TY  - JOUR
TI  - Characterization of commercial honey samples based on melissopalynological, physicochemical, biochemical, and antimicrobial analysis
AU  - Giannoulou, Maria-Evangelia
AU  - Intzirtzi, Eirini
AU  - Lazaridis, Dimitrios G.
AU  - Simoni, Maria
AU  - Karabournioti, Sofia
AU  - Andritsos, Nikolaos D.
AU  - Katerinopoulou, Katerina
AU  - Karabagias, Ioannis K.
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010180
DO  - 10.37349/eff.2026.1010180
UR  - https://www.explorationpub.com/Journals/eff/Article/1010180
AB  - Aim: In the present study, commercial heather, orange, and fir honey samples obtained from three different producers were studied using melissopalynological, physicochemical, biochemical, and antimicrobial analysis to confirm the declaration of the botanical origin of the precursor on the packing label of honey samples. Methods: The research study aimed to characterize their botanical origin based on physicochemical parameters such as pH, moisture, electrical conductivity, ash, total sugars, vitamin C, free acidity, Pfund color, biochemical parameters such as HMF, hydrogen peroxide, total phenolic content, antioxidant activity, phenolic index, as well as the study of their antimicrobial activity against common pathogenic microorganisms such as Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium. In addition, melissopalynological analysis was carried out. Results: Results showed that the heather honey samples were adulterated with conifer tree honey, and only one sample was pure heather honey. In addition, the moisture content in one falsified heather honey sample was outside the regulated range, whereas the HMF content in two citrus honey samples was also outside the regulated range. Heather honey showed the highest vitamin C content (7.3 mg/100g–8.1 mg/100g), hydrogen peroxide (up to 30 mg/L), and total phenolic content (120 mg GAE/L–160 mg GAE/L). Finally, all samples showed antibacterial activity against the tested pathogens, with the higher concentration of honey (20% w/v) being the most influential. Conclusions: The novelty of the study lies in the combination of different groups of parameters to evaluate the quality of commercial honey samples sold in the market in real market analysis research.
ER  -