Physicochemical, Antimicrobial Properties and Mineral Content of Several Commercially Available Honey Samples

Ensuring food safety and protecting consumers are major aspects for commercialized products. Honey, the most prominent in the class of bee products, requires special regulations due to its origin as a natural product. Mislabeling, imitation, and adulteration represent a source of risks for human health. Specific determinations and analyses are essential for controlling the sector and preventing unfair competition. To compare and establish the correct labeling of several different honeys, melissopalynological, physicochemical, mineral content, and microbiological analyses were carried out on 18 samples commercially available in different countries, namely T & uuml;rkiye, Romania, Bulgaria, and Northern Cyprus. The honey labels were in accordance with the determined pollen content. The physiochemical parameters showed high variability: 4.07-5.25 (pH), 79.95-83.45 (degrees Brix), 0.262-1.452 mu S/cm (electrical conductivity), and 14.6-18.4% (moisture). The samples were quantitatively high in K, P, Na, and Ca, with the highest cumulative mineral content being found for honeys containing Fagaceae pollen. Additionally, the antimicrobial potential of the various honey samples was evaluated against selected bacteria, employing the disk diffusion and serial dilution methods. Results revealed that the honey samples exhibited increased antibacterial activity against Gram-negative bacteria, with notable activity against S. typhimurium, and moderate activity against Gram-positive S. aureus.