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ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF CHESTNUT HONEYS FROM TURKEY

Year 2018, Volume: 27 Issue: 2, 104 - 114, 01.12.2018
https://doi.org/10.1501/commuc_0000000204

Abstract

Thanks to its rich flora, it is possible to produce various monofloral honey in Turkey and one of these honey is chestnut honey.The purpose of this research was to determine the physicochemical and antioxidant properties of chestnut honey collected from different geographical regions of Turkey. The color, humidity, HMF, diastase number, proline, acidity and electrical conductivity values of honey samples were determined as 82.1 mm, 17.33 %, 23.83 mg/kg, 15.12 diastase number, 754.12 mg/kg, 28.68 meq/kg and 0.93 MS/cm respectively. The fructose, glucose and sucrose content in honey samples were determined as 37.09 %, 30.41 and 0.02 respectively, while ratios of other sugars were changed between 0.02 % and 1.99. The total phenolic content of chestnut honey samples was determined as 154.12 mgGAE/100g with Folin Ciocalteu method, while antiradical activities (DPPH method) were found as 37.65 %. There is a need to investigate the biological activities of chestnut honey which has important production potential in Turkey

References

  • 1 J. Devilleres, M. Morlot, M.H. Pham-Delegue, J.C. Dore. Classification of monofloral honeys based on their quality control data. Food Chemistry, 86, (2004) 305-312.
  • 2 E, Crane. Honey. A comprehensive survey. Bee Research Association, Chalfont St. Peter, Buckinghamshire, UK. (1975), 608.
  • 3 S. Bogdanov, M. Haldimann. Minerals in honey: environmental. geographical and botanical aspects. Journal of Apicultural Research, 46, (2006) 269-275.
  • 4 S. Bogdanov, T. Jurendic, R. Sieber, P. Gallmann. Honey for nutrition and health: a review. Journal of American College Nurition 27(6), (2008) 677- 689.
  • 5 M.L. Sanz, N. Polemis, V. Morales, N. Corzo, A. Drakoularakou, G.R. Gibson, R.A. Rastall. In vitro investigation into the potential prebiotic activity of honey oligosaccharides. Journal of Agriculture and Food Chemistry, 20, 53(8), (2003) 2914-2921.
  • 6 T. Eteraf-Oskouei, M. Najafi. Traditional and modern uses of natural honey in human diseases: A Review. Iranian Journal of Basic Medical Sciences, 16, (2013) 731-742.
  • 7 L. Castro-Vasquez, M.C. Diaz-Maroto, C. Torres. Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys. Food Research International, 43, (2010) 2335-2340.
  • 8 E. Alissandrakis, P.A. Tarantilis, C. Pappas, M. Polissiou. Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds. LWT- Food Science and Technology, 44(4), (2011) 1042-1051.
  • 9 L.P. Oddo, E. Baldi, M. Accorti. Diastatic activity in some unifloral honeys. Apidologie 21, (1990), 17-24.
  • 10 N. Bilandzic, M. Gacic, M. Okic, M. Dokic, I.T. Gajger. Major and trace element levels in multifloral and unifloral honeys in Croatia. Journal of Food Composition and Analysis, 33(2), (2014) 132-138.
  • 11 L.P. Oddo, M.G. Piazza, A.G. Sabatini, M. Accorti. Characterization of unifloral honeys. Apidologie, 26, (1995) 453-465.
  • 12 A. Perna, I. Intaglietta, A. Simonetti, E. Gambacorta. A comparative study on phenolic proŞle, vitamin C content and antioxidant activity of Italian honeys of different botanical origin. International Journal of Food Science and Technology, 48, (2013) 1899–1908.
  • 13 P. Truchado, A. Gil-Izquiredo, F. Tomas-Barbarean, A. Allende. Inhibition by chestnut honey of N-acyl-I-homoserine lactones and biofilm formation in Erwinia carotovara, Yersinia eneterocolitica and Aeromonas hydrophila. Journal of Agriculture and Food Chemistry 57(3), (2009) 11186-11193.
