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Year 2019, Volume: 19 Issue: 2, 43 - 54, 27.12.2019

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References

  • 1 ANONYMOUS (2012) Türk Gıda Kodeksi 2012/58 Sayılı Bal Tebliği, [http://www.kkgm.gov.tr/TGK/Tebliğ (2012-58.html ]. (Accessed- 1 November 2019). 2 LOUVEAUX, J; MAURİZİO, A; VORWOHL, G (1978) Methods of melissopalynology. Bee World, 59(4):139-157. 3 SABATINI, AG; BORTOLOTTI, L; MARCAZAN, GL (2007) Conoscere il miele (2 nd ed). Bologna: Avenue Media. Serrano S, Villarejo M, Espejo R, Jodral M (2004). Chemical and physical parameters of Andalusian honey: Classification of citrus and eucalyptus honey by discrimant analysis. Food Chem 84: 619-625. 4 RUOFF, K; BOGDANOV, S (2004). Authenticity of honey and other bee products. Apiacta, 38(1), 317-327. 5 ANUPAMA, D; BHAT, KK; SAPNA, VK (2003). Sensory and physico-chemical properties of commercial samples of honey. Food Res Int 36(2): 183-191. 6 ANKLAM, E (1998) A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63(4): 549-562. 7 FERRERES, F; ORTIZ, A; SİLVA, A; GARCIA-VIGUERA, C; TOMAS-BARBERAN, FA; TOMAS-LORENTE, F (1992) Flavonoids of La Alcarria honey. A study of their botanical origin. Z Lebensmıt Forsch 194: 139-143. 8 ALJADI, AM; KAMARUDDIN, MY (2004) Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chem 85(4), 513-518. 9 HAROUN, MI (2006) Türkiye‘de Üretilen Bazı Çiçek ve Salgı Ballarının Fenolik Asit ve Flavonoid Profilinin Belirlenmesi. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü. 110s. 10 NAGAI, T; SAKAI, M; INOUE, R; INOUE, H; SUZUKI, N (2001) Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chem 75(2): 237-240. 11 PEREZ, RA; GONZALES, MM; IGLESIAS, MT; PUEYO, E; LORENZO, C (2008) Analytical, sensory and biological features of Spanish honeydew honeys. In 1st World Honeydew Honey Symposium (pp. 16-17). 12 ODDO, LP; PIRO, R; BRUNEAU, É; GUYOT-DECLERCK, C; IVANOV, T; PISKULOVÁ, J; VON DER OHE, W (2004) Main European unifloral honeys: descriptive sheets. Apidologie, 35(1): S38-S81. 13 SINGLETON, VL; ROSSI, JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vit 16(3):144-158. 14 SİLİCİ, S; SAGDİC, O; EKİCİ, L (2010) Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chem, 121(1): 238-243. 15 PRIETO, P; PINEDA, M; AGUILAR, M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem, 269(2): 337-341. 16 GYAMFI, MA; YONAMINE, M; ANIYA, Y (1999) Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Gen Pharmacol: The Vasc Sys, 32(6): 661-667. 17 MOLAN, PC (1992a) The antimicrobial activity of honey 1. The nature of antibacterial activity. Bee World 73: 5–28. 18 AL-MAMARY, M; AL-MEERI, A; AL-HABORİ, M (2002) Antioxidant activities and total phenolics of different types of honey. Nutr Res, 22(9): 1041-1047. 19 KÜÇÜK, M; KOLAYLI, S; KARAOĞLU, Ş; ULUSOY, E; BALTACI, C; CANDAN, F (2007) Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem, 100(2), 526-534. 20 LACHMAN, J; ORSÁK, M; HEJTMÁNKOVÁ, A; KOVÁŘOVÁ, E (2010) Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT-Food Sci Technol 43(1), 52-58. 21 AKBULUT, M; ÖZCAN, MM; ÇOKLAR, H (2009) Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr 60(7): 577-589. 22 OZKOK, D; SILICI, S (2017) Antioxidant activities of honeybee products and their mixtures. Food Sci Biotechnol 26(1): 201-206. 23 AL, ML; DANİEL, D; MOİSE, A; BOBİS, O; LASLO, L; BOGDANOV, S (2009). Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chem 112(4): 863-867. 24 The National Honey Board. 2002. Honey–health and therapeutic qualities. Available from: http://www.honeystix.com/HoneyStix/compendium.pdf. Accessed Jan 7, 2010. 25 WESTON, RJ; MITCHELL, KR; ALLEN, KL (1999) Antibacterial phenolic components of New Zealand manuka honey. Food Chem 64:295-301. 26 GHELDOF, N; ENGESETH, NJ (2002) Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidaiton in human serum samples. J Agric Food Chem 50: 3050-3055. 27 FRANKEL, S; ROBINSON, GE; BERENBAUM, MR (1998) Antioxidant capacity and correlated characteristics of 14 unifloral honeys. J Apic Res 37:27-31. 28 GHELDOF, N; WANG, XH; ENGESETH, NJ (2002). Identifica- tion and quantification of antioxidant components of hon- eys from various floral sources. J Agric Food Chem 50: 5870–5877. 29 SANTOS-BUELGA, C; GONZALEZ-MANZANO, S; DUEÑAS, M; GONZALEZ-PARAMAS, AM (2012) Extraction and Isolation of Phenolic Compounds, Natural Products Isolation,Eds. Sarker S.D. ve Nahar L., 864:427-464. 30 BURATTI, S; BENEDETTI, S; COSIO, MS (2007) Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta 71: 1387–1392. 31 AKBULUT M; OZCAN, MM; COKLAR, H (2009) Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr 60(7): 577-589.

