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GEOGRAPHICAL FINGERPRINT OF ASTRAGALUS (ASTRAGALUS MICROCEPHALUS WILLD.) HONEY SUPPLIED FROM ERZINCAN REGION OF TURKEY

Year 2020, Volume: 20 Issue: 2, 123 - 131, 09.11.2020
https://doi.org/10.31467/uluaricilik.722696

Abstract

The composition and biological value of honey vary depending on its producing flora. The botanical, chemical and biological active properties of honey determine the geographical authenticity of the honey. In this study, geographic fingerprints of thirty Astragalus (Astragalus microcephalus Will.) honeys from Erzincan region were investigated. The honey consist of Astragalus pollen more than 65% and others were Salix spp., Cistaceae, Trifolium spp., Thymus spp, Rosaceae, Papaveraceae, Onobrychis spp. etc are followed. The characteristic color of the analyzed honeys was bright/light yellow, Hunter color values (L, a, b) were found to be as L: 72-78, a: 7-16 and b: 58-78, respectively. Total polyphenol content of the honeys was 38.20±4.60 mg gallic acid equivalent (GAE)/100 g, it was found to be rich in some phenolics such as chrysin, caffeic acid phenyl ester, myricetin, pinocembrin, luteolin, and gallic acid.

References

  • Adams, CJ., Manley-Harris, M., Molan, PC. (2009). The origin of methylglyoxal in New Zealand manuka (Leptospermum scoparium) honey. Carbohydrate Research, 344(8), 1050-1053.
  • Alparslan, ÖS., Demirbaş, N. (2019) Avrupa Birliği ve Türkiye’de Bal Üretim ve Ticareti Açısından Coğrafi İşaret Uygulamalarının Değerlendirilmesi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 29(3), 526-538.
  • Anupama, D., Bhat, KK., Sapna, VK. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food research international, 36(2), 183-191.
  • Bankar, SB., Bule, MV., Singhal, RS., Ananthanarayan, L. (2009). Glucose oxidase—an overview. Biotechnology Advances, 27(4), 489-501.
  • Benzie, IF., Strain, JJ. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay.b Analytical Biochemistry, 239(1), 70-76.
  • Bogdanov, S., Lüllmann, C., Martin, P., et al. (1999). Honey quality and international regulatory standards: review by the International Honey Commission. Bee world, 80(2), 61-69.
  • Bogdanov, S., Martin, P., Lüllmann, C. (2002). Harmonised methods of the international honey commission. Swiss Bee Research Centre, FAM, Liebefeld.
  • Bonaga, G., Giumanini, A. G., & Gliozzi, G. (1986). Chemical composition of chestnut honey: analysis of the hydrocarbon fraction. Journal of Agricultural and Food Chemistry, 34(2), 319-326.
  • Can, Z., Yildiz, O., Sahin, H., Akyuz 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.
  • Cavazza, A., Corradini, C., Musci, M., Salvadeo, P. (2013). High‐performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey. Journal of the Science of Food and Agriculture, 93(5), 1169-1175.
  • Cavrar, S., Yildiz, O., Şahin, H., Karahalil, F., Kolayli, S. (2013). Comparison of physical and biochemical characteristics of different quality of Turkish honey. Uludag Bee Journal, 13(2).
  • Çakir, HE., Şirin, Y., Kolayli, S., Can, Z. (2018). Validation methods for phenolic components with RP-HPLC-UV in various bee products. Apiterapi ve Doğa Dergisi, 1(1), 13-19.
  • Degirmenci, A., Can, Z., Boyraci, GM., Yildiz, O., Asadov, E., Kolayli, S. (2020). Honeys from some different regions of Azerbaijan: bioactive characteristics based on phenolic profile and antioxidant activity. Journal of Apicultural Research, 1-8.
  • Dinca, OR., Ionete, RE., Popescu, R., Costinel, D., Radu, GL. (2015). Geographical and botanical origin discrimination of Romanian honey using complex stable isotope data and chemometrics. Food analytical methods, 8(2), 401-412.
  • Flanjak, I., Strelec, I., Kenjerić, D., Primorac, L. (2016). Croatian produced unifloral honey characterized according to the protein and proline content and enzyme activities. Journal of Apicultural Science, 60(1), 39-48.
