AMINO ACID COMPOSITION AND SOME PHYSICOCHEMICAL PARAMETERS OF MULTI-FLORAL HONEY FROM MOUNTAINOUS REGIONS OF KYRGYZSTAN

Yıl 2022, , 188 - 202, 13.11.2022

Aichurok Mazhitova , Jamila Smanalieva

https://doi.org/10.31467/uluaricilik.1143337

Cited By: 2

Öz

Mountain animal food products are at the center of attention due to their intrinsic value and, as such, mountain beekeeping products deserve attention and effort for their valorisation. The work aimed at investigating the quality traits of mountain honey samples from Kyrgyzstan, giving particular emphasis on the amino acid profiles and their possible relationship with the other chemical-physical characteristics. The moisture content, acidity, pH, and diastase activity of honey samples were within the limits established by normative documents. The honey samples showed a higher diastase activity (26.34 – 77.9 Schade units), which demonstrates the high quality and superiority of mountain honey. The amino acid content of Kyrgyz honey was investigated for the first time. The major amino acids were proline (1553 mg/kg), followed by phenylalanine (805 mg/kg), lysine (349 mg/kg), and arginine (261 mg/kg). The sum of essential amino acids ranged from 675 to 4506 mg/kg and that of total amino acids from 1539 to 8958 mg/kg. Weak positive correlations were found between the altitude of the collection area and asparagine, glutamine, histidine, glycine, threonine, alanine, proline, valine, and total amino acids. The results form a basis for the establishment of quality standards for mountain honey.

Anahtar Kelimeler

Honey production, Amino acid composition, HPLC analysis, Amylase Activity, Acidity, Bal üretimi, Amino asit bileşimi, HPLC Analizi, Amilaz aktivitesi, Asitlik

Teşekkür

The authors would like to express their gratitude to M. Malikova and K. Kadyrova for their technical support and to individual beekeepers for supplying honey samples.

Kırgızistan'ın Dağlık Bölgelerinden Elde Edilen Polifloralı (Çok Çiçekli) Balın Amino Asit Bileşimi ve Bazı Fizikokimyasal Parametreleri

Öz

Dağ hayvanı gıda ürünleri, içsel değerleri nedeniyle ilgi odağındadır ve bu nedenle dağ arıcılık ürünleri, değerlenmeleri için dikkat ve çabayı hak etmektedir. Çalışma, Kırgızistan'dan alınan dağ balı örneklerinin kalite özelliklerini araştırmayı, özellikle amino asit profillerine ve bunların diğer kimyasal-fiziksel özelliklerle olası ilişkilerine vurgu yapmayı amaçladı. Bal örneklerinin nem içeriği, asitliği, pH'ı ve diastaz aktivitesi, normatif belgeler tarafından belirlenen sınırlar içindeydi. Bal örnekleri, dağ balının yüksek kalitesini ve üstünlüğünü gösteren daha yüksek bir diastaz aktivitesi (26.34 – 77.9 Schade birimi) göstermiştir. Kırgız balının amino asit içeriği ilk kez araştırıldı. Başlıca amino asitler prolin (1553 mg/kg), ardından fenilalanin (805 mg/kg), lisin (349 mg/kg) ve arginin (261 mg/kg) idi. Esansiyel amino asitlerin toplamı 675 ila 4506 mg/kg ve toplam amino asitlerin toplamı 1539 ila 8958 mg/kg arasındaydı. Toplama alanının yüksekliği ile asparagin, glutamin, histidin, glisin, treonin, alanin, prolin, valin ve toplam amino asit arasında zayıf pozitif korelasyonlar bulundu. Sonuçlar, dağ balı için kalite standartlarının oluşturulması için bir temel oluşturmaktadır.

