Physicochemical characterization and elemental profiling of three popular honey varieties of Bangladesh

Abstract

The study focused on the physicochemical and elemental characterization of three popular honey varieties from Bangladesh which are Sundarbans Forest, Black cumin and Litchi honey. For each honey type, three samples were taken from local market of Bangladesh, total nine honey samples were analyzed in the Institute of Food Science at university of Debrecen in 2025. For physicochemical analysis, moisture content, sugar content, pH value, electrical conductivity and total phenolic content were experimented. For elemental and toxic element analysis, ICP-OES was used and as per knowledge, this study is very first ICP-OES based elemental profiling for Bangladeshi honey types.