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BİNGÖL VE YÖRESİNDE ÜRETİLEN BALLARIN KİMYASAL İNCELENMESİ

Year 2020, Volume: 20 Issue: 1, 72 - 80, 12.06.2020
https://doi.org/10.31467/uluaricilik.713308

Abstract

Bingöl ve yöresi zengin florası ve iklim koşulları ile arıcılığa oldukça elverişli bir bölgedir. Bölgede arıcılık faaliyetleri gün geçtikçe artmaktadır. Bu çalışmada Bingöl ve yöresinde üretilen çiçek ballarının sakkaroz, invert şeker, pH, nem ve diastaz enzim aktivitesi analizlerinin yapılarak sonuçların standartlara uygunluğunun belirlenmesi amaçlandı. Bu amaçla Bingöl ve yöresindeki 7 ayrı bölgeden (Bingöl Merkez, Kiğı, Solhan, Karlıova, Yayladere, Genç, Adaklı) 7 adet bal örneği toplanarak analizleri yapıldı. Bal örneklerindeki sukroz, invert şeker, pH, nem ve amilaz enzim aktivitesinin ortalama içeriği sırasıyla %1,65, %80,23, 2.81, %15,43 ve 0,074 birim mL-1 olarak belirlenmiştir. Tüm bölgelerin biyokimyasal analizlerinin ortalaması incelendiğinde bakılan parametreler bakımından balların Türk Gıda Kodeksi ve TS 3036 kriterlerine uyduğu tespit edildi. Bölgede arıcılığın gelişmesini ve kaliteli bal üretimini sağlayabilmek için eğitimsel faaliyetlerin ve çeşitli projelerle mali desteğin artırılması gerekmektedir. Bundan sonraki en büyük adım Bingöl balı markasının yeterli reklam faaliyetleri ile tüm yurda ve hatta yurtdışına duyurulmasıdır. 

Supporting Institution

Bingöl Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

BAP-223-88–2011

Thanks

Bu çalışma Bingöl Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından BAP-223-88–2011 numaralı proje olarak desteklenmiştir

References

  • Akdeniz, G., Sahin, S., Yilmaz, O., Karatas, U., Karmaz, E., Kabakcı, D., Yasar, N. (2013). Comparison of Microscopic Structure and Biochemical Properties of Blackthorn (Paliurus spina-christi Miller) and Sunflower (Helianthus annuus L.) Honey. Aricilik Arastirma Dergisi. 5(9): 22-25.
  • Akyuz, M. 1996. Investigation of physical, chemical and sensory properties of local and Iranian honeys offered for consumption in Van. Van Yuzuncu Yil University Health Sciences Institute (Master Thesis), Van.
  • Akyuz, N., Bakirci, I., Ayar, A., Tuncturk, Y. 1995. A research on some physical and chemical properties of honey sold in the Van market and their conformity to the relevant standard. Gida. 20(5): 321-326.
  • Alqarni, AS., Owayss, AA., Mahmoud, AA. 2014. Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society. 18: 618–25.
  • Anonymous, 2002. Honey Standard. Turkish Standardization Institute TS 3036/March 2002, Ankara, s.23
  • Anonymous, 2020. http://www.ihc-platform.net/ihcmethods2009.pdf (Date of access: 03 March 2020).
  • Armon, PJ. 1980. The use of honey in the treatment of infected wounds. Tropical Doctor. 10:91.
  • Artik, N., Poyrazoglu, E. 2007. Honey and Honey Analysis, Ministry of Agriculture and Rural Affairs, Department of Publications. Ankara-Turkey.
  • Aydogan, A., Ozalp, E., Bozkurt, M. 1990. Research on the chemical structures of our local honey. Turk Hijyen ve Deneysel Biyoloji Dergisi. 48: 55-84.
  • Babacan, S., Rand, AG. 2007. Characterization of honey amylase. Journal of Food Science. 72(1): C050-5.
  • Batu, A., Küçük, E., Çı̇men, M. 2013. Determination of physicochemical and biochemical values of flower honeys in Eastern Anatolia and Eastern Black Sea regions. Gida Teknolojileri Elektronik Dergisi. 8(1): 52-62.
  • Belitz, HD., Grosch, W., Schieberle, P. 1999. Food Chemistry, 2nd Edition, Springer-Verlag; p. 821- 828, Berlin Heidelberg.
  • Bilgen Çınar, S. 2010. Analytical properties of Turkish pine honey. Ankara University Institute of Science (Master Thesis), Ankara.
  • Bozkurt, M., Aydogan, A. 1986. Research on the chemicial composition of honeys from different regions of Turkey. THT-Biyoloji Dergisi. 43(1): 1-22.
  • Derebasi, E., Bulut, G., Col, M., Guney, F., Yasar, N., Erturk, O. 2014. Physicochemical and Residue Analysis of Honey from Black Sea Region of Turkey. Fresenius Environmental Bulletin. 23(1): 10-7.

