Botanical Origin and Physicochemical Composition of Apis mellifera L. Honey from Western Oromia, Ethiopia

Background and Objective: Honey is a natural sweetener synthesized by bees, from the nectar of living parts of the plant. Its composition varies based on botanical, geographical, entomological and seasonal honey types. This study compared the physicochemical properties of seasonal fresh honey types. Materials and Methods: The pollen grain was analyzed by the Methods of Melissopalynology while physicochemical analyses of honey were determined using the Harmonized Method of the International Honey Commission and analyzed by SAS Version 9.1.3 computer package. Results: From the First Season Honey Sample (FSHS), 84% of the total pollen count was that of Guizotia species (Guizotia monofloral honey), while 46% of Coffee arabica L. pollen (Coffee monofloral honey) was recorded from the Second Season Honey Sample (SSHS). A significant reducing sugar difference (p<0.05) was observed between SSHS and FSHS, the highs being in SSHS (80.00±5.71). The FSHS is significantly more acidic with a pH of 3.34±0.12 compared to SSHS (3.59±0.05). The Hydroxymethylfurfural (HMF) sucrose, moisture, free acidity and ash contents between honey types were not shown statistical differences. Conclusion: The physicochemical parameters of honey produced in the study area were found within the acceptable international standards and hence, had an acceptable physicochemical composition.