Investigation of Physicochemical Properties of Some Monofloral Honeys in South Western Anatolia

Abstract

In this study, fourty monofloral honeys belonging to four sources (Chaste, thyme, citrus and heather) were obtained from South West Anatolia (Mugla, Aydin, Denizli and Antalya provinces). Firstly, pollen species of honeys were identified and categorized according to pollen concentrations. Then, physicochemical analyses of honey samples were carried out in terms of moisture, pH, free acidity, conductivity, diastase, proline and sugar profile. Physicochemical results of moisture values 15.04-19.52 %, density values 1.32-1.43 (g/cm3), viscosity values 5.81-11.49 25 0C/Pa.s, ash content 1.32-1.43 %, pH values 3.74-4.78, free acidity values 8.96-33.92 meq/kg, conductivity values 0.15-1.41 mS/cm, diastase numbers 3.44-17.26 g/100g, proline contents 204.06-1588.93 mg/kg and sugar contents (glucose+fructose) 62.02-74.90 %. It was shown that the results obtained when compared to TFC (Turkish Food Codex) and CODEX Alimentarius Commission Honey Standards were in line with the standards.

Keywords

• Physicochemical Analyses
• Pollen
• Monofloral Honey
• Sugar Profile

Investigation of Physicochemical Properties of Some Monofloral Honeys in South Western Anatolia

Abstract

In this study, fourty monofloral honeys belonging to four sources (Chaste, thyme, citrus and heather) were obtained from South West Anatolia (Mugla, Aydin, Denizli and Antalya provinces). Firstly, pollen species of honeys were identified and categorized according to pollen concentrations. Then, physicochemical analyses of honey samples were carried out in terms of moisture, pH, free acidity, conductivity, diastase, proline and sugar profile. Physicochemical results of moisture values 15.04-19.52 %, density values 1.32-1.43 (g/cm³), viscosity values 5.81-11.49 25 ⁰C/Pa.s, ash content 1.32-1.43 %, pH values 3.74-4.78, free acidity values 8.96-33.92 meq/kg, conductivity values 0.15-1.41 mS/cm, diastase numbers 3.44-17.26 g/100g, proline contents 204.06-1588.93 mg/kg and sugar contents (glucose+fructose) 62.02-74.90 %. It was shown that the results obtained when compared to TFC (Turkish Food Codex) and CODEX Alimentarius Commission Honey Standards were in line with the standards.

Keywords

• Physicochemical Analyses
• Pollen
• Monofloral Honey
• Sugar Profile

References

1. [1] Silva L.R., Videira R., Monteiro A. P., Valentão P., Andrade B. (2009). Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93, 73–77.
2. [2] Karabagias I. K., Artemis P., Louppis A. P., Karabournioti S., Kontakos S., Papastephanou C., Kontominas M. G. (2017). Characterization and classification of commercial thyme honeys produced in specific Mediterranean countries according to geographical origin, using physicochemical parameter values and mineral content in combination with chemometrics. European Food Research Technology, 243, 889–900.
3. [3] El Sohaimy S. A., Masry S. H. D., Shehata M. G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Science, 60, 279–287.
4. [4] CODEX Alimentarius Commission Standards. (2001). CODEX STAN. 12–1981, Rev. 1 (1987), Rev. 2., pp.1–7.
5. [5] Puscas A., Hosu A., Cimpoiu C. (2013). Application of a newly developed and validated high-performance thin-layer chromatographic method to control honey adulteration. Journal Chromatography A, 1272, 132–135.
6. [6] Mateo R & Bosch-Reig F. (1998). Classification of Spanish Unifloral Honeys by Discriminant Analysis of Electrical Conductivity, Color, Water Content, Sugars, and pH. Journal of Agricultural and Food Chemistry, 46, 393−400.
7. [7] Terrab A., Díez M. J., Heredia F. J. (2002). Characterization of Moroccan Monofloral honeys by their physicochemical characteristics. Food Chemistry, 79, 373–379.
8. [8] Terrab A., Recalames A. F., Hernanz D., Heredia F. J. (2004). Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chemistry, 88, 537–542.

