DETERMINING THE QUALITY OF HONEY IN THE REGION OF KOSOVA WITH PHYSIOCHEMICAL ANALYSIS

Year 2023, , 202 - 214, 19.11.2023

Berat Durmishi Vesna Knights , Ibrahim Mehmeti Viktorija Stamatovska Demokrat Nuha , Smajl Rizani Pajtim Bytyçi Veton Haziri Valon Sadiku

https://doi.org/10.31467/uluaricilik.1349616

Cited By: 1

Abstract

This article examines the physicochemical and nutritional characteristics of honey produced in different regions of Kosovo. The aim of this study is to investigate the physicochemical properties and nutritional characteristics of honey from various regions in Kosovo, shedding light on the factors influencing its composition and quality. It also underscores the importance of local beekeepers in sustaining honey production and environmental preservation. A total of 26 samples were gathered from various locations, and beekeepers were interviewed about their honey-production techniques and bee-feeding practices. The samples underwent analysis to determine parameters such as moisture content, total solids, pH, acidity, ash content, proteins, electrical conductivity, and dissolved solids content %. Notably, the physicochemical properties of honey differed significantly across the regions. Moisture content ranged from 15.02% to 18.80%, with the lowest found in Ferizaji and the highest in Sharri. Dissolved solids content % concentration at 20°C varied from 79.50% to 82.60%, with Sharri exhibiting the lowest and Prishtina displaying the highest value. The acidity and pH levels of all honey samples were measured between 4.97 and 5.63, and 3.56 to 5.60, respectively. Additionally, the Pfund scale was employed to evaluate the color of the honey, indicating white hues for Sharri, extremely light white or white for Prishtina and Ferizaj, and exceptionally white for Skenderaj. This study concludes that geographical location, feeding systems, nectar sources, honey age, and beekeeper processing methods significantly impact the physicochemical and nutritional properties of honey, including its color.

Keywords

Honey, Kosovo region, Physicochemical composition, Nutritional aspects, Color grading

