# Physicochemical Characterization and Antioxidant Activity of Jara Honey Produced in Western Georgia
## 3 Results and Discussion
### Sugars
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Samples** & **Fructose \%** & **Glucose \%** & **Sucrose \%** & **Maltose \%** &
\begin{tabular}{c} **The Total Amount of** \\ **Carbohydrates \%** \\ \end{tabular} \\ \hline JH-1 & 45.175 \(\pm\) 0.68 & 17.8 \(\pm\) 0.27 & - & - & 82.246 \(\pm\) 1.23 \\ \hline JH-2 & 46.523 \(\pm\) 0.70 & 34.974 \(\pm\) 0.52 & 0.326 \(\pm\) 0.0049 & - & 81.823 \(\pm\) 1.23 \\ \hline JH-3 & 48.576 \(\pm\) 0.73 & 33.605 \(\pm\) 0.44 & 0.065 \(\pm\) 0.0010 & - & 82.246 \(\pm\) 1.23 \\ \hline JH-4 & 53.266 \(\pm\) 0.80 & 29.045 \(\pm\) 0.55 & - & - & 82.312 \(\pm\) 1.23 \\ \hline JH-5 & 44.543 \(\pm\) 0.67 & 36.472 \(\pm\) 0.44 & - & - & 81.015 \(\pm\) 1.22 \\ \hline JH-6 & 50.998 \(\pm\) 0.76 & 29.607 \(\pm\) 0.43 & - & - & 80.605 \(\pm\) 1.21 \\ \hline JH-7 & 52.580 \(\pm\) 0.79 & 28.590 \(\pm\) 0.52 & - & - & 81.170 \(\pm\) 1.22 \\ \hline JH-8 & 46.144 \(\pm\) 0.69 & 34.619 \(\pm\) 0.44 & - & - & 80.763 \(\pm\) 1.21 \\ \hline JH-9 & 51.368 \(\pm\) 0.77 & 29.356 \(\pm\) 0.48 & - & - & 80.724 \(\pm\) 1.21 \\ \hline JH-10 & 49.541 \(\pm\) 0.74 & 31.786 \(\pm\) 0.43 & 0.123 \(\pm\) 0.0018 & - & 81.450 \(\pm\) 1.22 \\ \hline JH-10 & 54.438 \(\pm\) 0.82 & 28.651 \(\pm\) 0.41 & - & - & 83.089 \(\pm\) 1.25 \\ \hline JH-12 & 54.402 \(\pm\) 0.82 & 27.656 \(\pm\) 0.56 & - & 2.006 \(\pm\) 0.0301 & 84.064 \(\pm\) 1.26 \\ \hline JH-13 & 45.740 \(\pm\) 0.69 & 37.226 \(\pm\) 0.46 & 0.217 \(\pm\) 0.0033 & - & 83.183 \(\pm\) 1.25 \\ \hline JH-14 & 54.457 \(\pm\) 0.82 & 30.986 \(\pm\) 0.51 & - & - & 85.443 \(\pm\) 1.28 \\ \hline JH-15 & 48.355 \(\pm\) 0.73 & 34.036 \(\pm\) 0.50 & - & 1.800 \(\pm\) 0.0270 & 84.191 \(\pm\) 1.26 \\ \hline JH-16 & 49.688 \(\pm\) 0.75 & 33.125 \(\pm\) 0.41 & 0.403 \(\pm\) 0.0060 & & 83.216 \(\pm\) 1.25 \\ \hline JH-17 & 56.400 \(\pm\) 0.85 & 27.180 \(\pm\) 0.54 & 0.754 \(\pm\) 0.0113 & & 84.334 \(\pm\) 1.27 \\ \hline JH-18 & 46.043 \(\pm\) 0.69 & 35.739 \(\pm\) 0.27 & - & - & 81.782 \(\pm\) 1.23 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Quality and quantity of Jara honey carbohydrates in Western Georgia. the 23 samples from Shuakhevi--37.64%; in the samples form Khulo--38.33% (23% of the mass share of the total sugars average rate). (Table 3). Sucrose was identified in the following samples: JH-2, JH-3, JH-10, JH-13, JH-16, and JH-17; and its content in the honey samples ranged from 0.065% to 0.403%. Maltose was identified only in two samples: JH-12 and JH-15. The maltose content was 2.006% and 1.8%. The sucrose and maltose contents were significantly lower than the fructose content as well as the glucose content (Figure 3). According to international standards, the sucrose content should not be higher than 5% [55,56]. Carohydrates, especially glucose and fructose, are the main components of honey and are essential for crystallization. Glucose is considered the crystallizing sugar because of its reduced solubility. Certain monofloral honeys (such as citrus) naturally crystallize neatly and uniformly, but most commercial honey is considered to be of low quality. The G/F ratios of the Jara honey samples in the present study varied between 1.2 and 2.08. The glucose/fructose ratio in the Jara honey samples was greater than 1, and the average value was 1.6 in the Keda samples, 1.63 in the Shuakhevi samples, and 1.58 in the Khulo samples (Table 4). As for the glucose/water ratio in the honey samples, it ranged from 158 to 2.22 in the Keda samples, from 1.75 to 2.24 in the Shuakhevi samples, and from 176 to 2.21 in the Khulo samples. Jara honey is characterized by a high ratio of F/G and G/W (more than 1.2) (Table 4).