Rare Omani Honeys Pack Powerful Antioxidant Punch: Study

APP

Muscat: A scientific study conducted at Sultan Qaboos University has revealed that several rare honey varieties produced in Oman contain exceptionally high levels of antioxidants, surpassing those found in well-known local honeys such as Sidr and Sumur, as well as in commercial honey products.

The research, led by Dr Haider A. J. Al Lawati of the Department of Chemistry, College of Science, examined the physicochemical properties and antioxidant capacity of eight rare native Omani honey varieties. These were compared with commonly consumed local honeys and selected commercial samples to assess quality and nutritional value.

Key quality indicators, including pH, free acidity, electrical conductivity, sugar composition and total antioxidant capacity, were analysed using an innovative paper-based analytical device developed by the research team. The method offers a quicker and more efficient alternative to traditional chromatography techniques.

The findings showed that most of the rare honey samples had sugar levels within the internationally accepted range of 45 to 75 per cent. However, one variety, known as Aitman honey, recorded a significantly lower sugar content of 30.4 ± 1.0 per cent. Fructose was found to be the dominant sugar across nearly all samples, followed by glucose.

Read More: https://thepenpk.com/rare-headless-baby-successfully-removed-from-childs-chest/

In terms of acidity, the free acidity levels of the rare honey varieties were similar to those of Sidr and commercial honeys, but lower than those measured in Sumur honey.

The most notable outcome of the study was the remarkably high antioxidant content of the rare Omani honeys. Their total antioxidant levels ranged from 116.9 to 325.4 milliequivalents of gallic acid per kilogram, far exceeding the levels found in Sidr, Sumur and commercial honeys, which ranged between 101.5 and 196.6 meq gallic acid/kg.

According to the researchers, these results highlight the exceptional nutritional and functional potential of Oman’s rare honey varieties. The study provides crucial scientific evidence that could help improve quality control, support premium branding, and enhance the competitiveness of Omani honey in regional and global markets.

They noted that this is the first scientific study to comprehensively document the physicochemical characteristics and antioxidant content of these rare native honeys, marking an important step in promoting Oman’s unique natural products.