2023 Cilt 23 Sayı 2

Permanent URI for this collectionhttps://hdl.handle.net/11452/32902

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Browsing by Author "Durmishi, Berat"

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    Determining the quality of honey in the region of Kosova with physiochemical analysis
    (Bursa Uludağ Üniversitesi, 2023-10-24) Durmishi, Berat; Knights, Vesna; Mehmeti, Ibrahim; Stamatovska, Viktorija; Nuha, Demokrat; Rizani, Smajl; Bytyçi, Pajtim; Haziri, Veton; Sadiku, Valon
    This article examines the physicochemical and nutritional characteristics of honey produced in different regions of Kosovo. The aim of this study is to investigate the physicochemical properties and nutritional characteristics of honey from various regions in Kosovo, shedding light on the factors influencing its composition and quality. It also underscores the importance of local beekeepers in sustaining honey production and environmental preservation. A total of 26 samples were gathered from various locations, and beekeepers were interviewed about their honey-production techniques and bee-feeding practices. The samples underwent analysis to determine parameters such as moisture content, total solids, pH, acidity, ash content, proteins, electrical conductivity, and dissolved solids content %. Notably, the physicochemical properties of honey differed significantly across the regions. Moisture content ranged from 15.02% to 18.80%, with the lowest found in Ferizaji and the highest in Sharri. Dissolved solids content % concentration at 20°C varied from 79.50% to 82.60%, with Sharri exhibiting the lowest and Prishtina displaying the highest value. The acidity and pH levels of all honey samples were measured between 4.97 and 5.63, and 3.56 to 5.60, respectively. Additionally, the Pfund scale was employed to evaluate the color of the honey, indicating white hues for Sharri, extremely light white or white for Prishtina and Ferizaj, and exceptionally white for Skenderaj. This study concludes that geographical location, feeding systems, nectar sources, honey age, and beekeeper processing methods significantly impact the physicochemical and nutritional properties of honey, including its color.