Fifty-one samples of Omani honey were analyzed for their contents of glucose, fructose, maltose, and sucrose. The Fructose/glucose ratio and its role in honey crystallization were also studied, as well as the protein content of the honey samples. This study has shown that the mean percentage of reducing sugars lie within the limits set by local Omani legislation. Fructose and glucose represented the largest portion. Maltose and sucrose levels were low 3.62 kg/100 kg and 1.29 kg/100 kg, respectively. Most honey samples did not crystallize after 18 months of storage. Protein content in all samples was low with an average of 2 kg/100 kg. Fructose, glucose, and sucrose levels were higher in summer honey samples (69.7 kg/100 kg) than the winter ones (60.6 kg/100 kg).
ASJC Scopus subject areas
- Food Science