TY - JOUR AU - Tkáč, Matej AU - Vorlová, Lenka AU - Borkovcová, Ivana AU - Golian, Jozef PY - 2022/05/25 Y2 - 2024/03/28 TI - Physicochemical and bioactive characterization of beekeeper and market honeys JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 34 IS - 4 SE - Research Article DO - 10.9755/ejfa.2022.v34.i4.2851 UR - https://ejfa.me/index.php/journal/article/view/2851 SP - AB - <p>Honey is a popular sweetener that makes significant contributions to human nutrition. The aim of this study was to analyze and compare<br>specific properties relating to honey quality and biological value such as total phenolic content, color, color intensity, proline and other<br>quality parameters like moisture content, electrical conductivity, 5-hydroxymethylfurfural, diastase activity in various honeys directly from<br>beekeepers and from markets. In total fiftysix honey samples directly from Czech and Slovak beekeepers (n=25) and from markets in<br>the Czech Republic (n=31) were collected during 2018. The determined parameters varied depending on the botanical and geographical<br>origin of honeys. The identified most significant differences (p &lt; 0.01) between the analyzed beekeepers and market honeys in color,<br>color intensity, total phenolic content, moisture content and 5-hydroxymethylfurfural point to the different properties and impact of honey<br>processing on honey composition. In several parameters, like color, color intensity, total phenolic content, proline content and electrical<br>conductivity a very good correlations with botanical origin of honey were observed and beside the melissopalynological analysis these<br>parameters participated on characterization and authentication of unifloral honeys. Normally, there is a positive correlation between color<br>and electrical conductivity, however we have also confirmed that the color of honey also depends on the proline content. The results of<br>this study confirmed that the origin (beekeeper/market) and botanical source of honeys (unifloral/nectar/honeydew) had effect on their<br>quality and biological value.</p> ER -