BAZI HAM VE TİCARİ BALLARDA AYIRT EDİCİ PARAMETRE OLARAK İNVERTAZ VE GLUKOZ-OKSİDAZ AKTİVİTESİNİN KARŞILAŞTIRILMASI

Yıl 2020, Cilt: 20 Sayı: 1, 13 - 23, 12.06.2020

Hüseyin Şahin Sevgi Kolaylı Mehmet Beykaya

https://doi.org/10.31467/uluaricilik.656842

Cited By: 1

Öz

Bu çalışmanın amacı, herhangi bir işlem görmemiş ve doğrudan üreticiden alınan bazı ham bal numuneleri ile ticari etiketle satılan bazı balların invertaz ve glukoz-oksidaz aktiviteleri açısından karşılaştırılması ve ham bal için ayırt edici bir analiz ve kalite parametresinin ortaya konulmasıdır. Bu amaç doğrultusunda, 2 adet monofloral kestane balı ve 4 adet multifloral çiçek balının oluşturduğu ham bal grubu ile 6 adet çam balı ve 6 adet multifloral çiçek balının oluşturduğu ticari bal etiketli grubun spektrofotometrik olarak invertaz ve glukoz-oksidaz aktiviteleri hesaplanarak karşılaştırıldı. Uygulanan deneysel yöntemlere göre ham bal numunelerinin invertaz (135,028-238,878 U/kg bal ve 18,416-32,579 IN) ve glukoz-oksidaz aktiviteleri (Tespit Edilmedi-11.207 μg H2O2/g bal.h) ticari ballara göre daha yüksek bulundu. Her iki grubun sahip olduğu değerlerin istatistiki analizi, p<0,05 anlamlılık düzeyinde test edildi ve edinilen sonuçların ham ballar için ticari ballara göre ayırt edici bir kalite parametresi olduğu görüldü (p<0,05). Böylece piyasadaki ham balların tanımlanmasında özellikle invertaz aktivitesi değerinin ön plana çıkarılmasının önemi vurgulandı.

Anahtar Kelimeler

Ham Bal, Ticari Bal, İnvertaz, Glukoz-oksidaz

COMPARISON OF THE ACTIVITY OF INVERTASE AND GLUCOSE-OXIDASE OF RAW AND COMMERCIAL HONEY AS A DISTINGUISHING PARAMETER

Öz

The objective of this study was to compare raw honey in terms of the activity of invertase and glucose-oxidase, in order to present a distinctive analysis and quality parameters that could be used as an indicator of raw honey. Currently, this method is not being included in any commercial procedure, and it could be used on honey directly supplied from the beekeepers, or honey obtained from commercial sources. We tested the activity of invertase and glucose-oxidase on a raw honey group which consisted of 2 types of monofloral chestnut honey and 4 types of multifloral blossom honey. The commercial honey group consisted of 6 different types of pine honey and 6 different types of multifloral blossom honey. The results were analyzed spectrophotometrically. According to applied experimental methods, the invertase activity was 135.028 -238.878 U/kg honey and 18.416 - 32.579 IN. The glucose-oxidase activity was Not Detected - 11.207 H2O2/g honey.h Honey from raw sources were found to have significantly higher invertase and glucose-oxidase activity in comparison to commercial sourced honey. Statistical analysis of all values between the two groups was tested at the alpha = 0.05 significance level. Thus, invertase and glucose-oxidase activity could be potentially used as a test to identify raw honey from commercially sourced honey.

