Food & Nutrition

Arab Journal of Food & Nutrition
11. Characterization of Different Types of Honey and Comparison of Their Effect
on Blood Glucose Level in a Sample of Diabetic Patients and a Sample of Healthy
Persons (1993)
Alia “Moh’d Barakat” Abu Rajab \ University of Jordan
Supervisor: Dr. Hamed R. Takruri
Co-Supervisor: Dr. Ali A. Mishal
This study aimed at characterization of some major types of local honey, using
chemical tests and pollen analysis. Also, it aimed at exploration of the impact of these
different honey types on the glycemic and insulinemic responses both in healthy and
diabetic persons.
Seven different types of honey were included in this study, five of which were of
floral origin: citrus, mixed flora, locust pod, Spanish thistle and Christ thorn honeys
which were gathered in two harvesting seasons. The floral origin of each honey type
was confirmed depending on pollen analysis. The other two types were produced by
feeding the bees sucrose solution to obtain sugar honey (sixth type) and sugar honey
mixed with royal jelly at a level of 0.8% (seventh type).
The chemical analysis of the different types of honey included moisture, ash, free
acids, apparent reducing and total reducing sugars, apparent sucrose, glucose and
fructose contents.
Most of the chemical parameters, especially ash and free acid contents, differed
among different types of honey at the two harvesting seasons. Generally, and in light
of the results obtained, Jordanian honey could be considered of low moisture content