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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4817–4825 | Cite as

Preliminary study of the influence of mineral content on quality parameters of Jordanian-origin honey collected from different geographical regions

  • Jafar I. Abdelghani
  • Eyad S. Abu-NamehEmail author
  • Shahera T. Zaitoun
  • Adnan I. Abu-Zir
Original Article
  • 30 Downloads

Abstract

In this work, physicochemical properties of eight honey samples harvested from different regions over Jordan were investigated. Quality parameters including free acidity, pH, conductivity, 5-hydroxymethylfurfural (5-HMT) and diastase activity were monitored for freshly harvested samples and during storage time over 24-month. The level of minerals (Na, K, Mg, Ca, Fe, Ni, Cu, Hg, Pb and As) in samples were quantified and found to be highly variable. The combined mineral content in the collected honeys was following the trend: multi-floral-Madaba (275.17 mg/kg) < multi-floral-Southern Shouna (600.83 mg/kg) < Centaurea iberica-Irbid (654.42 mg/kg) < Ziziphus Spina Christi-Al-Ghour (747.14 mg/kg) < Urginea maritima-Petra (752.52 mg/kg) < Echinopspolyceras-Karak (830.41 mg/kg) < Eucalyptus-Al-Azraq (1117.1 mg/kg) < multi-floral-Jerash (2297.57 mg/kg). As indicated from the trend, the mineral content in multi-floral-Jerash was notably high even when compared with international values. Harmful elements such as Cu, Hg, Pb and As were not detected providing higher nutritional value for the local honey. For fresh honeys, analysis revealed that samples rich with minerals have lower moisture, higher acidity, lower pH, and lower diastase activity. After 24-month storage, samples of higher minerals manifested higher values of 5-HMF and this supported that minerals would speed up glucose conversion.

Keywords

Jordanian honey Pollution index Quality-indicating parameters 

Notes

Acknowledgements

Financial support from Al-Balqa Applied University (Al-Salt, Jordan) is acknowledged. The authors would like to thank Dr. Yahya Al-Degs for revising the manuscript.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Jafar I. Abdelghani
    • 1
  • Eyad S. Abu-Nameh
    • 2
    Email author
  • Shahera T. Zaitoun
    • 3
  • Adnan I. Abu-Zir
    • 2
  1. 1.Department of ChemistryThe Hashemite UniversityZarqaJordan
  2. 2.Department of Chemistry, Faculty of ScienceAl-Balqa Applied UniversityAl-SaltJordan
  3. 3.Department of Plant Production and Protection, Faculty of Agricultural TechnologyAl-Balqa Applied UniversityAl-SaltJordan

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