Araştırma Makalesi
BibTex RIS Kaynak Göster

Examination of some biochemical properties of honeys in Mutki (Bitlis-Turkey)

Yıl 2018, Cilt: 21 Sayı: 6, 936 - 943, 30.11.2018

Oğuz Ayhan Kireçci , Ayşe Dilek Özşahin

https://doi.org/10.18016/ksutarimdoga.vi.423630
Cited By: 3

Öz

In
this study, the sugar content, total phenolic content, flavonoid types and levels
of Hydroxymethylfurfural (HMF), proline of honey samples collected from
Bitlis-Mutki were analyzed. According to the sugar analysis of samples of
honey, it was found that arabinose, fructose, glucose, sucrose and maltose. In
the honey examples, the level of glucose and fructose maximum, sucrose minimum
level were determined. In addition, two comparative antioxidant assays, namely
DPPH and ABTS radicals scavenging assay, were applied to detect the antioxidant
power of honeys. The antioxidant and chemical properties in Bitlis-Mutki's  honeys the make them products of high added
value and excellent quality. In conclusion, it was observed that the results
were in accordance with the EU standards as well as the Turkish Food Codex
Honey Notification.

Anahtar Kelimeler

Antioxidant capacity Flavonoid Hmf Mutki honey Sugar

Kaynakça

  • Al-Mamary A, Al-Meeri M, Al-Habori M 2002. Antioxidant activities and total phenolics of different types of honeys. Nutritions Research, 22: 1041-1047. http://dx.doi.org/10.1016/S0271-5317(02)00406-2
  • Anklam E 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63: 549–562. https://doi.org/10.1016/S0308-8146(98)00057-0
  • Baltrušaityte V, Venskutoris PR, Cˇeksteryte V 2007. Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101: 502–514. doi: http://dx.doi.org/10.1016%2Fj.foodchem.2006.02.007
  • Blasa M, Candiracci M, Accorsi A, Piacentini MP 2006. Raw millefiori honey is packed full of antioxidants. Food Chemistry, 97: 217-222. https://doi.org/10.1016/j.foodchem.2005.03.039.
  • Brand-Williams W, Cuvelier ME, Berset C 1995. Use of free radical method to evaluation of antioxidant activity. LWT – Food Science and Technology, 28(1): 25–30.
  • Bueno-Costa FM, Zambiazi RC, Bohmer BW, Chaves FC, Padilha Da Silva W, Zanusso JT, 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, 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. https://doi.org/10.1016/j.foodchem.2015.02.024.
  • Canadanovic-Brunet J, Cetkovic G, Saponjac VT, Stajcic S, Vulic J, Stajner D, Popovic 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
  • Capuano E, Fogliano V 2011. Acrylamide and 5-Hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT – Food Science and Technology, 44: 793–810. https://doi.org/10.1016/j.lwt.2010.11.002.
  • Cavrar S, Yildiz O, Sahin H, Karahalil F, Kolayli S 2013. Comparison of physical and biochemical characteristics of different quality of Turkish honey. Uludag Bee Journal, 13: 55-62.
  • Codex Alimentarius Commission. 2001. Revised standards for honey. Codex Standard 12-1981. Rev 1 (1987), Rev 2 (2001), Rome, FAO.
  • Cotte JF, Casabianca H, Giroud B, Albert M, Lheritier J, Grenier-Loustalot MF 2004. Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity. Analytical and Bioanalytical Chemistry, 378: 1342-1350. https://doi.org/10.1007/s00216-003-2430-z
  • Djilas S, Lachman J, Orsak M, Hejtmankova A, Kovarova E 2010. Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT-Food Science and Technology, 43: 52-58. https://doi.org/10.1016/j.lwt.2009.06.008
  • Dobre I, Georgescu LA, Alexe P, Escuredo O, Seijo MC 2012. Rheological behavior of different honey types from Romania. Food Research International, 49: 126-132. https://doi.org/10.1016/j.foodres.2012.08.009.
  • Escriche I, Kadar M, Juan-Borras M, Domenech E 2014. Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chemistry, 142: 135-143. http://doi.org/10.1016/j.foodchem.2013.07.033
  • Fallico B, Arena E, Verzera A, Zappala M 2006. The european food legislation and ıts ımpact on honey sector. Accreditation and Quality Assurance, 11: 49–54. http://dx.doi.org/10.1007/s00769-006-0128-6
  • Fernandez-Torres R, Perez-Bernal JL, Bello-Lopez MA, Gallejon-Mochon M, Jimenez-Sanchez JG, Guiraum-Perez A 2005. Mineral content and botanical origin of Spanish honeys. Talanta, 65: 686-691. doi: 10.1016/j.talanta.2004.07.030.
  • Gheldof N, Wang XH, Engeseth NJ 2002. Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, 50: 5870-5877. https://doi.org/10.1021/jf02561135.
  • Gomez-Barez JA, Garcia-Vilanova RJ, Elvira-Garcia S, RivasPala T, Gonzalez-Paramas AM, Sanchez-Sanchez J 2000. Geographical discrimination of honeys through the employment of sugar patterns and common chemical quality parameters. European Food Research Technology, 210: 437–444. http://dx.doi.org/10.1007/s002170050578
  • Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH 2014. Physicochemical and biochemical properties of honeys from arid regions. Food Chemistry, 153: 35-43. https://doi.org/10.1016/j.foodchem.2013.12.048.
  • Jawanmardi J, Khaligh A, Kash, A, Bais HP, Vivanco JM 2002. Chemical characterization of basil (Ocimum basillicum L.) found in local accessions and used in traditional medicines in Iran. Journal of Agricultural and Food Chemistry, 50(21): 5878–5883. https://doi.org/10.1021/jf020487q.
  • Kucuk M, Kolayli S, Karaoglu S, Ulusoy E, Baltaci C, Candan F 2007. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100: 526-534. https://doi.org/10.1016/j.foodchem.2005.10.010
  • Lachman J, Kolihova D, Miholova D, Košata J, Titera D, Kult K 2007. analysis of minority honey components: possible use for the evaluation of honey quality. Food Chemistry, 101(3): 973–979. https://doi.org/10.1016/j.foodchem.2006.02.049
  • Lee HS, Nagy S 1990. Relative reactivities of sugars in the formation of 5-hydroxymethyl furfural in sugar-catalyst model systems. Journal of Food Processing and Preservation, 14: 171–178. https://doi.org/10.1111/j.1745-4549.1990.tb00126.x.
  • Mateo R, Bosch-Reig F 1997. Sugar profiles of spanish unifloral honeys. Food Chemistry, 60(1): 33–41.
  • Mouhoubi-Tafinine Z, Ouchemoukh S, Tamendjari A. 2016. Antioxydant activity of some algerian honey and propolis. Industrial Crops and Products, 88: 85-90. http://dx.doi.org/10.1016/j.indcrop.2016.02.033
  • Nayik GA, Nanda V 2015. Physico-chemical, enzymatic, mineral and colour characterization of three different varieties of honeys from Kashmir valley of India with a multivariate approach. Polish Journal of Food and Nutrition Sciences, 65(2): 101-108. https://doi.org/10.1515/pjfns-2015-0022
  • Ouchemoukh S, Louaileche H, Schweitzer P 2007. Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18: 52-58. https://doi.org/10.1016/j.foodcont.2005.08.007.
  • Ouchemoukh S, Schweitzer P, Bachir Bey M, Djoudad-Kadji H 2010. HPLC sugar profiles of Algerian honeys. Food Chemistry, 121: 561-568. https://doi.org/10.1016/j.foodchem.2009.12.047
  • Ozsahin AD, Yilmaz O 2010. Prunus armeniaca L. cv. hacihaliloglu fruits extracts prevent lipid peroxidation and protect the unsaturated fatty acids in the fenton reagent environment. Asian Journal of Chemistry, 22: 8022–8032.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C 1999. Antioxidant activity applying an ımproved abts radical cation decolorization assay. Free Radicals and Biology Medicine, 26: 1231–1237. https://doi.org/10.1016/S08915849(98)00315-3
  • Saxena S, Gautam S, Sharma A 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chemistry, 118: 391-397. https://doi.org/10.1016/j.foodchem.2009.05.001
  • Schramm DD, Karim M, Schrader HR, Holt RR, Cardetti M, Keen CL 2003. Honey with high levels of antioxidants can provide protection to healthy human subjects. Journal of Agricultural and Food Chemistry, 51: 1732-1735. https://doi.org/10.1021/jf025928k.
  • Singleton VL, Orthofer R, Lamuela-Raventos RM 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin–ciocalteu reagent. Methods in Enzymology, 299: 265–275. http://dx.doi.org/10.1016/S0076-6879(99)99017-1
  • Subrahmanyam M, Sahapure AG, Nagane NS, Bhagwat VR, Ganu JV 2001. Effects of topicalapplication of honey on burn wound healing. Annals of Burns and Fire Disasters, 14: 143-145.
  • Tornuk F, Karaman S, Ozturk I, Toker OS, Tastemur B, Sagdic O, Dogan M, Kayaciger A 2013. Quality characterization of artisanal and retail turkish blossom honeys: determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products, 46: 124-131. doi: http://dx.doi.org/10.1016/2Fj.indcrop.2012.12.042
  • Turhan I, Tetik N, Karahan M, Gurel F, Tavukcuoglu R 2008. Quality of honeys ınfluenced by thermal treatment. LWT – Food Science and Technology, 41: 1396–1399. doi: http://dx.doi.org/10.1016%2Fj.lwt.2007.09.008
  • Yucel Y, Sultanog P 2013. Characterization of honeys from Hatay region by their physicochemical properties combined with chemometrics. Food Bioscience, 1: 16-25. https://doi.org/10.1016/j.fbio.2013.02.001
  • Zappalà M, Fallico B, Arena E, Verzera A 2005. Methods of the determination of 5-hmf in honey: a comparison. Food Control 16: 273–277. https://doi.org/10.1016/j.foodcont.2004.03.006.
  • Zu Y, Li C, Fu Y, Zhao C 2006. Simultaneous determination of catechin, rutin, quercetin kaempferol and isorhamnetin in the extract of sea buckthorn (Hippophae rhamnoides L.) leaves by RP-HPLC with DAD. Journal of Pharmaceutical and Biomedical Analysis, 41: 714–719. . https://doi.org/10.1016/j.jpba.2005.04.052

