Comparative study on the physicochemical characteristics and botanical diversity of Moroccan honeys

This study provides a comprehensive quality assessment of Moroccan honeys from diverse botanical origins, based on key physicochemical parameters established by international honey standards committees. Parameters analyzed include moisture content, pH, free acidity, lactonic acidity, total acidity, total reducing sugars, protein content, diastase activity, melanoidin content, color (Pfund scale), electrical conductivity, ash content, total phenolic content (TPC), and total flavonoid content (TFC). Significant variability was observed across the honey samples. Moisture determined using a refractometer ranged from 16.3% in thyme honey to 19.9% in eucalyptus honey, while pH values varied from 3.99 in carob honey to 6.95 in jujube honey. Free acidity was high in eucalyptus honey (18.53 meq/kg) and low in jujube honey (5.25 meq/kg). The TPC ranged from 36 mg GAE/kg in carob honey to 164 mg GAE/kg in Zantaz honey, and the TFC varied between 24 mg CE/kg in carob honey and 84.44 mg CE/kg in Zantaz honey. Melanoidin content and color intensity also varied notably, with thistle honey exhibiting the highest melanoidin content (1.44 AU) and Zantaz honey showing the darkest color (Pfund scale of 166.9 mm). These findings highlight how the botanical origin impacts the physicochemical properties and quality of honey. Detailed polyphenols analysis (HPLC–DAD) reveals varying phenolic profiles linked to floral sources, aiding consumers in informed choices. By emphasizing Moroccan honey’s quality standards, our study encourages sustainable practices among beekeepers, ensuring the preservation of diverse botanical sources crucial for high-quality honey production.