Türkiye'nin Doğu Karadeniz Bölgesindeki Balların Fizikokimyasal, Biyoaktif Bileşenleri ve Biyolojik Aktivitelerinin Karşılaştırılması

Year 2025, Volume: 8 Issue: 2, 143 - 174, 31.12.2025

Demet Çavuş , Ömer Ertürk , Elif Çil , Zehra Can , Emine Bağdatlı

https://doi.org/10.35206/jan.1662563

Abstract

Bu çalışmanın amacı, Türkiye'deki bazı bal örneklerinin fizikokimyasal ve biyolojik karakterizasyonunu belirlemek ve karşılaştırmaktır. Bal örneklerinin Türk Gıda Kodeksine uygunluğu fizikokimyasal testlerle araştırılmıştır. Fenolik bileşenler RP- HPLC-PDA ile analiz edilmiştir. Örneklerin toplam fenolik ve flavonoid içeriği (TPC, TFC), antioksidan kapasitesi (FRAP, DPPH), üreaz, glukoz-oksidaz ve antimikrobiyal aktivitesi (Disk difüzyon, MIC) belirlenmiş ve FTIR ve UV-Vis analizleri yapılmıştır. Bal örneklerinin spektrumları, minör bileşenlerin fonksiyonel gruplarına karşılık gelen karakteristik bantları ortaya çıkarmıştır. Fizikokimyasal analizler sonucunda, incelenen örneklerin bir kısmının incelenen parametreler açısından Türk Gıda Kodeksi'nde tanımlanan standart değerlere uymadığı tespit edilmiştir. Spektral bulgular, bal örneklerinin zengin bir kimyasal bileşime sahip olduğunu göstermektedir. Anzer balı, zengin fenolik ve antioksidan içeriği ve nispeten yüksek antimikrobiyal aktivitesi ile diğer türlere tercih edilmektedir.

Keywords

Çiçek balı , Kara kovan balı , Kestane balı , Anzer balı

Comparison of Honey's Physicochemical, Bioactive Components, and Biological Activities from the Eastern Black Sea Region of Türkiye

Abstract

The aim of this study is to determine and compare the physicochemical and biological characterization of some honey samples in the Eastern Black Sea Region of Türkiye. Physicochemical tests investigated the compliance of honey samples with the Turkish Food Codex. The phenolic components were analyzed by RP- HPLC-PDA. The total phenolic and flavonoid contents (TPC, TFC), antioxidant capacity (FRAP, DPPH), urease, glucose-oxidase, and antimicrobial activity (Disc diffusion, MIC) of the samples were determined, and FTIR and UV-Vis analyses were conducted. The spectra of the honey samples revealed the characteristic bands corresponding to the functional groups of minor components. As a result of the physicochemical analyses, it was determined that some of the samples examined did not comply with the standard values defined in the Turkish Food Codex in terms of the examined parameters. Spectral findings show that honey samples have a rich chemical composition. Anzer honey is preferable to other kinds with its rich phenolic and antioxidant content and relatively high antimicrobial activity.

Keywords

Flower honey , Black hive honey , Chestnut honey , Anzer honey

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