  • Fukumoto, LR., Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of agricultural and food chemistry, 48(8), 3597-3604.
  • Gazete, T. R. (2020). Türk Gıda Kodeksi Bal Tebliği. Tebliğ no: 2020, 7.
  • Gürbüz, S., Çelikel Güngör, A. (2018). Coğrafi İşaret Tescil Belgesi Almış Balların Genel ve ayırt Edici Özellikleri, Anadolu I. Uluslararası Multidisipliner Çalışmalar Kongresi, 28-29 Aralık 2018, Diyarbakır, 686-690.
  • Heidari, T., Roozbahani, N., Farahani, L. A., Attarha, M., Torkestani, N. A., Jamilian, M., Bekhradi, R. (2013). Does Iranian Astragalus gossypinus honey assist in healing caesarean wounds and scars? European Journal of Integrative Medicine, 5(3), 226-233.
  • Kamal, MA., Klein, P. (2011). Determination of sugars in honey by liquid chromatography. Saudi Journal of Biological Sciences, 18(1), 17-21.
  • Kamboj, R., Sandhu, RS., Kaler, RSS., Bera, M. B., Nanda, V. (2019). Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey. Journal of Food Science and Technology, 56(7), 3205-3214.
  • Kaygusuz, H., Tezcan, F., Erim, FB., Yildiz, O., Sahin, H., Can, Z., Kolayli, S. (2016). Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT-Food Science and Technology, 68, 273-279.
  • Kim, K. H., Tsao, R., Yang, R., & Cui, S. W. (2006). Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95(3), 466-473.
  • Korkmaz, SD., Küplülü, Ö. (2017). Effects of storage temperature on HMF and diastase activity of strained honeys. Ankara Üniversitesi Veteriner Dergisi, 64:281-287
  • Louveaux, J., Maurizio, A., Vorwohl, G. (1978). Methods of melissopalynology. Bee world, 59(4), 139-157.
  • Malkoç, M., Çakır, H., Kara, Y., Can, Z., Kolaylı, S. (2019b). Phenolic composition and antioxidant properties of Anzer honey from black sea region of Turkey. Uludağ Arıcılık Dergisi, 19(2): 143-151.
  • Malkoç, M., Kara, Y., Özkök, A., Ertürk, Ö., Kolayli, S. (2019a). Karaçali (Paliurus spina-christi Mill.) balının karakteristik özellikleri. Uludağ Arıcılık Dergisi, 19(1), 69-81.
  • Marcucci, M. C., Toledo, D. B., Christine, A. et al. (2019). Quality control parameters, antioxidant activity and chemometrics of Brazilian honey. Electronic Journal of Biology, 15(1), 010-19.
  • Mendes, E., Brojo Proença, E, Ferreira, IMPLVO., Ferreira, MA. (1998). Quality evaluation of Portuguese honey. Carbohydrate Polymers, 37(3), 219-223.
  • Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol, 26(2), 211-219.
  • Ough, CS. (1969). Rapid determination of proline in grapes and wines. Journal of Food Science, 34(3), 228-230.
  • Pinar, M., Ekici, M., Aytaç, Z., Akan, H., Çeter, T., Alan, Ş. (2009). Pollen morphology of Astragalus L. sect. Onobrychoidei DC. (Fabaceae) in Turkey. Turkish Journal of Botany, 33(4), 291-303.
  • Sahin, H., Kolayli, S., Beykaya, M. (2020). Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys. Journal of Chemistry, 2020.
  • Sautier, D., Mengistie Alemu, G., Tibebe Degefie, D. (2018). Honey and geographical indications: Why is honey a good pilot product for the implementation of Geographical Indications labeling in Ethiopia? Apimondia Symposium, Addis-Ababa. Ethiopia. Nov 30-Dec 4 2018.
  • Serrano, S., Rodríguez, I., Moreno, R., Rincón, F. (2019). Detection of key factors affecting specific optical rotation determination in honey. CyTA-Journal of Food, 17(1), 574-580.
  • Singleton, VL., Rossi, JA. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Singleton, VL., Orthofer, R., Lamuela-Raventós, RM. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299: 152-178.
  • Turkut, GM., Degirmenci, A., Yildiz, O., Can, Z., Cavrar, S., Karahalil, FY., Kolayli, S. (2018). Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources. Journal of Food Measurement and Characterization, 12(4), 2358-2365.
  • Wang, J., Kliks, MM., Qu, W., Jun, S., Shi, G., Li, QX. (2009). Rapid determination of the geographical origin of honey based on protein fingerprinting and barcoding using MALDI TOF MS. Journal of agricultural and food chemistry, 57(21), 10081-10088.