  • Duman Aydin, B., Sezer, C., Bilge Oral, N. 2008. Investigation of quality qualities of strained honey for sale in Kars. Kafkas Universitesi Veteriner Fakültesi Dergisi. 14(1): 89-94.
  • Erdogan, Y., Dodologlu, A., Zengı̇n, H. 2005. Effect of different environmental conditions on honey quality. ataturk universitesi ziraat fakultesi dergisi. 36(2): 157-62.
  • Escuredo, O., Dobre, I., Fernández-González, M., Seijo, MC. 2014. Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chemistry. 149: 84–90.
  • Gul, A. 2008. Investigation with regard to food safety, the structural features of some honey produced in Turkey. Mustafa Kemal University Institute of Science (Master Thesis), Hatay.
  • Guler, Z. 2005. Chemical and sensory properties of honey produced in the Eastern Black Sea Region. Gida. 30(6): 379-84.
  • Gundogan, M. 2009. Chemical analysis of pine honey in Mugla region. Mugla University Institute of Science (Master Thesis), Mugla.
  • Haroun, MI. 2006. Determination of phenolic and flavonoid profiles of some floral and honeydew honeys produced in Turkey. Ankara University Institute of Science (Master Thesis), Ankara.
  • Kahraman, D., Kuplulu, O. 2011. Determination of HMF and diastasis activity in filtered honey. 4. National Veterinary Food Hygiene Congress, Antalya, October 13-16.
  • Kaplan, HB. 2014. Aegean region chemical properties of honey. Pamukkale University Institute of Science (Master Thesis), Denizli.
  • Krell, R. 1996. Value-Added Products from Beekeeping. FAO Agricultural Services Bulletin No. 124 Food and Agriculture Organization of the United Nations. Rome.
  • Kurt, A., Yaman Karadenı̇z, R. 1982. A research on strained honey consumed in Erzurum city center. Gida. 7(3): 115-20.
  • Kutlu, M., Bengu, AS. 2015. Determination of quality criteria of honey produced in Gaziantep. Turk Doga ve Fen Dergisi. 4(1): 48-53.
  • Lawless, HT., Horne, J., Gı̇ası̇, P. 1996. Asteringency of organic acids is related to pH. Chemical Senses. 21(4): 397–403.
  • Mis. I. 2010. Biochemical investigation of honey produced in Van and its region. Van Yuzuncu Yil University Health Sciences Institute (Master Thesis), Van.
  • Molan, PC. 1992. The antibacterial activity of honey 2. Variation in the potency of the antibacterial activity. Bee World. 73(2): 59–76.
  • Padı̇lla, F., Puerta, F., Flores, JM., Bustos, M. 1992. Bees, Apiculture and the new World. Archivos de Zootecnia. 41(extra): 563-67.
  • Paradkar, MM., Irudayaraj, J. 2001. Discrimination and classification of beet and cane inverts in honey by FT-Raman spectroscopy. Food Chemistry. 76: 231–39.
  • Sahı̇nler, N., Gul, A. 2004. Biochemical analysis of highland and sunflower honeys. 4. National Animal Science Science Congress, Isparta, September 1-3.
  • Sahı̇nler, N., Sahı̇nler, S., Gul, A. 2001. Composition and biochemical analysis of honeys of Hatay region. Mustafa Kemal Universitesi Ziraat Fakultesi Dergisi. 6: 93-108.
  • Sunay, AE. 2006. Origin Detection in Honey. Istanbul Tecnical University Institute of Science (Master Thesis), Istanbul.
  • TFC, 2012. Turkish Food Codex Honey Communique (Communique No: 2012/58) 27 July 2012 history and 28366 numbered Official newspaper. https://www.resmigazete.gov.tr/eskiler/2012/07/20120727-12.htm; (Date of access: 09 March 2020).
  • Tolon, B. 1999. A Research on the Biochemical Properties of Pine Honeys in Mugla and its Districts, Ege Üniversity Institute of Science (Master Thesis), Izmir.
  • Tornuk, F., Karaman, S., Ozturk, I., Toker, OS., Tastemur, B., Sagdic, O., et al. 2013. Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products. 46: 124–31.
  • Unal, C., Kuplulu, O. 2006. Chemical quality of strained honey consumed in Ankara. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 53: 1-4.
  • Whı̇te, JW. 1975. Composition of Honey. (Crane, E. Ed.) William Heinemann Ltd. London-England. pp.157-206
  • Whı̇te JR, JW., Kushnı̇r, I., Subers, MH. 1964. Effect of storage and processing temperatures on honey quality. Food Technology. 18(4): 153-56.
  • Whı̇te, JW., Rı̇ethof, ML., Subers, MH., Kushnı̇r, I. 1962. Composition of American Honeys. Tech Bull 1261, Agricultural Research Service, US Department of Agriculture, Washington DC-USA.
  • Yilmaz, H. 1994. Investigation of the chemical components of honey in the eastern and southeastern regions. Ataturk University Institute of Science (Master Thesis), Erzurum.
  • Yilmaz, H. 2000. Composition of honeys collected from eastern and south eastern Anatolia and effect of storage on HMF content and diastase activitiy. Turkish Journal of Agriculture and Forestry. 25(5): 347-49.

