**2.3. Determination of brix and moisture content in honey**

mostly wild flowers identified in Malta such as wild thyme, white clover, bitumen clover, white mustard and borage [4]. The carob, citrus and stone fruit trees also help to give the

(a) To determine the quality of Maltese honey. The main attributes were studied in accordance with the Food Safety Act Honey Regulations [5], the Council Directive 2001/110/EC [6] and the Harmonised Methods of the International Honey Commission [7]. Thus, local honey was valued by colour designation, sugar content, moisture content, water insolubility content, electrical conductivity, free acid, diastase activity, pollen types and HMF (hydroxymethylfurfural) content. Additional analyses included antioxidant activity (by DPPH and FRAP) and

(b) To determine any particular characteristics for honey collected from the three honey seasons. Geographical map of the foraging areas around Malta and Gozo was one of the outputs.

Honey samples were collected from Malta, Gozo and Comino between 2011 and 2014. All samples were obtained directly from the beekeepers. Each honey sample was assigned a code that was used throughout the experimental trail. Information on the physical status (colour, consistency, etc.) of the honey samples, and location data were recorded for future reference. The seasonal distribution on a yearly basis is illustrated in **Table 1**. No winter samples were collected as the foraging area usually lacks plants in flower during this season. Beekeepers

The colour of the honey samples was determined by the absorbance measurement at 560 nm using the UV-Vis spectrophotometer (WPA Lightwave II). Values exceeding 2.5 A were

2011 21 34 22 2012 42 34 12 2013 9 5 10 2014 34 27 9

**Spring Summer Autumn**

106 100 53

honey a more special taste.

This research was primarily characterised by two main aims:

were provided with their honey analysis for their information.

**2.2. Physical appearance: colour and consistency**

**Table 1.** The collection of honey samples by season and by year.

**1.5. Aims of the study**

174 Honey Analysis

antimicrobial activity.

**2.1. Honey samples**

**2. Materials and methods**

Before any measurements the refractometer was calibrated with distilled water. Approximately 0.3 ml of sample was placed on the prism. For each honey sample, three consecutive readings with independent honey were recorded for brix and moisture content.
