Physiochemical properties and trace elements of aged Hungarian honey

Abstract

Twelve honey samples with different floral origin (acacia, rape, sunflower and linden) Samples were collected from Hungarian beekeepers from different counties of Hungary. The samples were examined in this study to find the effect of storage time on the quality parameters including but not limited to diastase activity, HMF content, proline content, electrical conductivity, pH, total phenolic content, moisture content, sugar content, micro, and macro element concentration were measured by my supervisor. I measured these parameters in 2020 in the laboratory of the Institute of Food Science.