Bioactive Properties of Blossom and Honeydew Honeys

Year 2019, Volume: 19 Issue: 2, 43 - 54, 27.12.2019

Abstract

In this study, it was aimed to determine the bioactive properties of honeydew and blossom honeys produced in Turkey. Botanical origins of honey samples (locust, sunflower, citrus, lavender, coriander, euphorbia, rhododendron, chestnut, carob, thyme, rape, linden, pumpkin, heather, nigella, milk thistle, pine and oak honeys) collected from different geographical regions have been dertemined by pollen analysis. Total phenolic content of honey samples were determined by Folin-Ciocalteu method. The total phenolic content belongs to rape honey with the lowest 70.60 mgGAE/100g and chestnut honey with the highest 212.06 mgGAE/100g. Antioxidant activity of honey samples was determined by phosphomolybdenum method and antiradical activity by DPPH method. The lowest antioxidant activity was found in lavender honey and the highest activity was in citrus honey. The highest antiradical activity was determined in chestnut honey with the lowest antiradical activity in thyme honey; 66.02% and 7.47%, respectively.

References

  • 1 ANONYMOUS (2012) Türk Gıda Kodeksi 2012/58 Sayılı Bal Tebliği, [http://www.kkgm.gov.tr/TGK/Tebliğ (2012-58.html ]. (Accessed- 1 November 2019). 2 LOUVEAUX, J; MAURİZİO, A; VORWOHL, G (1978) Methods of melissopalynology. Bee World, 59(4):139-157. 3 SABATINI, AG; BORTOLOTTI, L; MARCAZAN, GL (2007) Conoscere il miele (2 nd ed). Bologna: Avenue Media. Serrano S, Villarejo M, Espejo R, Jodral M (2004). Chemical and physical parameters of Andalusian honey: Classification of citrus and eucalyptus honey by discrimant analysis. Food Chem 84: 619-625. 4 RUOFF, K; BOGDANOV, S (2004). Authenticity of honey and other bee products. Apiacta, 38(1), 317-327. 5 ANUPAMA, D; BHAT, KK; SAPNA, VK (2003). Sensory and physico-chemical properties of commercial samples of honey. Food Res Int 36(2): 183-191. 6 ANKLAM, E (1998) A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63(4): 549-562. 7 FERRERES, F; ORTIZ, A; SİLVA, A; GARCIA-VIGUERA, C; TOMAS-BARBERAN, FA; TOMAS-LORENTE, F (1992) Flavonoids of La Alcarria honey. A study of their botanical origin. Z Lebensmıt Forsch 194: 139-143. 8 ALJADI, AM; KAMARUDDIN, MY (2004) Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chem 85(4), 513-518. 9 HAROUN, MI (2006) Türkiye‘de Üretilen Bazı Çiçek ve Salgı Ballarının Fenolik Asit ve Flavonoid Profilinin Belirlenmesi. Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü. 110s. 10 NAGAI, T; SAKAI, M; INOUE, R; INOUE, H; SUZUKI, N (2001) Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chem 75(2): 237-240. 11 PEREZ, RA; GONZALES, MM; IGLESIAS, MT; PUEYO, E; LORENZO, C (2008) Analytical, sensory and biological features of Spanish honeydew honeys. In 1st World Honeydew Honey Symposium (pp. 16-17). 12 ODDO, LP; PIRO, R; BRUNEAU, É; GUYOT-DECLERCK, C; IVANOV, T; PISKULOVÁ, J; VON DER OHE, W (2004) Main European unifloral honeys: descriptive sheets. Apidologie, 35(1): S38-S81. 13 SINGLETON, VL; ROSSI, JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vit 16(3):144-158. 14 SİLİCİ, S; SAGDİC, O; EKİCİ, L (2010) Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chem, 121(1): 238-243. 15 PRIETO, P; PINEDA, M; AGUILAR, M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem, 269(2): 337-341. 16 GYAMFI, MA; YONAMINE, M; ANIYA, Y (1999) Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Gen Pharmacol: The Vasc Sys, 32(6): 661-667. 