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Table 2 Physical characteristics of eight different Bangladeshi honey samples

From: Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year

Sample

pH

Moisture (%)

EC mS/cm

TDS (ppm)

Color Intensity (mAU)

HMF (mg/kg)

BDH-1

3.6 ± 0.0e

17.19 ± 0.1g

0.3 ± 0.001e

191.0 ± 0.0f

817.33 ±14.2d

11.96c

BDH-2

3.7 ± 0.0d

18.53 ± 0.1e

0.4 ± 0.001d

205.0 ± 1.7e

1217.67 ±11.6c

4.05e

BDH-3

3.9 ± 0.0c

19.19 ± 0.1a

0.2 ± 0.002f

104.3 ± 1.5g

254.00 ± 8.5f

3.18g

BDH-4

3.7 ± 0.0d

18.73 ± 0.1c

0.5 ± 0.001c

258.0 ± 1.0d

2021.67 ± 8.6a

43.81b

BDH-5

4.0 ± 0.0b

18.19 ± 0.1f

0.2 ± 0.002f

103.6 ± 0.5g

843.00 ± 16.6d

3.06h

BDH-6

4.1 ± 0.0a

18.66 ± 0.2d

0.7 ± 0.003b

496.3 ± 2.0b

785.33 ± 10.5e

703.10a

BDH-7

4.0 ± 0.0b

19.13 ± 0.1b

0.8 ± 0.001a

662.3 ± 1.1a

1738.33 ± 12.8b

6.59d

BDH-8

3.6 ± 0.0e

19.13 ± 0.1b

0.7 ± 0.002b

374.7 ± 1.5c

2034.00 ± 17.5a

3.87f

  1. Data are expressed as mean ± SD. Significantly different values are represented by different letters (a, b, c, d, e, f, g, h) (p < 0.05).