TRAKYA YÖRESİ BALLARININ MİNERAL İÇERİĞİ VE BAZI TİPİK KALİTE PARAMETRELERİ AÇISINDAN DEĞERLENDİRİLMESİ

Öz

Çalışmanın amacı, Trakya bölgesi çiçek ve salgı ballarının mineral içeriği ve bazı kalite parametrelerinin belirlenmesidir. Bu amaçla Trakya Bölgesi'nde yerel olarak üretilen 16 adet ayçiçeği, 2 adet karaçalı, 3 adet kanola, 3 adet meşe ve 1 adet ıhlamur balı olmak üzere toplam 25 adet bal örneğinde 8 farklı mineral (Ca, Fe, K, Mg, Na, Zn, P, Se) düzeyi ve bazı tipik kalite parametreleri (çözünür kuru madde, pH, elektriksel iletkenlik, serbest asitlik, HMF ve şeker içeriği) analiz edilmiştir. Bal örneklerinin mineral içerikleri İndüktif Eşleşmiş Plazma Optik Emisyon Spektrometresi (ICP-OES) ile analiz edilmiştir. Ballarda en çok bulunan mineraller sırasıyla potasyum, fosfor ve kalsiyum olup 18.91–1018.74, 244.40–429.98 ve 8.50–140.82 mg/kg arasında belirlenmiştir. Kalite parametreleri ortalama olarak pH 4.42 (3.86-6.54), çözünür kuru madde 81.4°Bx (79.3-83.0), serbest asitlik 15.66 mEq/kg (9.00-28.00), HMF 13.00 mg/kg (0.16-33.45), elektriksel iletkenlik 595 μS/cm (207-1376), glukoz %33.66 (25.51-38.58), fruktoz %38.17 (33.32-47.91), sakkaroz %0.17 (0.01-0.67) olarak tespit edilmiştir.

Anahtar Kelimeler

• Bal
• mineral içerik
• ICP-OES
• fizikokimyasal özellik
• HMF
• pH

ASSESSMENT OF THRACE REGION HONEYS IN TERMS OF MINERAL CONTENT AND SOME TYPICAL QUALITY PARAMETERS

Öz

The aim of the study is to determine the mineral content and some quality parameters of Thrace region floral and honeydew honeys. Quality parameters such as soluble solid, pH, electrical conductivity, free acidity, sugar content and mineral content (Ca, Fe, K, Mg, Na, Zn, P, Se) were determined and evaluated in 25 honey samples including 16 sunflower, 2 gorse, 3 canola, 3 oak and 1 linden honey locally produced in Trace Region, Turkey. Mineral contents of the samples were determined by Inductivelly Coupled Plasma Optical Emission Spectrometer (ICP-OES). The most abundant minerals were potassium, phosphorus and calcium, ranging between 18.91–1018.74, 244.40–429.98 and 8.50–140.82mg/kg, respectively. The mean values were determined as pH 4.42 (3.86-6.54), soluble dry matter 81.4°Bx (79.3-83.0), free acidity 15.66 mEq/kg (9.00-28, 00), HMF 13.00 mg/kg (0.16-33.45), electrical conductivity 595 μS/cm (207-1376), glucose 33.66% (25.51-38.58), fructose 38% .17 (33.32-47.91) and sucrose 0.17% (0.01-0.67).

