Examination of some biochemical properties of honeys in Mutki (Bitlis-Turkey)

Oğuz Ayhan KİREÇCİ; Ayşe Dilek ÖZŞAHİN

doi:https://doi.org/10.18016/ksutarimdoga.vi.423630

Article Details

Examination of some biochemical properties of honeys in Mutki (Bitlis-Turkey)

Authors:

Oğuz Ayhan KİREÇCİ | Ayşe Dilek ÖZŞAHİN

Journal:

Journal Of Agriculture and Nature 2018 Vol.21 Issue 6, pp.936-943

Document Type:

Article

Publication Date:

11/2018

Document Language:

English

Document ID (Org No.):

2000503950

DOI:

https://doi.org/10.18016/ksutarimdoga.vi.423630

Abstract:

 


In
this study, the sugar content, total phenolic content, flavonoid types and levels
of Hydroxymethylfurfural (HMF), proline of honey samples collected from
Bitlis-Mutki were analyzed. According to the sugar analysis of samples of
honey, it was found that arabinose, fructose, glucose, sucrose and maltose. In
the honey examples, the level of glucose and fructose maximum, sucrose minimum
level were determined. In addition, two comparative antioxidant assays, namely
DPPH and ABTS radicals scavenging assay, were applied to detect the antioxidant
power of honeys. The antioxidant and chemical properties in Bitlis-Mutki's  honeys the make them products of high added
value and excellent quality. In conclusion, it was observed that the results
were in accordance with the EU standards as well as the Turkish Food Codex
Honey Notification.


.

 


Bu
çalışmada, Bitlis-Mutki’den toplanan bal örneklerinin şeker içeriği, total
fenolik içeriği, flavonoid türleri ve hidrokdimetilfurufural (HMF) düzeyleri
ölçüldü. Bal örneklerinin şeker analizi sonuçlarında arabinoz, früktoz, glukoz,
sukroz ve maltoz bulundu. Bal örneklerinde glukoz ve früktozun maksimum düzeyde,
sukrozun ise minimum seviyede bulunduğu belirlendi Buna ek olara, bal
örneklerinin methanolik ektsraklarının DPPH ve ABTS radikallerini temizleme
aktiviteleride incelenmiştir. Bitlis-Mutki'nin ballarındaki antioksidan ve
kimyasal özellikler, onları yüksek katma değerli ve mükemmel kalitede ürünler
haline getirmektedir. Sonuç olarak, sonuçların AB standartlarına ve Türk Gıda
Kodeksi Bal Tebliğine uygun olduğu görülmüştür.


.

Article Details

Examination of some biochemical properties of honeys in Mutki (Bitlis-Turkey)

Authors: Oğuz Ayhan KİREÇCİ | Ayşe Dilek ÖZŞAHİN

Journal: Journal Of Agriculture and Nature 2018 Vol.21 Issue 6, pp.936-943

Document Type: Article

Publication Date: 11/2018

Document Language: English

Document ID (Org No.): 2000503950

DOI: https://doi.org/10.18016/ksutarimdoga.vi.423630

Issues

Authors:

Oğuz Ayhan KİREÇCİ | Ayşe Dilek ÖZŞAHİN

Journal:

Journal Of Agriculture and Nature 2018 Vol.21 Issue 6, pp.936-943

Document Type:

Article

Publication Date:

11/2018

Document Language:

English

Document ID (Org No.):

2000503950

DOI:

https://doi.org/10.18016/ksutarimdoga.vi.423630