Monofloral Features of Turkish Honeys According to Mellissopalynologic, Total Phenolic Acid and Total Flavonoid Content

Year 2018, Volume: 31 Issue: 3, 713 - 723, 01.09.2018

Aslı Özkök , Çiğdem Özenirler , Deniz Canlı , Nazlı Mayda , Kadriye Sorkun

https://izlik.org/JA79CK95BK

Abstract

The main
objective of this study was to evaluate the plant composition of honey from
different part of Turkey. Within this scope, melissopalynological
characterizations, total phenolic acid and total flavonoid content were
determined of 28 honey samples. The study was carried out with six kinds of
honey; sunflower, canola, chestnut, clover, citrus and rhododendron. The total
phenolic content varied from 75.72±0.02 to
312.61±0.19 mgGAE/kg and the total flavonoid content varied from 9.67±0.02 to 42.63±0.17 mgQE/kg. According to these contents, the highest values
obtained from chestnut honeys.  Botanical similarity of all honey samples was found 62.6%.

Keywords

Mellissopalynology , monofloral honey , total phenolic acid

References

• [1] Aljadi, A.M., Kamaruddin, M.Y., “Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys”, Food Chem, 85, 4: 513-518, doi: 10.1016/S0308-8146(02)00596-4, (2004).
• [2] Al-Mamary, M., Al-Meeri, A., Al-Habori, M., “Antioxidant activities and total phenolics of different types of honey”, Nut. Res., 22, 9: 1041-1047, (2002).
• [3] Bertoncelj, J., Doberšek, U., Jamnik, M., Golob, T., “Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey”, Food Chem, 105, 2: 822-828, doi:10.1016/j.foodchem. 2007.01.060, (2007).
• [4] Can, Z., Yıldız, Y., Şahin, H., Turumtay, A.E., Silici, S., Kolaylı, S., “An investigation of Turkish honeys: Their physico-chemical properties,antioxidant capacities and phenolic profiles”, Food Chem, 180: 133-141, doi: 10.1016/j.foodchem.2015.02.024, (2015).
• [5] Corvucci, F., Nobili, L., Mellucci, D., Grillenzoni, V.T., “The discrimination of honey origin using melissopalynology and Raman spectroscopy techniques coupled with multivariate analysis”, Food Chem, 169: 297-304, doi: 10.1016/j.foodchem.2014.07.122, (2015).
• [6] FAO, “Food and Agriculture Organization of the United Nations”, FAOSTAT, FAO Statistics Division, Viale delle Terme di Caracalla 00153 Rome, Italy, (2014).
• [7] Gower, J.C., “A general coefficient of similarity and some of its properties. Biometrics”, 857-871, (1971).
• [8] Hoerudin, D., “Phenolic and Flavanoid Contents of Australian Honeys from Different Floral Sources”, Master Thesis, (2004).
• [9] Juan-Borras, M., Domenech, E., Hellebrandova, M., Escriche, I., “Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys”, Food Res, Inter, 60: 86-94, doi: 10.1016/j.foodres.2013.11.045, (2014).
• [10] Kovach, W., “MVSP: multivariate statistical package, version 3.22”, Kovach Computing Services, Pentraeth, Anglesey, (2013).
• [11] Meda, A., Lamien, C.E., Romito M, Millogo J., Nacoulma O.G., “Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity”, Food Chem, 91, 3: 571-577, doi: 10.1016/j.foodchem.2004.10.006, (2005).
• [12] Özkök, A., Koru, Ö., Sorkun, K., “Microbiological Analysis and Antibacterial Effects of Turkish Thyme Honey”, Bee World, 93, 4: 98-101, DOI: 10.1080/0005772X.2016.1275489, (2016).
• [13] Özkök, A., D’Arcy, B., Sorkun, K., “Total Phenolic Acid and Total Flavonoid Content of Turkish Pine Honeydew Honey”, Journal of ApiPro. and ApiMed. Sci., 2,2: 65-71, (2010).
• [14] Özkök, Tüylü, A., Sorkun, K., “The Investigation of Morphologic Analysis of Pollen Grains Which are Economically Important and Collected by Apis Mellifera L.”, Hacettepe J. of Bio. and Chem., 35, 1: 31-38, (2007).
• [15] Persano, Oddo, L., Piro, R., “Main European unifloral honeys: descriptive sheets”, Apidologie, 35, 1: 38–81, (2004).
• [16] Sabatini, A.G., Bortolotti, L., Marcazan, G.L., “Conoscere il miele, (2nd ed.)Avenue Media”, Bologna, (2007).
• [17] Sneath, P.H., Sokal, R.R., “Numerical taxonomy. The principles and practice of numerical classification”, (1973).
• [18] Soares, S., Amaral, S.J., Oliveira, M.B.P.P., Mafra, I., “Improving DNA isolation from honey for the botanical origin identification”, Food Cont., 48, 0: 130-136. doi:10.1016/j.foodcont.2014.02.035, (2015).
• [19] Sorkun, K., “Türkiye’nin Nektarlı Bitkileri, Polenleri ve Balları”, Palme Yayıncılık, 341pp, (2008).
• [20] Silici, S., Sağdıç, O., Ekici, L., “Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys”, Food Chem, 121, 238-243, (2010).
• [21] Terrab, A., González, A.G., Díez, M.J., Heredia, F.J., “Characterisation of Moroccan unifloral honeys using multivariate analysis”, Euro. Food Res. and Tech., 218, 1: 88-95, (2003).
• [22] Wodehouse, R.P., “Pollen Grains”, Mc Graw, Hill N. Y., 106-109 pp, (1935).