Abstract :
A survey of 84 samples of commercial honeys of different botanical origin, collected all over the Lazio region (central Italy) was carried out in order to assess their quality. Typical quality parameters of honey (pH, sugar content, moisture, water activity – aw), and mineral content (Na, K, Ca, Mg, Cu, Fe, Mn and Zn) were measured. Mean values for quality parameters were: pH, 4.32; sugars, 82.03 °brix; moisture, 16.57%; aw, 0.57. Mineral elements were determined by atomic absorption spectrometry. Potassium was the most abundant of the elements determined. The mean values were (μg/g wet wt): Na, 96; K, 472; Ca, 47.7; Mg, 37.0; Cu, 0.31; Fe, 4.51; Mn, 3.00; Zn, 3.14. The analytical results obtained on the Lazio honeys indicate a good level of quality and confirm the general image of healthy food associated with this product.