References

• Alaerjani WMA, Abu-Melha S, Alshareef RMH, Al-Farhan BS, Ghramh HA, Al-Shehri BMA et al. Biochemical Reactions and Their Biological Contributions in Honey. Molecules, 2022;27 (15)
• Annamaria Perna AS, Intaglietta I, Gambacorta E. Antioxidant Properties, Polyphenol Content and Colorimetric Characteristics of Different Floral Origin Honeys from Different Areas of Southern Italy. Journal of Life Sciences, 2013;7(4):428-436
• Beretta G, Orioli, M, Facino RM. Antioxidant and radical scavenging activity of honey in endothelial cell cultures (EA.hy926). Planta Med, 2007;73(11):1182-1189
• Bernolo MCBOL. Honey as Functional Food and Prospects in Natural Honey Production. Functional Foods and Nutraceuticals, 2020;1(2:197-210
• Bucekova M, Buriova M, Pekarik L, Majtan V, Majtan J. Phytochemicals-mediated production of hydrogen peroxide is crucial for high antibacterial activity of honeydew honey. Sci Rep, 2018;8(1):9061
• Cheung Y, Meenu M, Yu X, Xu B. Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources. International Journal of Food Properties, 2019;22(1):290-308
• da Silva PM, Gauche C, Gonzaga LV, Costa AC, Fett R. Honey: Chemical composition, stability and authenticity. Food Chem, 2016;196:309-323
• Dizman S, Hodolli G, Kadiri S, Aliu H, Makolli S. Radioactivity in Kosovo Honey Samples. Polish Journal of Environmental Studies, 2020;29(2):1119-1127
• Gasparrini M, Forbes-Hernandez TY, Giampieri F, Afrin S, Alvarez-Suarez JM, Mazzoni L et al. Anti-inflammatory effect of strawberry extract against LPS-induced stress in RAW 264.7 macrophages. Food Chem Toxicol, 2017;102: 1-10
• Gela A, Hora ZA, Kebebe D, Gebresilassie A. Physico-chemical characteristics of honey produced by stingless bees (Meliponula beccarii) from West Showa zone of Oromia Region, Ethiopia. Heliyon, 2021;7(1): e05875
• Ibrahimi H, Hajdari A. Phenolic and flavonoid content, and antioxidant activity of honey from Kosovo. Journal of Apicultural Research, 2020;59(4):452-457 Juszczak L, Socha R, Rożnowski J, Fortuna T, Nalepka K. Physicochemical properties and quality parameters of herbhoneys. Food Chemistry, 2009;113(2):538-542
• Karabagias IK, Badeka A, Kontakos S, Karabournioti S, Kontominas MG. Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chem, 2014:146:548-557
• Karabagias IK, Karabournioti S. Discrimination of Clover and Citrus Honeys from Egypt According to Floral Type Using Easily Assessable Physicochemical Parameters and Discriminant Analysis: An External Validation of the Chemometric Approach. Foods, 2018;7 (5)
• Kasprzyk I, Depciuch J, Grabek-Lejko D, Parlinska-Wojtan M. FTIR-ATR spectroscopy of pollen and honey as a tool for unifloral honey authentication. The case study of rape honey. Food Control, 2018;84:33-40
• Kastrati G, Pacarizi M, Sopaj F, Tasev K, Stafilov T, Mustafa MK. Investigation of Concentration and Distribution of Elements in Three Environmental Compartments in the Region of Mitrovica, Kosovo: Soil, Honey and Bee Pollen. Int J Environ Res Public Health, 2021;18 (5)
• Keckes S, Gasic U, Velickovic TC, Milojkovic-Opsenica D, Natic M, Tesic Z. The determination of phenolic profiles of Serbian unifloral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry. Food Chem, 2013;138(1):32-40
• Magdalena Kunat-Budzyńska AR, Wiater A, Grąz M, Andrejko M, Budzyński M, Bryś MS, Sudziński M,Tomczyk M, Gancarz M, Rusinek R, Ptaszyńska AA. Chemical Composition and Antimicrobial Activity of New Honey Varietals. Int. J. Environ. Res. Public Health, 2023;20 (3):1-21
• Magida Tabbara SM, Eddine RZ, Abiad M, Saoud I. Bioprocessing post-consumer food waste for use as a fish feed ingredient. Aquaculture Research, 2022;1(2):1-10
• McLoone P, Warnock M, Fyfe L. Honey: A realistic antimicrobial for disorders of the skin. J Microbiol Immunol Infect, 2016;49(2),161-167
• Mladenović M, Simeonova VD. The Variability of Wing Nervature Angles of Honey Bee from the North Kosovo Area. Biotechnology & Biotechnological Equipment, 2014;24 (sup1):427-432
• Nascimento KSD, Gasparotto Sattler JA, Lauer Macedo LF, Serna González CV, Pereira de Melo IL, da Silva Araújo E. et al. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT, 2018;91:85-94
• Noiset P, Cabirol N, Rojas-Oropeza M, Warrit N, Nkoba K, Vereecken NJ Honey compositional convergence and the parallel domestication of social bees. Sci Rep, 2022;12(1):18280
• Pauliuc D, Dranca F, Ropciuc S, Oroian M.. Advanced Characterization of Monofloral Honeys from Romania. Agriculture, 2022;12(4)
• Pasupuleti VR, Sammugam L, Ramesh N, Gan S. Honey, Propolis, and Royal Jelly: A Comprehensive Review of Their Biological Actions and Health Benefits. Oxid Med Cell Longev, 2017, 1259510
• Rama A, Haziri I, Miftari I, Zuka A, Zhuri B, Latifi A. et al. Determination of streptomycin residues in imported and locally produced honey in Kosovo. International Journal of Food Contamination, 2022.9(1)
• Rysha A, Kastrati G, Biber L, Sadiku V, Rysha A, Zogaj F. et al. Evaluating the Physicochemical Properties of Some Kosovo’s and Imported Honey Samples. Applied Sciences, 2022;12(2)