  • 14 H.O. Nisbet, C. Nisbet, M. Yarım, A. GUler, A. Ozak A. Effects of three types of honey on cutaneous wound healing. Wounds, 22(11) (2010) 275-83.
  • 15 V. Leon-Ruiz, A. Gonzalez-Port, N. Al-Habsi, S.Vera, M.P. San Andres, P. Jauregi. Antioxidant, antibacterial and ACE-inhibitory activity of four monofloral honeys in relation to their chemical composition. Food Function, 4,(2013)1617-1624.
  • 16 IHC (International Honey Commission), Collaborative trails and precision of the methods. (2009).
  • 17 J. Louveaux, A. Maurizio, G. Vorwohl. Methods of melissopalynology. Bee World, 59, (1978) 139–157.
  • 18 S. Bogdanov, C. Lüllmann, P. Martin, W. von der Ohe, H. Russmann, G. Vorwohl, L. Persano Oddo, A.G. Sabatini, G.L. Marcazzan, R. Piro, C. Flamini, M. Morlot, J. Lheretier, R. Borneck, P. Marioleas, A. Tsigouri, J. Kerkvliet, A. Ortiz, T. Ivanov, B. D’Arcy, B. Mossel, P. Vit. Honey quality, methods of analysis and international regulatory standards: review of the work of the International Honey Commission. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, (1999), 108-125.
  • 19 S. Bogdanov, S.E. Bauman. Harmonised methods of the European honey commission. Determination of sugars by HPLC. Apidologie, extra issue, (1997) 42-44.
  • 20 V.L. Singleton, J.L. Rossi. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, (1965) 144-158.
  • 21 P. Molyneux. The use of the stable free radical diphenylpicrylhyrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 26, (2004) 211-219.
  • 22 USDA, United States Standards for Grades of Extracted Honey. In Agricultural Marketing Service Fruit and Vegetable Division Processed Products Branch. Washington, DC: US Department of Agriculture, 1985.
  • 23 Türk Gıda Kodeksi Bal Tebligi. Resmi Gazete, 28366, (2012).
  • 24 Codex Alimentarius Commission Standards 2001. Codex stan 12-1981, Rev1.
  • 25 G. Saric, D. Matkovic, M. Hruskar, N. Vahcic. Characterisation of Croatian Honey. Food Technology and Biotechnology, 46 (4), (2008) 355–367.
  • 26 M. C. Zamora, J. Chrife. Determination of water activity change due to crystallization in honeys from Argentina. Food Control, 17, (2006) 59–64.
  • 27 E.A. Tosi, E. Re, H. Lucero, L. Bulacio. Effect of honey high-temperature short-time heating on parameters related to quality, crystallization phenomena and fungal inhibition. Lebensmittel Wissenschaft Technologie, 37, (2004) 669–678.
  • 28 M.G. Piazza, L. Persano-Oddo. Bibliographical review of the main European unifloral honeys. Apidologie, 35 (1), (2004) 94–111.
  • 29 M.M. Cavia, M.A. Fernandez-Muino, E. Gomez-Alonso, M.J. Montes- Perez, J.F. Huidobro, M.T. Sancho.. Evolution of fructose and glucose in honey over one year: influence of induced granulation. Food Chemistry, 78, (2002) 157–161.
  • 30 Y.Z. Fang, S. Yang, G. Wu. Free Radicals antioxidant and nutrition, Nutrition Journal, 18 (10), (2002) 872-879.
  • 31 R.L.P. Lianda, L. D'Oliveira Sant'Ana, A. Echevarria, R.N. Castro. Antioxidant activity and phenolic composition of Brazilian honeys and their extracts. Journal of Brazilian Chemical Society, 23(4), (2012) 618-627.
  • 32 J. Bertoncelj, U. Dobersek, M. Jamnik, T. Golob. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105, (2007) 822–828.
  • 33 E. Pichichero, L. Canuti, A. Canini. Characterisation of the phenolic and flavonoids fractions and antioxidant power Italian of honeys of different botanical origin. Journal of the Science of Food and Agriculture, 89, (2009) 609–616.
  • 34 O. Sagdic, S. Silici, L. Ekici L. Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey. International Journal of Food Properties, 16(3), (2013) 658-666
Year 2018, Volume: 27 Issue: 2, 104 - 114, 01.12.2018
https://doi.org/10.1501/commuc_0000000204

