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Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples

Year 2014, Volume: 42 Issue: 4, 459 - 468, 01.11.2014

Abstract

The aim of this study is to determine relations exist between microscopic analysis and chemical profile in ho- ney samples collected from Turkey. For this purpose, nine honey samples were collected. Eight of them were obtained from different locations of Turkey Adana, Erzincan, Erzurum, Düzce, Rize, Hatay and one from market shelf. The samples were grouped according to their botanical origins after microscopic analysis. According to the results of microscopic analysis, we found that four of them are multifloral, three of them are chesnut, one of them is Calluna and the last one is honeydew honey. The volatile compounds of the honey samples were determined by Solid Phase Microextraction/Gas Chromatography and Mass Spectrometry SPME/GC-MS method. The results showed that it is impossible to standardize the multifloral honeys in chemical composition base. Accor- ding to our results “Aminoacetophenone” can be a marker compound for chesnut honeys, “Nonanal” for Calluna honey. Definite marker compound could’nt be identified for investigated honeydewhoney in this research.

References

  • 1. V. Kaškoniene, P.R. Venskutonis,V. ČEksteryté, Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania, Food Science and Technology, 43 (2010) 801.
  • 2. M.L.Sanz, M. Gonzalez, C. Lorenzo, J. Sanz, I.M. Castro, I.M, A contribution to the differentiation between nectar honey and honeydew honey, Food Chemistry, 91 (2005) 313.
  • 3. M. Küçük, S. Kolaylı, Ş. Karaoğlu, E. Ulusoy, C. Baltacı,F. Candan, F, Biological activities and chemical composition of three honeys of different types from Anatolia, Food Chemistry, 100 (2007) 526.
  • 4. L.F.C., Glory, J.A. Pino, L.S. Santiago, E.S. Duch, A review of olatile analytical methods for determining the botanical origin of honey, Food Chemistry, 103 (2007) 1032.
  • 5. S. Saxena, S. Gautam, A. Sharma, Physical, biochemical and antioxidant properties of some Indian honeys, Food Chemistry, 118 (2010) 391.
  • 6. E. Anklam, A review of the analytical methods to determine the geographical and botanical origin of honey, Food Chemistry, 63 (1198) 549.
  • 7. A. Pridal, L. Vorlova, Honey and its physical parameters, Czech J. Anim. Sci. 47 (2002) 439.
  • 8. W.V.D. Ohe, L.P. Oddo, M.L. Piana, , M. Morlot, P. Martin, Harmonized methods of melissopalynology, Apidologie 35 (2004) 18.
  • 9. H. Davis, Flora of Turkey and the East Aegean Islands, I-X, Edinburg University pres, Edinburg (1965-1988).
  • 10. 10.TÜİK .2012. Website http://www.tuik.gov.tr.
  • 11. J.Louveaux, A. Maurizio, G. Vorwohl, Internationale Komission fur lenenbotanik der I.U.B. Methodik der Melissopalynologie, Apidologie, 1 (1970) 193.
  • 12. N.T. Moar, Pollen analysis of New Zealand Honey, Journal of Agricultural Research ,28 (1985) 38.
  • 13. R.F.A. Moreira, L.C. Trugo, M. Pietroluongo, C.A.B. De Maria, Flavor composition of cashew (Anacardium occidentale) and Marmeleiro (Croton Species) honeys, Journal of Agricultural and Food Chemistry, 50 (2002) 7616.
  • 14. P.M. Dewick, Medicinal Natural Products. 3rd ed. UK:Wiley Ltd. (2008)
  • 15. B.S. Radovic, M. Careri, A. Mangia, M. Musci, M. Gerboles, E. Anklam, Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chemistry, 72 (2001) 511.
  • 16. S. Dötterl, D. Burkhardt, B. Weibbecker, A. Jürgens, S. Schütz, A. Mosandl, Linalool and lilac aldehyde/ alcohol in flower scents Electrophysiological detection of lilac aldehyde stereoisomers by a moth, Journal of Chromatography A, 113 (2006) 231.
  • 17. C. Guyot, V. Scheirman, S. Collin, Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea, Food Chemistry, 64 (1999) 3.
  • 18. A.C. Soria, I. Martinez-Castro, J. Sanz, Analysis of volatile composition of honey by solid phase microextraction and gas chromatography and mass spectrometry, Journal of Seperation Science, 26 (2003) 793.
  • 19. S.T. Tan, A.L. Wilkins, P.T. Holland, T.K. McGhie, Extractives from New Zealand honeys degraded caretenoids and other substances, Journal of Agricultural and Food Chemistry, 37 (1989) 1217.
  • 20. L.C.Vazquez, M.C. Maroto, M.S.P. Coello, Volatile composition and contribution to the Aroma of Spanish Honeydew Honeys, Identification of a New Chemical Marker, Journal of Agricultural and Food Chemistry 54 (2006) 4809.

