Characterization of physical and chemical properties of honey from Northeastern Anatolia of Türkiye

Year 2024, Volume: 9 Issue: 1, 26 - 34, 30.04.2024

Serap Kılıç Altun , Mehmet Emin Aydemir

https://doi.org/10.31797/vetbio.1391995

Abstract

The aim of this study was to investigate the physical and chemical properties of natural highland honey produced in the northeastern Anatolia region of Turkey. In 2020, 24 honey samples collected and sold during the honey harvest season were purchased from local vendors. Moisture, color, acidity, pH, conductivity, diastase and invertase activity, C13, C13 protein-honey, C4 analysis and sugar components were analyzed in honey samples. The honey samples were found to contain 17.4% moisture. The mean invertase level were found to be 156.216 U/kg. The freshness and enzymatic activity of the honey were shown by the average diastase number of 12.8 DS. The mineral content and overall purity of the honey was indicated by an electrical conductivity value of 0.17 mS/cm. The average acidity value 15.9 meq/kg, fructose/glucose ratio 1.26% and the average color value 33 mm Pfund determined. The average sugar contents in the honey samples were as follows: fructose 37.4%, glucose 29.5%, sucrose 1.4%, turanose 1.8%, maltose 0.6%, isomaltose 0.2%, erlose 0.3%, trehalose 0% hybriditose 0% maltotriose 0% fructose+glucose. 66.9%, fructose/glucose 1.26, glucose/water 2.0. The mean difference between honey protein and honey delta C13 data is -0.58 and C4 sugar ratio is 0. In conclusion, valuable findings were obtained on the physical and chemical properties of honey from the northeastern Anatolia region of Turkey. Further research can build on these findings to explore the unique properties and potential benefits of honey from this region and contribute to its value and utilization in various industries.

Keywords

Diastase, honey, moisture, invertase, sugar

Ethical Statement

We declare as the authors of the study that the approval of the Ethics committee is not required within the scope of the presented study.