Anahtar Kelimeler

• Honey
• mineral content
• ICP-OES
• physicochemical property
• HMF
• pH

Kaynakça

1. Akdeniz, G., Şahin, S., Yilmaz, Ö., Karataş, Ü., Karmaz, E., Kabakçi, D., Yaşar, N. (2012). Karaçalı ( Paliurus spina-christi Miller ) ve Ayçiçeği ( Helianthus annuus L .) Ballarının Mikroskobik Yapısı ve Biyokimyasal Özelliklerinin Karşılaştırılması. 3. Ulusalararası Muğla Arıcılık ve Çam Balı Kongresi, Muğla, Türkiye, 1 - 04 Kasım 2012, 413–422.
2. Alqarni, A. S., Owayss, A. A., Mahmoud, A. A., Hannan, M. A. (2014). Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society, 18(5), 618–625. https://doi.org/https://doi.org/10.1016/j.jscs.2012.11.009
3. Anonymous. (2009). Description of methods. Harmonised Methods of the International Honey Comission. https://www.ihc-platform.net/ihcmethods2009.pdf
4. Anonymous. (2020). Türk Gıda Kodeksi Bal Tebliği. 22 Nisan 2020 tarih ve 31107 sayılı Resmî Gazete, Ankara. https://www.resmigazete.gov.tr/eskiler/2020/04/20200422-13.htm
5. Biluca, F. C., Braghini, F., Gonzaga, L. V., Costa, A. C. O., Fett, R. (2016). Physicochemical profiles, minerals and bioactive compounds of stingless bee honey (Meliponinae). Journal of Food Composition and Analysis, 50, 61–69. https://doi.org/https://doi.org/10.1016/j.jfca.2016.05.007
6. Akdeniz, G., Şahin, S., Yilmaz, Ö., Karataş, Ü., Karmaz, E., Kabakçi, D., Yaşar, N. (2012). Karaçalı ( Paliurus spina-christi Miller ) ve Ayçiçeği ( Helianthus annuus L .) Ballarının Mikroskobik Yapısı ve Biyokimyasal Özelliklerinin Karşılaştırılması. 3. Ulusalararası Muğla Arıcılık ve Çam Balı Kongresi, Muğla, Türkiye, 1 - 04 Kasım 2012, 413–422.
7. Alqarni, A. S., Owayss, A. A., Mahmoud, A. A., Hannan, M. A. (2014). Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society, 18(5), 618–625. https://doi.org/https://doi.org/10.1016/j.jscs.2012.11.009
8. Anonymous. (2009). Description of methods. Harmonised Methods of the International Honey Comission. https://www.ihc-platform.net/ihcmethods2009.pdf

