Characterization of Various Honey Samples from Different Regions of Morocco Using Physicochemical Parameters, Minerals Content, Antioxidant Properties, and Honey-Specific Protein Pattern

Abstract

Honey is a bee product relatively expensive; therefore, it has been a target of adulteration by many sweeteners. In this work, weevaluated the good quality, authenticity, and content in bioactive molecules of twenty-two Moroccan honey from differentbotanical origins and geographical areas. For that, the following analyses were determined: the content in total protein andespecially the major royal jelly protein (apalbumin 1), the analysis of total acidity, free acidity, lactonic acidity, pH, ash, Pfund,electrical conductivity, and moisture. In addition, the content of sodium, potassium, calcium, and magnesium, the dosage ofpolyphenols, flavones, and flavonols, and the antioxidant activities were assessed. All analyzed samples had good antioxidantactivities and present a source of antioxidant compounds, the predominant mineral in all honey samples was potassium, and thephysicochemical parameters are in line with the standards’ recommended limits. (e content of honey samples in total proteinand apalbumin 1 ranged between 212 μg/g and 4121.2 μg/g and between 27.4 μg/g and 790.82 μg/g, respectively. Overall, thedetection of apalbumin 1 in all honey samples and the results of physicochemical parameters, minerals, bioactive compounds, andantioxidant activities confirm the authenticity and no adulteration of Moroccan honey.