CHEMICAL INVESTIGATIONS ON HONEY PRODUCED IN BINGOL AND SURROUNDINGS

Year 2020, Volume: 20 Issue: 1, 72 - 80, 12.06.2020
https://doi.org/10.31467/uluaricilik.713308

Abstract

Bingol and the surrounding vicinity with its climatic conditions and rich flora is a convenient area for beekeeping. In this region, beekeeping activities are increasing day by day. In this study, by analyzing saccharose, invert sugar, pH, moisture and diastase enzyme activity, it is aimed to determine the conformity of the flower honey with standards that are produced in Bingol and its surrounding area. For this purpose, 7 honey samples were collected from seven distinct areas of Bingol and its surrounding (Bingol - Central, Kigi, Solhan, Karliova, Yayladere, Genc, Adakli) and analyzed. The average contents of sucrose, invert sugar, pH, moisture and amylase enzyme activity in honey samples were determined to be 1.65%, 80.23%, 2.81, 15.43% and 0.074 units mL-1, respectively. When the biochemical analysis average of all the regions was taken into consideration, the honey was found to comply with the Turkish Food Codex, and TS 3036 criteria in terms of the examined parameters. In order to develop the beekeeping industry and high quality honey production in this region, educational activities and financial support -with various projects - should be increased. The next step is to announce the findings obtained here about Bingol honey to the whole country and even abroad, with adequate advertising activities. 

