Some Physical and Chemical Properties of Raw Flower-Honey from Erzurum Highland

Year 2021, Volume: 13 Issue: 2, 57 - 61, 31.12.2021

Serap Kılıç Altun Mehmet Emin Aydemir

Abstract

In this study, the physical and chemical properties of the highland flower raw honey produced in different locations of Erzurum province were investigated. In 2019, 12 highland flower raw honeys sold during the honey harvest season were purchased from local vendors. Moisture, color, HMF, proline, acidity, pH, conductivity, diastase number, invertase activity, C13, C13 protein-honey, C4 analysis and sugar components were analyzed in honey. It has been evaluated whether the research findings are in compliance with the Turkish Food Codex Honey Communiqué and whether they are similar to the findings of previous studies The average values of the honey samples examined in this study respectively are; moisture is 15.8%, color is 41 mm pfund, HMF content is 4.1 mg/kg, proline amount is 661.2 mg/kg, acidity value is 20.4 meq/kg, pH value is 3.5, conductivity is 0.23 mS/cm, diastase number was determined as 17.8 DN and invertase activity as 189.9 U/kg. The sugar ratios in honey samples were respectively average fructose 34.6%, glucose 27.7%, sucrose 0.5%, turanose 2.6%, maltose 2.8%, isomaltose 2.9%, erlose 0.3%, fructose+glucose 62.3%, fructose/glucose 1.24, glucose/water 1.6 and trehalose, meritose, maltotriose were not detected. The difference between the protein and crude honey delta C13 values was found to be -0.29% and C13 value -29% and the C4 sugar ratio was 1.8%. As a result, it has been seen that the multifloral highland flower raw honey produced and sold in Erzurum region has high biological activity values and is in accordance with the Honey Communiqué.

Keywords

Diastase, HMF, Invertase, Proline, Raw honey

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