TÜRKİYE’NIN BAYBURT İLİNDEN TOPLANAN BAL ÖRNEKLERİNİN MELİSSOPALİNOLOJİK ANALİZİ, FİZİKOKİMYASAL ÖZELLİKLERİ, MULTİ-ELEMENT İÇERİĞİ VE ANTİMİKROBİYAL AKTİVİTESİ

Year 2019, Volume: 19 Issue: 2, 161 - 176, 12.11.2019

Nesrin Bayram , Mustafa Onur Yüzer Sinan Bayram

https://doi.org/10.31467/uluaricilik.618289

Cited By: 6

Abstract

Bu çalışmada, Türkiye’nin Bayburt ilinin
10 farklı lokalitesinden toplanan bal örneklerinin bitki kaynakları,
fizikokimyasal özellikleri, multi-element içeriği ve antimikrobiyal
aktivitesinin belirlenmesi amaçlanmıştır. Melissopalinolojik analizler
neticesinde bal örneklerinde 34 familyaya ait olan 67
bitki taksonun polen örneğine farklı oranlarda rastlanılmış ve TPS-10 değeri
16024-90126 arasında saptanmıştır. Fizikokimyasal analizler sonucunda ise kül
miktarı %0.13-%0.32arasında; elektriksel iletkenlik değeri 0.36-0.69 mS/cm
arasında; nem miktarı %16.1- %18.9 arasında ve fruktoz/glukoz oranı 0.92-1.18
arasında bulunmuştur.  Fizikokimyasal
analizler neticesinde çalışılan tüm numunelerin Türk Gıda Kodeksi Bal Tebliği (Tebliğ
No: 2012/58)’nde verilen standart değerlerle uyumlu
olduğu saptanmıştır. Multi-element analizleri neticesinde K elementi
bütün bal örneklerinde en yüksek konstrasyonda (261.3496-18.630555 mg/kg)  belirlenen ilk elementti. Bunlara ek olarak,
bal örneklerinin antimikrobiyal etkileri ve minimum inhibisyon konsantrasyon
değerleri (MİK) sırasıyla agar kuyu difüzyon (AWD) metodu ve mikrobroth
dilüsyon metodu ile belirlenmiştir.

Keywords

bal, botanik orijin, element içeriği, antimikrobiyal aktivite

Supporting Institution

Bayburt Üniversitesi

Project Number

2017/01-69001-16 and 2017/02-69001-16

MELISSOPALYNOLOGY ANALYSIS, PHYSICOCHEMICAL PROPERTIES, MULTI-ELEMENT CONTENT AND ANTIMICROBIAL ACTIVITY OF HONEY SAMPLES COLLECTED FROM BAYBURT, TURKEY

Abstract

The
aim of this study was to determine the plant sources, physicochemical
properties, element content and antimicrobial effects of honey samples
collected from 10 different regions of the province of Bayburt, Turkey. The
melissopalynological analyses showed that the pollen samples of 67 plant taxa
belonging to 34 plant families in honey samples were found in different rates
and TPS-10 value was found between 16024-90126. In addition to these, the
amount of ash was between 0.13% -0.32%, the electrical conductivity value was
between 0.36-0.69 mS/cm, the moisture content was between 16.1% and 18.9% and
the fructose/glucose ratio was between 0.92-1.18. As a result of
physicochemical analysis, it was determined that the data obtained were in
compliance with the standard values defined in the Turkish Food Codex (No:
2012/58). Elemental analyzes performed with ICP-MS showed that the K element
was the highest (261.34-1863.05 mg/kg) in all honey samples in total among 42
elements. In addition to these, the antimicrobial effects of honey samples and
minimum inhibition concentration values (MIC) were determined by agar well
diffusion (AWD) method and microbroth dilution method respectively. 