9. Anonymous. (2020). Türk Gıda Kodeksi Bal Tebliği. 22 Nisan 2020 tarih ve 31107 sayılı Resmî Gazete, Ankara. https://www.resmigazete.gov.tr/eskiler/2020/04/20200422-13.htm
10. Biluca, F. C., Braghini, F., Gonzaga, L. V., Costa, A. C. O., Fett, R. (2016). Physicochemical profiles, minerals and bioactive compounds of stingless bee honey (Meliponinae). Journal of Food Composition and Analysis, 50, 61–69. https://doi.org/https://doi.org/10.1016/j.jfca.2016.05.007
11. Biluca, F. C., de Gois, J. S., Schulz, M., Braghini, F., Gonzaga, L. V., Maltez, H. F., Rodrigues, E., Vitali, L., Micke, G. A., Borges, D. L. G., Costa, A. C. O., Fett, R. (2017). Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae). Journal of Food Composition and Analysis, 63(July), 89–97. https://doi.org/10.1016/j.jfca.2017.07.039
12. Boussaid, A., Chouaibi, M., Rezig, L., Hellal, R., Donsì, F., Ferrari, G., Hamdi, S. (2018). Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arabian Journal of Chemistry, 11(2), 265–274. https://doi.org/https://doi.org/10.1016/j.arabjc.2014.08.011
13. Capuano, E., & Fogliano, V. (2011). Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT - Food Science and Technology, 44(4), 793–810. https://doi.org/https://doi.org/10.1016/j.lwt.2010.11.002
14. Chirife, J., Zamora, M., Motto, A. (2006). The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys. Journal of Food Engineering, 72, 287–292. https://doi.org/10.1016/j.jfoodeng.2004.12.009
15. Chua, L. S., Abdul-Rahaman, N. L., Sarmidi, M. R., & Aziz, R. (2012). Multi-elemental composition and physical properties of honey samples from Malaysia. Food Chemistry, 135(3), 880–887. https://doi.org/10.1016/j.foodchem.2012.05.106
16. Conti, M. E. (2000). Lazio region (central Italy) honeys: a survey of mineral content and typical quality parameters. Food Control, 11(6), 459–463. https://doi.org/https://doi.org/10.1016/S0956-7135(00)00011-6
17. Conti, M. E., Canepari, S., Finoia, M. G., Mele, G., Astolfi, M. L. (2018). Characterization of Italian multifloral honeys on the basis of their mineral content and some typical quality parameters. Journal of Food Composition and Analysis, 74(August), 102–113. https://doi.org/10.1016/j.jfca.2018.09.002
18. da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323. https://doi.org/10.1016/j.foodchem.2015.09.051
19. De Alda-Garcilope, C., Gallego-Picó, A., Bravo-Yagüe, J. C., Garcinuño-Martínez, R. M., Fernández-Hernando, P. (2012). Characterization of Spanish honeys with protected designation of origin “miel de Granada” according to their mineral content. Food Chemistry, 135(3), 1785–1788. https://doi.org/10.1016/j.foodchem.2012.06.057
20. El Sohaimy, S. A., Masry, S. H. D., Shehata, M. G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Sciences, 60(2), 279–287. https://doi.org/https://doi.org/10.1016/j.aoas.2015.10.015
21. Escuredo, O., Dobre, I., Fernández-González, M., Seijo, M. C. (2014). Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chemistry, 149, 84–90. https://doi.org/10.1016/j.foodchem.2013.10.097
22. Escuredo, O., Míguez, M., Fernández-González, M., Carmen Seijo, M. (2013). Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry, 138(2–3), 851–856. https://doi.org/10.1016/j.foodchem.2012.11.015
23. FAOSTAT. (2020). Food and Agriculture Organization of the United Nations. https://www.fao.org/faostat/en/#compare Golob, T., Doberšek, U., Kump, P., Nečemer, M. (2005). Determination of trace and minor elements in Slovenian honey by total reflection X-ray fluorescence spectroscopy. Food Chemistry, 91(4), 593–600. https://doi.org/https://doi.org/10.1016/j.foodchem.2004.04.043
24. González-Miret, M. L., Terrab, A., Hernanz, D., Fernández-Recamales, M. A., Heredia, F. J. (2005). Multivariate correlation between color and mineral composition of honeys and by their botanical origin. Journal of Agricultural and Food Chemistry, 53(7), 2574–2580. https://doi.org/10.1021/jf048207p
25. Güzel, N., Bahçeci, K. S. (2020). ÇorumYöresi̇ Ballarinin BaziKi̇myasalKali̇tParametreleri̇niDeğerlendi̇ri̇lmesi̇. Gida / the Journal of Food, 45, 230–241. https://doi.org/10.15237/gida.gd19129
26. Kadri, S. M., Zaluski, R., Orsi, R. de O. (2017). Nutritional and mineral contents of honey extracted by centrifugation and pressed processes. Food Chemistry, 218, 237–241. https://doi.org/10.1016/j.foodchem.2016.09.071
27. Kahraman, T., Buyukunal, S. K., Vural, A., Altunatmaz, S. S. (2010). Physico-chemical properties in honey from different regions of Turkey. Food Chemistry, 123(1), 41–44. https://doi.org/10.1016/j.foodchem.2010.03.123
28. Karabagias, I. K., Badeka, A., Kontakos, S., Karabournioti, S., Kontominas, M. G. (2014). Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics. Food Research International, 55, 363–372. https://doi.org/https://doi.org/10.1016/j.foodres.2013.11.032
29. Lazarevic, K., Andrić, F., Trifkovic, J., Tesic, Z., Milojković-Opsenica, D. (2012). Characterisation of Serbian unifloral honeys according to their physicochemical parameters. Food Chemistry, 132, 2060–2064. https://doi.org/10.1016/j.foodchem.2011.12.048
