., & Oddo, L.P. (2004). Physico-chemical methods for the characterisation of unifloral honeys: A review. Apidologie, 35, 4–17. doi:10.1051/apido:2004047
   Google Scholar
• Chakir, A., Romane, A., Barbagianni, N., Bartoli, D., & Ferrazzi, P. (2011). Major and trace elements in different types of Moroccan honeys. Australian Journal of Basic and Applied Sciences, 5, 223–231.
   Web of Science ®Google Scholar
• Chakir, A., Romane, A., Marcazzan, G.M., & Ferrazzi, P. (2016). Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry, 9, S946–S954. doi:10.1016/j.arabjc.2011.10.013
   Web of Science ®Google Scholar
• Commission Internationale de l’Éclairage. (2004). Technical report CIE 015:2004 Colorimetry (3rd ed.). Vienna: Author.
   Google Scholar
• Conti, M.E., Stripeikis, J., Campanella, L., Cucina, D., & Tudino, M.B. (2007). Characterization of Italian honeys (Marche Region) on the basis of their mineral content and some typical quality parameters. Chemistry Central Journal, 1, 14. doi:10.1186/1752-153X-1-14
   PubMed Web of Science ®Google Scholar
• EU Council (2002). Council Directive 2001/110/EC of 20 December 2001 relating to honey. Official Journal of the European Communities, L, 10, 47–52.
   Google Scholar
• Dag, A., Afik, O., Yeselson, Y., Schaffer, A., & Shafir, S. (2006). Physical, chemical and palynological characterization of avocado (Persea americana Mill.) honey in Israel. International Journal of Food Science and Technology, 41, 387–394. doi:10.1111/ifs.2006.41.issue-4
   Web of Science ®Google Scholar
• Díez, M.J., Andrés, C., & Terrab, A. (2004). Physicochemical parameters and pollen analysis of Moroccan honeydew honeys. International Journal of Food Science and Technology, 39, 167–176. doi:10.1046/j.0950-5423.2003.00769.x
   Web of Science ®Google Scholar
• Downey, G., Hussey, K., Jelly, J.D., Walshe, T.F., & Martin, P.G. (2005). Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physicochemical data. Food Chemistry, 91, 347–354. doi:10.1016/j.foodchem.2004.06.020
   Web of Science ®Google Scholar
• Escriche, I., Visquert, M., Carot, J.M., Domenech, E., & Fito, P. (2008). Effect of honey thermal conditions on hydroxymethylfurfural content prior to pasteurization. Food Science and Technology International, 14, 29–35. doi:10.1177/1082013208094580
   Web of Science ®Google Scholar
• European Commission. (2015). Commission Regulation (EU) No 2015/1005 of 25 June 2015 amending Regulation (EC) No 1881/2006 as regards maximum levels of lead in certain foodstuffs. Official Journal of the European Communities, L, 161, 9–13.
   Google Scholar
• European Food Safety Authority. (2010). Panel on contaminants in the food chain (CONTAM); Scientific opinion on lead in food. European Food Safety Authority Journal, 8, 1570.[151pp].
   Google Scholar
• Féas, X., Pires, J., Iglesias, A., & Estevinho, M.L. (2010). Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food and Chemical Toxicology, 12, 3462–3470. doi:10.1016/j.fct.2010.09.024
   Web of Science ®Google Scholar
• Fernández-Torres, R., Pérez-Bernal, J.L., Bello-López, M.A., Callejón Mochón, M., Jiménez-Sánchez, J.C., & Guiraúm-Pérez, A. (2004). Mineral content and botanical origin of Spanish honeys. Talanta, 65, 686–691. doi:10.1016/j.talanta.2004.07.030
   Web of Science ®Google Scholar
• Gomes, S., Dias, L.G., Moreira, L.L., Rodrigues, P., & Estevinho, L. (2010). Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48, 544–548. doi:10.1016/j.fct.2009.11.029
   PubMed Web of Science ®Google Scholar
• Krauze, A., & Zalewski, R.I. (1991). Classification of honeys by principal component analysis on the basis of chemical and physical parameters. Zeitschrift Für Lebensmitteluntersuchung Und Forschung A, 192, 19–23. doi:10.1007/BF01201436
   Web of Science ®Google Scholar
• Latorre, M.J., Peña, R., Pita, C., Botana, A., García, S., & Herrero, C. (1999). Chemometric classification of honeys according to their type. II. Metal content data. Food Chemistry, 66, 263–268. doi:10.1016/S0308-8146(98)00217-9
   Web of Science ®Google Scholar
• Mateo, R., & Bosch-Reig, F. (1998). Classification of Spanish unifloral honeys by discriminant analysis of electrical conductivity, color, water content, sugars and pH. Journal of Agricultural and Food Chemistry, 46, 393–400. doi:10.1021/jf970574w
   PubMed Web of Science ®Google Scholar
• Mondragoón-Corteza, P., Ulloa, J.A., Rosas-Ulloa, P., Rodríguez-Rodríguez, R., & Resendiz Vázquez, J.A. (2013). Physicochemical characterization of honey from the West region of México. CyTA - Journal of Food, 11, 7–13. doi:10.1080/19476337.2012.673175
   Web of Science ®Google Scholar
• Nanda, V., Sarkar, B.C., Sharma, H.K., & Bawa, A.S. (2003). Physicochemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Composition and Analysis, 16, 613–619. doi:10.1016/S0889-1575(03)00062-0
   Web of Science ®Google Scholar
• Porrini, C., Sabatini, A.G., Girotti, S., Ghini, S., Medrzycki, P., Grillenzoni, F., … Celli, G. (2003). Honey bees and bee products as monitors of the environmental contamination. Apiacta, 38, 63–70.
