Table 2.

The concentration of sugar (g/100 g) in honey samples from different botanical origins.

Parameters	Botanical Origin of Honey			Apis
	Acacia	Starfruit	Gelam	mellifera
Fructose	22.05 ± 0.85 c	15.27 ± 0.51 d	29.06 ± 1.52 b	33.99 ± 0.31 a
Glucose	21.17 ± 1.50 c	17.42 ± 0.82 d	27.54 ± 1.98 b	32.24 ± 0.38 a
Sucrose	28.44 ± 0.89 b	37.32 ± 1.14 a	17.36 ± 1.09 c	2.57 ± 0.24 d
Maltose	ND b	0.89 ± 0.43 a	ND b	ND b
Total sugar	71.65 ± 2.04 ab	70.89 ± 0.80 bc	73.96 ± 2.74 a	68.80 ± 0.72 c

ND = not detected. Mean values in the same row with distinct superscript letters indicate a significant difference at p < 0.05.