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Determination of Physicochemical Properties of Flower Honeys Produced in Various Locations and Their Compliance with the Turkish Food Codex

Year 2020, Issue: 20, 321 - 326, 31.12.2020
https://doi.org/10.31590/ejosat.758399

Abstract

Honey is a sweet and natural food produced by Apis mellifera bees. The quality of honey, which is highly nutritious, energizing and therapeutic, depends on its botanical and geographical origin, which also affects its commercial value. On the other hand, honey is a food suitable for deceiving the consumer by imitation and adulteration. For these reasons, various parameters and related methods of analysis have been defined to determine the quality, botanical source and purity of honey in national and international food codexes. It is aimed to determine the physicochemical properties of honey, which is one of the parameters defined in this context. In this study; it is aimed to evaluate the quality of twelve flower honey samples, one of which is chestnut honey, obtained from honey producers in various regions, to determine their botanical origin and to evaluate their compliance with the Turkish Food Codex (TGK). Analysis of moisture, electrical conductivity, reducing and non-reducing sugar content, presence of commercial glucose, amount of hydroxy methyl furfural (HMF), diastase activity, free acidity, proline and water insoluble solids were carried out. According to the data obtained, it was understood that seven of the twelve flower honey samples were suitable for TGK. The presence of commercial glucose was not detected in any of the honey samples. The low HMF content of the samples and the diastase activity determined to be at least 9 were indications that the honey was kept under appropriate storage conditions. As expected, the electric conductivity and fructose / glucose ratio of chestnut honey, which is an unifloral flower honey was found different from other multifloral flower honeys. Finally, the potentials of using these physicochemical properties in geographical origin determination were evaluated and it was envisaged that moisture content could be used in geographical origin determination. It has been understood that it is necessary to work with a large number of samples to evaluate whether the physicochemical properties will be used for geographical origin determination.

References

  • AOAC (979.20). Official Methods of Analysis. Proline in honey.
  • AOAC (977.20). Official Methods of Analysis. Separation of sugars in honey.
  • Aloglu, A. K., Harrington, P. de B., Sahin, S., Demir, C., & Gunes, M. E. (2017). Chemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection. Journal of Food Composition and Analysis, 62, 205–210. Doi:10.1016/j.jfca.2017.06.002
  • Belay, A., Solomon, W. K., Bultossa, G., Adgaba, N., & Melaku, S. (2013). Physicochemical properties of the Harenna forest honey, Bale, Ethiopia. Food Chemistry, 141(4), 3386–3392. Doi:10.1016/j.foodchem.2013.06.035
  • Can, Z., Yildiz, O., Sahin, H., Akyuz Turumtay, E., Silici, S., & Kolayli, S. (2015). An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133–141. Doi: 10.1016/j.foodchem.2015.02.024
  • Erez, M , Karabacak, O , Kayci, L , Fidan, M , Kaya, Y . (2015). Characterization of Multifloral Honeys of Pervari Region with Different Properties. Türkiye Tarımsal Araştırmalar Dergisi , 2 (1) , 40-46 . DOI: 10.19159/tutad.20031
  • Fechner, D. C., Moresi, A. L., Díaz, J. D. R., Pellerano, R. G., & Vazquez, F. A. (2016). Multivariate classification of honeys from Corrientes (Argentina) according to geographical origin based on physicochemical properties. Food Bioscience, 15, 49-54. Doi: 10.1016/j.fbio.2016.05.002
  • Habib, H. M., Al Meqbali, F. T., Kamal, H., Souka, U. D., & Ibrahim, W. H. (2014). Physicochemical and biochemical properties of honeys from arid regions. Food Chemistry, 153, 35-43. Doi: 10.1016/j.foodchem.2013.12.048
  • Huang, L., Liu, H., Zhang, B., & Wu, D. (n.d.). Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey. Doi:10.1007/s11947-014-1407-6
  • Karabagias, I. K., Badeka, A., Kontakos, S., Karabournioti, S., & Kontominas, M. G. (2014). Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chemistry, 146, 548-557. Doi: 10.1016/j.foodchem.2013.09.105
  • Karadal, F. (2012). Balın Kalite Nitelikleri, Beslenme ve Sağlık Açısından Önemi. Erciyes Univ J Vet Fac Derg, 9(3), 197-209.
  • Kekecoglu, M., & Rasgele, P.G. (2013). Physico-chemical analyses of Turkish honey samples: The assessment of quality of branded honeys available in the supermarkets and unbranded honeys from beekeepers. Agro FOOD Industry Hi Tech - January/February, 24(1), 38-41.
  • Kolayli, S., Can, Z., Yildiz, O., Sahin, H., & Karaoglu, S. A. (2016). A comparative study of the antihyaluronidase, antiurease, antioxidant, antimicrobial and physicochemical properties of different unifloral degrees of chestnut ( Castanea sativa Mill. ) honeys. Journal of Enzyme Inhibition and Medicinal Chemistry, 31(sup3), 96–104. Doi:10.1080/14756366.2016.1209494
  • Küçük, M., Kolayli, S., Karaoǧlu, Ş., Ulusoy, E., Baltaci, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526–534. Doi:10.1016/j.foodchem.2005.10.010
  • Silici, S. (2018). Antioxidant And Physicochemıcal Properties of Chestnut Honeys From Turkey. Communications Faculty of Sciences University of Ankara Series C Biology, 27(2), 104-114. Doi: 10.1501/commuc_0000000204
  • Silva, L. R., Videira, R., Monteiro, A. P., Valentão, P., & Andrade, P. B. (2009). Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93(1), 73–77. Doi:10.1016/j.microc.2009.05.005
  • Solayman, M., Islam, M. A., Paul, S., Ali, Y., Khalil, M. I., Alam, N., & Gan, S. H. (2016). Physicochemical Properties, Minerals, Trace Elements, and Heavy Metals in Honey of Different Origins: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 15(1), 219–233. Doi:10.1111/1541-4337.12182
  • Türk Gıda Kodeksi (2020). Bal Tebliği 2020/7.
  • TS 13365 (2008). Bal-Su muhtevası tayini - Refraktometrik metot.
  • TS 3036 (2010). Bal.
  • TS 13360 (2008). Bal-Serbest asit muhtevasının tayini.
  • TS 13364 (2008). Bal-Diastaz aktivitesi tayini.
  • Turgay, Ö . (2009). Characteristic Properties of Kahramanmaras Honey Samples. KSÜ Doğa Bilimleri Dergisi, 12(2), 21-25. Alınmıştır: https://dergipark.org.tr/en/pub/ksudobil/issue/33395/371577