Mutki (Bitlis-Türkiye) Ballarının Bazı Biyokimyasal Özelliklerinin Araştırılması

Yıl 2018, Cilt: 21 Sayı: 6, 936 - 943, 30.11.2018

Oğuz Ayhan Kireçci , Ayşe Dilek Özşahin

https://doi.org/10.18016/ksutarimdoga.vi.423630
Cited By: 3

Öz

Bu
çalışmada, Bitlis-Mutki’den toplanan bal örneklerinin şeker içeriği, total
fenolik içeriği, flavonoid türleri ve hidrokdimetilfurufural (HMF) düzeyleri
ölçüldü. Bal örneklerinin şeker analizi sonuçlarında arabinoz, früktoz, glukoz,
sukroz ve maltoz bulundu. Bal örneklerinde glukoz ve früktozun maksimum düzeyde,
sukrozun ise minimum seviyede bulunduğu belirlendi Buna ek olara, bal
örneklerinin methanolik ektsraklarının DPPH ve ABTS radikallerini temizleme
aktiviteleride incelenmiştir. Bitlis-Mutki'nin ballarındaki antioksidan ve
kimyasal özellikler, onları yüksek katma değerli ve mükemmel kalitede ürünler
haline getirmektedir. Sonuç olarak, sonuçların AB standartlarına ve Türk Gıda
Kodeksi Bal Tebliğine uygun olduğu görülmüştür.

