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.

Received: November 23, 2021; Published: December 15, 2021

Abstract

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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Citation

Citation: Bilgin., et al. “Evaluation of Some Physico-chemical and Antioxidant Characteristics of Commercial Honey Samples Originated from Different Regions of Turkey". Acta Scientific Nutritional Health 6.1 (2022): 39-47.

Copyright

Copyright: © 2022 Bilgin., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.