Quality evaluation and pollen profile of honey samples from different locations

Main Article Content

Nesrin Ecem Bayram

Keywords

Honey, proline, HMF, Melissopaynology, electirical conductivity

Abstract

In this study, it is aimed to determine some physicochemical properties and pollen types of honey samples collected from different regions. Pollen profile, moisture content, HMF, proline, frutose/glucose and electrical conductivity were the parameters analysed in each honey sample. According to the results obtained in the present study, all honey samples from different geographic origins were found to be consistent, in terms of the parameters analyzed, with the values given in the Turkish Food Codex Honey Communiqué (2012).  It was found that only one honey sample did not comply with the values given in the Turkish Food Codex Honey Communiqué (2012) in terms of frutose/glucose ratio. As a result of the melissopalynological experiment, three honey samples were found to be unifloral (two Castanea sativa and one Astragalus spp.) and the others were found to be polyfloral honey. The results indicate that physicochemical properties of the honey samples produced at different locations in Turkey differ greatly in accordance with the diversity of the flora of the region.

Abstract 394 | PDF Downloads 465

References

1. Bayram NE, Karadayı M, Güllüce M, Bayram S, Sorkun K, Gül Cevahir ÖZ, ... Salih B. Genotoxic and antigenotoxic evaluation of propolis by using in vitro bacterial assay systems. Mellifera 2015;15(1): 29-36.
2. Bayram S, Bayram NE, Gerçek YC, Sorkun K. Anticytotoxic and antimutagenic effects of propolis on human lymphocytes in vitro. Mellifera 2016;16(2): 38-46.
3. Bayram S, Bayram NE, Gercek YC, Aydogan MN, Oz GC. Chemical analysis and antimicrobial effect of propolis from hakkari province of turkey against some pathogenic microorganisms. Eur J Biol 2017;76(2):74-78.
4. Kilic O, Kutlu MA, Ozdemir FA. Examination of the various chemical properties of the Hizan region (Bitlis-Turkey) honey types. Progr Nutr 2016;18(4):411-420.
5. Ecem-Bayram N, Gercek YC. (2019). Appropriate maceration duration for the extraction of propolis. Fresen Envıron Bull;28(1):188-192
6. Isik A, Ozdemir M, Doymaz I. Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen. Food Sci. Technol 2019;39(1):224-231.
7. Alimentarius, C. (2001). Revised codex standard for honey. Codex stan, 12, 1982.
8. Khalil M, Moniruzzaman M, Boukraâ L, Benhanifia M, Islam M, Sulaiman SA, Gan SH. Physicochemical and antioxidant properties of Algerian honey. Molecules 2012;17(9):11199-11215.
9. Čelechovská O, Vorlova L. Groups of honey-physicochemical properties and heavy metals. Acta Vet Brno 2001; 70(1):91-95.
10. Ouchemoukh S, Louaileche H, Schweitzer P. Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control 2007;18(1):52-58.
11. Rodriguez-Otero JL, Paeiro P, Simal J, Terradillos L, Cepeda A. Determination of Na, K, Ca, Mg, Cu, Fe, Mn and total cationic milliequivalents in Spanish commercial honeys. J. Apic. Res 1992;31(2):65-69
12. Turkish Food Codex, (2012). Turkish Food Codex Communiqué on Honey (No: 2012/58). http://www.resmigazete.gov.tr/eskiler/2012/07/20120727-12.htm
13. Escuredo O, Dobre I, Fernández-González M, Seijo MC. Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chem 2014;149: 84–90.
14. Louveaux J, Maurizio A, Vorwohl G: Internationale kommission für bienenbotanik der IUBS methodik der melissopalynologie. Apidologie 1970;1(2):193-209.
15. Mayda N, Özkök A, Sorkun K. Some characteristic properties of chestnut and rhododendron honeys in Turkey. Hacettepe J. Biol. & Chem 2018;46(1);135-145.
16. International Honey Commission (IHC). (2009). Harmonised methods of the ınternational honey commission. http://www.ihc-platform.net/ihcmethods2009.pdf