Keywords

Honey, botanical origine, element content, antimicrobial activity

Project Number

2017/01-69001-16 and 2017/02-69001-16

References

• Abu-Jdayil, B., Ghzawi, A., Al-Malah, K., Zaitoun, S. 2002. Heat effect on rheology of light- and dark-colored honey. Journal of Food Engineering 51(1): 33-38.
• Accorti, M., Oddo, L. P., Piazza, M. 1987. La conductivité électrique et le contenu en cendre du miel. Apiacta, 1: 19-20.
• Alqarni, A., Owayss, A., Mahmoud, A., Hannan, M. 2014. Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society, 18(5): 618-625.
• Andrada, A., Valle, A., Aramayo, E., Lamberto, S., Cantamutto, M. 1998. Pollen Analysis of Honey from the Austral Mountains Buenos Aires Province, Investigation Agraria. Produccio Y Protection Vegetale 13(3): 265-275.
• Anklam, E. 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry 63(4): 549-562.
• Azim, M., Sajid, M. 2009. Evaluation of nematocidal activity in natural honey. Pakistan Journal of Botany 41(6): 3261-3264.
• Başoğlu, F. N., Sorkun, K., Löker, M., Doğan, C., Wetherilt, H. 1996. Saf ve sahte balların ayırt edilmesinde fiziksel, kimyasal ve palinolojik kriterlerin saptanması. Gida/The Journal Of Food, 21(2):67-73.
• Ecem Bayran, N. , Demir, E. 2018. Specifying Some Quality Characteristics of Monofloral and Mutifloral Honey Samples. Hacettepe Journal of Biology and Chemistry 46(3): 417-423.
• Bayram, S., Bayram, N. E., Gercek, Y. C., Aydogan, M. N., Oz, G. C. 2017. Chemical Analysis and Antimicrobial Effect of Propolis from Hakkari Province of Turkey against Some Pathogenic Microorganisms. Eur J Biol 76(2), 74-78.
• Bogdanov, S., P. Martin. 2002. Honey authenticity. Mitt Gebiete Lebensm Hyg 93: 232-254.
• Bogdanov, S. 1997. Charakterisierung von Schweizer Sortenhonigen. Agrarforschung.
• Can, Z., Yildiz, O., Sahin, H., 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.
• Chua, L.S., Abdul-Rahaman, N.L., Sarmidi, M.R., Aziz, R. 2012. Multielemental composition and physical properties of honey samples from Malaysia. Food Chemistry 135: 880–887.
• Çınar, S. B., Ekşi, A. 2012. Türkiye’de Üretilen Çam Balının Kimyasal Profili. Gıda 37(3): 149-156.
• Ciulu, M., Solinas, S., Floris, I., Panzanelli, A., Pilo, M. I., Piu, P. C., Spano, N., Sanna, G. 2011. RP-HPLC determination of water-soluble vitamins in honey. Talanta 83(3): 924-929. Cooper, R.A., Molan, P.C. , Harding, K.G. 2002. The sensitivity to honey of gram‐positive cocci of clinical significance isolated from wounds. Journal of Applied Microbiology 93(5): 857-863.
• Crane, E. 1990. Bees and Beekeping. Heinemann Newnes, London.
• da Silva, P., Gauche, C., Gonzaga, L., Costa, A., Fett, R. 2016). Honey: Chemical composition, stability and authenticity. Food Chemistry 196: 309-323.
• D'Arcy, B. 2007. High-power ultrasound to control of honey crystallisation: Rural Industries Research and Development Corporation, Australia.
• Devillers, J., Morlot, M., Pham-Delegue, M., Dore, J. 2004. Classification of monofloral honeys based on their quality control data. Food Chemistry 86(2): 305-312.
• Dustmann, J.H. 1979. Antibacterial effect of honey. Apiacta. 14(1): 7-11.
• Ecem Bayram, N., Sorkun, K. , Cevahir Oz, G. 2018. Plant Origins of Propolis from Hakkari, Turkey. Gazi University Journal of Science 31(3): 725-738.
• Erdoğan, N., Pehlivan, S., Doğan, C. 2006. Pollen analysis of honeys from hendek-akyazi and kocaali districts of adapazari province (Turkey). Mellifera, 6:20-27.
• Escuredo, O., Miguez, M., Fernandez-Gonzalez, M., Seijo, M. 2013. Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry 138(2-3): 851-856.