   Google Scholar
• Przybylowski, P., & Wilcznska, A. (2001). Honey as an environmental marker. Food Chemistry, 74, 289–291. doi:10.1016/S0308-8146(01)00153-4
   Web of Science ®Google Scholar
• Rashed, M.N., & Soltan, M.E. (2004). Major and trace elements in different types of Egyptian mono-floral and non-floral bee honeys. Journal of Food Composition and Analysis, 17, 725–735. doi:10.1016/j.jfca.2003.10.004
   Web of Science ®Google Scholar
• Silva, L.R., Videira, R., Monteiro, A., Valentao, P., & Andrade, P. (2009). Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93, 73–77. doi:10.1016/j.microc.2009.05.005
   Web of Science ®Google Scholar
• StatSoft Inc. (2007). STATISTICA (data analysis software system), version 8.0. Retrieved from www.statsoft.com
   Google Scholar
• Terrab, A., Díez, M.J., & Heredia, F.J. (2003a). Palynological, physico-chemical and colour characterisation of Moroccan honeys. III. Other unifloral honey types. International Journal of Food Science and Technology, 38, 395–402. doi:10.1046/j.1365-2621.2003.00713.x
   Web of Science ®Google Scholar
• Terrab, A., González, A.G., Díez, M.J., & Heredia, F.J. (2003b). Mineral content and electrical conductivity of the honeys produced in north-west Morocco and their contribution to the characterisation of unifloral honeys. Journal of the Science of Food and Agriculture, 83, 637–643. doi:10.1002/jsfa.1341
   Web of Science ®Google Scholar
• Terrab, A., & Heredia, F.J. (2004). Characterisation of avocado (Persea americana) honeys by their mineral content and physicochemical characteristics. Journal of Science of Food and Agriculture, 84, 1801–1805. doi:10.1002/jsfa.1888
   Web of Science ®Google Scholar
• Terrab, A., Marconi, A., Bettar, I., Msanda, F., & Díez, M.J. (2014). Palynological characterization of Euphorbia honeys from Morocco. Palynology, 38, 138–146. doi:10.1080/01916122.2013.871797
   Web of Science ®Google Scholar
• Terrab, A., Recamales, A.F., González-Miret, M.L., & Heredia, F.J. (2005). Contribution to the study of avocado honeys by their mineral contents using inductively coupled plasma optical emission spectrometry. Food Chemistry, 92, 305–309. doi:10.1016/j.foodchem.2004.07.033
   Web of Science ®Google Scholar
• Tuzen, M., Silici, S., Mendil, D., & Soylak, M. (2007). Trace element levels in honeys from different regions of Turkey. Food Chemistry, 103, 325–330. doi:10.1016/j.foodchem.2006.07.053
   Web of Science ®Google Scholar
• Victorita, B., Marghitas, L.A., Stanciu, O., Laslo, L., Dezmirean, D., & Bobis, O. (2008). High-performance liquid chromatographic analysis of sugars in transylvanian honeydew honey. Bulletin UASVM Animal Science and Biotechnologies, 65, 229–232.
   Google Scholar
• White, J.W., Jr. (1975). Honey. In R.A. Grout (Ed.), The hive and the honeybee (pp. 625–646). Hamilton, IL: Dadant and Sons.
   Google Scholar
• White, J.W., Jr. (1978). Honey. Advances in Food Research, 24, 287–373.
   PubMedGoogle Scholar
• Yilmaz, H., & Yavuz, Ö. (1999). Content of some trace metals in honey from south-eastern Anatolia. Food Chemistry, 65, 475–476. doi:10.1016/S0308-8146(98)00205-2
   Web of Science ®Google Scholar