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Siirt-Pervari yöresinden toplanan balların fizikokimyasal özelliklerinin belirlenmesi

Year 2023, Volume: 27 Issue: 3, 405 - 414, 27.09.2023
https://doi.org/10.29050/harranziraat.1189588

Abstract

Bu çalışmada Siirt ili Pervari ilçesinde üretimi yapılan balların karakteristik özelliklerini ortaya koymak amaçlanmıştır. Bu bağlamda 20 farklı yerel üreticiden toplanan ballarda kül miktarı, 5-hidroksimetilfurfural (HMF), toplam fenolik madde miktarı ve antioksidan aktivite analizleri yapılmıştır. Ayrıca, tüm numunelerin şeker fraksiyonları yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak araştırılmıştır. Bal örneklerinin kül miktarı (%0.14-0.37) ve HMF (0.83-0.94 mg kg-1) açısından Türk Gıda Kodeksi Bal Tebliği (2020/7) ile uyumlu olduğu tespit edilmiştir. Örneklerin toplam fenolik madde miktarı ve antioksidan aktivite sonuçları sırasıyla 19.59-30.93 mg gallik asit eşdeğeri (GAE) 100 g-1 ve 12.87-23.94 askorbik asit eşdeğeri (AAE) 100 g-1 arasında olduğu belirlenmiştir. Ballardaki şeker miktarı da Türk Gıda Kodeksi Bal Tebliği (2020/7) ile uyumlu olup balda oransal olarak ilk sırayı glukozun (%41.25-50.11) daha sonra fruktozun (%33.91-45.37) ve sakkarozun (%3.27-4.70) aldığı bulunmuştur. Elde edilen sonuçlar kalite standardı için referans niteliği sağlayacak ve Pervari ballarının ulusal ve uluslararası pazarlarda görünürlüğünü arttıracaktır.

Supporting Institution

Bu çalışma, Harran Üniversitesi Bilimsel Araştırma Projeleri Birimi (HÜBAP) tarafından desteklenmiştir.

Project Number

17078

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Determination of characteristics attributes of Siirt-Pervari honeys

Year 2023, Volume: 27 Issue: 3, 405 - 414, 27.09.2023
https://doi.org/10.29050/harranziraat.1189588

Abstract

In this study, it was aimed to reveal the characteristic features of honey produced in Pervari district of Siirt province. For this purpose, ash, 5-hydroxymethylfurfural (HMF), total phenolic content, and antioxidant activity analyzes were conducted in honey collected from 20 different local producers. Moreover, sugar fractions of all samples were investigated using high performance liquid chromatography (HPLC). Honey samples were found to be compatible with the Turkish Food Codex Honey Communique (2020/7) in terms of ash amount (0.14-0.37%) and HMF (0.83-0.94 mg kg-1). The total phenolic content and antioxidant activity were detected as 19.59-30.93 mg gallic acid equivalent (GAE) 100 g-1 and 12.87-23.94 ascorbic acid equivalent (AAE) 100 g-1, respectively. The amount of sugar in honey was also compatible with the Turkish Food Codex Honey Communique (2020/7) and the largest sugar fraction was glucose (41.25-50.11%), followed by fructose (33.91-45.37%) and sucrose (3.27-4.70%). The results will provide a reference for the quality standard and to increase the visibility of Pervari honey in national and international markets.

