Characterization and Classification of Iranian Honey Based on Physicochemical Properties and Antioxidant Activities, with Chemometrics Approach

Document Type: Research article

Authors

1 Pharmaceutical Quality Assurance Research Center, Tehran University of Medical Sciences, Tehran, Iran.

2 Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.

3 Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran

4 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

Abstract

In the present study, the physicochemical properties and antioxidant activities of different Iranian honey samples are investigated using various multivariate techniques in order to develop a quality control model. Forty-eight Iranian honey samples were tested for 15 physicochemical and antioxidant parameters. The parameters for which the samples were tested included color intensity, moisture, electrical conductivity, pH, free acidity, diastase activity, hydroxymethylfurfural content, proline level, total phenolic content, antioxidant activity, and radical scavenging activity. The study attempted to differentiate honey samples based on origin and composition. In the study, the Iranian honey samples were classified according to their respective physiochemical properties and antioxidant activities using principal component analysis and hierarchical cluster analysis. Furthermore, the relationships between the geographical and botanical origins were determined for the samples used in the study.

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