[2]
National Honey Board. In: A reference guide to nature̛ s sweetener. Firestone, CO, USA . 2005.
[3]
CODEX ALIMENTARIUS. In: CODEX standard for honey 1981. Revised 2001.
[4]
COUNCIL DIRECTIVE 2001/110/EC. Relating to honey. Official Journal of the European Communities 2002; L10: 47-52.
[5]
Gulf countries standardization organization Honey 2014.
[7]
Louveaux J, Maurizio A, Vorwohl G. International Commission for bee botany of IUBS. Methods of Melissopalynology. Bee World 1978; 59(4): 139-57.
[8]
International Honey Commissiona. pH and free acidity in the Harmonized methods of the International Honey Commission 2009; 21-3.
[9]
] International Honey Commissionb. Determination of electrical conductivity in the Harmonized methods of the International Honey Commission 2009; 16-8..
[10]
Mohammed EAM, Alfifi A, Aal-Mudawi A, Alfaifi MY, Elbehairi SEI, Albushnaq HA. Some physiochemical properties of acacia honey from different altitudes of the Asir region in Southern Saudi Arabia. Czech J Food Sci 2017; 35(4): 321-7.
[11]
Settaluri VS, Al-Mamari KMK, Al-Balushi SIM, Al-Risi MKZ, Ali MB. Review of biochemical and nutritional constituents in different green leafy vegetables in Oman. Food Nutr Sci 2015; 6: 765-9.
[12]
David N. Bailey. The determination of ascorbic acid: A quantitative analysis experiment. J Chem Educ 1974; 51(7): 488-9.
[13]
Koehn CJ, Sherman WC. The determination of vitamin A and carotene with the photoelectric colorimeter. J Biol Chem 1940; 132: 527-38.
[14]
Ciulu M, Spano N, Salis S, et al. Assay of B vitamins and other water-soluble vitamins in honey. In: B Vitamins and Folate: Chemistry, Analysis, Function and Effects. UK: The Royal Society of Chemistry 2013; pp. 173-94.
[15]
Victorita B, Marghitas LB, Otilia BL, et al. Quantitative determination of vitamin C in honey and bee pollen using HPLC-DAD method. Bull Univ Agric Sci Vet Med Cluj-Napoca Anim Sci Biotechnol 2013; 70(1): 31-6.
[16]
Perna A, Intaglietta I, Simonetti A, Gambacorta E. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin. Int J Food Sci Technol 2013; 48: 1899-908.
[17]
Kesić A, Mazalović M, Ćatović B, Crnkić A. The influence of temperature and daylight effect on contents of L- ascorbic acid in honey from Bosnia and Hercegovina. Ann Faculty Engineering Hunedoara - J Engin 2008. 2: 77-84
[18]
Ahmed M, Shafiq MI, Khaleeq A, et al. Physiochemical, biochemical, minerals content analysis, and antioxidant potential of national and international honeys in Pakistan. J Chem 2016; 2016: 1-10.
[19]
Kadri SM, Zaluski R, Orsi RO. Nutritional and mineral contents of honey extracted by centrifugation and pressed processes. Food Chem 2017; 218: 237-41.
[20]
León-Ruiz V, Vera S, González-Porto AV, San Andrés MP. Vitamin C and sugar levels as simple markers for discriminating Spanish honey sources. J Food Sci 2011; 76(3): C356-61.
[21]
Chua L-S, Rahaman NA, Adnan NA, Tan TTE. Antioxidant activity of three honey samples in relation with their biochemical components. J Anal Methods Chem 2013; 2013: 1-8.
[22]
Nweze JA, Okafor JI, Nweze EI, Nweze JE. Evaluation of physicochemical and antioxidant properties of two stingless bee honeys: A comparison with Apis mellifera honey from Nsukka, Nigeria. BMC Res Notes 2017; 10(1): 566.
[23]
da Silva PM, Gauche C, Gonzaga LV, Costa AC, Fett R. Honey: Chemical composition, stability and authenticity. Food Chem 2016; 196: 309-23.
[24]
Alvarez-Suarez JM, Tulipani S, Romandini S, Bertoli E, Battino M. Contribution of honey in nutrition and human health: A review. Med J Nutrition Metab 2010; 3: 15-23.
[25]
Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol Technol 2000; 20: 207-20.
[26]
Kapur A, Hasković A, Čopra-Janićijević A, et al. Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables. Bull Chem TechnolBosnia Herzegov 2012; 38: 39-42.
[28]
Nwaichi EO, Chuku LC, Oyibo NJ. Profile of ascorbic acid, beta -carotene and lycopene in guava, tomatoes, honey and red wine. Int J Curr Microbiol Appl Sci 2015; 4(2): 39-43.
[29]
Asaduzzaman M, Sohanur Rahman M, Munira S, et al. Analysis of biochemical composition of honey and its anti-oxidant, phytochemical and anti-bacterial properties. J Biomed Pharm Res 2015; 4(4): 69-81.
[30]
Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH. Physicochemical and biochemical properties of honeys from arid regions. Food Chem 2014; 153: 35-43.
[31]
Alqarni AS, Owayss AA, Mahmoud AA. Physicochemical characteristics, total phenols and pigments of national and international honeys in Saudi Arabia. Arab J Chem 2016; 9: 114-20.
[32]
Johnson EJ. The role of carotenoids in human health. Nutr Clin Care 2002; 5(2): 56-65.
[33]
Gil MI, Aguayo E, Kader AA. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem 2006; 54(12): 4284-96.