Çeşitli Yörelerimizde Üretilen Çiçek Ballarının Fizikokimyasal Özelliklerinin Belirlenmesi ve Türk Gıda Kodeksi’ne Uygunluğunun Değerlendirilmesi

Year 2020, Issue: 20, 321 - 326, 31.12.2020
https://doi.org/10.31590/ejosat.758399

Abstract

Bal, bal arıları (Apis mellifera) tarafından üretilen tatlı ve doğal bir gıdadır. Son derece besleyici, enerji verici ve terapötik özellikleri olan balın kalitesi ticari değerini de etkileyen botanik ve coğrafi kökenine bağlıdır. Diğer taraftan, bal taklit ve tağşiş yapılarak tüketicinin aldatılmasına uygun bir gıda maddesidir. Bu nedenlerle, ulusal ve uluslar arası gıda kodekslerinde balın kalitesini, botanik kaynağını ve saflığını belirlemek için çeşitli parametreler ve analiz yöntemleri tanımlanmıştır. Bu kapsamda tanımlanan parametrelerden olan balın fizikokimyasal özelliklerinin belirlenmesi hedeflenmiştir. Bu çalışmada; çeşitli yörelerdeki bal üreticilerinden temin edilen bir tanesi kestane balı olmak üzere toplam on iki adet çiçek balı numunesinin kalitesinin değerlendirilmesi, botanik kökeninin belirlenmesi ve Türk Gıda Kodeksi (TGK)’ne uygunluğununun değerlendirilmesi amaçlanmıştır. Bal numunelerinin nem, elektrik iletkenliği, indirgen ve indirgen olmayan şeker içeriği, ticari glikoz varlığı, hidroksi metil furfural (HMF) miktarı, diastaz aktivitesi, serbest asitlik, prolin miktarı ve suda çözünmeyen katı madde miktarı analizleri gerçekleştirilmiştir. Elde edilen verilere göre, toplam on iki çiçek balı örneğinden yedi tanesinin TGK’ye uygun bulunduğu anlaşılmıştır. Bal numunelerinin hiç birinde ticari glikoz varlığı tespit edilmemiştir. Numunelerin düşük HMF içeriği ve en az 9 olarak tespit edilen diastaz aktivitesi balların uygun depolama koşullarında tutulduğunun göstergesidir. Beklendiği gibi unifloral bir çiçek balı olan kestane balının elektrik iletkenliği ve fruktoz/glikoz oranı diğer multifloral çiçek ballarından farklı bulunmuştur. Son olarak, söz konusu fizikokimyasal özelliklerin coğrafi köken tespitinde kullanılma potansiyelleri değerlendirilmiş ve özellikle nem içeriğinin coğrafi köken tespitinde kullanılabileceği öngörülmüştür. Fizikokimyasal özelliklerin coğrafi köken tespitinde kullanılıp kullanılmayacağının değerlendirilmesi için çok sayıda numune ile çalışmak gerekliliği anlaşılmıştır.

