Farklı Kalitede Türk Ballarının Fiziksel ve Biyokimyasal Özelliklerinin Karşılaştırılması

Year 2013, Volume: 13 Issue: 2, 55 - 62, 30.12.2013

Sevgi Kolaylı

Abstract

Bu çalışmada deneyimli arıcılardan toplanan 4 grup farklı
floral balların ve kontrollü şartlarda şeker beslemeli olarak üretilen balların
fiziksel ve biyokimyasal bazı parametreleri kıyaslanarak bu ballarda hilenin
tespit edilmeye çalışılmıştır.

Keywords

Hileli bal, prolin, HMF, antioksidan

COMPARISON OF PHYSICAL AND BIOCHEMICAL CHARACTERISTICS OF DIFFERENT QUALITY OF TURKISH HONEY

Abstract

Honey
adulteration is a serious ethical problem and results in many losses such as in
nutrition, health and economy. While adulteration of honey is very easy, it is
difficult to determine it and requires troublesome techniques. The aim of the
present study was to determine some physical and biochemical to differentiated
parameters between the natural and adulterated with saccharose syrup honeys.
Therefore, moisture, color, optical rotation, fructose, glucose, maltose,
ribose, arabinose, proline, 5-hydroxymethlfurfural (HMF), total phenolic substances
and total antioxidant capacities were measured to find any difference. Proline
content, total amount of phenolic substances were found as important parameters
that can be used to distinguish natural honey from that produced by over-feeding
of bees with saccharine.

Keywords

Adultratedhoney, proline, HMF, antioxidant

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