Bazı Türkiye Balları’nın Botanik Kökeni ile Uçucu Bileşiklerinin Kıyaslanması

Year 2014, Volume: 42 Issue: 4, 459 - 468, 01.11.2014

Abstract

B u çalışmanın amacı Türkiye’den toplanan bal örneklerinin mikroskobik analizi ve kimyasal profili arasındaki ilişkiyi belirlemektir. Bu amaçla dokuz bal örneği toplanmıştır. Bal örneklerinin sekiz tanesi Türkiye’nin farklı bölgelerinden Adana, Erzincan, Erzurum, Düzce, Rize, Hatay , bir tanesi ise marketten temin edilmiştir. Mikroskobik analizlerden sonra, örnekler botanik kökenlerine göre gruplandırılmıştır. Mikroskobik analiz sonuçlarına göre, dört bal örneğinin multifloral, üç örneğin kestane balı, bir örneğin püren ve bir tanesininde salgı balı olduğu tespit edilmiştir. Bal örneklerinin uçucu bileşikleri Katı Faz Mikroözütleme/ Gaz Kromatografisi ve Kütle Spektrometresi SPME/GC-MS ile belirlenmiştir. Sonuçlar multifloral balların kimyasal içerik bazında standardize olmasının imkansız olduğunu göstermiştir. Sonuçlara göre “Aminoasetofenon” bileşiğinin kestane balları için, “Nonanal” bileşiğinin ise Calluna balı için belirleyici bileşik olabileceği gösterilmiştir. Bu çalışmada incelenen salgı balı için kesin bir belirleyici bileşik tanımlanamamıştır