Project Number

17078

References

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  • Al-Farsi, M., Al-Belushi, S., Al-Amri, A., Al-Hadhrami, A., Al-Rusheidi, M., & Al-Alawi, A. (2018). Quality evaluation of Omani honey. Food Chemistry, 262, 162-167. https://doi.org/10.1016/j.foodchem.2018.04.104.
  • Almasaudi, S. (2021). The antibacterial activities of honey. Saudi Journal of Biological Sciences, 28(4), 2188-2196. https://doi.org/10.1016/j.sjbs.2020.10.017.
  • Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., ... & Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48(8-9), 2490-2499. https://doi.org/10.1016/j.fct.2010.06.021.
  • Alves, A., Ramos, A., Gonçalves, M. M., Bernardo, M., & Mendes, B. (2013). Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. Journal of Food Composition and Analysis, 30(2), 130-138. https://doi.org/10.1016/j.jfca.2013.02.009.
  • Amran, N., & Abdul-Rahman, P. S. (2022). Differential proteome and functional analysis of NSCLC cell lines in response to Tualang honey treatment. Journal of Ethnopharmacology, 293, 115264. https://doi.org/10.1016/j.jep.2022.115264.
  • Anupama, D., Bhat, K. K., & Sapna, V. K. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food research international, 36(2), 183-191. https://doi.org/10.1016/S0963-9969(02)00135-7.
  • Attanzio, A., Tesoriere, L., Allegra, M., & Livrea, M. A. (2016). Monofloral honeys by Sicilian black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity. Heliyon, 2(11), e00193. https://doi.org/10.1016/j.heliyon.2016.e00193.
  • Başyiğit, B., Sağlam, H., Köroğlu, K., & Karaaslan, M. (2020). Compositional analysis, biological activity, and food protecting ability of ethanolic extract of Quercus infectoria gall. Journal of Food Processing and Preservation, 44(9), e14692. https://doi.org/10.1111/jfpp.14692.
  • Biluca, F. C., de Gois, J. S., Schulz, M., Braghini, F., Gonzaga, L. V., Maltez, H. F., ... & Fett, R. (2017). Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae). Journal of Food Composition and Analysis, 63, 89-97. https://doi.org/10.1016/j.jfca.2017.07.039.
  • Biluca, F. C., da Silva, B., Caon, T., Mohr, E. T. B., Vieira, G. N., Gonzaga, L. V., ... & Costa, A. C. O. (2020). Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae). Food Research International, 129, 108756. https://doi.org/10.1016/j.foodres.2019.108756.
  • Bobis, O., Moise, A. R., Ballesteros, I., Reyes, E. S., Durán, S. S., Sánchez-Sánchez, J., ... & Alvarez-Suarez, J. M. (2020). Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties. Food chemistry, 325, 126870. https://doi.org/10.1016/j.foodchem.2020.126870.
  • Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: a review. Journal of the American college of Nutrition, 27(6), 677-689. https://doi.org/10.1080/07315724.2008.10719745.
  • Bogdanov, S. (2009). The book of honey. Bee product science, 46, 269-275.
  • Bueno-Costa, F. M., Zambiazi, R. C., Bohmer, B. W., Chaves, F. C., da Silva, W. P., Zanusso, J. T., & Dutra, I. (2016). Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil. LWT-Food Science and Technology, 65, 333-340. https://doi.org/10.1016/j.lwt.2015.08.018.
  • Can, Z., Yildiz, O., Sahin, H., Turumtay, E. A., Silici, S., & Kolayli, S. (2015). An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food chemistry, 180, 133-141. https://doi.org/10.1016/j.foodchem.2015.02.024.
  • Čanadanović-Brunet, J., Ćetković, G., Šaponjac, V. T., Stajčić, S., Vulić, J., Djilas, S., ... & Popović, B. (2014). Evaluation of phenolic content, antioxidant activity and sensory characteristics of Serbian honey-based product. Industrial Crops and Products, 62, 1-7. https://doi.org/10.1016/j.indcrop.2014.08.009.
  • Chakir, A., Romane, A., Marcazzan, G. L., & Ferrazzi, P. (2016). Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry, 9, S946-S954. https://doi.org/10.1016/j.arabjc.2011.10.013.
  • Chalcoff, V. R., Aizen, M. A., & Galetto, L. (2006). Nectar concentration and composition of 26 species from the temperate forest of South America. Annals of botany, 97(3), 413-421. https://doi.org/10.1093/aob/mcj043.
  • Corbet, S. A. (2003). Nectar sugar content: estimating standing crop and secretion rate in the field. Apidologie, 34(1), 1-10. https://doi.org/10.1051/apido:2002049.
  • Çimen, S. (2021). Bala farklı oranlarda mısır şurubu katılarak yapılan tağşişin FTIR-ATR spektroskopisi ile belirlenmesi. Yükseklisans Tezi, Fen Bilimleri Enstitüsü, Manisa Celal Bayar Üniversitesi, Manisa, 149s.
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There are 53 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Araştırma Makaleleri
Authors

Bahar Gündüz 0000-0002-1326-406X

Kamile Bayrak Akay 0000-0001-7976-377X

Mehmet Şükrü Karakuş 0000-0002-1805-8206

Merve Akalan 0000-0002-3926-245X

Melike Yücetepe 0000-0002-9581-225X

Asliye Karaaslan 0000-0002-3834-0647

Bülent Başyiğit 0000-0002-6617-1836

Fatih Mehmet Yılmaz 0000-0002-1370-1231

Mehmet Karaaslan 0000-0001-8097-9535

Project Number 17078
Early Pub Date September 26, 2023
Publication Date September 27, 2023
Submission Date October 15, 2022
Published in Issue Year 2023 Volume: 27 Issue: 3

Cite

APA Gündüz, B., Bayrak Akay, K., Karakuş, M. Ş., Akalan, M., et al. (2023). Siirt-Pervari yöresinden toplanan balların fizikokimyasal özelliklerinin belirlenmesi. Harran Tarım Ve Gıda Bilimleri Dergisi, 27(3), 405-414. https://doi.org/10.29050/harranziraat.1189588

Indexing and Abstracting 

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.