Journal of Environmental Biology

Comparative analyses of physico-chemical of Apis mellifera L. honey extracted from different floral resources and their health benefits

P. Srivastava¹*, D. Joshi¹, N. Krishna¹, M.S. Khan² and Ashutosh²     

¹Department of Entomology, College of Agriculture, G.B. Pant University of Agriculture and Technology, US Nagar-263 145, India

²Department of Entomology, G.B. Pant University of Agriculture and Technology, US Nagar-263 145, India

Received: 29 August 2024                   Revised: 23 December 2024                   Accepted: 05 April 2025

*Corresponding Author Email : poonamento@gmail.com                  *ORCiD: https://orcid.org/000-0001-8424-8609

Abstract

Aim: To analyze and compare the physico-chemical properties of Apis mellifera (L.) honey derived from major floral sources, including mustard, litchi, coriander and berseem.

Methodology: In this study physical parameters such as moisture content, color, pH, total soluble solids and electrical conductivity, were estimated along with chemical analysis of acidity, diastase activity, sugar composition and mineral contents.

Results: The results showed significant floral source variations in physico-chemical properties. The moisture content was highest in mustard honey and lowest in coriander honey. Litchi honey had the highest electrical conductivity, with pH ranging from 3.80 to 4.39. Color varied from amber (mustard) to extra white (litchi) and light amber (berseem).

Interpretation: The physico-chemical properties of honey, like moisture, pH and sugar content, reflect its quality and purity. Floral sources influence honey flavor, color and nutrition guiding consumer choices for health and culinary needs.

Key words: Apis mellifera, Flavour profiles, Floral sources, Honey, Nutritional benefits

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