نوع مقاله : مقاله پژوهشی
نویسندگان
1
Department of Food Science and Technology, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2
Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
3
Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
4
Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
5
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6
Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
7
Department of Food, Halal and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
10.22104/ift.2026.8404.2315
چکیده
Honey is a natural food product widely valued for its nutritional and functional properties, yet its high economic value makes it vulnerable to quality deterioration and fraudulent practices. This study evaluated the physicochemical quality of 76 commercially available honey samples collected from different regions of Iran, in accordance with national and international standards. Proline, sucrose, reducing sugars, diastase activity, hydroxymethylfurfural (HMF), fructose-to-glucose (F/G) ratio, and free acidity were determined using methods recommended by the International Honey Commission and Iranian National Standardization Organization (INSO). Proline ranged from 51.20 to 480.00 mg/kg, sucrose from 0.70 to 15.21 g/100 g, reducing sugars from 30.80 to 83.70 g/100 g, diastase activity from 0.50 to 30.00 DN, HMF from 7.10 to 126.80 mg/kg, F/G ratio from 0.10 to 2.50, and free acidity from 1.00 to 28.10 mEq/kg. Notable regional variations were observed: samples from Ahvaz and Shiraz showed higher average proline contents, while Isfahan samples exhibited the highest mean HMF levels. In contrast, samples from Zahedan and Tehran generally presented lower proline values. Overall, most samples complied with the established standard limits, indicating acceptable physicochemical quality of commercial honeys marketed in Iran. These findings provide useful information for quality control and regulatory monitoring programs.
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