FATJON HOXHA1*, FATBARDHA LAMÇE2, MARSELA BEQO3, RENATA KONGOLI1, ILIRJAN MALOLLARI4, ONEJDA KYÇYK2
1Department of Agrifood Technology, Agricultural University of Tirana
2Center of Food Research, Agricultural University of Tirana
3Faculty of Biotechnology and Food, Agricultural University of Tirana
4Department of Industrial Chemistry, University of Tirana
In this paper, a total of five market samples and one sample from a credible beekeeper were analyzed to evaluate the quality of honey in Albania. The physicochemical parameters analyzed included: moisture, pH, free acidity, ash content, insoluble matter and 5-hydroxymethylfurfural (5-HMF). The results obtained were compared with Albanian Standard of Honey (Directive No. 21, Date 25.11.2010). Based on the results it was observed that values of pH, free acidity, ash content and insoluble matter were within the limits for all samples analyzed. Only sample MS4 exceeded the moisture level of 20% set in the standard. Four out of five market samples (MS): MS2, MS3, MS4 and MS5 recorded an amount of HMF between 59.65 – 285.75 mg/kg (maximum limit in the standard is 40 mg/kg), compared with sample B1 (beekeeper’s sample), where the HMF amount was very low, 1.047 mg/kg. High values of HMF indicate that honey had undergone excessive heat treatment during processing and/or inadequate storing conditions, which can affect honey quality. HMF parameter is very important because it evaluates honey freshness and quality.
Keywords: DHoney, Physicochemical, Quality, HMF, Standard