Effects of the Deslagging Process on some Physicochemical Parameters of Honey

Document Type: Research article

Authors

1 Department of Traditional Pharmacy, Faculty of Traditional Medicine, Tehran University of Medical Science, Tehran, Iran

2 Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran

3 Persian Medicine and Pharmacy Research Center, Tehran University of Medical Sciences, Tehran, Iran

4 Tehran University of Medical Science

Abstract

Some physicochemical parameters of honey have been introduced by the International Honey Commission to evaluate its quality and origin but processes such as heating and filtering can affect these parameters. In traditional Iranian medicine, deslagging process involves boiling honey in an equal volume of water and removing the slag formed during process. The aim of this study was to determine the effects of deslagging process on parameters of color intensity, diastase evaluation, electrical conductivity, pH, free acidity, refractive index, hydroxy methyl furfural (HMF), proline and water contents according to the International Honey Committee (IHC) standards. The results showed that deslagged honey was significantly different from control honey in terms of color intensity, pH, diastase number, HMF and proline content. It can be concluded that the new standards are needed to regulate deslagged honey.

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