Abstract:
Evaluation of the Physcio- chemical, antioxidant and rheological properties of Honey from the three Senatorial districts of Ondo State was carried out in order to determine the effect of various climatic region on the quality of honey produced from the research area. Honey was collected from the three different senatorial districts, (Okitipupa Local Government, Irele local Government, Ondo west Local Government, Akure South Local Government, Owo Local Government and Akoko South West Local Government) in Ondo State Nigeria. The honeys samples were analyzed for proximate composition, mineral composition, specific gravity, viscosity, colour (LAB), antioxidant properties, pH, sugar contents, Vitamin C, Total soluble solids and Fourier Infrared Spectroscopy (FTIR).The results obtained showed that the moisture content varied from 10.85% to 12.43%. Sample from Akure South Local Government had the highest moisture content while Okitipupa Local Government had the least moisture content. The ash content varied from 0.47% to 0.59% w. Protein content ranged from 0.13% to 1.41%. While Carbohydrate content ranged from 76.92% to 88.36% .The fructose has the highest value and sucrose had the least value. Akoko South Local Government had the highest phenolic content concentration and Akure south local government had the least value. Owo local government had the highest value of Ferric reducing antioxidant power assay (FRAP) content and Ondo West Local Government had the least. Akure South Local Government had the highest DPPH content, thus indicating high antioxidant potential and Okitipupa Local Government had the least based. All honey samples were acidic in nature, with pH values varying between 4.0 and 4.6. The specific gravity ranged from 0.72 l- 0.85. Vitamin C content ranged from 19.65 mg/100g to 32.15 mg/100g with significant difference. Irele Local Government had the highest content and Owo Local Government, had the least vitamin C content. Calcium content ranged from 47.20 mg/100g to 3763.3 mg/100g with significant difference and was the most abundant mineral present in honey based on this study. Temperature reduced the viscosity content of all the honeys. Different honey showed different physico-chemical and antioxidant properties.
