Evaluation of Some Physico-chemical and Antioxidant Characteristics of Commercial Honey Samples Originated from Different Regions of Turkey
Mehmet Gültekin Bilgin1, Ayşe Güneş Bayır2*, Bilge Özkan3, Zeynep Özman4, Fatmanur Babalı Balıbey4, Feyzanur Turgay5, İrem Karakaş5, Nesrin Köse5, Tülay Sevinç5, Tuğbanur Selçuk5 and Nezire Öztürk5
1Assistant Professor, Bezmialem Vakif University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Eyüpsultan, Istanbul, Turkey
2Associate Professor, Bezmialem Vakif University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Eyüpsultan, Istanbul, Turkey
3Food Technician, Bezmialem Vakif University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Eyüpsultan, Istanbul, Turkey
4Research Assistant, Bezmialem Vakif University, Faculty of Medicine, Department of Medical Biochemistry, Fatih, Istanbul, Turkey
5Dietitian, Bezmialem Vakif University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Eyüpsultan, Istanbul, Turkey
*Corresponding Author: Ayşe Güneş-Bayır, Associate Professor, Bezmialem Vakif University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Eyüpsultan, Istanbul, Turkey.
November 23, 2021; Published: December 15, 2021
Recently encountered pandemic SARS-CoV-2 infection is a serious concern in the worldwide. In order to prevent this disease and to avoid the side effects of the drugs used during the treatment of SARS-CoV-2 infection, humans turned to the consumption of natural foods including bee products. Honey is an important bee product rich in antioxidants, but should be suitable for consumption in terms of food control and safety. Therefore, the present study was undertaken to determine the physico-chemical and the antioxidant characteristics of commercial honey samples originated from 7 different regions of Turkey as well as, to interpret the results with the Turkish Food Codex and European Commission Regulation. Total antioxidant capacity including polyphenols was highest in 100g honey from Agean Region (100 mmol Ascorbic acid Eq and mg Gallic acid Eq, respectively) whereas flavonoid content was the highest in honey from Mediterranean Region. It was found that 19 honey samples (63.3%) were suitable for the Codex Honey Communiqué in terms of sucrose, invert sugar (glucose and fructose), moisture content, number of diastases, hydroxymethylfurfural (HMF), commercial glucose and pollen analyzes. The honey samples originated from seven different regions of Turkey showed more than half good quality. Their quality depends on various factors such as floral source, geographical origin, harvest seasons, packaging, processing conditions, and storage conditions. Therefore, the consumer’s awareness and the education of beekeepers can improve the production and sales for good quality honey.
Keywords:Honey; Antioxidant Capacity; Polyphenols; Flavonoids; hydroxymethylfurfural; Diastase
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