Abstract

References

  • 1 J. Devilleres, M. Morlot, M.H. Pham-Delegue, J.C. Dore. Classification of monofloral honeys based on their quality control data. Food Chemistry, 86, (2004) 305-312.
  • 2 E, Crane. Honey. A comprehensive survey. Bee Research Association, Chalfont St. Peter, Buckinghamshire, UK. (1975), 608.
  • 3 S. Bogdanov, M. Haldimann. Minerals in honey: environmental. geographical and botanical aspects. Journal of Apicultural Research, 46, (2006) 269-275.
  • 4 S. Bogdanov, T. Jurendic, R. Sieber, P. Gallmann. Honey for nutrition and health: a review. Journal of American College Nurition 27(6), (2008) 677- 689.
  • 5 M.L. Sanz, N. Polemis, V. Morales, N. Corzo, A. Drakoularakou, G.R. Gibson, R.A. Rastall. In vitro investigation into the potential prebiotic activity of honey oligosaccharides. Journal of Agriculture and Food Chemistry, 20, 53(8), (2003) 2914-2921.
  • 6 T. Eteraf-Oskouei, M. Najafi. Traditional and modern uses of natural honey in human diseases: A Review. Iranian Journal of Basic Medical Sciences, 16, (2013) 731-742.
  • 7 L. Castro-Vasquez, M.C. Diaz-Maroto, C. Torres. Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys. Food Research International, 43, (2010) 2335-2340.
  • 8 E. Alissandrakis, P.A. Tarantilis, C. Pappas, M. Polissiou. Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds. LWT- Food Science and Technology, 44(4), (2011) 1042-1051.
  • 9 L.P. Oddo, E. Baldi, M. Accorti. Diastatic activity in some unifloral honeys. Apidologie 21, (1990), 17-24.
  • 10 N. Bilandzic, M. Gacic, M. Okic, M. Dokic, I.T. Gajger. Major and trace element levels in multifloral and unifloral honeys in Croatia. Journal of Food Composition and Analysis, 33(2), (2014) 132-138.
  • 11 L.P. Oddo, M.G. Piazza, A.G. Sabatini, M. Accorti. Characterization of unifloral honeys. Apidologie, 26, (1995) 453-465.
  • 12 A. Perna, I. Intaglietta, A. Simonetti, E. Gambacorta. A comparative study on phenolic proŞle, vitamin C content and antioxidant activity of Italian honeys of different botanical origin. International Journal of Food Science and Technology, 48, (2013) 1899–1908.
  • 13 P. Truchado, A. Gil-Izquiredo, F. Tomas-Barbarean, A. Allende. Inhibition by chestnut honey of N-acyl-I-homoserine lactones and biofilm formation in Erwinia carotovara, Yersinia eneterocolitica and Aeromonas hydrophila. Journal of Agriculture and Food Chemistry 57(3), (2009) 11186-11193.
  • 14 H.O. Nisbet, C. Nisbet, M. Yarım, A. GUler, A. Ozak A. Effects of three types of honey on cutaneous wound healing. Wounds, 22(11) (2010) 275-83.
  • 15 V. Leon-Ruiz, A. Gonzalez-Port, N. Al-Habsi, S.Vera, M.P. San Andres, P. Jauregi. Antioxidant, antibacterial and ACE-inhibitory activity of four monofloral honeys in relation to their chemical composition. Food Function, 4,(2013)1617-1624.
  • 16 IHC (International Honey Commission), Collaborative trails and precision of the methods. (2009).
  • 17 J. Louveaux, A. Maurizio, G. Vorwohl. Methods of melissopalynology. Bee World, 59, (1978) 139–157.