30. Lund, P. A., De Biase, D., Liran, O., Scheler, O., Mira, N. P., Cetecioglu, Z., Fernández, E. N., Bover-Cid, S., Hall, R., Sauer, M., O’Byrne, C. (2020). Understanding How Microorganisms Respond to Acid pH Is Central to Their Control and Successful Exploitation. Frontiers in Microbiology, 11, 556140. https://doi.org/10.3389/fmicb.2020.556140
31. Machado De-Melo, A. A., Almeida-Muradian, L. B. de, Sancho, M. T., Pascual-Maté, A. (2018). Composición y propiedades de la miel de Apis mellifera: una revisión. Journal of Apicultural Research, 57(1), 5–37. https://doi.org/10.1080/00218839.2017.1338444
32. Madejczyk, M., Baralkiewicz, D. (2008). Characterization of Polish rape and honeydew honey according to their mineral contents using ICP-MS and F-AAS/AES. Analytica Chimica Acta, 617(1), 11–17. https://doi.org/https://doi.org/10.1016/j.aca.2008.01.038
33. Malkoç, M., Kara, Y., Özkök, A., Ertürk, Ö., Kolayli, S. (2019). Characteristic properties of Jerusalem thorn (Paliurus spina-christi Mill.) Honey. Uludag Aricilik Dergisi, 19(1), 69–81. https://doi.org/10.31467/uluaricilik.535658
34. Marcolin, L. C., Lima, L. R., de Oliveira Arias, J. L., Berrio, A. C. B., Kupski, L., Barbosa, S. C., Primel, E. G. (2021). Meliponinae and Apis mellifera honey in southern Brazil: Physicochemical characterization and determination of pesticides. Food Chemistry, 363(May), 130175. https://doi.org/10.1016/j.foodchem.2021.130175
35. Nemo, R., Bacha, K. (2021). Microbial quality, physicochemical characteristics, proximate analysis, and antimicrobial activities of honey from Anfilo district. Food Bioscience, 42(February), 101132. https://doi.org/10.1016/j.fbio.2021.101132
36. Önür, İ., Misra, N. N., Barba, F. J., Putnik, P., Lorenzo, J. M., Gökmen, V., Alpas, H. (2018). Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types. Journal of Food Engineering, 219, 129–136. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2017.09.019
37. Ouchemoukh, S., Louaileche, H., Schweitzer, P. (2007). Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18(1), 52–58. https://doi.org/https://doi.org/10.1016/j.foodcont.2005.08.007
38. Pasias, I. N., Kiriakou, I. K., Proestos, C. (2017). HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chemistry, 229, 425–431. https://doi.org/10.1016/j.foodchem.2017.02.084
39. Sirali, R., Deveci, M. (2002). Bal Arısı (Apis Mellifera L.) İçin Önemli Olan Bitkiler_N Trakya Bölgesinde İncelenmesİ. Uludag Arıcılık Dergisi. Rahman, M. M., Siew, H., Gan, S., Khalil, M. (2014). Neurological Effects of Honey: Current and Future Prospects. Evidence-based Complementary and Alternative Medicine. https://doi.org/10.1155/2014/958721
40. Sakač, M. B., Jovanov, P. T., Marić, A. Z., Pezo, L. L., Kevrešan, Ž. S., Novaković, A. R., Nedeljković, N. M. (2019). Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia). Food Chemistry, 276(July 2018), 15–21. https://doi.org/10.1016/j.foodchem.2018.09.149
41. Şen, K. (2019). Trakya Yöresi Ayçiçeği Balı , Meşe Balı Ve Karaçalı Balı ’ Nın Çeşitli Kalite Özellikleri Üzerine Bir Araştırma. Tekirdağ Namık Kemal Üniversitesi.
42. Silva, L. R., Videira, R., Monteiro, A. P., Valentão, P., Andrade, P. B. (2009). Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal, 93(1), 73–77. https://doi.org/10.1016/j.microc.2009.05.005
43. Sousa, J. M. B. de, Souza, E. L. de, Marques, G., Benassi, M. de T., Gullón, B., Pintado, M. M., Magnani, M. (2016). Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. LWT - Food Science and Technology, 65(Complete), 645–651. https://doi.org/10.1016/j.lwt.2015.08.058
44. Terrab, A., Dı́ez, M., Heredia, F. J. (2002). Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food Chemistry - FOOD CHEM, 79, 373–379. https://doi.org/10.1016/S0308-8146(02)00189-9
45. Terrab, A., Recamales, A. F., González-Miret, M. L., Heredia, F. J. (2005). Contribution to the study of avocado honeys by their mineral contents using inductively coupled plasma optical emission spectrometry. Food Chemistry, 92(2), 305–309. https://doi.org/https://doi.org/10.1016/j.foodchem.2004.07.033
46. TS 13359. (2008). Bal - Fruktoz, Glukoz, Sakaroz, Turanoz ve Maltoz Muhtevası Tayini - Yüksek Performanslı Sıvı Kromatografisi (HPLC) Metodu. https://intweb.tse.org.tr/standard/standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073097106122089121097102053048082055
47. Vanhanen, L. P., Emmertz, A., Savage, G. P. (2011). Mineral analysis of mono-floral New Zealand honey. Food Chemistry, 128(1), 236–240. https://doi.org/https://doi.org/10.1016/j.foodchem.2011.02.064
48. Yücel, Y. (2013). Characterization of honeys from Hatay Region by their physicochemical properties combined with chemometrics. Food Bioscience, 1, 16–25. https://doi.org/10.1016/j.fbio.2013.02.001
49. Zawawi, N., Zhang, J., Hungerford, N. L., Yates, H. S. A., Webber, D. C., Farrell, M., Tinggi, U., Bhandari, B., Fletcher, M. T. (2022). Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey. Food Chemistry, 373(PB), 131566. https://doi.org/10.1016/j.foodchem.2021.131566