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Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis
KIVRAK, Şeyda; KIVRAK, İbrahim; KARABABA, Erşan.
Afiliação
  • KIVRAK, Şeyda; Muğla Sıtkı Koçman University. Faculty of Health Sciences. Muğla. TR
  • KIVRAK, İbrahim; Muğla Sıtkı Koçman University. Faculty of Health Sciences. Muğla. TR
  • KARABABA, Erşan; Muğla Sıtkı Koçman University. Faculty of Health Sciences. Muğla. TR
Food Sci. Technol (SBCTA, Impr.) ; Food Sci. Technol (SBCTA, Impr.);37(1): 80-89, Jan.-Mar. 2017. tab, graf
Article em En | LILACS | ID: biblio-892173
Biblioteca responsável: BR25.1
ABSTRACT
Abstract This work was conducted to evaluate the quality of 54 honey samples from eighteen different origins from Turkey. Physicochemical properties were examined according to AOAC methods, total phenolic and flavonoid contents by a spectrophotometric method and authenticity of honeys by Combustion Module - Cavity Ring-Down Spectroscopy (CM-CRDS). The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. The moisture, electrical conductivity and free acidity of honeys ranged from 15.56 to 18.39%, 0.143 to 2.006 mS.cm-1, 16.05 meq.kg-1 and 34.10 meq.kg-1, respectively. Diastase activity of sideritis honey was found highest. Honeys showed HMF level below 40 mg.kg-1. The highest proline was determined in thyme honey. The results showed that honeys contained eminent amounts of phenolics and flavonoids. δ13C values of honeys were more negative than -23.5‰. The C4% sugar ratios were lower than 7% value. The lowest glucose-fructose content was observed in eucalyptus, cedar and pine honey samples. The results obtained for physicochemical characteristics, total phenolic and flavonoid contents an authenticity analysis of Turkish honeys indicate a good quality level, adequate processing, good maturity and freshness. The discrimination between honey types was achieved by PCA.
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Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Revista: Food Sci. Technol (SBCTA, Impr.) Assunto da revista: ALIMENTOS / CIENCIAS DA NUTRICAO Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Turquia País de publicação: Brasil

Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Revista: Food Sci. Technol (SBCTA, Impr.) Assunto da revista: ALIMENTOS / CIENCIAS DA NUTRICAO Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Turquia País de publicação: Brasil