References

  • 1. V. Kaškoniene, P.R. Venskutonis,V. ČEksteryté, Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania, Food Science and Technology, 43 (2010) 801.
  • 2. M.L.Sanz, M. Gonzalez, C. Lorenzo, J. Sanz, I.M. Castro, I.M, A contribution to the differentiation between nectar honey and honeydew honey, Food Chemistry, 91 (2005) 313.
  • 3. M. Küçük, S. Kolaylı, Ş. Karaoğlu, E. Ulusoy, C. Baltacı,F. Candan, F, Biological activities and chemical composition of three honeys of different types from Anatolia, Food Chemistry, 100 (2007) 526.
  • 4. L.F.C., Glory, J.A. Pino, L.S. Santiago, E.S. Duch, A review of olatile analytical methods for determining the botanical origin of honey, Food Chemistry, 103 (2007) 1032.
  • 5. S. Saxena, S. Gautam, A. Sharma, Physical, biochemical and antioxidant properties of some Indian honeys, Food Chemistry, 118 (2010) 391.
  • 6. E. Anklam, A review of the analytical methods to determine the geographical and botanical origin of honey, Food Chemistry, 63 (1198) 549.
  • 7. A. Pridal, L. Vorlova, Honey and its physical parameters, Czech J. Anim. Sci. 47 (2002) 439.
  • 8. W.V.D. Ohe, L.P. Oddo, M.L. Piana, , M. Morlot, P. Martin, Harmonized methods of melissopalynology, Apidologie 35 (2004) 18.
  • 9. H. Davis, Flora of Turkey and the East Aegean Islands, I-X, Edinburg University pres, Edinburg (1965-1988).
  • 10. 10.TÜİK .2012. Website http://www.tuik.gov.tr.
  • 11. J.Louveaux, A. Maurizio, G. Vorwohl, Internationale Komission fur lenenbotanik der I.U.B. Methodik der Melissopalynologie, Apidologie, 1 (1970) 193.
  • 12. N.T. Moar, Pollen analysis of New Zealand Honey, Journal of Agricultural Research ,28 (1985) 38.
  • 13. R.F.A. Moreira, L.C. Trugo, M. Pietroluongo, C.A.B. De Maria, Flavor composition of cashew (Anacardium occidentale) and Marmeleiro (Croton Species) honeys, Journal of Agricultural and Food Chemistry, 50 (2002) 7616.
  • 14. P.M. Dewick, Medicinal Natural Products. 3rd ed. UK:Wiley Ltd. (2008)
  • 15. B.S. Radovic, M. Careri, A. Mangia, M. Musci, M. Gerboles, E. Anklam, Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chemistry, 72 (2001) 511.
  • 16. S. Dötterl, D. Burkhardt, B. Weibbecker, A. Jürgens, S. Schütz, A. Mosandl, Linalool and lilac aldehyde/ alcohol in flower scents Electrophysiological detection of lilac aldehyde stereoisomers by a moth, Journal of Chromatography A, 113 (2006) 231.
  • 17. C. Guyot, V. Scheirman, S. Collin, Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea, Food Chemistry, 64 (1999) 3.
  • 18. A.C. Soria, I. Martinez-Castro, J. Sanz, Analysis of volatile composition of honey by solid phase microextraction and gas chromatography and mass spectrometry, Journal of Seperation Science, 26 (2003) 793.
  • 19. S.T. Tan, A.L. Wilkins, P.T. Holland, T.K. McGhie, Extractives from New Zealand honeys degraded caretenoids and other substances, Journal of Agricultural and Food Chemistry, 37 (1989) 1217.
  • 20. L.C.Vazquez, M.C. Maroto, M.S.P. Coello, Volatile composition and contribution to the Aroma of Spanish Honeydew Honeys, Identification of a New Chemical Marker, Journal of Agricultural and Food Chemistry 54 (2006) 4809.
There are 20 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Ömür Gençay Çelemli This is me

Publication Date November 1, 2014
Published in Issue Year 2014 Volume: 42 Issue: 4

Cite

APA Gençay Çelemli, Ö. (2014). Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples. Hacettepe Journal of Biology and Chemistry, 42(4), 459-468.
AMA Gençay Çelemli Ö. Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples. HJBC. November 2014;42(4):459-468.
Chicago Gençay Çelemli, Ömür. “Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples”. Hacettepe Journal of Biology and Chemistry 42, no. 4 (November 2014): 459-68.
EndNote Gençay Çelemli Ö (November 1, 2014) Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples. Hacettepe Journal of Biology and Chemistry 42 4 459–468.
IEEE Ö. Gençay Çelemli, “Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples”, HJBC, vol. 42, no. 4, pp. 459–468, 2014.
ISNAD Gençay Çelemli, Ömür. “Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples”. Hacettepe Journal of Biology and Chemistry 42/4 (November 2014), 459-468.
JAMA Gençay Çelemli Ö. Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples. HJBC. 2014;42:459–468.
MLA Gençay Çelemli, Ömür. “Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples”. Hacettepe Journal of Biology and Chemistry, vol. 42, no. 4, 2014, pp. 459-68.
Vancouver Gençay Çelemli Ö. Comparing Botanical Origin and Volatile Compounds of Some Turkish Honey Samples. HJBC. 2014;42(4):459-68.

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