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Journal of Entomology

Year: 2019 | Volume: 16 | Issue: 1 | Page No.: 17-22
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Yasser Essam Elenany

Yasser Essam Elenany

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Research Article

Physiochemical Parameters and Rheological Properties of Citrus, Clover and Marjoram Egyptian Bee Honeys

Yasser Essam Elenany Yasser Essam Elenany's LiveDNA
Background and Objective: The quality of bee honey depend on many factors which affecting honey contents, moisture, monosaccharide’s (glucose and fructose), pH, optical density and electrical conductivity. Beside that the rheological properties as a new method to judge the quality of honey was used. Thus, the main aim of the present study was to measure the physicochemical and rheological properties of three most valuable Egyptian bee honeys. Materials and Methods: Physiochemical properties of the most widespread Egyptian bee honeys (Citrus, Clover and Marjoram bee honeys) were detected (moisture, glucose, fructose, electrical conductivity, pH and optical density) which were consistent with the international regulation and the rheological parameters were analyzed under temperature 25°C to analyze (viscosity (cP), Shear stress (D/cm2) and Torque (%). Results: Results obtained showed about the physiochemical properties, the moisture of citrus honey was the highest one while marjoram honey recorded the lowest value. Besides that, the pH of bee honey samples recorded low value in citrus and the high value noted with marjoram honey. The sugar content (glucose and fructose) was measured, the maximum of glucose and fructose were recorded in clover honey. Whereas the optical density (O.D.) was recorded the highest value with marjoram honey, while it’s recorded the lowest value with citrus honey. On the other hand, the rheological properties of bee honey showed that, Marjoram honey recorded the highest value of rheological parameter while, citrus honey scored the lowest values for viscosity, shear stress and torque, respectively. Conclusion: The results of this study indicated that, the marjoram bee honey was considered a superior in terms of physiological and rheological properties compared to other bee honeys under this study.
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