TÜRKİYE'NİN ERZİNCAN YÖRESİNDEN TEMİN EDİLEN GEVEN (ASTRAGALUS MİCROCEPHALUS WİLLD.) BALININ COĞRAFİ PARMAK IZİ

Year 2020, Volume: 20 Issue: 2, 123 - 131, 09.11.2020
https://doi.org/10.31467/uluaricilik.722696

Abstract

Balın bileşimi ve biyolojik değeri üretilen floraya bağlı olarak değişir. Balın botanik, kimyasal ve biyolojik aktif özellikleri, balın coğrafik özgünlüğünü (işaretini) belirlemektedir. Bu çalışmada Erzincan yöresine ait 30 adet geven (Astragalus microcephalus Will.) balnın coğrafi parmak izleri araştırıldı. Balın botanik içeriğinde %65'ten fazla Astragalus poleni ve azalan değerlerde Salix türleri, Cistaceae, Trifolium türleri, Thymus türleri, Rosaceae, Papaveraceae, Onobrychis türleri vb. içermektedir. Çalışılan ballar karakteristik rengi parlak / açık sarı renkli, Hunter renk değerleri (L, a, b) sırasıyla L: 72-78, a: 7-16 ve b: 58-78 olarak tespit edildi. Balların toplam polifenol içeriği 36,50±4,60 mg gallik asit eşdeğeri (GAE)/100 g olup ve temel olarak krisin, kafeik asit fenil ester, mirisetin, pinosembrin, luteolin ve gallik asit gibi bazı fenoliklerce zengin olduğu bulundu.

