Biochemical Analysis of Different Varieties of Honey Samples

Abstract

Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. The major components of honey are sugars i.e., fructose and glucose (monosaccharides) constitute around 70% of the total, the disaccharides such as sucrose constitute 10% and 17 to 20% is water, which is found in dissolved form. Honey is also known for its flavor, aroma, and color, also contains 181 different substances. The composition of honey depends on the plant sources from which the nectar is collected, and also on the soil, weather, and other factors, hence its composition varies from one honey to another. In this paper, we will discuss about biochemical properties of different varieties of honey samples by determining their physical properties like color, acidity, or pH and chemical properties like glucose, ascorbic acid, proteins, and amino acids.