• Ferreira, I., Aires, E., Barreira, J. , Estevinho, L. 2009. Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry 114(4): 1438-1443.
• Gencay Celemli, O., Ozenirler, C., Ecem Bayram, N., Zare, G., Sorkun, K. 2018. Melissopalynological Analysis for Geographical Marking of Kars Honey. Kafkas Universitesi Veteriner Fakultesi Dergisi 24(1): 53-59.
• Gok, S., Severcan, M., Goormaghtigh, E., Kandemir, I., Severcan, F. 2015. Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis. Food Chemistry 170: 234-240.
• Gomez-Diaz, D., Navaza, J., Quintans-Riveiro, L. 2012. Physicochemical characterization of galician honeys. International Journal of Food Properties 15(1-2): 292-300.
• Grujić, S., Komićla, J. 2012. Classification of honeys from three geographical regions based on their quality control data. Quality of life 3 (1-2): 13-26.
• Guler, A., Bakan, A., Nisbet, C., Yavuz, O. 2007. Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup. Food Chemistry 105(3) :1119-1125.
• Güzel, F. 2014. Ardahan ili ballarının melitopalinolojik, fiziksel ve kimyasal analizi, Master Thesis, Hacettepe University, Turkey.
• Hernández, O.M., Fraga, J.M.G., Jiménez, A. I., Jimenez, F., Arias, J.J. 2005. Characterization of honey from the Canary Islands: determination of the mineral content by atomic absorption spectrophotometry. Food Chemistry 93(3): 449-458.
• Huttunen, S., Riihinen, K., Kauhanen, J., Tikkanen-Kaukanen, C. 2013. Antimicrobial activity of different Finnish monofloral honeys against human pathogenic bacteria. Apmis 121(9): 827-834.
• International Honey Commission (IHC). 2009. Harmonised methods of the international honey commission http://wwwihc-platformnet/ihcmethods2009pdf.
• Karabagias, I., Badeka, A., Kontakos, S., Karabournioti, S., Kontominas, M. 2014. Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chemistry 146: 548-557.
• Karadal, F., Yildirim, Y. 2012. Balın kalite nitelikleri, beslenme ve sağlık açısından önemi. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 9(3): 197-209.
• Kaya, Z., Binzet, R., Orcan, N. 2005. Pollen analyses of honeys from some regions in Turkey. Apiacta 40: 10-15.
• Kwakman, P.H, te Velde, A.A., de Boer, L., SpeijerVandenbroucke-Grauls, D. C.M., Zaat, S.A. 2010. How honey kills bacteria. The FASEB Journal 24(7): 2576-2582.
• Lee, H., Churey, J., Worobo, R. 2008. Antimicrobial activity of bacterial isolates from different floral sources of honey. International Journal of Food Microbiology 126(1-2): 240-244.
• Louveaux, J., Maurizio, A., Vorwohl, G. 1978. International commission for bee botany of IUBS. Methods of melissopalynology. Bee Word 59: 139-157.
• Moar, N. 1985. Pollen analysis of New Zealand honey. New Zealand journal of agricultural research 28(1): 39-70. Nombré, I., Schweitzer, P., Boussim, J. I., Rasolodimby, J. M. 2010. Impacts of storage conditions on physicochemical characteristics of honey samples from Burkina Faso. African Journal of Food Science 4(7): 458-463.
• Oddo, L.P, Bogdanov, S. 2004. Determination of honey botanical origin: Problems and Issues. Apidologie 35 (1): 2-3.
• Öner, M. 1967. Botanik laboratuvarı: Mikroteknik ekzersizlerini ihtiva eden genel botanik laboratuvar kılavuzu , Ankara Üniversitesi Basımevi, Ankara, 169, 1967
• Oroian, M., Amariei, S., Leahu, A., Gutt, G. 2015. Multi-element composition of honey as a suitable tool for its authenticity analysis. Polish Journal of Food and Nutrition Sciences 65(2): 93-100.
• Oses, S., Pascual-Mate, A., de la Fuente, D., de Pablo, A., Fernandez-Muino, M., Sancho, M. 2016. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. Njas-Wageningen Journal of Life Sciences 78: 29-33.
