Regional Influence on Physicochemical Properties of Honeys from Elazığ: A Quality and Authenticity Assessment
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Keywords:
Honey Sample, Density, Viscosity, pH, Electrical Conductivity, Brix Value, Moisture Content, FTIRAbstract
This research investigated the physicochemical characteristics of honey samples from Ağın,
Kovancılar, and Arıcak in Elazığ, Turkey. The research aims to elucidate how local flora, climate, and
soil composition influence the physicochemical properties and chemical composition, which is critical for
quality control and authenticity verification. Using advanced and classical techniques, including Fourier
transform infrared (FTIR), microscopy, refractometer, viscometer, and electrical conductivity
measurements, quality parameters such as density, viscosity, pH, electrical conductivity, brix value, and
moisture content were analyzed. Significant variability was found in properties like density, viscosity, pH,
electrical conductivity, brix value, and moisture content. For instance, Ağın samples showed the highest
electrical conductivity (0.775 mS/cm) and Kovancılar the lowest (0.406 mS/cm). All samples met Codex
Alimentarius and Turkish Food Codex standards, with pH between 4.23-4.50, moisture below 20%, and
acceptable electrical conductivity. FTIR spectroscopy provided detailed molecular fingerprints,
confirming the presence of key compounds. The findings underscore the importance of regional studies
for combating honey adulteration and validating medicinal applications. This research contributes to
honey authentication, offering valuable insights for local beekeepers and supporting market integrity by
aligning properties with national and international standards.
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