Conventional vs. Organically Produced Honey—Are There Differences in Physicochemical, Nutritional and Sensory Characteristics?
Sladjana P. Stanojević,
Danijel D. Milinčić,
Nataša Smiljanić,
Mirjana B. Pešić,
Nebojša M. Nedić,
Stefan Kolašinac,
Biljana Dojčinović,
Zora Dajić-Stevanović,
Aleksandar Ž. Kostić
Affiliations
Sladjana P. Stanojević
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Danijel D. Milinčić
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Nataša Smiljanić
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Mirjana B. Pešić
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Nebojša M. Nedić
Department of Breeding and Reproduction of Domestic and Farmed Animals, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Stefan Kolašinac
Department of Agrobotany, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Biljana Dojčinović
Institute of Chemistry, Technology and Metallurgy National Institute of the Republic of Serbia, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia
Zora Dajić-Stevanović
Department of Agrobotany, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Aleksandar Ž. Kostić
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and conventionally produced honey of the same botanical origin (linden, acacia, chestnut, meadow). It was shown that the electrical conductivity (0.16–0.98 mS/cm), optical rotation (−1.00 − (−2.60) [α]D20), pH values (3.30–4.95), free acidity (4.0–9.0 mmol/kg), total content of phenolic (76.5–145.9 μg GAE/g dry weight (d.w.)) and flavonoids (48.7–307.0 μg QE/g d.w.), antioxidant potential, phenolic profile, mineral composition, color (−8.62–126.57 mmPfund) and sensory characteristics, although statistically significant differences were found, were not significantly improved better in the organic samples. All organic honey samples were richer in hydroxycinnamic acid derivatives (60.5–112.1 μg CGAE/g d.w.) compared to conventional honey (56.7–91.1 μg CGAE/g d.w.) of the corresponding botanical origin. The results show that organic beekeeping does not lead to the production of honey with significantly better physicochemical, nutritional and sensory properties compared to conventionally produced honey.
