THE INFLUENCE OF TEMPERATURE ON THE CONTENT OF FLUORIDE IN DIFFERENT TYPES OF HONEY

Honey is the most popular bee product consumed by humans. It is known for its nutritional properties and health benefits, which include neuroprotective effects, the support of the circulatory system, and a beneficial influence on skin and respiratory system disorders. The aim of this study was to determine the influence of water temperature used for the preparation of honey solutions on fluoride (F) content. The study material included buckwheat honey, black locust honey, and two varieties of rapeseed honey. Honey solutions (10%) were prepared using distilled water with the following temperatures: 25 degrees C, 70 degrees C, 80 degrees C, and 90 degrees C. The content of F was between 0.019 and 0.384 mg/L. The buckwheat honey solutions had higher F concentrations than those prepared from black locust honey and rapeseed honey. The F content was significantly higher (p<0.05) in the buckwheat honey solution prepared with water at a temperature of 80 degrees C compared to the buckwheat honey solutions prepared at 25 degrees C, 70 degrees C, and 90 degrees C.