Erzurum’un Farklı Coğrafi Bölgelerinden Elde Edilen Balların Kalite Değerlendirmesi ve Biyoaktif Bileşen Analizi

Year 2024, Volume: 22 Issue: 3, 215 - 223, 18.12.2024

Adem Savaş , Halil İbrahim Binici , İhsan Güngör Şat , Mustafa Kiliç

https://doi.org/10.24323/akademik-gida.1603870

Abstract

Son yıllarda, toplumlar arasında sağlıklı ve işlevsel olarak algılanan gıdalara olan ilgide kayda değer bir artış olmuştur. İnsan beslenmesinde önemli bir rol oynayan balın bileşimi çeşitli faktörlerden etkilenmektedir. Bu çalışmanın amacı, on beş farklı bal örneğini çeşitli kalite kriterlerine göre analiz etmek ve 5-hidroksimetilfurfural (HMF) ve fenolik bileşen içeriklerini belirlemektir. Bu kapsamda Erzurum ili sınırları içerisinde yer alan beş farklı coğrafi bölgeden bal örnekleri temin edilmiştir. pH, nem, toplam şeker, indirgen şeker,sükroz, prolin, 5-hidroksimetilfurfural (HMF) ve fenolik bileşen değerleri arasında istatistiksel olarak önemli (P<0.05) bir fark olduğu tespit edilmiştir. Bal örneklerinin HMF içeriklerinin 5.20-108.12 mg/kg arasında, fenolik bileşen içeriklerinin ise nd-202.95 mg/kg arasında değiştiği belirlenmiştir. Bal örneklerinin HMF içeriklerinin Türk Gıda Kodeksi Bal Tebliği’ne (Tebliğ No: 2020/7) uygun olduğu belirlenirken, pirolin ve HMF içerikleri bakımından sadece bir örneğin kodeksle uyumlu olmadığı tespit edilmiştir.

Keywords

Bal, 5-hidroksimetilfurfural, Pirolin, Fenolik bileşen, Temel bileşen analizi

Thanks

The author Mustafa Kılıç are supporting by the Council of Higher Education (CoHE, Yükseköğretim Kurulu, YÖK) with 100/2000 PhD Scholarship Project.

Quality Assessment and Bioactive Component Analysis of Honey from Different Geographical Regions in Erzurum, Türkiye

Abstract

In recent years, there has been an increasing interest on foods that are perceived to be healthy and functional among societies. The composition of honey, which plays an important role in human nutrition, is influenced by a number of factors. The aim of this study was to analyze fifteen different honey samples according to various quality criteria and to determine their 5-hydroxymethyl furaldehyde (HMF) and phenolic contents. In this context, honey samples were obtained from five distinct geographical regions within the Erzurum city area in Türkiye. There were statistically significant (P<0.05) differences in the pH, moisture, total sugar, reducing sugar, sucrose, proline, 5 (HF) and phenolic content values among the honey samples. HMF contents of samples varied between 5.20 and 108.12 mg/kg, and their phenolic contents ranged from non-detected to 202.95 mg/kg. While the HMF contents of honey samples were in accordance with the Turkish Food Codex Honey Communiqué (Communiqué No: 2020/7),with an exception of only one sample in terms of its proline and HMF contents.

Keywords

Honey, 5-Hydroxymethylfurfural, Proline, Phenolic components, Principal component analysis

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