Research Article

COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS

Volume: 44 Number: 1 February 15, 2019
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COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS

Abstract

In this study, the antioxidant activity and HMF levels of 20 honey samples directly taken from hives and 20 of those offered for sale in the stores in the province of Aydın, which were total of 40 honey samples. The antioxidant activity in the honey samples directly taken from hives was found as 16.54±1.52, HMF content was found as 26.94±2.07 mg/kg. The antioxidant activity was found as 22.04±0.59, HMF content was found as 56.70±3.83 mg/kg. The difference between the antioxidant activity (P <0.01) and the HMF values (P <0.001) of the honey samples was found statistically significant. The HMF level in the honey collected from the hives were found to comply with the specifications set by the Turkish Food Codex Communique on Honey, whereas the HMF level of the market honey was higher than the level specified in the communiqué. 

Keywords

References

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Publication Date

February 15, 2019

Submission Date

May 17, 2018

Acceptance Date

December 28, 2018

Published in Issue

Year 2019 Volume: 44 Number: 1

APA
Ünübol Aypak, S., İnci, A., Bakırcı, S., Dereli Fidan, E., & Soysal, M. (2019). COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. Gıda, 44(1), 86-92. https://doi.org/10.15237/gida.GD18056
AMA
1.Ünübol Aypak S, İnci A, Bakırcı S, Dereli Fidan E, Soysal M. COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. The Journal of Food. 2019;44(1):86-92. doi:10.15237/gida.GD18056
Chicago
Ünübol Aypak, Serap, Aslıhan İnci, Sema Bakırcı, Evrim Dereli Fidan, and Mert Soysal. 2019. “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”. Gıda 44 (1): 86-92. https://doi.org/10.15237/gida.GD18056.
EndNote
Ünübol Aypak S, İnci A, Bakırcı S, Dereli Fidan E, Soysal M (February 1, 2019) COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. Gıda 44 1 86–92.
IEEE
[1]S. Ünübol Aypak, A. İnci, S. Bakırcı, E. Dereli Fidan, and M. Soysal, “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”, The Journal of Food, vol. 44, no. 1, pp. 86–92, Feb. 2019, doi: 10.15237/gida.GD18056.
ISNAD
Ünübol Aypak, Serap - İnci, Aslıhan - Bakırcı, Sema - Dereli Fidan, Evrim - Soysal, Mert. “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”. Gıda 44/1 (February 1, 2019): 86-92. https://doi.org/10.15237/gida.GD18056.
JAMA
1.Ünübol Aypak S, İnci A, Bakırcı S, Dereli Fidan E, Soysal M. COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. The Journal of Food. 2019;44:86–92.
MLA
Ünübol Aypak, Serap, et al. “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”. Gıda, vol. 44, no. 1, Feb. 2019, pp. 86-92, doi:10.15237/gida.GD18056.
Vancouver
1.Serap Ünübol Aypak, Aslıhan İnci, Sema Bakırcı, Evrim Dereli Fidan, Mert Soysal. COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. The Journal of Food. 2019 Feb. 1;44(1):86-92. doi:10.15237/gida.GD18056

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