References

  • Adams, CJ., Manley-Harris, M., Molan, PC. (2009). The origin of methylglyoxal in New Zealand manuka (Leptospermum scoparium) honey. Carbohydrate Research, 344(8), 1050-1053.
  • Alparslan, ÖS., Demirbaş, N. (2019) Avrupa Birliği ve Türkiye’de Bal Üretim ve Ticareti Açısından Coğrafi İşaret Uygulamalarının Değerlendirilmesi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 29(3), 526-538.
  • Anupama, D., Bhat, KK., Sapna, VK. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food research international, 36(2), 183-191.
  • Bankar, SB., Bule, MV., Singhal, RS., Ananthanarayan, L. (2009). Glucose oxidase—an overview. Biotechnology Advances, 27(4), 489-501.
  • Benzie, IF., Strain, JJ. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay.b Analytical Biochemistry, 239(1), 70-76.
  • Bogdanov, S., Lüllmann, C., Martin, P., et al. (1999). Honey quality and international regulatory standards: review by the International Honey Commission. Bee world, 80(2), 61-69.
  • Bogdanov, S., Martin, P., Lüllmann, C. (2002). Harmonised methods of the international honey commission. Swiss Bee Research Centre, FAM, Liebefeld.
  • Bonaga, G., Giumanini, A. G., & Gliozzi, G. (1986). Chemical composition of chestnut honey: analysis of the hydrocarbon fraction. Journal of Agricultural and Food Chemistry, 34(2), 319-326.
  • Can, Z., Yildiz, O., Sahin, H., Akyuz 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.
  • Cavazza, A., Corradini, C., Musci, M., Salvadeo, P. (2013). High‐performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey. Journal of the Science of Food and Agriculture, 93(5), 1169-1175.
  • Cavrar, S., Yildiz, O., Şahin, H., Karahalil, F., Kolayli, S. (2013). Comparison of physical and biochemical characteristics of different quality of Turkish honey. Uludag Bee Journal, 13(2).
  • Çakir, HE., Şirin, Y., Kolayli, S., Can, Z. (2018). Validation methods for phenolic components with RP-HPLC-UV in various bee products. Apiterapi ve Doğa Dergisi, 1(1), 13-19.
  • Degirmenci, A., Can, Z., Boyraci, GM., Yildiz, O., Asadov, E., Kolayli, S. (2020). Honeys from some different regions of Azerbaijan: bioactive characteristics based on phenolic profile and antioxidant activity. Journal of Apicultural Research, 1-8.
  • Dinca, OR., Ionete, RE., Popescu, R., Costinel, D., Radu, GL. (2015). Geographical and botanical origin discrimination of Romanian honey using complex stable isotope data and chemometrics. Food analytical methods, 8(2), 401-412.
  • Flanjak, I., Strelec, I., Kenjerić, D., Primorac, L. (2016). Croatian produced unifloral honey characterized according to the protein and proline content and enzyme activities. Journal of Apicultural Science, 60(1), 39-48.
  • Fukumoto, LR., Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of agricultural and food chemistry, 48(8), 3597-3604.
  • Gazete, T. R. (2020). Türk Gıda Kodeksi Bal Tebliği. Tebliğ no: 2020, 7.
  • Gürbüz, S., Çelikel Güngör, A. (2018). Coğrafi İşaret Tescil Belgesi Almış Balların Genel ve ayırt Edici Özellikleri, Anadolu I. Uluslararası Multidisipliner Çalışmalar Kongresi, 28-29 Aralık 2018, Diyarbakır, 686-690.
  • Heidari, T., Roozbahani, N., Farahani, L. A., Attarha, M., Torkestani, N. A., Jamilian, M., Bekhradi, R. (2013). Does Iranian Astragalus gossypinus honey assist in healing caesarean wounds and scars? European Journal of Integrative Medicine, 5(3), 226-233.
  • Kamal, MA., Klein, P. (2011). Determination of sugars in honey by liquid chromatography. Saudi Journal of Biological Sciences, 18(1), 17-21.
  • Kamboj, R., Sandhu, RS., Kaler, RSS., Bera, M. B., Nanda, V. (2019). Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey. Journal of Food Science and Technology, 56(7), 3205-3214.
  • Kaygusuz, H., Tezcan, F., Erim, FB., Yildiz, O., Sahin, H., Can, Z., Kolayli, S. (2016). Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT-Food Science and Technology, 68, 273-279.
  • Kim, K. H., Tsao, R., Yang, R., & Cui, S. W. (2006). Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95(3), 466-473.
  • Korkmaz, SD., Küplülü, Ö. (2017). Effects of storage temperature on HMF and diastase activity of strained honeys. Ankara Üniversitesi Veteriner Dergisi, 64:281-287
  • Louveaux, J., Maurizio, A., Vorwohl, G. (1978). Methods of melissopalynology. Bee world, 59(4), 139-157.
  • Malkoç, M., Çakır, H., Kara, Y., Can, Z., Kolaylı, S. (2019b). Phenolic composition and antioxidant properties of Anzer honey from black sea region of Turkey. Uludağ Arıcılık Dergisi, 19(2): 143-151.
  • Malkoç, M., Kara, Y., Özkök, A., Ertürk, Ö., Kolayli, S. (2019a). Karaçali (Paliurus spina-christi Mill.) balının karakteristik özellikleri. Uludağ Arıcılık Dergisi, 19(1), 69-81.
  • Marcucci, M. C., Toledo, D. B., Christine, A. et al. (2019). Quality control parameters, antioxidant activity and chemometrics of Brazilian honey. Electronic Journal of Biology, 15(1), 010-19.
  • Mendes, E., Brojo Proença, E, Ferreira, IMPLVO., Ferreira, MA. (1998). Quality evaluation of Portuguese honey. Carbohydrate Polymers, 37(3), 219-223.
  • Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol, 26(2), 211-219.
  • Ough, CS. (1969). Rapid determination of proline in grapes and wines. Journal of Food Science, 34(3), 228-230.
  • Pinar, M., Ekici, M., Aytaç, Z., Akan, H., Çeter, T., Alan, Ş. (2009). Pollen morphology of Astragalus L. sect. Onobrychoidei DC. (Fabaceae) in Turkey. Turkish Journal of Botany, 33(4), 291-303.
  • Sahin, H., Kolayli, S., Beykaya, M. (2020). Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys. Journal of Chemistry, 2020.
  • Sautier, D., Mengistie Alemu, G., Tibebe Degefie, D. (2018). Honey and geographical indications: Why is honey a good pilot product for the implementation of Geographical Indications labeling in Ethiopia? Apimondia Symposium, Addis-Ababa. Ethiopia. Nov 30-Dec 4 2018.
  • Serrano, S., Rodríguez, I., Moreno, R., Rincón, F. (2019). Detection of key factors affecting specific optical rotation determination in honey. CyTA-Journal of Food, 17(1), 574-580.
  • Singleton, VL., Rossi, JA. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Singleton, VL., Orthofer, R., Lamuela-Raventós, RM. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299: 152-178.
  • Turkut, GM., Degirmenci, A., Yildiz, O., Can, Z., Cavrar, S., Karahalil, FY., Kolayli, S. (2018). Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources. Journal of Food Measurement and Characterization, 12(4), 2358-2365.
  • Wang, J., Kliks, MM., Qu, W., Jun, S., Shi, G., Li, QX. (2009). Rapid determination of the geographical origin of honey based on protein fingerprinting and barcoding using MALDI TOF MS. Journal of agricultural and food chemistry, 57(21), 10081-10088.
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Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Yakup Kara 0000-0003-3121-5023

Hüseyin Şahin 0000-0002-6018-1494

Sevgi Kolaylı 0000-0003-0437-6139

Publication Date November 9, 2020
Acceptance Date May 5, 2020
Published in Issue Year 2020 Volume: 20 Issue: 2

Cite

Vancouver Kara Y, Şahin H, Kolaylı S. GEOGRAPHICAL FINGERPRINT OF ASTRAGALUS (ASTRAGALUS MICROCEPHALUS WILLD.) HONEY SUPPLIED FROM ERZINCAN REGION OF TURKEY. U. Arı. D.-U. Bee J. 2020;20(2):123-31.

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