Conventional Vs. Organically Produced Honey-Are There Differences in Physicochemical, Nutritional and Sensory Characteristics?

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Nov 27

PMID 39593989

Authors

Sladjana P Stanojevic

Danijel D Milincic

Natasa Smiljanic

Mirjana B Pesic

Nebojsa M Nedic

Stefan Kolasinac

Biljana Dojcinovic

Zora Dajic-Stevanovic

Aleksandar Z Kostic

Affiliations

Soon will be listed here.

Abstract

Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and conventionally produced honey of the same botanical origin (linden, acacia, chestnut, meadow). It was shown that the electrical conductivity (0.16-0.98 mS/cm), optical rotation (-1.00 - (-2.60) [α]), pH values (3.30-4.95), free acidity (4.0-9.0 mmol/kg), total content of phenolic (76.5-145.9 μg GAE/g dry weight (d.w.)) and flavonoids (48.7-307.0 μg QE/g d.w.), antioxidant potential, phenolic profile, mineral composition, color (-8.62-126.57 mmPfund) and sensory characteristics, although statistically significant differences were found, were not significantly improved better in the organic samples. All organic honey samples were richer in hydroxycinnamic acid derivatives (60.5-112.1 μg CGAE/g d.w.) compared to conventional honey (56.7-91.1 μg CGAE/g d.w.) of the corresponding botanical origin. The results show that organic beekeeping does not lead to the production of honey with significantly better physicochemical, nutritional and sensory properties compared to conventionally produced honey.

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