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Table I

Physical properties and composition of the honeys from Plebeia wittmanni (n = 10) and Tetragonisca angustula fiebrigi (n = 12).

Determination Plebeia wittmanni Tetragonisca angustula
fiebrigi
Colour (Lovibond units)
Range ± SD
134 ± 11a
128 ± 2 – 140 ± 2
92.5 ± 10b
80 ± 2– 105 ± 1

pH
Range ± SD
3.25 ± 0.25a
2.0 ± 0.1 – 4.0 ± 0.15
4.25 ± 0.5b
3.5 ± 0.01– 4.5 ± 0.15

Acidity (meq/kg)
Range ± SD
117.5 ± 1.25a
45.06 ± 0.50 – 190.90 ± 2.00
71.90 ± 2.25b
45.40 ± 2.00– 98.40 ± 2.50

Refractive index
Range ± SD
1.27 ± 0.10c
0.75 ± 0.06 – 1.79 ± 0.09
1.47 ± 0.11c
0.98 ± 0.85– 1.96 ± 0.95

Conductivity (μS/ cm)
Range ± SD
50.9 ± 2.0a
39.80 ± 1.23 – 62.00 ± 0.98
28.2 ± 2.1b
17.47 ± 2.01– 38.93 ± 1.95

Moisture content (g/100 g)
Range ± SD
12.35 ± 1.70a
9.35 ± 1.20 – 15.40 ± 2.10
17.05 ± 1.85b
11.10 ± 0.90– 23.00 ± 1.25

Ash content by controlled
heating (g/100 g)(Range ± SD)
0.16 ± 0.01a
0.23 ± 0.02 – 0.09 ± 0.02
0.07 ± 0.01b
0.05 ± 0.01– 0.09 ± 0.01

Total sugars (g/100 g)
Range ± SD
72.71 ± 3.70c
61.40 ± 1.60 – 84.02 ± 1.50
80.50 ± 7.50c
71.82 ± 0.90– 89.19 ± 1.20

Reducing sugars (g/100 g)
Range ± SD
69.55 ± 6.95c
57.16 ± 0.90 – 81.94 ± 1.65
65.80 ± 4.60c
47.46 ± 1.25– 84.24 ± 2.10

Sucrose (g/100 g)
Range ± SD
4.01 ± 0.37a ;
3.30 ± 0.80 – 5.85 ± 0.25
8.59 ± 0.67b
2.80 ± 9.98

Fructose (g/100 g)
Range ± SD
45.05 ± 0.71a
32.52 ± 1.50 – 57.52 ± 1.75
39.98 ± 1.80b
25.70 ± 1.02– 54.26 ± 1.24

Glucose (g/100 g)
Range ± SD
21.82 ± 0.20c
16.00 ± 1.20 – 24.20 ± 1.65
22.00 ± 0.65c
17.05 ± 1.24– 26.95 ± 1.85

Oligosaccharides (g/100 g)
Range ± SD
7.45 ± 0.82a
3.65 ± 0.65 – 11.25 ± 1.11
20.62 ± 1.05b
7.24 ± 1.30– 34.00 ± 0.95

Proteins(g/100 g)
Range ± SD
1.78 ± 0.32c
1.40 ± 0.30 – 2.16 ± 0.45
2.02 ± 0.56
1.10 ± 0.35– 2.94 ± 0.55

Values are the minimum and maximum averages of each determination ± SD.Different letters in the same row of the Table indicate significant differences between honey physical properties/composition of Plebeia wittmanni and Tetragonisca angustula fiebrigi.