Physicochemical Properties Evaluation for Some Yemeni Honeys

Amin Mohammad Alwaseai; Mohammed Mohssen Alsharhi; Hamid Mohammad Algabr

doi:doi:10.11648/j.ijfsb.20220701.11

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Physicochemical Properties Evaluation for Some Yemeni Honeys

Amin Mohammad Alwaseai, Mohammed Mohssen Alsharhi, Hamid Mohammad Algabr

Published in International Journal of Food Science and Biotechnology (Volume 7, Issue 1)

Received: 2 December 2021 Accepted: 28 December 2021 Published: 24 January 2022

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Abstract

In this study the quality properties of Yemeni honeys were investigated. Two types of honey, monofloral (Sidr) and multi-flora honey originated from three different regions in Yemen (Hadramout, Dhamar and Amran governorates), were included in this study. Honey samples were collected and analyzed to determine their physicochemical properties such as (moisture content, total soluble solid (TSS), pH, free acidity, reducing sugars, sucrose, vitamin (C), electrical conductivity (EC), refractive index, water insoluble matter (WIM) and density) and to determine effect of geographical area and botanical source on the physicochemical properties of honey. The results showed that moisture content (18.63%±1.39), total soluble solid (TSS) content (79.58±1.42°Brix), pH (4.26±1.17), free acidity (17.16±5.56 meq/kg honey), reducing sugars (63.86%±3.50), sucrose content was (4.4%±1.12), total sugar (68.27%±3.55), vitamin C (0.65±0.226 mg/100g), the electrical conductivity (EC) (731.08±273.87μS/cm), refractive index (1.4958±0.0038), while water insoluble matter (WIM) was (0.092%±0.033) and the density was (1.3871±0.035 g/cm³). Results obtained from this study showed that honey samples coincide with those specified by Yemeni standard organization (YSMO) and Arabian Gulf standard organization (GSO). Botanical source affected on the pH, sucrose content and the electrical conductivity (EC) values of honey, which was higher in Sidr honey than multi floral honey samples. The geographical area caused a variation in the moisture, free acidity and vitamin C content of honey, while other physicochemical properties for honey had a negligible variation between honey from the different regions and botanical sources.

Published in	International Journal of Food Science and Biotechnology (Volume 7, Issue 1)
DOI	10.11648/j.ijfsb.20220701.11
Page(s)	1-7
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Honey Quality, Yemeni Honey, Physicochemical Properties, Quality Parameters

References

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Amin Mohammad Alwaseai, Mohammed Mohssen Alsharhi, Hamid Mohammad Algabr. (2022). Physicochemical Properties Evaluation for Some Yemeni Honeys. International Journal of Food Science and Biotechnology, 7(1), 1-7. https://doi.org/10.11648/j.ijfsb.20220701.11

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ACS Style

Amin Mohammad Alwaseai; Mohammed Mohssen Alsharhi; Hamid Mohammad Algabr. Physicochemical Properties Evaluation for Some Yemeni Honeys. Int. J. Food Sci. Biotechnol. 2022, 7(1), 1-7. doi: 10.11648/j.ijfsb.20220701.11

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AMA Style

Amin Mohammad Alwaseai, Mohammed Mohssen Alsharhi, Hamid Mohammad Algabr. Physicochemical Properties Evaluation for Some Yemeni Honeys. Int J Food Sci Biotechnol. 2022;7(1):1-7. doi: 10.11648/j.ijfsb.20220701.11

