Sugar profile of honeys from Serbia
Ljubojević Pelić, Dragana
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Honey is a natural product that enjoys strong demand, which is due to a range of substances that are responsible for its unique nutritional and medicinal value. The major components of honey are sugars, mostly fructose and glucose. It is the only sweet natural product that can be used for human nutrition without any processing. Fiày two honey samples of diØerent ×oral origin from Serbia were examined. The sugar composition (fructose, glucose, sucrose) was determined by an HPLC system equipped with a refractive index detector. Our study conÚrmed that in the examined honey types the average percentage of fructose and glucose ranged from 36.57 to 41.64 i.e. from 30.00 to 34.53%, respectively. Acacia honey had the average fructose concentration (41.77 g/100 g), while multi×ower honey had the highest content of glucose (34.53 g/100 g). The lowest mean value of glucose was found in the samples of acacia honey (30.00 g/100 g). In 41 of the total of 52 investigated samples (79%), sucrose content was below the detection limit of the applied method. The sum value of glucose and fructose, as well as sucrose content in all investigated honey samples was found to meet European Legislation and local regulations. As a dietary product honey can be applied simultaneously with medicines and with the implementation of treatment measures. Unfortunately, despite the apparent beneÚts of other food products (sugar, sweet, jam, etc.) honey is still not suãciently applied in the modern clinic and in the treatment and prophylaxis facilities.