ArticleHeliyon2021
The sources and quality of Iranian honey.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Unveiling the quality profiles of honey from selected districts of South Wollo, Ethiopia.Scientific reports · 2026Article
- Article
- Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage.Foods (Basel, Switzerland) · 2023Review
- Impact of genus (Current research in food science · 2023Article
- Assessing the quality of bee honey on the basis of melissopalynology as well as chemical analysis.PloS one · 2023Article
- Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran.International journal of food science · 2022Article
- Origin Identification of Hungarian Honey Using Melissopalynology, Physicochemical Analysis, and Near Infrared Spectroscopy.Molecules (Basel, Switzerland) · 2021Article
- Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color.Antioxidants (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Iran is one of the largest honey-producing countries worldwide and is considered as an important source of honey for international markets. However, since Iran is not registered for honey export to Europe, the quality of Iranian honey remains unknown to European traders. As the first step in filling this gap, we analyzed 225 honey samples using palynology, sensory, nuclear magnetic resonance (NMR) and conventional physicochemical analyses as outlined by the European Union coordinated control plan. The results show that while various types of genuine unifloral honey can be harvested in Iran, 85% of collected samples were adulterated. Performing principal component analysis on physicochemical parameters reveals that feeding tablet sugar and syrup of C4 origin to bees during the foraging season is a common mode of fraud. Replacement of natural nectar with sugar syrup together with presence of intensive aftertaste from
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Registered trials
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