Anahtar Kelimeler

Antioksidan kapasite Flavonoid HMF Mutki balı Şeker

Kaynakça

  • Al-Mamary A, Al-Meeri M, Al-Habori M 2002. Antioxidant activities and total phenolics of different types of honeys. Nutritions Research, 22: 1041-1047. http://dx.doi.org/10.1016/S0271-5317(02)00406-2
  • Anklam E 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63: 549–562. https://doi.org/10.1016/S0308-8146(98)00057-0
  • Baltrušaityte V, Venskutoris PR, Cˇeksteryte V 2007. Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101: 502–514. doi: http://dx.doi.org/10.1016%2Fj.foodchem.2006.02.007
  • Blasa M, Candiracci M, Accorsi A, Piacentini MP 2006. Raw millefiori honey is packed full of antioxidants. Food Chemistry, 97: 217-222. https://doi.org/10.1016/j.foodchem.2005.03.039.
  • Brand-Williams W, Cuvelier ME, Berset C 1995. Use of free radical method to evaluation of antioxidant activity. LWT – Food Science and Technology, 28(1): 25–30.
  • Bueno-Costa FM, Zambiazi RC, Bohmer BW, Chaves FC, Padilha Da Silva W, Zanusso JT, 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, 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. https://doi.org/10.1016/j.foodchem.2015.02.024.
  • Canadanovic-Brunet J, Cetkovic G, Saponjac VT, Stajcic S, Vulic J, Stajner D, Popovic 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
  • Capuano E, Fogliano V 2011. Acrylamide and 5-Hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT – Food Science and Technology, 44: 793–810. https://doi.org/10.1016/j.lwt.2010.11.002.
  • Cavrar S, Yildiz O, Sahin H, Karahalil F, Kolayli S 2013. Comparison of physical and biochemical characteristics of different quality of Turkish honey. Uludag Bee Journal, 13: 55-62.
  • Codex Alimentarius Commission. 2001. Revised standards for honey. Codex Standard 12-1981. Rev 1 (1987), Rev 2 (2001), Rome, FAO.
  • Cotte JF, Casabianca H, Giroud B, Albert M, Lheritier J, Grenier-Loustalot MF 2004. Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity. Analytical and Bioanalytical Chemistry, 378: 1342-1350. https://doi.org/10.1007/s00216-003-2430-z
  • Djilas S, Lachman J, Orsak M, Hejtmankova A, Kovarova E 2010. Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT-Food Science and Technology, 43: 52-58. https://doi.org/10.1016/j.lwt.2009.06.008
  • Dobre I, Georgescu LA, Alexe P, Escuredo O, Seijo MC 2012. Rheological behavior of different honey types from Romania. Food Research International, 49: 126-132. https://doi.org/10.1016/j.foodres.2012.08.009.
  • Escriche I, Kadar M, Juan-Borras M, Domenech E 2014. Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chemistry, 142: 135-143. http://doi.org/10.1016/j.foodchem.2013.07.033
  • Fallico B, Arena E, Verzera A, Zappala M 2006. The european food legislation and ıts ımpact on honey sector. Accreditation and Quality Assurance, 11: 49–54. http://dx.doi.org/10.1007/s00769-006-0128-6
  • Fernandez-Torres R, Perez-Bernal JL, Bello-Lopez MA, Gallejon-Mochon M, Jimenez-Sanchez JG, Guiraum-Perez A 2005. Mineral content and botanical origin of Spanish honeys. Talanta, 65: 686-691. doi: 10.1016/j.talanta.2004.07.030.
  • Gheldof N, Wang XH, Engeseth NJ 2002. Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, 50: 5870-5877. https://doi.org/10.1021/jf02561135.
  • Gomez-Barez JA, Garcia-Vilanova RJ, Elvira-Garcia S, RivasPala T, Gonzalez-Paramas AM, Sanchez-Sanchez J 2000. Geographical discrimination of honeys through the employment of sugar patterns and common chemical quality parameters. European Food Research Technology, 210: 437–444. http://dx.doi.org/10.1007/s002170050578
  • Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH 2014. Physicochemical and biochemical properties of honeys from arid regions. Food Chemistry, 153: 35-43. https://doi.org/10.1016/j.foodchem.2013.12.048.
  • Jawanmardi J, Khaligh A, Kash, A, Bais HP, Vivanco JM 2002. Chemical characterization of basil (Ocimum basillicum L.) found in local accessions and used in traditional medicines in Iran. Journal of Agricultural and Food Chemistry, 50(21): 5878–5883. https://doi.org/10.1021/jf020487q.
  • Kucuk M, Kolayli S, Karaoglu S, Ulusoy E, Baltaci C, Candan F 2007. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100: 526-534. https://doi.org/10.1016/j.foodchem.2005.10.010
  • Lachman J, Kolihova D, Miholova D, Košata J, Titera D, Kult K 2007. analysis of minority honey components: possible use for the evaluation of honey quality. Food Chemistry, 101(3): 973–979. https://doi.org/10.1016/j.foodchem.2006.02.049
  • Lee HS, Nagy S 1990. Relative reactivities of sugars in the formation of 5-hydroxymethyl furfural in sugar-catalyst model systems. Journal of Food Processing and Preservation, 14: 171–178. https://doi.org/10.1111/j.1745-4549.1990.tb00126.x.
  • Mateo R, Bosch-Reig F 1997. Sugar profiles of spanish unifloral honeys. Food Chemistry, 60(1): 33–41.
  • Mouhoubi-Tafinine Z, Ouchemoukh S, Tamendjari A. 2016. Antioxydant activity of some algerian honey and propolis. Industrial Crops and Products, 88: 85-90. http://dx.doi.org/10.1016/j.indcrop.2016.02.033
  • Nayik GA, Nanda V 2015. Physico-chemical, enzymatic, mineral and colour characterization of three different varieties of honeys from Kashmir valley of India with a multivariate approach. Polish Journal of Food and Nutrition Sciences, 65(2): 101-108. https://doi.org/10.1515/pjfns-2015-0022
  • Ouchemoukh S, Louaileche H, Schweitzer P 2007. Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18: 52-58. https://doi.org/10.1016/j.foodcont.2005.08.007.
  • Ouchemoukh S, Schweitzer P, Bachir Bey M, Djoudad-Kadji H 2010. HPLC sugar profiles of Algerian honeys. Food Chemistry, 121: 561-568. https://doi.org/10.1016/j.foodchem.2009.12.047
  • Ozsahin AD, Yilmaz O 2010. Prunus armeniaca L. cv. hacihaliloglu fruits extracts prevent lipid peroxidation and protect the unsaturated fatty acids in the fenton reagent environment. Asian Journal of Chemistry, 22: 8022–8032.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C 1999. Antioxidant activity applying an ımproved abts radical cation decolorization assay. Free Radicals and Biology Medicine, 26: 1231–1237. https://doi.org/10.1016/S08915849(98)00315-3
  • Saxena S, Gautam S, Sharma A 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chemistry, 118: 391-397. https://doi.org/10.1016/j.foodchem.2009.05.001
  • Schramm DD, Karim M, Schrader HR, Holt RR, Cardetti M, Keen CL 2003. Honey with high levels of antioxidants can provide protection to healthy human subjects. Journal of Agricultural and Food Chemistry, 51: 1732-1735. https://doi.org/10.1021/jf025928k.
  • Singleton VL, Orthofer R, Lamuela-Raventos RM 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin–ciocalteu reagent. Methods in Enzymology, 299: 265–275. http://dx.doi.org/10.1016/S0076-6879(99)99017-1
  • Subrahmanyam M, Sahapure AG, Nagane NS, Bhagwat VR, Ganu JV 2001. Effects of topicalapplication of honey on burn wound healing. Annals of Burns and Fire Disasters, 14: 143-145.
  • Tornuk F, Karaman S, Ozturk I, Toker OS, Tastemur B, Sagdic O, Dogan M, Kayaciger A 2013. Quality characterization of artisanal and retail turkish blossom honeys: determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products, 46: 124-131. doi: http://dx.doi.org/10.1016/2Fj.indcrop.2012.12.042
  • Turhan I, Tetik N, Karahan M, Gurel F, Tavukcuoglu R 2008. Quality of honeys ınfluenced by thermal treatment. LWT – Food Science and Technology, 41: 1396–1399. doi: http://dx.doi.org/10.1016%2Fj.lwt.2007.09.008
  • Yucel Y, Sultanog P 2013. Characterization of honeys from Hatay region by their physicochemical properties combined with chemometrics. Food Bioscience, 1: 16-25. https://doi.org/10.1016/j.fbio.2013.02.001
  • Zappalà M, Fallico B, Arena E, Verzera A 2005. Methods of the determination of 5-hmf in honey: a comparison. Food Control 16: 273–277. https://doi.org/10.1016/j.foodcont.2004.03.006.
  • Zu Y, Li C, Fu Y, Zhao C 2006. Simultaneous determination of catechin, rutin, quercetin kaempferol and isorhamnetin in the extract of sea buckthorn (Hippophae rhamnoides L.) leaves by RP-HPLC with DAD. Journal of Pharmaceutical and Biomedical Analysis, 41: 714–719. . https://doi.org/10.1016/j.jpba.2005.04.052
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Oğuz Ayhan Kireçci 0000-0003-2205-4758