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@article{10.11648/j.ijfsb.20220701.11,
  author = {Amin Mohammad Alwaseai and Mohammed Mohssen Alsharhi and Hamid Mohammad Algabr},
  title = {Physicochemical Properties Evaluation for Some Yemeni Honeys},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfsb.20220701.11},
  url = {https://doi.org/10.11648/j.ijfsb.20220701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220701.11},
  abstract = {In this study the quality properties of Yemeni honeys were investigated. Two types of honey, monofloral (Sidr) and multi-flora honey originated from three different regions in Yemen (Hadramout, Dhamar and Amran governorates), were included in this study. Honey samples were collected and analyzed to determine their physicochemical properties such as (moisture content, total soluble solid (TSS), pH, free acidity, reducing sugars, sucrose, vitamin (C), electrical conductivity (EC), refractive index, water insoluble matter (WIM) and density) and to determine effect of geographical area and botanical source on the physicochemical properties of honey. The results showed that moisture content (18.63%±1.39), total soluble solid (TSS) content (79.58±1.42°Brix), pH (4.26±1.17), free acidity (17.16±5.56 meq/kg honey), reducing sugars (63.86%±3.50), sucrose content was (4.4%±1.12), total sugar (68.27%±3.55), vitamin C (0.65±0.226 mg/100g), the electrical conductivity (EC) (731.08±273.87μS/cm), refractive index (1.4958±0.0038), while water insoluble matter (WIM) was (0.092%±0.033) and the density was (1.3871±0.035 g/cm3). Results obtained from this study showed that honey samples coincide with those specified by Yemeni standard organization (YSMO) and Arabian Gulf standard organization (GSO). Botanical source affected on the pH, sucrose content and the electrical conductivity (EC) values of honey, which was higher in Sidr honey than multi floral honey samples. The geographical area caused a variation in the moisture, free acidity and vitamin C content of honey, while other physicochemical properties for honey had a negligible variation between honey from the different regions and botanical sources.},
 year = {2022}
}

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TY  - JOUR
T1  - Physicochemical Properties Evaluation for Some Yemeni Honeys
AU  - Amin Mohammad Alwaseai
AU  - Mohammed Mohssen Alsharhi
AU  - Hamid Mohammad Algabr
Y1  - 2022/01/24
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfsb.20220701.11
DO  - 10.11648/j.ijfsb.20220701.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20220701.11
AB  - In this study the quality properties of Yemeni honeys were investigated. Two types of honey, monofloral (Sidr) and multi-flora honey originated from three different regions in Yemen (Hadramout, Dhamar and Amran governorates), were included in this study. Honey samples were collected and analyzed to determine their physicochemical properties such as (moisture content, total soluble solid (TSS), pH, free acidity, reducing sugars, sucrose, vitamin (C), electrical conductivity (EC), refractive index, water insoluble matter (WIM) and density) and to determine effect of geographical area and botanical source on the physicochemical properties of honey. The results showed that moisture content (18.63%±1.39), total soluble solid (TSS) content (79.58±1.42°Brix), pH (4.26±1.17), free acidity (17.16±5.56 meq/kg honey), reducing sugars (63.86%±3.50), sucrose content was (4.4%±1.12), total sugar (68.27%±3.55), vitamin C (0.65±0.226 mg/100g), the electrical conductivity (EC) (731.08±273.87μS/cm), refractive index (1.4958±0.0038), while water insoluble matter (WIM) was (0.092%±0.033) and the density was (1.3871±0.035 g/cm3). Results obtained from this study showed that honey samples coincide with those specified by Yemeni standard organization (YSMO) and Arabian Gulf standard organization (GSO). Botanical source affected on the pH, sucrose content and the electrical conductivity (EC) values of honey, which was higher in Sidr honey than multi floral honey samples. The geographical area caused a variation in the moisture, free acidity and vitamin C content of honey, while other physicochemical properties for honey had a negligible variation between honey from the different regions and botanical sources.
VL  - 7
IS  - 1
ER  -

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Author Information

Amin Mohammad Alwaseai

Biotechnology and Food Technology Department, Faculty of Agriculture, Thamar University, Dhamar, Yemen
Mohammed Mohssen Alsharhi

Plant Production Department, Faculty of Agriculture, Thamar University, Dhamar, Yemen
Hamid Mohammad Algabr

Life Science Department, Faculty of Education, Albaydha University, Al-Bayda, Yemen

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APA Style

Amin Mohammad Alwaseai, Mohammed Mohssen Alsharhi, Hamid Mohammad Algabr. (2022). Physicochemical Properties Evaluation for Some Yemeni Honeys. International Journal of Food Science and Biotechnology, 7(1), 1-7. https://doi.org/10.11648/j.ijfsb.20220701.11

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ACS Style

Amin Mohammad Alwaseai; Mohammed Mohssen Alsharhi; Hamid Mohammad Algabr. Physicochemical Properties Evaluation for Some Yemeni Honeys. Int. J. Food Sci. Biotechnol. 2022, 7(1), 1-7. doi: 10.11648/j.ijfsb.20220701.11

