Journal
JOURNAL OF APICULTURAL RESEARCH
Volume 57, Issue 1, Pages 38-74Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/00218839.2017.1411178
Keywords
honey; analysis methods; physical properties; chemical components; antioxidant activity; antimicrobial activity
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Funding
- Junta de Castilla y Leon [BU27/02, BU003A06, BU007A08]
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A thorough updated review of both standardized and the most used and novel analytical methods for the analysis of honey is presented. The methodologies applied to honey in the analysis of the physical parameters (electrical conductivity, rheological properties, specific rotation, color and water activity), the analysis of the properties and the most important components of honey (moisture, sugars, enzymes, HMF, types of acidity and pH, formol index, insoluble solids, organic acids, proteins, amino acids, vitamins, minerals, volatile and semi-volatile compounds and polyphenols), and the antioxidant and antimicrobial activities are described. Finally, the most applied methods for multicomponent analysis and/or for honey authenticity verification (both the botanical and/or geographical origin honey classification and the detection of honey adulteration) are provided.
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