Comparative study of the physicochemical properties of natural honey and honey subjected to commercial processing

Abstract

Honey is a sweet, viscous fluid produced by bees from the nectar of flowers, secretions of living plant parts, or excretions of plant-sucking insects. Bees collect, process, and combine it with the invertase enzyme contained in bee saliva. It is stored in honeycombs where it matures. Its composition depends on two main factors: the nectar or nectars, influenced by the species or group of plant species that produce the nectar, and external factors such as temperature, storage, and good manufacturing practices by the beekeeper for harvesting. The objective of the project was to conduct a comparative analysis of the physicochemical properties of two types of honey: that taken from the honeycomb (natural honey), which has not been treated, and that available commercially. The selection of these honeys was driven by an interest in understanding their quality. To this end, the ash content, hydroxymethylfurfural, Brix, moisture content, and acidity level were determined. Based on the results, it was possible to identify that natural honey meets the standards of Colombian Technical Standard 1273 (NTC 1273), while commercial honey presents higher ranges than established, since hydroxymethylfurfural (HMF) and acidity levels are directly related to high temperatures and prolonged storage times.