Anahtar Kelimeler

Raw Honey, Commercial Honey, Invertase, Glucose-oxidase

Kaynakça

• Akyol, E., Doğan, H., Selamoğlu Talas, Z., Akgül, H., Unalan, A. 2015. Determining the total antioxidant status and oxidative stress indexes of honey samples obtained from different phytogeographical regions in Turkey. Fresenius Environ. Bull. 24(4):1204-1208.
• Al-Sherif, AA., Mazeed, AM., Ewis, MA., Nafea, EA., Hagag, ESE., Kamel, AA. 2017. Activity of salivary glands in secreting honey-elaborating enzymes in two subspecies of honeybee (Apis mellifera L). Physiol Entomol. 42(4): 397–403. https://doi.org/10.1111/phen.12213
• Anklam, E. 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem. https://doi.org/10.1016/S0308-8146(98)00057-0
• Aumeeruddy, MZ., Aumeeruddy-Elalfi, Z., Neetoo, H., Zengin, G., Blom van Staden, A., Fibrich, B., Lambrechts, S., Rademan, S., Szuman, KM., Lall, N., Mahomoodally, F. 2019. Pharmacological activities, chemical profile, and physicochemical properties of raw and commercial honey. ISBAB. 18:101005. https://doi.org/10.1016/J.BCAB.2019.01.043
• Belay, A., Haki, GD., Birringer, M., Borck, H., Lee, YC., Kim, KT., Baye, K., Melaku, S. 2017. Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey. Int. J. Food Sci. Tech. 54(9): 2769–2778. https://doi.org/10.1007/s13197-017-2713-6
• Blasa, M., Candiracci, M., Accorsi, A., Piacentini, MP., Albertini, MC., Piatti, E. 2006. Raw Millefiori honey is packed full of antioxidants. Food Chem. 97(2): 217–222. https://doi.org/10.1016/J.FOODCHEM.2005.03.039
• Bogdanov, S. 2008. Storage, Cristallisation and Liquefaction of Honey. Bee Products Science. 1-5.
• Bogdanov, S. 2009. Harmonised methods of the international honey commission. Retrieved from http://www.ihc-platform.net/ihcmethods2009.pdf
• Bogdanov, S., Ruoff, K., Persano Oddo, L. 2004. Nectars and the salivary fluids, and pharyngeal gland secretions of honeybees can be cited as the source of these enzymes, but the degree of enzyme activities can show noticeable differences in honey types. Apidologie. 35: S4–S17. https://doi.org/10.1051/apido:2004047
• Da Silva, PM., Gauche, C., Gonzaga, LV., Costa, ACO., Fett, R. 2016. Honey: Chemical composition, stability and authenticity. Food Chem. 196: 309–323. https://doi.org/10.1016/J.FOODCHEM.2015.09.051
• Dimiņš, F., Kūka, P., Kūka, M., Čakste, I. 2006. The Criteria of Honey Quality and Its Changes during Storage and Thermal Treatment. LLU Raksti. 16(311): 73-78.
• Dimiņš, F., Mikelsone, V., Kūka, P., Jefremovs, AN. 2014. Effects of different types of heat treatment on invertase activity in honey. In Evita Straumite (Ed.), Foodbalt 2014 (pp. 284–288). Jelgava, Latvia: LLU, Faculty of Food Technology.
• Doğan, H., Akyol, E., Akgül, H., Selamoğlu Talas, Z. 2014. Biologic activity of honeybee products obtained from different phytogeographical regions of Turkey. TURJAF. 2(6): 273-276. https://doi.org/10.24925/turjaf.v2i6.273-276.151
• Duisberg, H., Hadorn, H. 1966. Welche anforderungen sind an handelshonige zu stellen? Mitt Geb Lebensmittelunters Hyg, 57: 386–407.
• 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 Chem. 149: 84–90. https://doi.org/10.1016/j.foodchem.2013.10.097
• Flanjak, I., Strelec, I., Kenjeric, D., Primorac, L. 2016. Croatian produced unifloral honey characterized according to the protein and proline content and enzyme activities. J. Apic. Res. 60(1): 39–48. https://doi.org/10.1515/jas-2016-0005
• Geană, E. I., Ciucure, C. T., Costinel, D., Ionete, RE. 2020. Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature. Food Control. 109 (106919): 1-10. https://doi.org/10.1016/j.foodcont.2019.106919
• Li, J., Feng, M., Zhang, Z., Pan, Y. 2008. Identification of the proteome complement of hypopharyngeal glands from two strains of honeybees (Apis mellifera). Apidologie. 39(2): 199–214. https://doi.org/10.1051/apido:2007059
• Mandal, MD., Mandal, S. 2011. Honey: Its medicinal property and antibacterial activity. Asian Pac. J. Trop. Biomed. 1(2): 154–160. https://doi.org/10.1016/S2221-1691(11)60016-6
• Moreira, RFA., De Maria, CAB., Pietroluongo, M., Trugo, LC. 2007. Chemical changes in the non-volatile fraction of Brazilian honeys during storage under tropical conditions. Food Chem. 104(3): 1236–1241. https://doi.org/10.1016/j.foodchem.2007.01.055
• Ömür, B. 2015. Investigation of the biochemical propertie of the chestnut (Castanea sativa Mill.) honeys produced in the Black Sea region. Ordu University, Institute for Graduate Studies in Natural and Technology.
• Roininen, K., Lähteenmäki, L., Tuorila, H. 1999. Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite. 33(1): 71–88. https://doi.org/10.1006/appe.1999.0232
• Román, S., Sánchez-Siles, LM., Siegrist, M. 2017. The importance of food naturalness for consumers: Results of a systematic review. Trends Food Sci Tech. 67: 44–57. https://doi.org/10.1016/j.tifs.2017.06.010
• Sajid, M., Yamin, M., Asad, F., Yaqub, S., Ahmad, S., Mubarik, MAMS., Ahmad, B., Ahmad W., Qamer, S. (2019). Comparative study of physio-chemical analysis of fresh and branded honeys from Pakistan. Saudi J. Biol. Sci. https://doi.org/10.1016/j.sjbs.2019.06.014. Article in Press
• Spano, N., Ciulu, M., Floris, I., Panzanelli, A., Pilo, MI., Piu, PC., Scanu, R., Sanna, G. 2008. Chemical characterization of a traditional honey-based Sardinian product: Abbamele. Food Chem. 108(1): 81–85. https://doi.org/10.1016/j.foodchem.2007.10.046
• Strelec, I., Crevar, B., Kovac, T., Rajs, B. B., Primorac, L., Flanjak, I. 2018. Glucose oxidase activity and hydrogen peroxide accumulation in Croatian honeys. Croat. J. Food Sci. Technol. 10(1): 33–41. https://doi.org/10.17508/CJFST.2018.10.1.06
• Subramanian, R., Umesh Hebbar, H., Rastogi, N. K. 2007. Processing of honey: A review. Int. J. Food Prop. 10(1): 127–143. https://doi.org/10.1080/10942910600981708
• Şahinler, N., Gül, A., Akyol, E., Öksüz, A. 2009. Heavy metals, trace elements and biochemical composition of different honey produced in Turkey. Asian J. Chem. 21(3): 1887-1896.
• Vorlov, L., Piidal, A. 2002. Invertase and Diaastase Activity in Honeys of Czech Provenience. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 5: 57–66.
• White, JWJ. 1975. Composition of Honey. In C. Eva (Ed.), Honey – A Comprehensive Survey (pp. 157–206). London: Heinemann.