Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic

Helena Čížková, Dalibor Titěra, Pavel Hrabec and Matej Pospiech
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Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Dalibor Titěra: Department of Zoology and Fisheries, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic
Pavel Hrabec: Department of Statistics and Optimization, Faculty of Mechanical Engineering, University of Technology, Brno, Czech Republic
Matej Pospiech: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic

Czech Journal of Food Sciences, 2022, vol. 40, issue 2, 85-92

Abstract: Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Glc), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew. Sucrose (Suc) content was low 0.87 ± 1.26 g (100 g)-1 and did not exceed 15 g (100 g)-1.

Keywords: sugars; sucrose; melezitose; HPLC/RI (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:213-2021-cjfs

DOI: 10.17221/213/2021-CJFS

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