  • 18 S. Bogdanov, C. Lüllmann, P. Martin, W. von der Ohe, H. Russmann, G. Vorwohl, L. Persano Oddo, A.G. Sabatini, G.L. Marcazzan, R. Piro, C. Flamini, M. Morlot, J. Lheretier, R. Borneck, P. Marioleas, A. Tsigouri, J. Kerkvliet, A. Ortiz, T. Ivanov, B. D’Arcy, B. Mossel, P. Vit. Honey quality, methods of analysis and international regulatory standards: review of the work of the International Honey Commission. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, (1999), 108-125.
  • 19 S. Bogdanov, S.E. Bauman. Harmonised methods of the European honey commission. Determination of sugars by HPLC. Apidologie, extra issue, (1997) 42-44.
  • 20 V.L. Singleton, J.L. Rossi. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, (1965) 144-158.
  • 21 P. Molyneux. The use of the stable free radical diphenylpicrylhyrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 26, (2004) 211-219.
  • 22 USDA, United States Standards for Grades of Extracted Honey. In Agricultural Marketing Service Fruit and Vegetable Division Processed Products Branch. Washington, DC: US Department of Agriculture, 1985.
  • 23 Türk Gıda Kodeksi Bal Tebligi. Resmi Gazete, 28366, (2012).
  • 24 Codex Alimentarius Commission Standards 2001. Codex stan 12-1981, Rev1.
  • 25 G. Saric, D. Matkovic, M. Hruskar, N. Vahcic. Characterisation of Croatian Honey. Food Technology and Biotechnology, 46 (4), (2008) 355–367.
  • 26 M. C. Zamora, J. Chrife. Determination of water activity change due to crystallization in honeys from Argentina. Food Control, 17, (2006) 59–64.
  • 27 E.A. Tosi, E. Re, H. Lucero, L. Bulacio. Effect of honey high-temperature short-time heating on parameters related to quality, crystallization phenomena and fungal inhibition. Lebensmittel Wissenschaft Technologie, 37, (2004) 669–678.
  • 28 M.G. Piazza, L. Persano-Oddo. Bibliographical review of the main European unifloral honeys. Apidologie, 35 (1), (2004) 94–111.
  • 29 M.M. Cavia, M.A. Fernandez-Muino, E. Gomez-Alonso, M.J. Montes- Perez, J.F. Huidobro, M.T. Sancho.. Evolution of fructose and glucose in honey over one year: influence of induced granulation. Food Chemistry, 78, (2002) 157–161.
  • 30 Y.Z. Fang, S. Yang, G. Wu. Free Radicals antioxidant and nutrition, Nutrition Journal, 18 (10), (2002) 872-879.
  • 31 R.L.P. Lianda, L. D'Oliveira Sant'Ana, A. Echevarria, R.N. Castro. Antioxidant activity and phenolic composition of Brazilian honeys and their extracts. Journal of Brazilian Chemical Society, 23(4), (2012) 618-627.
  • 32 J. Bertoncelj, U. Dobersek, M. Jamnik, T. Golob. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105, (2007) 822–828.
  • 33 E. Pichichero, L. Canuti, A. Canini. Characterisation of the phenolic and flavonoids fractions and antioxidant power Italian of honeys of different botanical origin. Journal of the Science of Food and Agriculture, 89, (2009) 609–616.
  • 34 O. Sagdic, S. Silici, L. Ekici L. Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey. International Journal of Food Properties, 16(3), (2013) 658-666
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Details

Primary Language English
Journal Section Research Articles
Authors

Sibel Silici

Publication Date December 1, 2018
Published in Issue Year 2018 Volume: 27 Issue: 2

Cite

Communications Faculty of Sciences University of Ankara Series C-Biology.

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