DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

Abstract

Chaste tree and pine honeys were bought from three different producers (natural) and three local markets (commercial). The honey samples were stored for 30 months at room temperature. The shelf life of the samples was estimated for indices of HMF and diastase activity. The values for HMF formation and diastase deactivation fitted to a zero-order reaction.  The highest rate of HMF formation was observed in the chaste tree honey as 2.674±0.013 mg/kg/month while the least value was observed in the pine honey as 0.435±0.037 mg/kg/month. The maximum diastase deactivation was determined in the natural chaste tree honey as 0.613±0.000 DU/kg/months and the minimum was 0.318±0.002 DU/kg/month for the commercial chaste tree sample. In terms of HMF, all honeys except commercial chaste tree honey, have exhibited longer shelf life than 30 months of storage. The results showed that the shelf life of the commercial honeys depend on the botanical origin, pH, electrical conductivity, temperature and storage. 

Keywords

• Chaste tree,shelf life,HMF,diastase,pine honey,diastase

HAYIT (Vitex agnus castus) ve ÇAM BALININ (Marchalina hellenica) RAF ÖMRÜNÜN BELİRLENMESİ

Abstract

Hayıt ve çam balları üç farklı üretici (doğal) ve üç farklı yerel marketten (ticari) satın alınmış ve bal örnekleri 30 ay oda sıcaklığında depolanmıştır. Bal örneklerinin raf ömrü HMF miktarı ve diastaz aktivite indeksleri üzerinden tahmin edilmiştir. HMF oluşumu ve diastaz deaktivasyonu sıfırıncı dereceden kinetik modele uyumlu bulunmuştur. En yüksek HMF oluşum hızı hayıt ballarında 2.674±0.013 mg/kg/ay olarak hesaplanırken en düşük hız çam balında 0.435±0.037 mg/kg/ay olarak belirlenmiştir. Diastaz sayısı bakımından ise, en yüksek (0.613±0.000 DU/kg/ay) ve en düşük (0.318±0.002 DU/kg/ay) deaktivasyon hızı doğal ve ticari hayıt ballarında belirlenmiştir. Balların 30 ay depolanması sonunda HMF bakımından ticari hayıt balı hariç diğer tüm ballar daha uzun raf ömrüne sahip olmuştur. Bu sonuçlar ticari balların raf ömrünün botanik orjin, pH, elektriksel iletkenlik, sıcaklık ve depolamaya bağlı olduğunu göstermektedir. 

Keywords

• HMF,raf ömrü,diastaz,Hayıt balı,çam balı,diastaz

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