Analysis of Elements and Physicochemical and Microbial Properties of Iranian Honeys

Honey is one of the most valuable food products, which, in addition to its nutritional value, also has therapeutic properties. In our study, the physicochemical (Brix, viscosity, free acid content, pH, moisture, diastase activity, 5-hydroxymethylfurfural (HMF), proline content, sugars content, and reducing sugars content) and microbial (mold and yeast content) characteristics and 15 element contents (As, Cd, K, Al, Pb, Hg, Ba, Ni, Na, Ca, Mg, Fe, Mn, Zn, and Se) of the samples were evaluated. Among the essential elements, the maximum mean was related to K (630 +/- 50.8 mg/kg), and the minimum mean was related to Se that was lower than the limit of detection. Also, among all toxic elements, the maximum mean was related to Ni (234 +/- 54.7 mu g/kg), and the minimum mean was related to Hg that was lower than the limit of detection. Furthermore, the mean of free acidity, pH, degrees Brix, moisture, diastase content, HMF, and proline content was 35.4 +/- 1.27 meq/kg, 4.61 +/- 0.21, 82.2 +/- 3.08, 16.3 +/- 0.33%, 9.10 +/- 1.14 DN, 21.1 +/- 2.65 mg/kg, and 482 +/- 18.1 mg/kg, respectively. Also, the mean percentage of fructose, glucose, and sucrose was 32.4 +/- 1.07% (27.5-40.0%), 27.2 +/- 0.85% (23.5-31.7%), and 2.28 +/- 0.70% (0.72-4.11%), respectively. Finally, the mean of mold and yeast in all samples was 14.2 +/- 0.37 CFU/g. Also, the principal component analysis and heat map allowed us to determine a more accurate distinction between the physicochemical characteristics of bee honey. The results of our findings showed that in most cases, the results obtained were within the standard range, which indicates the good quality of Iranian honeys.