Melissopalynological and Physicochemical Analyses of Commercial Honey Samples Obtained from Different Locations of Türkiye

Semiramis Karlıdağ; Omer Solak-amet

Makale detayları

Melissopalynological and Physicochemical Analyses of Commercial Honey Samples Obtained from Different Locations of Türkiye

Yazarlar:

Semiramis Karlıdağ | Omer Solak-amet

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Dergi:

Uludağ Arıcılık Dergisi Vol.25 Issue 1, pp.89-107

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348905

pISSN:

2687-5594

Anahtar kelimeler:

Özet:

 With the rapid increase in the world population, the need for food is also increasing. Due to the negative effects of foods produced with synthetic additives on human health, the demand for natural products is increasing day by day. Honey is a natural substance and a sweet substance ripened by honey bees Apis mellifera L. by collecting plant nectars, secretions of living parts of plants or secretions of plant-sucking insects living on living parts of plants. In this study, some physico-chemical properties and melissopalynological analyses of 9-piece commercial honey samples obtained from different locations in Türkiye were investigated. The mean values of raw honey δ C13, protein δ C13, protein in honey δ C13, C4 sugar ratio, diastase, proline, HMF 5-hydroxymethylfurfural, water content, conductivity, free acidity, fructose, glucose, sucrose, maltose, fructoseglucose, fructoseglucose of honey samples were -25.891.1, -26.120.8, -0.510.3, 2.222.5, 7.220.7, 1003.43316 mgkg, 47.1884.7 mgkg, 16.621.6, 0.550.2 mScm, 38.564.4 mmolkg, 31.856.76, 25.846.98, 0.400.30, 0.630.63, 1.340.47and 57.695.93, respectively. According to the findings, it was determined that some honey samples did not comply with the Turkish Food Codex Honey Communique.

 With the rapid increase in the world population, the need for food is also increasing. Due to the negative effects of foods produced with synthetic additives on human health, the demand for natural products is increasing day by day. Honey is a natural substance and a sweet substance ripened by honey bees Apis mellifera L. by collecting plant nectars, secretions of living parts of plants or secretions of plant-sucking insects living on living parts of plants. In this study, some physico-chemical properties and melissopalynological analyses of 9-piece commercial honey samples obtained from different locations in Türkiye were investigated. The mean values of raw honey δ C13, protein δ C13, protein in honey δ C13, C4 sugar ratio, diastase, proline, HMF 5-hydroxymethylfurfural, water content, conductivity, free acidity, fructose, glucose, sucrose, maltose, fructoseglucose, fructoseglucose of honey samples were -25.891.1, -26.120.8, -0.510.3, 2.222.5, 7.220.7, 1003.43316 mgkg, 47.1884.7 mgkg, 16.621.6, 0.550.2 mScm, 38.564.4 mmolkg, 31.856.76, 25.846.98, 0.400.30, 0.630.63, 1.340.47and 57.695.93, respectively. According to the findings, it was determined that some honey samples did not comply with the Turkish Food Codex Honey Communique.

 With the rapid increase in the world population, the need for food is also increasing. Due to the negative effects of foods produced with synthetic additives on human health, the demand for natural products is increasing day by day. Honey is a natural substance and a sweet substance ripened by honey bees Apis mellifera L. by collecting plant nectars, secretions of living parts of plants or secretions of plant-sucking insects living on living parts of plants. In this study, some physico-chemical properties and melissopalynological analyses of 9-piece commercial honey samples obtained from different locations in Türkiye were investigated. The mean values of raw honey δ C13, protein δ C13, protein in honey δ C13, C4 sugar ratio, diastase, proline, HMF 5-hydroxymethylfurfural, water content, conductivity, free acidity, fructose, glucose, sucrose, maltose, fructoseglucose, fructoseglucose of honey samples were -25.891.1, -26.120.8, -0.510.3, 2.222.5, 7.220.7, 1003.43316 mgkg, 47.1884.7 mgkg, 16.621.6, 0.550.2 mScm, 38.564.4 mmolkg, 31.856.76, 25.846.98, 0.400.30, 0.630.63, 1.340.47and 57.695.93, respectively. According to the findings, it was determined that some honey samples did not comply with the Turkish Food Codex Honey Communique.

 Dünya nüfusunun hızla artmasıyla birlikte, gıdaya olan ihtiyaçta artmaktadır. Sentetik katkı maddeleriyle üretilen gıdaların insan sağlığı üzerindeki olumsuz etkilerinden dolayı doğal ürünlere olan talep her geçen gün artmaktadır. Bal, doğal bir madde olup, bal arıları Apis mellifera L. tarafından bitki nektarlarının, bitkilerin canlı kısımlarının salgılarının veya bitkilerin canlı kısımları üzerinde yaşayan bitki emici böceklerin salgılarının toplanmasıyla olgunlaştırılan tatlı bir maddedir. Bu çalışmada, Türkiyenin farklı lokasyonlarından temin edilen 9 adet ticari bal örneğinin bazı fiziko-kimyasal özellikleri ve melissopalinolojik analizleri incelenmiştir. Bal örneklerinin ham bal, protein, balda protein ve ham balda δ 13C farkı ve δ 13C değerinden hesaplanan C4 şeker oranı, diastaz, prolin, HMF 5-hidroksimetilfurfural, su muhtevası, iletkenlik, serbest asitlik, fruktoz, glukoz, sakkaroz, maltoz, fruktozglukoz, fruktozglukoz ortalama değerleri sırasıyla -25.891.1, -26.120.8, -0.510.3, 2.222.5, 7.220.7, 1003.43316 mgkg, 47.1884.7 mgkg, 16.621.6, 0.550.2 mScm, 38.564.4 mmolkg, 31.856.76, 25.846.98, 0.400.30, 0.630.63, 1.340.47 ve 57.695.93 olarak bulunmuştur. Elde edilen bulgulara göre, bazı bal örneklerinin Türk Gıda Kodeksi Bal Tebliğine uygun olmadığı tespit edilmiştir.

Makale detayları

Melissopalynological and Physicochemical Analyses of Commercial Honey Samples Obtained from Different Locations of Türkiye

Yazarlar:

Semiramis Karlıdağ | Omer Solak-amet

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Dergi:

Uludağ Arıcılık Dergisi Vol.25 Issue 1, pp.89-107

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348905

pISSN:

2687-5594

Physicochemical properties

Floral origin

Quality parameters

Commercial honeyFizikokimyasal özellikler

Floral orijin

Kalite parametreleri

Ticari bal

Sayı

Makale detayları

Yazarlar: Semiramis Karlıdağ | Omer Solak-amet

Yayıncı: Bursa Uludağ University

Ana Başlıklar: Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Dergi: Uludağ Arıcılık Dergisi Vol.25 Issue 1, pp.89-107

Belge Tipi: Makale

Yayın Tarihi: 5/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001348905

pISSN: 2687-5594

Sayı

Yazarlar:

Semiramis Karlıdağ | Omer Solak-amet

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Arı ve İpek Böceği Yetiştiriciliği ve Islahı

Dergi:

Uludağ Arıcılık Dergisi Vol.25 Issue 1, pp.89-107

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348905

pISSN:

2687-5594