Czech J. Food Sci., 2017, 35(4):321-327 | DOI: 10.17221/428/2016-CJFS

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi ArabiaFood Analysis, Food Quality and Nutrition

Mohammed Elimam Ahamed Mohammed1,3,*, Abdallah Alfifi1, Abdalaziz Aalmudawi1, Mohammad Y Alfaifi2, Serag Eldin I Elbehairi2,4, Helmey Atallah Al-bushnaq2
1 Department of Chemistry
2 Departement of Biology, Faculty of Science, King Khalid University, Abha, Saudi Arabia
3 Research Centre for Adavanced Material Sciences (RCAMS)- King Khalid University, Abha, Saudi Arabia
4 Applied Research Sector, Egyptian Organization for Biological Products and Vaccines (VACSERA Holding Company), Agouza, Giza, Egypt

The physiochemical properties of six Acacia honey samples taken from three different altitudes in the Asir region were determined. The means of all the studied parameters were within the international standards and were comparable to previous studies (0.11 ± 0.08% for ash, 10.93 ± 1.97% for water, 3.56 ± 0.19 for pH, 38.63 ± 17.17 meq/kg for acidity, 659.51 ± 324.98 μS/cm for conductivity, and 1.45 ± 0.02 for specific gravity). Comparison of the mean values of the parameters at the different altitudes revealed gradual increases with increasing altitude, except for ash and specific gravity. Significant differences were seen in ash and water percentages, acidity, and conductivity. While the mean values of the studied physiochemical properties of the Acacia honey samples were within the ranges of international standards, the honey produced at high altitudes exhibited variable physiochemical properties.

Keywords: acidity; climate changes; conductivity; water percentage

Published: August 31, 2017  Show citation

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Ahamed Mohammed ME, Alfifi A, Aalmudawi A, Alfaifi MY, Elbehairi SEI, Al-Bushnaq HA. Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia. Czech J. Food Sci. 2017;35(4):321-327. doi: 10.17221/428/2016-CJFS.
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