References

  • AOAC (979.20). Official Methods of Analysis. Proline in honey.
  • AOAC (977.20). Official Methods of Analysis. Separation of sugars in honey.
  • Aloglu, A. K., Harrington, P. de B., Sahin, S., Demir, C., & Gunes, M. E. (2017). Chemical profiling of floral and chestnut honey using high-performance liquid chromatography-ultraviolet detection. Journal of Food Composition and Analysis, 62, 205–210. Doi:10.1016/j.jfca.2017.06.002
  • Belay, A., Solomon, W. K., Bultossa, G., Adgaba, N., & Melaku, S. (2013). Physicochemical properties of the Harenna forest honey, Bale, Ethiopia. Food Chemistry, 141(4), 3386–3392. Doi:10.1016/j.foodchem.2013.06.035
  • Can, Z., Yildiz, O., Sahin, H., Akyuz Turumtay, E., Silici, S., & Kolayli, S. (2015). An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133–141. Doi: 10.1016/j.foodchem.2015.02.024
  • Erez, M , Karabacak, O , Kayci, L , Fidan, M , Kaya, Y . (2015). Characterization of Multifloral Honeys of Pervari Region with Different Properties. Türkiye Tarımsal Araştırmalar Dergisi , 2 (1) , 40-46 . DOI: 10.19159/tutad.20031
  • Fechner, D. C., Moresi, A. L., Díaz, J. D. R., Pellerano, R. G., & Vazquez, F. A. (2016). Multivariate classification of honeys from Corrientes (Argentina) according to geographical origin based on physicochemical properties. Food Bioscience, 15, 49-54. Doi: 10.1016/j.fbio.2016.05.002
  • Habib, H. M., Al Meqbali, F. T., Kamal, H., Souka, U. D., & Ibrahim, W. H. (2014). Physicochemical and biochemical properties of honeys from arid regions. Food Chemistry, 153, 35-43. Doi: 10.1016/j.foodchem.2013.12.048
  • Huang, L., Liu, H., Zhang, B., & Wu, D. (n.d.). Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey. Doi:10.1007/s11947-014-1407-6
  • Karabagias, I. K., Badeka, A., Kontakos, S., Karabournioti, S., & Kontominas, M. G. (2014). Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chemistry, 146, 548-557. Doi: 10.1016/j.foodchem.2013.09.105
  • Karadal, F. (2012). Balın Kalite Nitelikleri, Beslenme ve Sağlık Açısından Önemi. Erciyes Univ J Vet Fac Derg, 9(3), 197-209.
  • Kekecoglu, M., & Rasgele, P.G. (2013). Physico-chemical analyses of Turkish honey samples: The assessment of quality of branded honeys available in the supermarkets and unbranded honeys from beekeepers. Agro FOOD Industry Hi Tech - January/February, 24(1), 38-41.
  • Kolayli, S., Can, Z., Yildiz, O., Sahin, H., & Karaoglu, S. A. (2016). A comparative study of the antihyaluronidase, antiurease, antioxidant, antimicrobial and physicochemical properties of different unifloral degrees of chestnut ( Castanea sativa Mill. ) honeys. Journal of Enzyme Inhibition and Medicinal Chemistry, 31(sup3), 96–104. Doi:10.1080/14756366.2016.1209494
  • Küçük, M., Kolayli, S., Karaoǧlu, Ş., Ulusoy, E., Baltaci, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526–534. Doi:10.1016/j.foodchem.2005.10.010
  • Silici, S. (2018). Antioxidant And Physicochemıcal Properties of Chestnut Honeys From Turkey. Communications Faculty of Sciences University of Ankara Series C Biology, 27(2), 104-114. Doi: 10.1501/commuc_0000000204
  • Silva, L. R., Videira, R., Monteiro, A. P., Valentão, P., & Andrade, P. B. (2009). Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93(1), 73–77. Doi:10.1016/j.microc.2009.05.005
  • Solayman, M., Islam, M. A., Paul, S., Ali, Y., Khalil, M. I., Alam, N., & Gan, S. H. (2016). Physicochemical Properties, Minerals, Trace Elements, and Heavy Metals in Honey of Different Origins: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 15(1), 219–233. Doi:10.1111/1541-4337.12182
  • Türk Gıda Kodeksi (2020). Bal Tebliği 2020/7.
  • TS 13365 (2008). Bal-Su muhtevası tayini - Refraktometrik metot.
  • TS 3036 (2010). Bal.
  • TS 13360 (2008). Bal-Serbest asit muhtevasının tayini.
  • TS 13364 (2008). Bal-Diastaz aktivitesi tayini.
  • Turgay, Ö . (2009). Characteristic Properties of Kahramanmaras Honey Samples. KSÜ Doğa Bilimleri Dergisi, 12(2), 21-25. Alınmıştır: https://dergipark.org.tr/en/pub/ksudobil/issue/33395/371577
There are 23 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Mine Özgüven 0000-0002-2073-8075

Evren Demircan 0000-0001-8533-6037

Beraat Özçelik 0000-0002-1810-8154

Publication Date December 31, 2020
Published in Issue Year 2020 Issue: 20

Cite

APA Özgüven, M., Demircan, E., & Özçelik, B. (2020). Çeşitli Yörelerimizde Üretilen Çiçek Ballarının Fizikokimyasal Özelliklerinin Belirlenmesi ve Türk Gıda Kodeksi’ne Uygunluğunun Değerlendirilmesi. Avrupa Bilim Ve Teknoloji Dergisi(20), 321-326. https://doi.org/10.31590/ejosat.758399