Ayşe Dilek Özşahin 0000-0002-1832-7082

Yayımlanma Tarihi 30 Kasım 2018
Gönderilme Tarihi 15 Mayıs 2018
Kabul Tarihi 16 Temmuz 2018
Yayımlandığı Sayı Yıl 2018Cilt: 21 Sayı: 6

Kaynak Göster

APA Kireçci, O. A., & Özşahin, A. D. (2018). Examination of some biochemical properties of honeys in Mutki (Bitlis-Turkey). Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 21(6), 936-943. https://doi.org/10.18016/ksutarimdoga.vi.423630

Cited By

Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples byhigh‐performanceliquid chromatography with diode array detection
Journal of Food Processing and Preservation
https://doi.org/10.1111/jfpp.16462
Analysis of a Rare Honey Sample From Tuzluca/Iğdır Region
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
https://doi.org/10.21597/jist.664048
Bitlis’ten alınan bazı balların Botanik Orijini ve Antioksidan Aktivitesi
Karadeniz Fen Bilimleri Dergisi
İ̇lginç KİZİLPİNAR TEMİZER
https://doi.org/10.31466/kfbd.691710
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

       Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır. (Free submission and publication)

      Yılda 6 sayı yayınlanır. (Published 6 times a year)


88x31.png 

Bu web sitesi Creative Commons Atıf 4.0 Uluslararası Lisansı ile lisanslanmıştır.

                 


Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
e-ISSN: 2619-9149