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AMA Style

Amin Mohammad Alwaseai, Mohammed Mohssen Alsharhi, Hamid Mohammad Algabr. Physicochemical Properties Evaluation for Some Yemeni Honeys. Int J Food Sci Biotechnol. 2022;7(1):1-7. doi: 10.11648/j.ijfsb.20220701.11

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@article{10.11648/j.ijfsb.20220701.11,
  author = {Amin Mohammad Alwaseai and Mohammed Mohssen Alsharhi and Hamid Mohammad Algabr},
  title = {Physicochemical Properties Evaluation for Some Yemeni Honeys},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfsb.20220701.11},
  url = {https://doi.org/10.11648/j.ijfsb.20220701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220701.11},
  abstract = {In this study the quality properties of Yemeni honeys were investigated. Two types of honey, monofloral (Sidr) and multi-flora honey originated from three different regions in Yemen (Hadramout, Dhamar and Amran governorates), were included in this study. Honey samples were collected and analyzed to determine their physicochemical properties such as (moisture content, total soluble solid (TSS), pH, free acidity, reducing sugars, sucrose, vitamin (C), electrical conductivity (EC), refractive index, water insoluble matter (WIM) and density) and to determine effect of geographical area and botanical source on the physicochemical properties of honey. The results showed that moisture content (18.63%±1.39), total soluble solid (TSS) content (79.58±1.42°Brix), pH (4.26±1.17), free acidity (17.16±5.56 meq/kg honey), reducing sugars (63.86%±3.50), sucrose content was (4.4%±1.12), total sugar (68.27%±3.55), vitamin C (0.65±0.226 mg/100g), the electrical conductivity (EC) (731.08±273.87μS/cm), refractive index (1.4958±0.0038), while water insoluble matter (WIM) was (0.092%±0.033) and the density was (1.3871±0.035 g/cm3). Results obtained from this study showed that honey samples coincide with those specified by Yemeni standard organization (YSMO) and Arabian Gulf standard organization (GSO). Botanical source affected on the pH, sucrose content and the electrical conductivity (EC) values of honey, which was higher in Sidr honey than multi floral honey samples. The geographical area caused a variation in the moisture, free acidity and vitamin C content of honey, while other physicochemical properties for honey had a negligible variation between honey from the different regions and botanical sources.},
 year = {2022}
}

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TY  - JOUR
T1  - Physicochemical Properties Evaluation for Some Yemeni Honeys
AU  - Amin Mohammad Alwaseai
AU  - Mohammed Mohssen Alsharhi
AU  - Hamid Mohammad Algabr
Y1  - 2022/01/24
PY  - 2022
N1  - https://doi.org/10.11648/j.ijfsb.20220701.11
DO  - 10.11648/j.ijfsb.20220701.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20220701.11
AB  - In this study the quality properties of Yemeni honeys were investigated. Two types of honey, monofloral (Sidr) and multi-flora honey originated from three different regions in Yemen (Hadramout, Dhamar and Amran governorates), were included in this study. Honey samples were collected and analyzed to determine their physicochemical properties such as (moisture content, total soluble solid (TSS), pH, free acidity, reducing sugars, sucrose, vitamin (C), electrical conductivity (EC), refractive index, water insoluble matter (WIM) and density) and to determine effect of geographical area and botanical source on the physicochemical properties of honey. The results showed that moisture content (18.63%±1.39), total soluble solid (TSS) content (79.58±1.42°Brix), pH (4.26±1.17), free acidity (17.16±5.56 meq/kg honey), reducing sugars (63.86%±3.50), sucrose content was (4.4%±1.12), total sugar (68.27%±3.55), vitamin C (0.65±0.226 mg/100g), the electrical conductivity (EC) (731.08±273.87μS/cm), refractive index (1.4958±0.0038), while water insoluble matter (WIM) was (0.092%±0.033) and the density was (1.3871±0.035 g/cm3). Results obtained from this study showed that honey samples coincide with those specified by Yemeni standard organization (YSMO) and Arabian Gulf standard organization (GSO). Botanical source affected on the pH, sucrose content and the electrical conductivity (EC) values of honey, which was higher in Sidr honey than multi floral honey samples. The geographical area caused a variation in the moisture, free acidity and vitamin C content of honey, while other physicochemical properties for honey had a negligible variation between honey from the different regions and botanical sources.
VL  - 7
IS  - 1
ER  -

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