Anahtar Kelimeler

Bal üretimi, Amino asit bileşimi, HPLC Analizi, Amilaz aktivitesi, Asitlik

Kaynakça

• Afrin S, Forbes-Hernandez TY, Gasparrini M, Bompadre S, Quiles JL, Sanna G, et al. Strawberry-tree honey induces growth inhibition of human colon cancer cells and increases ros generation: A comparison with manuka honey. Int. J. Mol. Sci. 2017;18(3). doi:10.3390/ijms18030613
• Akgün N, Çelik ÖF, Kelebekli L. Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey. J. Food Meas. Charact. 2021;15(4):3501-3508. doi:10.1007/s11694-021-00937-3
• Alvarez-Suarez J, Gasparrini M, Forbes-Hernández T, Mazzoni L, Giampieri F. The composition and biological activity of honey: a focus on manuka honey. Foods. 2014;3(3):420-432. doi:10.3390/foods3030420
• Ampuero S, Bogdanov S, Bosset JO. Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX. Eur. Food Res. Technol. 2004;218(2):198-207. doi:10.1007/s00217-003-0834-9
• Anklam E. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem.1998;63(4):549-562. doi:10.1016/S0308-8146(98)00057-0
• Bogdanov S, Martin P, Lüllmann C. Harmonised methods of the European Honey Commission. Apidologie. 1997; (Extra issue):1-59. https://www.researchgate.net/publication/292092907
• Bouseta A, Collin S, Dufour JP. Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace GC-MS system. J. Apic. Res. 1992;31(2):96-109. doi:10.1080/00218839.1992.11101268
• Chua LS, Lee JY, Chan GF. Characterization of the proteins in honey. Anal. Lett. 2015;48(4):697-709. doi:10.1080/00032719.2014.952374
• Ciappini M, Vitelleschi M, Calvinõ A. Chemometrics Classification of argentine clover and eucalyptus honeys according to palynological, physicochemical, and sensory properties. Int J Food Prop. 2016;19(1):111-123. doi:10.1080/10942912.2015.1020436
• Ciric J, Sando D, Spiric D, et al. Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016−2017. Meat Technol. 2018;59(1):46-53. doi:10.18485/meattech.2018.59.1.6
• Codex Alimentarius. Revised Codex Standard for Honey, Standards and Standard Methods. Codex Alimentarius Commission FAO/OMS. 2001;11(1987):7.
• Cotte JF, Casabianca H, Giroud B, Albert M, Lheritier J, Grenier-Loustalot MF. Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity. Anal. Bioanal. Chem. 2004;378(5):1342-1350. doi:10.1007/s00216-003-2430-z
• Downey G, Hussey K, Daniel Kelly J, Walshe TF, Martin PG. Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data. Food Chem. 2005;91(2):347-354. doi:10.1016/j.foodchem.2004.06.020
• Gürbüz S, Çakıcı N, Mehmetoğlu S, Atmaca H, Demir T, Arıgül Apan M, et al. Physicochemical quality characteristics of southeastern Anatolia honey, Turkey. Int. J. Anal. Chem. 2020;8810029. doi:10.1155/2020/8810029
• Hermosín I, Chicón RM, Cabezudo MD. Free amino acid composition and botanical origin of honey. Food Chem. 2003;83(2):263-268. doi:10.1016/S0308-8146(03)00089-X
• Huang Z, Liu L, Li G, Li H, Ye D, Li X. Nondestructive determination of diastase activity of honey-based on visible and near-infrared spectroscopy. Molecules. 2019;24(7). doi:10.3390/molecules24071244
• Janiszewska K, Aniołowska M, Nowakowski P. Free amino acids content of honeys from Poland. Polish J. Food Nutr. Sci. 2012;62(2):85-89. doi:10.2478/v10222-011-0041-5
• Kadyrova K, Smanalieva J. Determination of physical and chemical properties of honey from the mountainous and lowland regions of Kyrgyzstan. Manas J. Eng. 2017;5(1):29-34.
• Kečkeš J, Trifković J, Andrić F, Jovetić M, Tešić Ž, Milojković-Opsenica D. Amino acids profile of Serbian unifloral honeys. J. Sci. Food Agric. 2013;93(13):3368-3376. doi:10.1002/jsfa.6187
• Kivrak I. Free amino acid profiles of 17 Turkish unifloral honeys. J. Liq. Chromatogr. Relat. Technol. 2015;38(8):855-862. doi:10.1080/10826076.2014.976712
• Lazaridou A, Biliaderis CG, Bacandritsos N, Sabatini AG. Composition, thermal and rheological behaviour of selected Greek honeys. J. Food Eng. 2004;64(1):9-21. doi:10.1016/J.JFOODENG.2003.09.007
• Manzanares BA, Hernández García Z, Rodríguez Galdón B, Rodríguez Rodríguez E, Díaz Romero C. Physicochemical characteristics of minor monofloral honeys from Tenerife, Spain. LWT-Food Sci Technol. 2014;55(2):572-578. doi:10.1016/j.lwt.2013.09.024
• Mazhitova AT, Kulmyrzaev AA. Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season. J.Dairy Sci. 2016;99(4):2480-2487. doi:10.3168/jds.2015-9717
• Nalda MJN, Yagüe JLB, Diego Calva JC, Gómez MTM. Classifying honeys from the Soria Province of Spain via multivariate analysis. Anal. Bioanal. Chem. 2005;382(2):311-319. doi:10.1007/s00216-005-3161-0
• Ohe W von der, Russmann H, Vorwohl G, Oddo P, Sabatini A-G, Marcazzan GL, Piro R, et al. Honey quality, methods of analysis and international regulatory standards: review of the work of the international honey commission the collaborative work of the international honey. Swiss Bee Research Centre. 2000;(8):1-15. doi:10.1080/0005772X.1999.11099428
• Pasias IN, Kiriakou IK, Proestos C. HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chem. 2017; 229:425-431. doi:10.1016/j.foodchem.2017.02.084
• Rebane R, Herodes K. Evaluation of the botanical origin of Estonian uni- and polyfloral honeys by amino acid content. J. Agric. Food Chem. 2008;56(22):10716-10720. doi:10.1021/jf8018968
• Sakač M, Jovanov P, Marić A, Tomičić Z, Pezo L, Dapčević-Hadnađev T, et al. Free amino acid profiles of honey samples from Vojvodina (Republic of Serbia). Food Feed Res. 2019;46(2):179-187. doi:10.5937/ffr1902179s
• Smanalieva J, Senge B. Analytical and rheological investigations into selected unifloral German honey. Eur. Food Res. Technol. 2009;229(1):107-113. doi:10.1007/s00217-009-1031-2
• Smanalieva J. Ermittlung Funktioneller Und Materialwissenschaftlicher Kennwerte von Ausgewählten Honigsorten. VDM Verlag Dr. Müller; 2008.
• Sun Z, Zhao L, Cheng N, et al. Identification of botanical origin of Chinese unifloral honeys by free amino acid profiles and chemometric methods. J. Pharm. Anal. 2017;7(5):317-323. doi:10.1016/j.jpha.2017.06.009
• Verma LR. Beekeeping; In Integrated Mountain Development: Economic And Scientific Perspectives. Oxford&IBH Publishing Co. PVT. LTD; 1990, p-5-13.
• White JW, Rudyj ON. The protein content of honey. J. Apic. Res. 1978;17(4):234-238. doi:10.1080/00218839.1978.11099932