Hidden value in Omani honey: Rare varieties outperform others in antioxidants

Muscat, Oman — A new study published in the Sultan Qaboos University Journal for Science provides the first comprehensive evaluation of the physicochemical properties and antioxidant content of rare Omani honey types, offering new insights into their nutritional and commercial value.

Researchers analyzed eight rare honey varieties produced in Oman, alongside well-known local and commercial samples for comparison. The study assessed key quality indicators, including pH, free acidity, electrical conductivity, sugar composition, and antioxidant levels.

To support rapid and efficient analysis, the research introduced a novel paper-based analytical device as an alternative to conventional chromatography methods, enabling faster evaluation of honey quality.

The findings revealed that most rare Omani honey samples contained normal sugar levels, with fructose identified as the dominant sugar. However, one variety, known as “Aitman,” showed lower sugar content. Free acidity levels were generally comparable to Sidr and commercial honey, although Sumur honey exhibited higher acidity.

Notably, the study found that rare native Omani honey varieties demonstrated significantly higher antioxidant content compared to other tested samples. This suggests strong potential for their use as high-value nutritional products and supports their positioning in both local and international markets.

The research provides important scientific evidence to enhance the quality, authenticity, and market competitiveness of Omani honey, while representing the first detailed scientific assessment of these rare local varieties.