Table 1.

Physicochemical characteristics of tested honey types, average ± SD, N = 3.

Honey Type	Water Content (%)	pH	Electrical Conductivity (mS/cm)	Total Phenol (μg GAEs/g)	Proteins (mg/mL)
P	16.33 ± 0.47	4.43 ± 0.005	0.29 ± 0.008	670.20 ± 18.96	112.40 ± 2.47
MAP	18.00 ± 0.00	4.62 ± 0.012	0.35 ± 0.009	776.54 ± 9.12	116.80 ± 0.57
MP	14.67 ± 0.47	4.79 ± 0.009	0.29 ± 0.005	700.47 ± 18.18	103.60 ± 0.57
MSa	15.67 ± 0.47	4.68 ± 0.017	0.46 ± 0.014	606.54 ± 27.66	96.80 ± 2.27
Sa	15.00 ± 0.00	4.96 ± 0.029	0.29 ± 0.005	667.14 ± 4.79	107.60 ±0.57
MBr	18.00 ± 0.00	4.67 ± 0.014	0.36 ± 0.012	404.74 ± 9.12	95.20 ± 2.27
Br	17.67 ± 0.47	4.22 ± 0.012	0.27 ± 0.005	378.27 ± 7.30	49.20 ± 3.40
Tc	18.00 ± 0.00	4.08 ± 0.017	0.42 ± 0.012	624.40 ± 15.43	85.60 ± 3.00
Ph	17.67 ± 0.47	4.62 ± 0.005	0.4 ± 0.005	524.40 ± 18.58	90.80 ± 0.57
So	16.33 ± 0.47	4.85 ± 0.009	0.91 ± 0.008	808.05 ± 7.20	85.20 ± 0.00
He	15.67 ± 0.47	4.35 ± 0.012	0.25 ± 0.005	431.27 ± 5.45	41.20 ± 2.47