17 MOLAN, PC (1992a) The antimicrobial activity of honey 1. The nature of antibacterial activity. Bee World 73: 5–28. 18 AL-MAMARY, M; AL-MEERI, A; AL-HABORİ, M (2002) Antioxidant activities and total phenolics of different types of honey. Nutr Res, 22(9): 1041-1047. 19 KÜÇÜK, M; KOLAYLI, S; KARAOĞLU, Ş; ULUSOY, E; BALTACI, C; CANDAN, F (2007) Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem, 100(2), 526-534. 20 LACHMAN, J; ORSÁK, M; HEJTMÁNKOVÁ, A; KOVÁŘOVÁ, E (2010) Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT-Food Sci Technol 43(1), 52-58. 21 AKBULUT, M; ÖZCAN, MM; ÇOKLAR, H (2009) Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr 60(7): 577-589. 22 OZKOK, D; SILICI, S (2017) Antioxidant activities of honeybee products and their mixtures. Food Sci Biotechnol 26(1): 201-206. 23 AL, ML; DANİEL, D; MOİSE, A; BOBİS, O; LASLO, L; BOGDANOV, S (2009). Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chem 112(4): 863-867. 24 The National Honey Board. 2002. Honey–health and therapeutic qualities. Available from: http://www.honeystix.com/HoneyStix/compendium.pdf. Accessed Jan 7, 2010. 25 WESTON, RJ; MITCHELL, KR; ALLEN, KL (1999) Antibacterial phenolic components of New Zealand manuka honey. Food Chem 64:295-301. 26 GHELDOF, N; ENGESETH, NJ (2002) Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidaiton in human serum samples. J Agric Food Chem 50: 3050-3055. 27 FRANKEL, S; ROBINSON, GE; BERENBAUM, MR (1998) Antioxidant capacity and correlated characteristics of 14 unifloral honeys. J Apic Res 37:27-31. 28 GHELDOF, N; WANG, XH; ENGESETH, NJ (2002). Identifica- tion and quantification of antioxidant components of hon- eys from various floral sources. J Agric Food Chem 50: 5870–5877. 29 SANTOS-BUELGA, C; GONZALEZ-MANZANO, S; DUEÑAS, M; GONZALEZ-PARAMAS, AM (2012) Extraction and Isolation of Phenolic Compounds, Natural Products Isolation,Eds. Sarker S.D. ve Nahar L., 864:427-464. 30 BURATTI, S; BENEDETTI, S; COSIO, MS (2007) Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta 71: 1387–1392. 31 AKBULUT M; OZCAN, MM; COKLAR, H (2009) Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr 60(7): 577-589.

Details

Primary Language English
Subjects Structural Biology
Journal Section Articles
Authors

Sibel SİLİCİ

Nisa ÜLGEN This is me

Publication Date December 27, 2019
Submission Date November 4, 2019
Acceptance Date December 11, 2019
Published in Issue Year 2019 Volume: 19 Issue: 2

Cite

APA SİLİCİ, S., & ÜLGEN, N. (2019). Bioactive Properties of Blossom and Honeydew Honeys. Mellifera, 19(2), 43-54.
AMA SİLİCİ S, ÜLGEN N. Bioactive Properties of Blossom and Honeydew Honeys. mellifera. December 2019;19(2):43-54.
Chicago SİLİCİ, Sibel, and Nisa ÜLGEN. “Bioactive Properties of Blossom and Honeydew Honeys”. Mellifera 19, no. 2 (December 2019): 43-54.
EndNote SİLİCİ S, ÜLGEN N (December 1, 2019) Bioactive Properties of Blossom and Honeydew Honeys. Mellifera 19 2 43–54.
IEEE S. SİLİCİ and N. ÜLGEN, “Bioactive Properties of Blossom and Honeydew Honeys”, mellifera, vol. 19, no. 2, pp. 43–54, 2019.
ISNAD SİLİCİ, Sibel - ÜLGEN, Nisa. “Bioactive Properties of Blossom and Honeydew Honeys”. Mellifera 19/2 (December 2019), 43-54.
JAMA SİLİCİ S, ÜLGEN N. Bioactive Properties of Blossom and Honeydew Honeys. mellifera. 2019;19:43–54.
MLA SİLİCİ, Sibel and Nisa ÜLGEN. “Bioactive Properties of Blossom and Honeydew Honeys”. Mellifera, vol. 19, no. 2, 2019, pp. 43-54.
Vancouver SİLİCİ S, ÜLGEN N. Bioactive Properties of Blossom and Honeydew Honeys. mellifera. 2019;19(2):43-54.