Quality Assessment of Honey Samples Collected in Tashkent, Uzbekistan

Quality and authenticity of honey are largely determined by its floral origin, geographical factors, and post-harvest handling. Despite the growing significance of apiculture in Uzbekistan, scientific evaluation of domestically available honey remains limited. This study aimed to assess the botanical origin and physicochemical quality of honey samples obtained in Tashkent, Uzbekistan. In 2022, 30 honey samples were collected from apiaries, supermarkets, and Tashkent State Agrarian University. Melissopalynological analyses were conducted to determine the floral origins, classifying samples into 14 groups. Physicochemical parameters, including moisture content, stable carbon isotope ratio(SCIR), hydroxymethylfurfural (HMF), and sugar composition (fructose, glucose, sucrose, reducing sugar, F/G ratio), were analyzed. The results revealed notable variability among floral groups, although most samples adhered to Codex Alimentarius standards. All honey samples produced in Uzbekistan complied with thresholds for moisture (<20%) and HMF(<40 mg/kg). However, the Multifloral( Onobrychis) sample exhibited a SCIR value of -22.8‰ suggesting possible adulteration. The Multifloral( Ferula) sample failed to meet the 60% reducing sugar requirement, and one Onobrychis sample exceeded the 5% sucrose threshold. F/G ratios varied significantly, indicating differing crystallization tendencies. Additionally, while the overall effect of local origin was limited, statistically significant differences in moisture and F/G ratio were detected. These findings suggest that environmental exposure, handling, or storage conditions may influence specific quality attributes independently of floral origin. The combined application of melissopalynological, chemical, and isotopic analyses proved effective for comprehensive quality evaluation, highlighting the primary role of floral and geographical factors, along with minor contributions from distribution-related factors, in shaping honey quality.