• Piazza, M.G., Accorti, M., Oddo, O.P. 1991. Electrical conductivity, ash, colour and spesific rotatory power in İtalian unifloral honeys. Apicoltura 7 :51-63.
• Pınar, N., Akgül, G., Tuğ, G. 2003. Palinoloji laboratuar kılavuzu. Ankara Üniversitesi Fen Fakültesi Döner Sermaye İşletmesi Yayınları, Ankara, 6-32.
• Pontes, M., Marques, J., Câmara, J. 2007. Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography–quadrupole mass spectrometry. Talanta 74(1): 91-103.
• Ruoff, K., Luginbuhl, W., Bogdanov, S., Bosset, J., Estermann, B., Ziolko, T., Amado, R. 2006. Authentication of the botanical origin of honey by near-infrared spectroscopy. Journal of Agricultural and Food Chemistry 54(18): 6867-6872.
• Sahinler, N., Kaya, S. 2001. Bal Arisi Kolonilerini (Apis mellifera L.) Ek Yemlerle Beslemenin Koloni Performansi Üzerine Etkileri. MKU Ziraat Fakültesi Dergisi 6 (1-2): 83-92.Sancho, M., Muniategui, S., Sánchez, M., Huidobro, J., Simal, J. 1991. Relationships between electrical conductivity and total and sulphated ash contents in Basque honeys. Apidologie 22(5): 487-494.
• Sanz, M., Gonzalez, M., de Lorenzo, C., Sanz, J., Martinez-Castro, I. 2005. A contribution to the differentiation between nectar honey and honeydew honey. Food Chemistry 91(2): 313-317. Sarker, S., Nahar, L., Kumarasamy, Y. 2007. Microtitre plate-based antibacterial assay incorporating resazurin as an indicator of cell growth, and its application in the in vitro antibacterial screening of phytochemicals. Methods 42(4): 321-324.
• Sherlock, O., Dolan, A., Athman, R., Power, A., Gethin, G., Cowman, S., Humphreys, H. 2010. Comparison of the antimicrobial activity of Ulmo honey from Chile and Manuka honey against methicillin-resistant Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Bmc Complementary and Alternative Medicine 10(1): 47.
• Silici, S., Sagdic, O., Ekici, L. 2010. Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry 121(1): 238-243.
• Soria, A., Gonzalez, M., de Lorenzo, C., Martinez-Castro, I., Sanz, J. 2004. Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry 85(1): 121-130.
• Sorkun, K. 2008. Türkiye’nin Nektarlı bitkileri, polenleri ve balları. Ankara, Türkiye.
• Sorkun, K., Çelemli, Ö. G., Özenirler, Ç., Bayram, N. E., Güzel, F. 2014. Palynological investigation of honey produced in Ardahan-Turkey. Bee World 91(3): 80-83. Stockmarr, J. 1971. Tabletes with spores used in absolute pollen analysis. Pollen spores 13:615-621.
• Taormina, P., Niemira, B., Beuchat, L. 2001. Inhibitory activity of honey against fodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. International Journal of Food Microbiology 69(3): 217-225.
• Taşkın, D., İnce, A. 2009. Burdur yöresi ballarının polen analizi. SDÜ Fen Bil Enst Dergisi 13(1): 10-19.
• Terrab, A., Gonzalez, A.G., Diez, M.J., Heredia, F.J. 2003. Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifl oral honeys. Journal of the Science of Food and Agriculture 83, 637–643.
• Tornuk, F., Karaman, S., Ozturk, I., Toker, O., Tastemur, B., Sagdic, O.,Doğan, M., Kayacier, A. 2013. Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products 46: 124-131.
• Turkish Food Codex Communiqué on Honey (No: 2012/58) Turkish Food Codex Communiqué on Honey (No: 2012/58) http://wwwresmigazetegovtr/eskiler/2012 /07/20120727-12htm
• White, J. 1980. Detection of honey adulteration by carbohydrate analysis. Journal of the Association of Official Analytical Chemists 63(1): 11-18.
• Yanniotis, S., Skaltsi, S., Karaburnioti, S. 2006. Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineerin, 72(4): 372-377.
• Zander, E. Koch, A. 1994. Der Honig, Eugen Ulmer Verlag, Stuttgart, 201.