Araştırma Makalesi

COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS

Cilt: 44 Sayı: 1 15 Şubat 2019
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COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS

Öz

In this study, the antioxidant activity and HMF levels of 20 honey samples directly taken from hives and 20 of those offered for sale in the stores in the province of Aydın, which were total of 40 honey samples. The antioxidant activity in the honey samples directly taken from hives was found as 16.54±1.52, HMF content was found as 26.94±2.07 mg/kg. The antioxidant activity was found as 22.04±0.59, HMF content was found as 56.70±3.83 mg/kg. The difference between the antioxidant activity (P <0.01) and the HMF values (P <0.001) of the honey samples was found statistically significant. The HMF level in the honey collected from the hives were found to comply with the specifications set by the Turkish Food Codex Communique on Honey, whereas the HMF level of the market honey was higher than the level specified in the communiqué. 

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yayımlanma Tarihi

15 Şubat 2019

Gönderilme Tarihi

17 Mayıs 2018

Kabul Tarihi

28 Aralık 2018

Yayımlandığı Sayı

Yıl 2019 Cilt: 44 Sayı: 1

Kaynak Göster

APA
Ünübol Aypak, S., İnci, A., Bakırcı, S., Dereli Fidan, E., & Soysal, M. (2019). COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. Gıda, 44(1), 86-92. https://doi.org/10.15237/gida.GD18056
AMA
1.Ünübol Aypak S, İnci A, Bakırcı S, Dereli Fidan E, Soysal M. COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. GIDA. 2019;44(1):86-92. doi:10.15237/gida.GD18056
Chicago
Ünübol Aypak, Serap, Aslıhan İnci, Sema Bakırcı, Evrim Dereli Fidan, ve Mert Soysal. 2019. “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”. Gıda 44 (1): 86-92. https://doi.org/10.15237/gida.GD18056.
EndNote
Ünübol Aypak S, İnci A, Bakırcı S, Dereli Fidan E, Soysal M (01 Şubat 2019) COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. Gıda 44 1 86–92.
IEEE
[1]S. Ünübol Aypak, A. İnci, S. Bakırcı, E. Dereli Fidan, ve M. Soysal, “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”, GIDA, c. 44, sy 1, ss. 86–92, Şub. 2019, doi: 10.15237/gida.GD18056.
ISNAD
Ünübol Aypak, Serap - İnci, Aslıhan - Bakırcı, Sema - Dereli Fidan, Evrim - Soysal, Mert. “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”. Gıda 44/1 (01 Şubat 2019): 86-92. https://doi.org/10.15237/gida.GD18056.
JAMA
1.Ünübol Aypak S, İnci A, Bakırcı S, Dereli Fidan E, Soysal M. COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. GIDA. 2019;44:86–92.
MLA
Ünübol Aypak, Serap, vd. “COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS”. Gıda, c. 44, sy 1, Şubat 2019, ss. 86-92, doi:10.15237/gida.GD18056.
Vancouver
1.Serap Ünübol Aypak, Aslıhan İnci, Sema Bakırcı, Evrim Dereli Fidan, Mert Soysal. COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS. GIDA. 01 Şubat 2019;44(1):86-92. doi:10.15237/gida.GD18056

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