Melissopalynological and Physicochemical Analyses of Commercial Honey Samples Obtained from Different Locations of Türkiye

Year 2025, Volume: 25 Issue: 1, 89 - 107, 30.05.2025

Semiramis Karlıdağ , Omer Solak-amet

https://doi.org/10.31467/uluaricilik.1669569

Abstract

With the rapid increase in the world population, the need for food is also increasing. Due to the negative effects of foods produced with synthetic additives on human health, the demand for natural products is increasing day by day. Honey is a natural substance and a sweet substance ripened by honey bees (Apis mellifera L.) by collecting plant nectars, secretions of living parts of plants or secretions of plant-sucking insects living on living parts of plants. In this study, some physico-chemical properties and melissopalynological analyses of 9-piece commercial honey samples obtained from different locations in Türkiye were investigated. The mean values of raw honey (δ C13), protein (δ C13), protein in honey (δ C13), C4 sugar ratio, diastase, proline, HMF (5-hydroxymethylfurfural), water content, conductivity, free acidity, fructose, glucose, sucrose, maltose, fructose/glucose, fructose+glucose of honey samples were -25.89±1.1‰, -26.12±0.8‰, -0.51±0.3‰, 2.22±2.5%, 7.22±0.7, 1003.43±316 mg/kg, 47.18±84.7 mg/kg, 16.62±1.6%, 0.55±0.2 mS/cm, 38.56±4.4 mmol/kg, 31.85±6.76%, 25.84±6.98%, 0.40±0.30%, 0.63±0.63%, 1.34±0.47and 57.69±5.93%, respectively. According to the findings, it was determined that some honey samples did not comply with the Turkish Food Codex Honey Communique.

Keywords

Physicochemical properties , Floral origin , Quality parameters , Commercial honey

TÜRKİYE’NİN FARKLI LOKASYONLARINDAN TEMİN EDİLEN TİCARİ BAL ÖRNEKLERİNİN MELİSSOPALİNOLOJİK ve FİZİKO-KİMYASAL ANALİZLERİ

Abstract

Dünya nüfusunun hızla artmasıyla birlikte, gıdaya olan ihtiyaçta artmaktadır. Sentetik katkı maddeleriyle üretilen gıdaların insan sağlığı üzerindeki olumsuz etkilerinden dolayı doğal ürünlere olan talep her geçen gün artmaktadır. Bal, doğal bir madde olup, bal arıları (Apis mellifera L.) tarafından bitki nektarlarının, bitkilerin canlı kısımlarının salgılarının veya bitkilerin canlı kısımları üzerinde yaşayan bitki emici böceklerin salgılarının toplanmasıyla olgunlaştırılan tatlı bir maddedir. Bu çalışmada, Türkiye’nin farklı lokasyonlarından temin edilen 9 adet ticari bal örneğinin bazı fiziko-kimyasal özellikleri ve melissopalinolojik analizleri incelenmiştir. Bal örneklerinin ham bal, protein, balda protein ve ham balda δ 13C farkı ve δ 13C değerinden hesaplanan C4 şeker oranı, diastaz, prolin, HMF (5-hidroksimetilfurfural), su muhtevası, iletkenlik, serbest asitlik, fruktoz, glukoz, sakkaroz, maltoz, fruktoz/glukoz, fruktoz+glukoz ortalama değerleri sırasıyla -25.89±1.1‰, -26.12±0.8‰, -0.51±0.3‰, %2.22±2.5, 7.22±0.7, 1003.43±316 mg/kg, 47.18±84.7 mg/kg, %16.62±1.6, 0.55±0.2 mS/cm, 38.56±4.4 mmol/kg, %31.85±6.76, %25.84±6.98, %0.40±0.30, %0.63±0.63, 1.34±0.47 ve %57.69±5.93 olarak bulunmuştur. Elde edilen bulgulara göre, bazı bal örneklerinin Türk Gıda Kodeksi Bal Tebliğine uygun olmadığı tespit edilmiştir.

Keywords

Fizikokimyasal özellikler , Floral orijin , Kalite parametreleri , Ticari bal

Ethical Statement

Çalışmanın yürütülmesi esnasında hayvan veya insan deneyleri yapılmamıştır.

Supporting Institution

Yok

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