Electrochemical Profiles and Water Content in Different Honey Varieties from Western Balkan Countries

Honey as a sweet and nutritionally rich substance occupies a special place in agricultural production. From a chemical point of view, it contains over 200 important compounds for the normal functioning of metabolic processes, which together make up the dry matter of honey (e.g. minerals, organic acids, phenolic compounds, vitamins etc.) In addition to dry matter, honey also contains a certain percentage of water and due to its composition of water and various substances, it is essential to give special attention to its safety and quality parameters. Electrical conductivity represents the content of mineral substances and indirectly indicates the botanical and geographical origin of honey, as well as its clarity. This parameter is one of the standard ones that is determined in honey quality control, owing to the fact that honey beside the amount of different compounds, contains minerals that can dissociate into ions in aqueous solution and thus conduct electrical energy. The pH value was also determined, which is correlated with the organic acids in honey. The water content is also one of the major parameters that indicates its microbiological stability and affects its viscosity. Its value is not constant but varies depending on the storage conditions (air humidity).