From:  Characterization of commercial honey samples based on melissopalynological, physicochemical, biochemical, and antimicrobial analysis

 Physicochemical parameters of commercial honeys according to the product’s label.

Botanical originSoluble solids (°Brix)Moisture (g/100g)pHFree acidity (meq/kg)EC (μS/cm)Ash (g/100g)HMF (mg/kg)Pfund (mm)Vitamin C (mg/100g)
Heather (n = 3)82.5 ± 0.5a17 ± 2a4.8 ± 0.6a30 ± 10a1,100 ± 200a0.5 ± 0.1a9 ± 1a160 ± 40a7.7 ± 0.4a
Orange (n = 3)82 ± 2a16 ± 2a3.7 ± 0.0b19 ± 1a280 ± 20b0.1 ± 0.0b42 ± 4b21 ± 0b5.0 ± 1.0b
Fir (n = 3)82 ± 3a16 ± 3a4.9 ± 0.3a35 ± 6a1,154 ± 65a0.6 ± 0.0a11 ± 2a60 ± 20b7.2 ± 0.6a
F0.1850.23010.2805.01041.54244.110158.64025.26711.977
p0.8360.8010.0120.053< 0.001< 0.001< 0.001< 0.0010.008

n: number of commercial honey samples. Different letters in each column indicate statistically significant differences at the confidence level p < 0.05 according to Tukey’s honestly significant difference (HSD) test. ANOVA to compare the average values of each parameter by the botanical origin of honey. F: F-statistic; p: probability.