17. Sancho MT, Muniategui S, Sanchez MP, Huidobro JF, Simal J. Relationships between electrical conductivity and total and sulphated ash contents in Basque honeys. Apidologie 1991;22:487-494
18. Sorkun K, Çelemli ÖG, Özenirler Ç, Bayram NE, Güzel F. Palynological investigation of honey produced in Ardahan-Turkey. Bee World; 2014,91(3): 80-83.
19. Çelemli ÖG, Özenirler Ç, Bayram Ne, Golshan Z, Sorkun K. Melissopalynological analysis for geographical marking of Kars honey. Kafkas Univ Vet Fak Derg 2018; 24(1):53-59
20. Özkök A, Özenirler Ç, Canli D, Mayda N, Sorkun K. Monofloral features of turkish honeys according to mellissopalynologic, total phenolic acid and total flavonoid content. GUJS 2018;31(3):713-723.
21. Bayram NE, Demir E. Specifying some quality characteristics of monofloral and mutifloral honey samples. Hacettepe J. Biol. & Chem 2018;46(3):417-423.
22. Mercan N, Guvensen A, Celik A, Katircioglu H. Antimicrobial activity and pollen composition of honey samples collected from different provinces in Turkey. Nat Pro Res 2007; 21(3):187-195.
23. Dalgıç, R. Türkiye Ege (Akdeniz) bölgesi ballarının biyokimyasal ve palinolojik yönden incelenmesi (Rıza Dalgıç, Doktora Tezi, 1994-Ege Üniversitesi Fen Bilimleri Enstitüsü Biyoloji A.B.D.
24. Bağcı E, Tunç B. Hadim-Taşkent (Konya), Sarıveliler (Karaman) yöresi ballarında polen analizi. SÜ Fen Ed Fak Derg 2006;28:67-76.
25. Kaplan, A. Konya yöresi ballarında polen analizi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Ankara, 1993.
26. Göçmen M, Gökçeoğlu M. Bursa yöresi ballarında polen analizi. Doğa Turk Journal of Botany 1992;16:373-381.
27. Yurtsever N. Kemaliye-Erzincan Yöresinde Üretilen Balların Mikroskobik, Kimyasal ve Organoleptik Analizleri Balın Fizikokimyasal Özelliklerinin Saptanması. Y. Lisans Tezi, H.Ü. Fen Bilimleri Enstitüsü, Ankara, 2004,113s.
28. Finola MS, Lasagno MC, Marioli JM. Microbiological and chemical characterization of honeys from central argentina. Food Chem 2007;100:1649–1653
29. Pokrzywnicka M, Koncki R. Disaccharides determination: a review of analytical methods. Critical reviews in analytical chemistry 2018; 48(3):186-213.
30. Zappala M, Fallico B, Arena E, Verzera A. Methods for the determination of HMF in honey: a comparison. Food Cont, 2005;16(3), 273-277.
31. Şahinler N, Gül A. Yayla ve ayçiçeği ballarının biyokimyasal analizi. IV. Ulusal Zootekni Bilim Kongresi, 01-03 Eylül 2004. Isparta
32. Serrano S, Espejo R, Villarejo M, Jodral ML. Diastase and invertase activities in Andalusian honeys. Int J Food Scı Tech 2007;42(1): 76-79.
33. Wen YQ, Zhang J, Li Y, Chen L, Zhao W, Zhou J, Jin Y. Characterization of Chinese unifloral honeys based on proline and phenolic content as markers of botanical origin, using multivariate analysis. Molecules, 2017;22(5):1-13.
34. Hermosı́n I, Chicon RM, Cabezudo MD. Free amino acid composition and botanical origin of honey. Food Chem 2003;83(2):263-268.
35. Ozenirler C, Celemlı OG, Ecem-Bayram N, Dıkmen F, Golshan Z, Celıkbıcak O, Sorkun K. Physicochemical and palynological characterization of the Onobrychis Miller (Fabaceae) Honey. GUJS 2019;32(1): 63-76.
36. Özkök A, Sorkun K, D'Arcy B. Sugar analysis of pine honey from Muğla region using HPLC. Mellifera 2014;14-27-28:27-32
37. Çetin K, Alkın E, Uçurum HÖ. Piyasada satılan çiçek ballarının kalite kriterlerinin belirlenmesi. Gıda ve Yem Bilimi Teknolojisi Der 2011;11:49-56
38. Muli E, Munguti A, Raina SK. Quality of honey harvested and processed using traditional methods in rural areas of Kenya. Acta Vet. Brno. 2007;76:315-320.
39. Ölmez Ç. Türkiye‘de üretilen farklı çiçek ve salgı bal çeşitlerinin bazı kalitatif ve besinsel özellikleri. S.Ü.Fen Bil. Ens. Gıda Müh. A.B.D.Yu