Physicochemical Characteristics of Astragalus Honey Obtained from Erzurum Province

Abstract

Astragalus ponticus PALL (Leguminosae), known as Black Sea Astragalus (Laz Geveni), was described in 2016 from the Erzurum thermal spring road. Astragalus, which closely rivals the quality of the world-famous Anzer honey, is one of the most preferred sources for beekeepers due to its rich taste and aroma. Consequently, honey producers in Erzurum have favored Astragalus for honey production. Therefore, this study discusses the physicochemical properties of Astragalus honey sample obtained from the Erzurum province. The following parameters were measured: pollen, moisture, and sugar contents, diastase number, hydroxymethyl furfural (HMF), and proline content. The moisture content of the sample was found to be 15.2%, which is lower than the Codex limit of less than 20%. No sucrose was detected in the sample. Other values were as follows: glucose (27.1%), fructose (41.54%), maltose (0.74%), HMF (39.25 mg/kg), and proline (584.6 mg/kg). The diastase value (7) was below 8 specified in the Turkish Food Codex Honey Communiqué. The results showed that Astragalus honey produced in the Erzurum province meets the limits set by the Turkish Food Codex Honey Communiqué in terms of pollen, moisture, HMF, maltose, and proline contents. It was concluded that the geographical origin plays an important role in the physicochemical characteristics of honey.

Keywords

• Astragalus honey
• Chemical composition
• Sugar content

References

1. Cetinkaya, T. & Bayil-Oguzkan, S. (2024). Physicochemical characteristics of Astragalus honey obtained from Erzurum province. The Eurasia Proceedings of Science, Technology, Engineering & Mathematics (EPSTEM), 28, 185-190.