References

• Al-Farsi, M., Al-Belushi, S., Al-Amri, A., Al-Hadhrami, A., Al-Rusheidi, M., & Al-Alawi, A. (2018). Quality evaluation of Omani honey. Food Chemistry, 262, 162-167. https://doi.org/10.1016/j. foodchem.2018.04.104
• Al‐Sherif, A. A., Mazeed, A. M., Ewis, M. A., Nafea, E. A., Hagag, E. S. E., & Kamel, A. A. (2017). Activity of salivary glands in secreting honey‐elaborating enzymes in two subspecies of honeybee (Apis mellifera L). Physiological Entomology, 42(4), 397-403. https://doi.org/10.1111/phen.12213 Altun, S. K., & Aydemir, M. E. (2021). Some Physical and chemical properties of raw flower-honey from Erzurum highland. Bee Studies, 13(2), 57-61. http://doi.org/10.51458/BSTD.2021.19
• AOAC 998.12 (2008). C-4 plant sugars in honey. Internal standard stable carbon isotope ratio method. Official Methods of Analysis. http://files.foodmate.com /2013/files_2709.html
• Aparna, A. R., & Rajalakshmi, D. (1999). Honey its characteristics, sensory aspects, and applications. Food Reviews International, 15(4), 455-471. https://doi.org/ 10.1080/87559129909541199
• Arıcı, B., & Gökçe, İ. (2023). Determination of some quality parameters of filtered flower honey obtained from Bingöl and Its Districts. Türk Doğa ve Fen Dergisi, 12(3), 33-40. https://doi.org/10.46810/ tdfd.1319524
• Bogdanov, S., & Martin, P. (2002). Honey authenticity: A review. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, 93, 232–254.
• Belli, T. (2019). Muğla ilinde üretilen balların bazı fiziksel ve kimyasal özellikleri (Publication No. 604596) (Master's thesis, Pamukkale Üniversitesi). https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
• Bengü, A. Ş. & Kutlu, M. A. (2018). Bingöl’de üretilen ballarda bazı kalite kriterlerinin belirlenmesi, Türk Doğa ve Fen Dergisi, 7(1), 7-10.
• Council, E. U. (2002). Council Directive 2001/110/EC of 20 December 2001 relating to honey. Official Journal of the European Communities L, 10, 47-52.
• Çiftçi, M., & Parlat, S. S. (2018). Konya Bölgesindeki marketlerde satılan farklı ticari çiçek ballarının bazı kimyasal özelliklerinin Türk Gıda Kodeksi-Bal Tebliğine uygunluğunun Araştırılması. Selcuk Journal of Agriculture and Food Sciences, 32(1), 38-42.
• 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
• DIN (2002). DIN Norm 10754 Untersuchung von Honig; Bestimmung des Prolingehaltes von Honig, 2002. https://www.beuth.de/de/norm/din-10754/51818464
• Dominguez, M. A., & Centurión, M. E. (2015). Application of digital images to determine color in honey samples from Argentina. Microchemical Journal, 118, 110-114. https://doi.org/10.1016/j. microc.2014.08.002
• Dominguez, M. A., & Centurión, M. E. (2015). Application of digital images to determine color in honey samples from Argentina. Microchemical Journal, 118, 110-114. https://doi.org/10.1016/j. microc.2014.08.002
• 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/10.1016/j. aoas.2015.10.015
• Eshete, Y., & Eshete, T. (2019). A review on the effect of processing temperature and time duration on commercial honey quality. Madridge Journal of Food Technology, 4(1), 158-162.
• Hamadou, W. S., Bouali, N., Badraoui, R., Hadj Lajimi, R., Hamdi, A., Alreshidi, M. & Snoussi, M. (2022). Chemical composition and the anticancer, antimicrobial, and antioxidant properties of acacia honey from the Hail region: The in vitro and in silico investigation. Evidence-Based Complementary and Alternative Medicine, 2022. https://doi.org/10.1155/ 2022/1518511
• Kara, F., Kaya, C., Yücel, E. Y., Topuz, S., & Bayram, M. (2022). Tokat yöresi ballarının bazı fizikokimyasal özelliklerinin belirlenmesi ve Türk Gıda Kodeksi’ne uygunluğunun değerlendirilmesi. Uludağ Arıcılık Dergisi. 22(2), 148-165. https://doi.org/10.31467 /uluaricilik.1092060
• Machado De-Melo, A. A., Almeida-Muradian, L. B. D., Sancho, M. T., & Pascual-Maté, A. (2018). Composition and properties of Apis mellifera honey: A review. Journal of Apicultural Research, 57(1), 5. https://doi.org/10.1080/00218839.2017.1338444
• Manolova, V., Parvina, I., Yankovska-Stefanova, T., & Balkanska, R. (2018). Determination of C4 sugars and invertase of multifloral honey samples from Bulgaria. Bulgarian Journal of Agricultural Science, 24(5), 875-878.
• Nurul Zaizuliana, R. A., Anis Mastura, A. F., Abd Jamil, Z., Norshazila, S., & Zarinah, Z. (2017). Effect of storage conditions on the crystallisation behaviour of selected Malaysian honeys. International Food Research Journal, 24(Suppl.).
• Rebiai, A., & Lanez, T. (2014). Comparative study of honey collected from different flora of Algeria. Journal of Fundamental and Applied Sciences, 6(1), 48-55.
• Scripca L & Amariei S. (2018). Research on honey crystalization. Revista de Chimie, 69(10), 2953-2957.
• Serrano, S., Espejo, R., Villarejo, M., & Jodral, M. L. (2007). Diastase and invertase activities in Andalusian honeys. International Journal of Food Science & Technology, 42(1), 76-79. https://doi.org/10.1111/j. 1365-2621.2006.01213.x
• Smetanska, I., Alharthi, S. S., & Selim, K. A. (2021). Physicochemical, antioxidant capacity and color analysis of six honeys from different origin. Journal of King Saud University-Science, 33(5), 101447. https://doi.org/10.1016/j.jksus.2021.101447
• Solayman, M., Islam, M. A., Paul, S., Ali, Y., Khalil, M. I., Alam, N., & Gan, S. H. (2016). Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: a comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 15(1), 219-233. https://doi.org/10.1111/1541-4337.12182
• Thrasyvoulou, A., Tananaki, C., Goras, G., Karazafiris, E., Dimou, M., Liolios, V., Dimitris, K. & Gounari, S. (2018). Legislation of honey criteria and standards. Journal of Apicultural Research, 57(1), 88-96. https://doi.org/10.1080/00218839.2017.1411 181
• TSE. (2002). Bal Standardı. TS 3036. Türk Standartları Enstitüsü. https://intweb.tse.org.tr/standard/standard/ Standard.aspx
• Turkish Food Codex (2012). Ministry of food, agriculture and livestock: Turkish food codex honey communication (communication no: 2012/58). https://www.ecolex.org/details/legislation/turkish-food-codex-notification-no-201258-on-honey-lex-faoc115741/
• Turkish Statistical Institute (TSI) (2020). Beekeeping Statistics 2020. http://tuik.gov.tr/PreHaberBultenleri. do?id=33019
• Živkov-Baloš, M., Popov, N., Vidaković, S., Ljubojević-Pelić, D., Pelić, M., Mihaljev, Ž., & Jakšić, S. (2018). Electrical conductivity and acidity of honey. Archives of Veterinary Science, 11, 91–101.