Table 2.
Chemical and physicochemical parameters of honeydew (n = 16) and floral (n = 15) honeys
| Parameter | Honeydew mean ± SD (range) |
Floral mean ± SD (range) |
Probability |
|---|---|---|---|
| Moisture (g/100 g) |
15.20 ± 0.83 (13.72–16.64) |
17.12 ± 1.70 (14.49–20.20) |
0.000 |
| Hydroxymethylfurfural (mg/kg) |
4.33 ± 4.93 (0.14–17.05) |
8.72 ± 7.34 (2.49–28.38) |
0.059 |
| Proline (mg/kg) |
758.69 ± 266.36 (169.39–1083.08) |
627.66 ± 283.25 (171.20–1139.48) |
0.203 |
| Protein (mg BSAa/100 g) |
109.38 ± 18.12 (77.11–140.42) |
137.91 ± 49.47 (66.08–242.88) |
0.039 |
| pH | 5.26 ± 0.27 (4.48–5.67) |
4.02 ± 0.28 (3.67–4.51) |
0.000 |
| Electrical conductivity (mS/cm) |
1.32 ± 0.20 (0.86–1.65) |
0.54 ± 0.23 (0.22–0.93) |
0.000 |
| Total phenols (mg GAEb)/100 g) |
100.10 ± 21.72 (69.53–130.30) |
57.33 ± 10.10 (33.93–71.80) |
0.000 |
| Antioxidant content (mg AEACc/100 g honey) |
55.59 ± 6.78 (46.13–66.62) |
34.05 ± 14.24 (8.28–50.78) |
0.000 |
| Maillard reaction products (A450) (AUd) |
1.54 ± 0.21 (1.20–1.80) |
0.93 ± 0.27 (0.38–1.44) |
0.000 |
| Color (A560–A720) (AUd) |
0.34 ± 0.05 (0.25–0.40) |
0.21 ± 0.07 (0.07–0.33) |
0.000 |
a BSA bovine serum albumin
b GAE gallic acid equivalents
c AEAC ascorbic acid equivalent antioxidant capacity
d AU absorbance units