J. Food Chem. Nutr. 02 (02) 2014. 71-79 71 Available Online at ESci Journals Journal of Food Chemistry and Nutrition ISSN: 2307-4124 (Online), 2308-7943 (Print) http://www.escijournals.net/JFCN QUALITY EVALUATION OF HONEY FROM THE DIFFERENT REGION OF AZERBAIJAN Elchin Karimov, Zohre Xalilzad, Paniz Hobbi, Jamil Alekperov* Azersun Holding, AZ 1029 Baku, Heydar Aliyev ave.94, Azerbaijan. A B S T R A C T The main objective of this study was to evaluate the quality of Azerbaijan honey, verifying their compliance with international standards. Honey samples used in the research represent main honey producing regions of Azerbaijan. The physico-chemical characteristics of 29 from the 53 honey samples (54 % of all samples) analyzed in this study completely agree with the European Commission and the Codex Alimentarius indicating adequate processing, good maturity and freshness. 15 samples (28 % of all samples) did not meet characteristics established in European and Codex standards relative to the diastase activity (min. 8 Schade units), although the other physico-chemical parameters were within the range of the allowable limits. In the 53 samples analyzed, the HMF content is quite elevated 4 samples (less than 8 % of all samples) exceed the limit of 40 mg/kg, and 34 samples (64 % of all samples) show values lower than 10 mg/kg, which are typical of fresh unheated honeys, according to the current quality criteria. 2 samples (4 % of all samples) show a fructose + glucose content lower than 60 g/100g, only both of the same samples exceed the value of 5 g/100g for sucrose. 7 samples (13% of all samples) show the protein values below 0.1%. Keywords: Azerbaijani honey, chemical composition, quality of honey, water content, sugar content. INTRODUCTION Honey is a complex mixture produced by honeybees from the nectar and also exudates from plants and it is consumed as a sweetener. Honey is a supersaturated solution of sugars with fructose and glucose as main saccharides. Antimicrobial effects of honey against microorganism associated with disease or infection have been reported and honey biological activity has been attributed not only to the high sugar concentration but also to different compounds such as acids, phenolics, proteins, vitamins, minerals and carbohydrates (Beatriz A. Rodriguez, Sandra Mendoza et al., 2012). The number of honey types that are being produced depends on the geographical region and climatic conditions (Kaspar Ruoff, 2006a). This variety of physical and chemical parameters of honey does not allow establishing standard criteria. Currently used standards (The “REVISED CODEX STANDARD FOR HONEY”) is intended for voluntary application by commercial partners and not for application by Governments (Codex Alimentarius. 2011). According to these standards, quality of honey is characterized by parameters; sugar profile, moisture content, acidity, diastase number, the amount of HMF and protein content. The amount of amino acids and proteins are relatively small, at the most 0.7 % thus having relatively small nutritive effects. However these components can be important for judging the honey quality. The honey proteins are mainly enzymes and other amino acids (Stefan Bogdanov, August 2009). In general, of the total honey protein, about 1/3 relates to pollen and has plant origin and the remaining 2/3 includes enzymes and proteins with insect origin (honey bee) (Hassan Nazarian, Razieh Taghavizad and Ahmad Majd, 2010). Of the 8 to 11 proteins found in various honeys, 4 are common to all, and appear to originate in the bee, rather than the nectar (J.W. White and Landis W. Doner, 1980). For testing of thermal treatment of honey, hydroxymethylfurfural (HMF) content in honey is usually determined. HMF in honey is formed from carbohydrates, mainly from fructose, which is thermally more labile than sacchorose and glucose. * Corresponding Author: Email ID: cemil.elekberov@azersun.com © 2014 ESci Journals Publishing. All rights reserved.