Physicochemical characteristics and trace metal contents of Ziziphus spina-christi (Sidr) honey from Kuwait
Abstract
This study explores the quality and authenticity of Kuwaiti Ziziphus spina-christi (Sidr) honey through comprehensive analysis of physicochemical properties and elemental composition. Physicochemical parameters, including pH, free acidity, and moisture content, were assessed according to WHO guidelines, while electrical conductivity followed European Commission standards. Trace metal limits were referenced from Codex for As, WHO for Cd and Cr, and the EC for Ni and Pb; no regulatory limits have been reported for vanadium. Results confirmed high product quality, with acidity, pH, and moisture levels within internationally accepted ranges. Electrical conductivity aligned with typical Sidr honey profiles, and viscosity patterns reflected sugar composition and processing effects. All samples were classified as dark honeys, reinforcing their regional identity. Correlation analysis revealed significant trends: pH inversely correlated with free acidity and positively with electrical conductivity, which also related to viscosity. Moisture content showed no significant associations. Elemental analysis indicated low concentrations of trace metals, within safety limits, with no marked regional differences. Toxic elements remained below international thresholds, suggesting minimal environmental contamination. These findings establish a baseline for authenticity and safety monitoring. However, the study’s limited sample size and geographic scope underscore the need for broader investigations, including samples from neighboring regions. • Acidity, pH, and moisture within international limits; EC matched Sidr profile. • Trace metals were within internationally accepted safety limits. • No significant differences in element contents between different regions were found.
Fields of Study & Subjects
Bee Products Chemical Analysis
Microencapsulation and Drying Processes
Insect and Pesticide Research
Publication details
- Journal / source
- Journal of Food Composition and Analysis
- Publisher
- Elsevier BV
- Volume
- 151
- Pages
- 108983–108983
- Publication date
- 8 February 2026
- Language
- EN