PHYSICO-CHEMICAL PROPERTIES, RHEOLOGICAL BEHAVIOR AND MINERAL CONTENTS OF HONEY VARIETIES FROM OLTENIA REGION

Mirabela PĂDURE; Andra TĂMAȘ; Sabina NIȚU; Gerlinde RUSU; Adina NEGREA; Bogdan PASCU

doi:10.24193/subbchem.2026.2.02

PHYSICO-CHEMICAL PROPERTIES, RHEOLOGICAL BEHAVIOR AND MINERAL CONTENTS OF HONEY VARIETIES FROM OLTENIA REGION

Authors

Mirabela PĂDURE Faculty of Chemical Engineering, Biotechnologies and Environmental Protection, Politehnica University, Timișoara, Romania https://orcid.org/0000-0002-0856-4519
Andra TĂMAȘ Faculty of Chemical Engineering, Biotechnologies and Environmental Protection, Politehnica University, Timișoara, Romania. *Corresponding author: andra.tamas@upt.ro https://orcid.org/0000-0001-6642-3960
Sabina NIȚU Faculty of Chemical Engineering, Biotechnologies and Environmental Protection, Politehnica University, Timișoara, Romania. https://orcid.org/0000-0002-3586-8550
Gerlinde RUSU Faculty of Chemical Engineering, Biotechnologies and Environmental Protection, Politehnica University, Timișoara, Romania. https://orcid.org/0000-0002-7632-8657
Adina NEGREA Faculty of Chemical Engineering, Biotechnologies and Environmental Protection, Politehnica University, Timișoara, Romania. https://orcid.org/0000-0001-7572-3703
Bogdan PASCU Renewable Energy Research Institute—ICER, Politehnica University, Timișoara, Romania https://orcid.org/0000-0002-7658-5944

DOI:

https://doi.org/10.24193/subbchem.2026.2.02

Keywords:

acidity, differential scanning calorimetry, heavy metals, honey, invert sugar, hydroxymethylfurfural, moisture, sucrose, viscosity

Abstract

The honey samples analysed in this study were obtained from a private producer located in Olt County who requested a qualitative characterization of his products depending on honey sources. The first stage of the investigation involved key physicochemical parameters: moisture content, free and total acidity, initial and total invert sugars, sucrose levels, and the presence of hydroxymethylfurfural (HMF) and metallic elements. Differential Scanning Calorimetry (DSC) was additionally used to characterize the thermal properties of the samples. The final part of the study examines the rheological behavior of four honey varieties under different temperature conditions, providing insights into their flow characteristics and structural stability. All the obtained values fall within the ranges established by European regulations, except for Pb; the exceedances reflect the influence of anthropogenic factors in the mentioned region.

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STUDIA UBB CHEMIA, Volume 71 (LXXI), No. 2, June 2026

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Published

2026-06-23

How to Cite

PĂDURE, M., TĂMAȘ, A., NIȚU, S., RUSU, G., NEGREA, A., & PASCU, B. (2026). PHYSICO-CHEMICAL PROPERTIES, RHEOLOGICAL BEHAVIOR AND MINERAL CONTENTS OF HONEY VARIETIES FROM OLTENIA REGION. Studia Universitatis Babeș-Bolyai Chemia, 71(2), 21–40. https://doi.org/10.24193/subbchem.2026.2.02