9. [9] AOAC (Association of Official Analytical Chemists), 2005. Official Methods of Analysis 920.180. (18th Ed.); Honey (Liquid, Strained or Comb) Preparation of Test Sample, Inc.
10. [10] Bogdanov, S., Bieri, K., Figar, M., Figueiredo, V., Iff, D., Känzig, A., Stöckli, H., Zurcher, K., definition et directives pour L’analyse et L’appreciation. In livre Suisse des denrees alimentaires, 1995, 1–26.
11. [11] Lazaridio, A. (2004). Composition, thermal and rheological behaviour of selected Grek honeys. Journal of Food Engineering, 64, 9–21.
12. [12] Özcan, M.M., Ölmez, Ç. (2014). Some qualitative properties of different monofloral honeys. Food Chemistry, 163, 212–218.
13. [13] Yanniotis, S., Skaltsi, S., Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72, 372–377.
14. [14] Özcan, M.M., Taştepe, B., Arslan, D., Ünver, A. (2013). Some qualitative properties of different monofloral honeys. Journal of Agroalimentary Processes and Technologies, 19, 355–361.
15. [15] Sabo M., Potocnjak M., Banjarı I., Petrovic D. (2011). Pollen analysis of honeys from Varaždin County, Croatia. Turkish Journal Botany, 35, 581–587.
16. [16] Noor M. J., Ahmad M., Ashraf M. A., Zafar M., Sultana S. (2016). A review of the pollen analysis of South Asian honey to identify the bee floras of the region. Palynology, 40, 54–65.
17. [17] Barth, O. M. (1990). Pollen in monofloral honeys from Brazil. Journal of Apicultural Research, 29, 89–94.
18. [18] Barth O. M. (2004). Melissopalynology in Brazil: A Review of Pollen Analysis of Honeys, Propolis and Pollen Loads of Bees. Scientia Agricola (Piracicaba Brazilya), 61, 342–350.
19. [19] Louveaux J., Maurizio A., Vorwohl G. (1978). Methods of melissopalynology. Bee world, 59, 139–157.
20. [20] Sorkun, K. (2008). Türkiye’nin Nektarlı Bitkileri, Polenleri ve Balları. Palme Yayıncılık, s.4-9, Ankara.
21. [21] Acquarone, C., Buera P., Elizalde B. (2007). Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chemistry, 101, 695–703.
22. [22] Anklam, E. (1998). A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63, 549–562.
23. [23] Borsato D. M., Farago P. V., da Luz C. F. P., De Alencar S. M., De Almeida M. M. (2014). Physicochemical quality, botanical origin and antioxidant properties of floral honeys from Camp os Gerais region, Brazil. Interciencia, 39, 249–254.
24. [24] Nanda, V., Sarkar, B., Sharma, H., Bawa, A. (2003). Physicochemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Composition and Analysis, 16, 613–619.
25. [25] Azonwade F. E., Paraïso A., Tossou M. G., Sina H., Kelomey A. E., Chabi-Sika K., Baba-Moussa L. (2017). Pollen Analysis of the Honeys Samples Produced in the Three Phyto-Geographical Zones of Benin. European Scientific Journal, 13, 1857–1881.
26. [26] Cavia M. M., Fernandez-Muino M. A., Gomez-Alonso E., Montes-Perez M. J., Huidobro J. F., Sancho M. T. (2002). Evolution of fructose and glucose in honey over one year: influence of induced granulation. Food Chemistry, 78, 157–161.
27. [27] Truzzi C., Illuminatia S., Annibaldia A., Finalea C., Rossettib M., Scarponia G. (2014). Physicochemical Properties of Honey from Marche, Central Italy: Classification of Unifloral and Multifloral Honeys by Multivariate Analysis. Natural product communications, 9, 1595–1602.
28. [28] Kayacier A., & Karaman S. (2008). Rheological and Some Physicochemical Characteristics of Selected Turkish Honeys. Journal of Texture Studies, 39, 17–27.
29. [29] Mendes E, Proenca E. B., Ferreira M. A. (1998). Quality evaluation of Portuguese honey. Carbohydrate Polymers, 37, 219–223.
30. [30] Turkish Food Codex. (2005). Türk Gıda Kodeksi Yönetmeliği, Bal Tebliği No: 2005/49, Resmi Gazete 17.12.2005/26026. http://www.resmigazete.gov.tr/eskiler/2005/12/20051217-9.htm
31. [31] Kuc J., Grochowalski A., Kostina M. (2017). Determination of the diastase activity in honeys. Technical Transactions, 8, 29–35.
32. [32] Can Z., Yildiz O., Sahin H., Akyuz Turumtay E., Silici S. Kolayli S. (2015). An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133–141.
33. [33] Cotte J. F., Casabianca H., Giroud B., Albert M., Lheritier J., Grenier-Loustalot M. F. (2004). Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity. Analytical and Bioanalytical Chemistry, 378, 1342–1350.
34. [34] Bogdanov S. et al. (1999). Honey quality and international regulatory standards: review by the International Honey Commission. Bee World, 80, 61–69.
35. [35] da Silva P. M., Gauche C., Gonzaga L. V., Costa A.C.O., Fett R. (2016). Honey: chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.
36. [36] de Sousa J.M.B, de Souza E.L, Marques G., de Toledo Benassi M., Gullon B., Pintado M., Magnani M. (2016). Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. Food Science and Technology, 65, 645–651.