Sugar and protein profiles of omani honey from muscat and batinah regions of Oman

Alia Mohamed Sajwani; Elsadig A. Eltayeb; Sardar A. Farook; Annette Patzelt

doi:10.1080/10942910601118904

Sugar and protein profiles of omani honey from muscat and batinah regions of Oman

Alia Mohamed Sajwani, Elsadig A. Eltayeb^*, Sardar A. Farook, Annette Patzelt

^*Corresponding author for this work

Biology

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

Abstract

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).

Original language	English
Pages (from-to)	675-690
Number of pages	16
Journal	International Journal of Food Properties
Volume	10
Issue number	4
DOIs	https://doi.org/10.1080/10942910601118904
Publication status	Published - Oct 2007

Keywords

Fructose
Glucose
HPLC
Honey
Maltose
Protein
Sucrose

ASJC Scopus subject areas

Food Science

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10.1080/10942910601118904

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title = "Sugar and protein profiles of omani honey from muscat and batinah regions of Oman",

abstract = "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).",

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AU - Sajwani, Alia Mohamed

AU - Eltayeb, Elsadig A.

AU - Farook, Sardar A.

AU - Patzelt, Annette

PY - 2007/10

Y1 - 2007/10

N2 - 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).

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KW - Protein

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Sugar and protein profiles of omani honey from muscat and batinah regions of Oman

Abstract

Keywords

ASJC Scopus subject areas

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