Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia
Table 1
Physicochemical composition of honey samples of the study areas.
Districts
MC (%)
Ash (%)
EC(mS/cm)
pH
Free acidity (meq/kg)
Reducing sugar (%)
Sucrose (%)
Axum
16.34 ± 0.26
0.18± 0.01
0.30 ± 0.01
3.85 ± 0.01
34.11 ± 1.05
66.37 ± 0.24
5.96 ± 0.10
D/Tembien
17.34 ± 0.22
0.08 ± 0.00
0.19 ± 0.00
4.00 ± 0.08
24.67 ± 1.14
66.03 ± 0.56
2.65 ± 0.16
R/Azebo
18.44 ± 0.54
0.10± 0.00
0.22 ± 0.01
3.79 ± 0.04
38.11± 1.54
64.30 ± 0.78
4.24 ± 0.06
Burie
19.09 ± 0.43
0.45 ± 0.03
0.89 ± 0.03
4.20 ± 0.01
19.56 ± 1.13
64.93 ± 0.38
1.35 ± 0.08
Geregera
17.52 ± 0.43
0.13 ± 0.01
0.25 ± 0.01
3.91 ± 0.01
29.67 ± 1.00
65.89 ± 0.20
2.69 ± 0.13
Liben
19.83 ± 0.43
0.28 ± 0.02
0.56 ± 0.05
3.89 ± 0.05
32.33 ± 2.65
62.10 ± 0.48
4.86 ± 0.31
Overall mean
18.09 ± 1.23
0.21 ± 0.01
0.400 ± 0.02
3.94 ± 0.14
29.74 ± 2.20
64.93 ± 1.53
3.6 ± 0.28
World Std.
18-23
0.02-1
0.1-3
3.4-4.5
5–54
60-70
< 10
Values are presented as mean ± SD of three determinations. Values with different superscripts down the column are significantly different (P < 0.05).
