Comprehensive Characterization of Moroccan Honey Varieties (cedar, euphorbia, eucalyptus, carob, and thyme): Insights into Phytochemical and Physico-chemical Properties

Abstract

We analyzed five Moroccan honey varieties: cedar, euphorbia, eucalyptus, carob, and thyme, focusing on their physicochemical and phytochemical properties. Using gas chromatography-mass spectrometry, high-performance liquid chromatography, and X-ray fluorescence, we measured key parameters like pH, refractive index, moisture content, and Brix degree, comparing them to Codex Alimentarius standards. The chemical composition varied significantly between samples. We also evaluated antioxidant capacity through DPPH and total antioxidant assays. Methyl hepta-2,4-dienoate was predominant in euphorbia and eucalyptus honey, while 3-methoxy-2-methyl-cyclohex-2-enone was unique to carob honey. All samples contained polyphenols like caffeic acid and naringenin. Carob honey has high fructose and glucose levels and exceptional antioxidant capacity. These findings highlight the health-promoting potential of Moroccan kinds of honey for food and nutraceutical applications.