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Abstract
Honey is a natural sweetening agent having concentrated solution of sugars. The sugar composition and percentage ratio are valuable quality parameters as some of the physiochemical properties like hygroscopicity, granulation, viscosity is influenced by the composition of sugars. Honey samples from the retail markets in the Emirate of Abu Dhabi were utilized to determine fructose, glucose, and sucrose values due to their dominance in the nectars having profound impact in determining the honey quality. The sum of reducing sugar content was in the range of 27% to 87% while sucrose content was between 5 to 37%. About 33% of the samples failed to comply with standard threshold of glucose and fructose. The samples having higher sucrose content exhibited decreased glucose and fructose levels. In conclusion, the commercially available honey samples require rigorous scrutiny and monitoring due to higher levels of quality non-compliance in accordance with local standards.