Project Number

BAP-223-88–2011

References

  • Akdeniz, G., Sahin, S., Yilmaz, O., Karatas, U., Karmaz, E., Kabakcı, D., Yasar, N. (2013). Comparison of Microscopic Structure and Biochemical Properties of Blackthorn (Paliurus spina-christi Miller) and Sunflower (Helianthus annuus L.) Honey. Aricilik Arastirma Dergisi. 5(9): 22-25.
  • Akyuz, M. 1996. Investigation of physical, chemical and sensory properties of local and Iranian honeys offered for consumption in Van. Van Yuzuncu Yil University Health Sciences Institute (Master Thesis), Van.
  • Akyuz, N., Bakirci, I., Ayar, A., Tuncturk, Y. 1995. A research on some physical and chemical properties of honey sold in the Van market and their conformity to the relevant standard. Gida. 20(5): 321-326.
  • Alqarni, AS., Owayss, AA., Mahmoud, AA. 2014. Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society. 18: 618–25.
  • Anonymous, 2002. Honey Standard. Turkish Standardization Institute TS 3036/March 2002, Ankara, s.23
  • Anonymous, 2020. http://www.ihc-platform.net/ihcmethods2009.pdf (Date of access: 03 March 2020).
  • Armon, PJ. 1980. The use of honey in the treatment of infected wounds. Tropical Doctor. 10:91.
  • Artik, N., Poyrazoglu, E. 2007. Honey and Honey Analysis, Ministry of Agriculture and Rural Affairs, Department of Publications. Ankara-Turkey.
  • Aydogan, A., Ozalp, E., Bozkurt, M. 1990. Research on the chemical structures of our local honey. Turk Hijyen ve Deneysel Biyoloji Dergisi. 48: 55-84.
  • Babacan, S., Rand, AG. 2007. Characterization of honey amylase. Journal of Food Science. 72(1): C050-5.
  • Batu, A., Küçük, E., Çı̇men, M. 2013. Determination of physicochemical and biochemical values of flower honeys in Eastern Anatolia and Eastern Black Sea regions. Gida Teknolojileri Elektronik Dergisi. 8(1): 52-62.
  • Belitz, HD., Grosch, W., Schieberle, P. 1999. Food Chemistry, 2nd Edition, Springer-Verlag; p. 821- 828, Berlin Heidelberg.
  • Bilgen Çınar, S. 2010. Analytical properties of Turkish pine honey. Ankara University Institute of Science (Master Thesis), Ankara.
  • Bozkurt, M., Aydogan, A. 1986. Research on the chemicial composition of honeys from different regions of Turkey. THT-Biyoloji Dergisi. 43(1): 1-22.
  • Derebasi, E., Bulut, G., Col, M., Guney, F., Yasar, N., Erturk, O. 2014. Physicochemical and Residue Analysis of Honey from Black Sea Region of Turkey. Fresenius Environmental Bulletin. 23(1): 10-7.

