انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Quantification of Major Sugars in Natural and Commercial Honey Varieties Using High-Performance Liquid Chromatography Quantification of Major Sugars in Natural and Commercial Honey Varieties Using High-Performance Liquid Chromatography 158 165 28954 10.48311/fsct.2026.119315.83061 FA Mohammed Alwan Salman College of Agriculture, University of Basrah, Basrah, Iraq Anfal Alwan AL-Temimi College of Agriculture, University of Basrah, Basrah, Iraq Dhia F. Al-fekaiki College of Agriculture, University of Basrah, Basrah, Iraq Alhussein Zaki Almoussawi College of Agriculture, University of Basrah, Basrah, Iraq Journal Article 2026 02 13 The carbohydrate composition of honey serves as a critical indicator of its quality, floral origin, and authenticity. This study was conducted to quantify and compare the major sugar profiles—glucose, fructose, and sucrose—in natural multi-floral honeys collected from four distinct apiary locations in Basra Province, southern Iraq (Al-Haritha, Abu Al-Khasib, Al-Maqal, and Mahijran), alongside imported commercial honey obtained from local markets. Sugar separation and quantification were performed using high-performance liquid chromatography (HPLC). Distinct differences in retention times and sugar concentrations were observed among samples. Fructose was the predominant sugar in all natural honey samples, with the highest concentration recorded in Mahijran honey (47.58%), whereas commercial honey exhibited the lowest fructose content (18.16%). Sucrose concentration ranged from 10.87% (Abu Al-Khasib) to 15.90% (Al-Haritha) in natural honeys, while commercial honey contained 28.84% sucrose, substantially exceeding the maximum limit established by international honey standards. The fructose-to-glucose (F/G) ratio, a key parameter for honey crystallization behavior and authenticity, varied considerably among samples: Al-Haritha (1.37), Abu Al-Khasib (1.26), Al-Maqal (1.54), Mahijran (1.36), and commercial honey (0.63). The F/G ratio of commercial honey fell below the typical range reported for authentic floral honey, suggesting possible adulteration with sugar syrups. These findings demonstrate significant compositional differences between natural Basra honeys and commercial products, highlighting the utility of HPLC-based sugar profiling for honey quality assessment, geographical differentiation, and authenticity verification. The results underscore the need for routine analytical monitoring to protect consumer interests and ensure compliance with national and international honey quality standards. The carbohydrate composition of honey serves as a critical indicator of its quality, floral origin, and authenticity. This study was conducted to quantify and compare the major sugar profiles—glucose, fructose, and sucrose—in natural multi-floral honeys collected from four distinct apiary locations in Basra Province, southern Iraq (Al-Haritha, Abu Al-Khasib, Al-Maqal, and Mahijran), alongside imported commercial honey obtained from local markets. Sugar separation and quantification were performed using high-performance liquid chromatography (HPLC). Distinct differences in retention times and sugar concentrations were observed among samples. Fructose was the predominant sugar in all natural honey samples, with the highest concentration recorded in Mahijran honey (47.58%), whereas commercial honey exhibited the lowest fructose content (18.16%). Sucrose concentration ranged from 10.87% (Abu Al-Khasib) to 15.90% (Al-Haritha) in natural honeys, while commercial honey contained 28.84% sucrose, substantially exceeding the maximum limit established by international honey standards. The fructose-to-glucose (F/G) ratio, a key parameter for honey crystallization behavior and authenticity, varied considerably among samples: Al-Haritha (1.37), Abu Al-Khasib (1.26), Al-Maqal (1.54), Mahijran (1.36), and commercial honey (0.63). The F/G ratio of commercial honey fell below the typical range reported for authentic floral honey, suggesting possible adulteration with sugar syrups. These findings demonstrate significant compositional differences between natural Basra honeys and commercial products, highlighting the utility of HPLC-based sugar profiling for honey quality assessment, geographical differentiation, and authenticity verification. The results underscore the need for routine analytical monitoring to protect consumer interests and ensure compliance with national and international honey quality standards. https://fsct.modares.ac.ir/article_28954_ae0da2b96cb66af397177a53a709860e.pdf