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  • Title: Quality evaluation of Omani honey.
    Author: Al-Farsi M, Al-Belushi S, Al-Amri A, Al-Hadhrami A, Al-Rusheidi M, Al-Alawi A.
    Journal: Food Chem; 2018 Oct 01; 262():162-167. PubMed ID: 29751904.
    Abstract:
    This study was intended to evaluate the quality parameters of 58 Apis mellifera honey samples, from different regions in the Sultanate of Oman. Physicochemical analyses were carried out and examined according to the Gulf Standardization Organization (GSO). The results revealed that 64.4% of the samples were failing to meet the GSO standards due to acidity, hydroxyl methyl furfural (HMF), diastase, sucrose, and glucose & fructose. Acidity and HMF were above the limits in 30% and 29% of the failed samples respectively, where diastase and total glucose & fructose were below the limits in 25% and 5% respectively. Sucrose was above the limits in 11% of the failed samples. The unconformity of the analyzed honey samples to GSO standards could be due to stage of harvesting, process and storage conditions. Therefore, it's important to reconsider the whole process of honey production in Oman in order to improve the technology and honey quality.
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