  • Duman Aydin, B., Sezer, C., Bilge Oral, N. 2008. Investigation of quality qualities of strained honey for sale in Kars. Kafkas Universitesi Veteriner Fakültesi Dergisi. 14(1): 89-94.
  • Erdogan, Y., Dodologlu, A., Zengı̇n, H. 2005. Effect of different environmental conditions on honey quality. ataturk universitesi ziraat fakultesi dergisi. 36(2): 157-62.
  • Escuredo, O., Dobre, I., Fernández-González, M., Seijo, MC. 2014. Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chemistry. 149: 84–90.
  • Gul, A. 2008. Investigation with regard to food safety, the structural features of some honey produced in Turkey. Mustafa Kemal University Institute of Science (Master Thesis), Hatay.
  • Guler, Z. 2005. Chemical and sensory properties of honey produced in the Eastern Black Sea Region. Gida. 30(6): 379-84.
  • Gundogan, M. 2009. Chemical analysis of pine honey in Mugla region. Mugla University Institute of Science (Master Thesis), Mugla.
  • Haroun, MI. 2006. Determination of phenolic and flavonoid profiles of some floral and honeydew honeys produced in Turkey. Ankara University Institute of Science (Master Thesis), Ankara.
  • Kahraman, D., Kuplulu, O. 2011. Determination of HMF and diastasis activity in filtered honey. 4. National Veterinary Food Hygiene Congress, Antalya, October 13-16.
  • Kaplan, HB. 2014. Aegean region chemical properties of honey. Pamukkale University Institute of Science (Master Thesis), Denizli.
  • Krell, R. 1996. Value-Added Products from Beekeeping. FAO Agricultural Services Bulletin No. 124 Food and Agriculture Organization of the United Nations. Rome.
  • Kurt, A., Yaman Karadenı̇z, R. 1982. A research on strained honey consumed in Erzurum city center. Gida. 7(3): 115-20.
  • Kutlu, M., Bengu, AS. 2015. Determination of quality criteria of honey produced in Gaziantep. Turk Doga ve Fen Dergisi. 4(1): 48-53.
  • Lawless, HT., Horne, J., Gı̇ası̇, P. 1996. Asteringency of organic acids is related to pH. Chemical Senses. 21(4): 397–403.
  • Mis. I. 2010. Biochemical investigation of honey produced in Van and its region. Van Yuzuncu Yil University Health Sciences Institute (Master Thesis), Van.
  • Molan, PC. 1992. The antibacterial activity of honey 2. Variation in the potency of the antibacterial activity. Bee World. 73(2): 59–76.
  • Padı̇lla, F., Puerta, F., Flores, JM., Bustos, M. 1992. Bees, Apiculture and the new World. Archivos de Zootecnia. 41(extra): 563-67.
  • Paradkar, MM., Irudayaraj, J. 2001. Discrimination and classification of beet and cane inverts in honey by FT-Raman spectroscopy. Food Chemistry. 76: 231–39.
  • Sahı̇nler, N., Gul, A. 2004. Biochemical analysis of highland and sunflower honeys. 4. National Animal Science Science Congress, Isparta, September 1-3.
  • Sahı̇nler, N., Sahı̇nler, S., Gul, A. 2001. Composition and biochemical analysis of honeys of Hatay region. Mustafa Kemal Universitesi Ziraat Fakultesi Dergisi. 6: 93-108.
  • Sunay, AE. 2006. Origin Detection in Honey. Istanbul Tecnical University Institute of Science (Master Thesis), Istanbul.
  • TFC, 2012. Turkish Food Codex Honey Communique (Communique No: 2012/58) 27 July 2012 history and 28366 numbered Official newspaper. https://www.resmigazete.gov.tr/eskiler/2012/07/20120727-12.htm; (Date of access: 09 March 2020).
  • Tolon, B. 1999. A Research on the Biochemical Properties of Pine Honeys in Mugla and its Districts, Ege Üniversity Institute of Science (Master Thesis), Izmir.
  • Tornuk, F., Karaman, S., Ozturk, I., Toker, OS., Tastemur, B., Sagdic, O., et al. 2013. Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products. 46: 124–31.
  • Unal, C., Kuplulu, O. 2006. Chemical quality of strained honey consumed in Ankara. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 53: 1-4.
  • Whı̇te, JW. 1975. Composition of Honey. (Crane, E. Ed.) William Heinemann Ltd. London-England. pp.157-206
  • Whı̇te JR, JW., Kushnı̇r, I., Subers, MH. 1964. Effect of storage and processing temperatures on honey quality. Food Technology. 18(4): 153-56.
  • Whı̇te, JW., Rı̇ethof, ML., Subers, MH., Kushnı̇r, I. 1962. Composition of American Honeys. Tech Bull 1261, Agricultural Research Service, US Department of Agriculture, Washington DC-USA.
  • Yilmaz, H. 1994. Investigation of the chemical components of honey in the eastern and southeastern regions. Ataturk University Institute of Science (Master Thesis), Erzurum.
  • Yilmaz, H. 2000. Composition of honeys collected from eastern and south eastern Anatolia and effect of storage on HMF content and diastase activitiy. Turkish Journal of Agriculture and Forestry. 25(5): 347-49.
There are 44 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Yılmaz Ateş 0000-0003-2105-094X

Semih Yaşar 0000-0003-2754-6030

Project Number BAP-223-88–2011
Publication Date June 12, 2020
Acceptance Date May 6, 2020
Published in Issue Year 2020 Volume: 20 Issue: 1

Cite

Vancouver Ateş Y, Yaşar S. CHEMICAL INVESTIGATIONS ON HONEY PRODUCED IN BINGOL AND SURROUNDINGS. U. Arı. D.-U. Bee J. 2020;20(1):72-80.

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