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Journal of Central European Agriculture, Vol. 10 No. 3, 2009.

Original scientific paper

COMPARISON OF THE CROATIAN AND MACEDONIAN HONEYDEW HONEY

Ljiljana Primorac ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, F. Kuhača 18, HR-31107 Osijek, Croatia
Boris Angelkov ; University “Sv. Kliment Ohridski” Faculty of Biotechnical Sciences, Partizanska bb, RM-7000 Bitola
Milena L. Mandić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, F. Kuhača 18, HR-31107 Osijek, Croatia
Daniela Kenjerić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, F. Kuhača 18, HR-31107 Osijek, Croatia
Martina Nedeljko ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, F. Kuhača 18, HR-31107 Osijek, Croatia
Ivana Flanjak ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, F. Kuhača 18, HR-31107 Osijek, Croatia
Antonija Perl Pirički ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, F. Kuhača 18, HR-31107 Osijek, Croatia
Mila Arapceska ; University “Sv. Kliment Ohridski” Faculty of Biotechnical Sciences, Partizanska bb, RM-7000 Bitola

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Abstract

The aim of this research was to compare physicochemical characteristics of honeydew honeys originating from Croatia
and Macedonia. 11 samples of Macedonian and 17 samples of Croatian honeydew honey were collected during the harvest season 2005 and 2006, respectively. All collected samples were subjected to the melissopalynological analysis, and afterwards physicochemical characteristics were determined. In comparison with Croatian samples, the samples of Macedonian honeydew honey show statistically significant higher electrical conductivity, prolin content, free and total acidity, glucose and sucrose, as well as fructose and
glucose content (F + G), and lower specific rotation, almost negative values. Croatian samples have higher content of maltose (with celobiose and trehalose) and raffinose, until melezitose (with erlose) content in both sample groups is low.

Keywords

honeydew honey; physicochemical characteristics; melissopalynological analysis

Hrčak ID:

52328

URI

https://hrcak.srce.hr/52328

Publication date:

27.11.2009.

Article data in other languages: croatian

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