ÇORUM YÖRESİ BALLARININ BAZI KİMYASAL KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ

Year 2020, , 230 - 241, 15.01.2020

Nihal Güzel , K. Savaş Bahçeci

https://doi.org/10.15237/gida.GD19129

Cited By: 6

Abstract

Bu araştırma, Çorum yöresi ballarının bazı kalite parametrelerinin belirlenmesi amacıyla gerçekleştirilmiş olup temin edilen 47 bal örneğinde pH, çözünür kuru madde, nem, serbest asitlik, HMF, kül, elektriksel iletkenlik, diastaz sayısı, şeker oranı gibi pek çok kalite parametresi değerlendirilmiştir. Ortalama değerler göz önüne alındığında pH 3.83 (3.55-4.20), çözünür kuru madde 81.5°Bx (76.8-83.8), nem %16.9 (14.5-21.7), serbest asitlik 32.2 meq/kg (21.1-47.8), HMF 3.5 mg/kg (0.3-36.5), kül %0.18 (0.02-1.58), elektriksel iletkenlik 350 µS/cm (205-674), diastaz sayısı 16.4 (0.1-32.2), glukoz %30.4 (26.0-34.3), fruktoz %35.3 (31.5-39.1), sukroz %0.34 (<0.05-4.64), glukoz ve fruktoz toplamı %65.8 (57.5-73.4) ve fruktozun glukoza oranı ise 1.16 (1.03-1.24) şeklinde sonuçlar elde edilmiştir. Bu veriler, genel olarak bal örneklerinin Türk Gıda Kodeksi Bal Tebliği’nde belirtilen yasal limitlere uygunluğunu ortaya koymaktadır. Bununla birlikte bir örnek nem ile glukoz ve fruktoz toplamı, üç örnek ise diastaz sayısı bakımından söz konusu mevzuata uymamaktadır.

Keywords

Bal, Çorum, HMF, Şeker, Diastaz

Supporting Institution

Hitit Üniversitesi

Project Number

19004.15.004

Thanks

19004.15.004 numaralı proje kapsamında vermiş oldukları maddi destekten dolayı Hitit Üniversitesi Bilimsel Araştırma Projeleri Birimine ve bal örneklerinin temin edilmesini sağlayan Çorum İli Arı Yetiştiricileri Birliği yönetimi ve üyelerine teşekkür ederiz.

ASSESMENT OF SOME CHEMICAL QUALITY PARAMETERS OF HONEYS PRODUCED IN ÇORUM PROVINCE

Abstract

This study was aimed to determine some quality parameters of honeys produced in Çorum province. Quality parameters such as pH, soluble solid, HMF, moisture content, electrical conductivity, ash, free acidity, diastase and sugar were evaluated for 47 honey samples. The mean values were determined as pH 3.83 (3.55-4.20), soluble solid 81.5°Bx (76.8-83.8), moisture 16.9% (14.5-21.7), free acidity 32.2 meq/kg (21.1-47.8), HMF 3.5 mg/kg (0.3-36.5), ash 0.18% (0.02-1.58), electrical conductivity 350 µS/cm (205-674), diastase activity 16.4 (0.1-32.2), glucose 30.4% (26.0-34.3), fructose 35.3% (31.5-39.1), sucrose 0.34% (<0.05-4.64), sum of glucose and fructose 65.8% (57.5-73.4) and the ratio of fructose to glucose 1.16 (1.03-1.24). The results generally show that honey samples were acceptable for legal limits according to Turkish Food Codex. However, one sample was not comply with the legislation in terms of moisture content and sum of glucose and fructose, and also three samples were not comply in terms of diastase number.

Keywords

Honey, Çorum, HMF, sugar, diastase

Project Number

19004.15.004

References

• Ahmed, M., Djebli, N., Aissat, S., Khiati, B., Meslem, A., Bacha, S. (2013). In vitro activity of natural honey alone and in combination with curcuma starch against Rhodotorula mucilaginosa in correlation with bioactive compounds and diastase activity. Asian Pac J Trop Biomed, 3(10): 816–821.
• Akbulut, M., Ozcan, M.M., Coklar, H. (2009). Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr, 60(7): 577-589.
• Alvarez-Suarez, J.M., Tulipani, S., Diaz, D., Estevez, Y., Romandini, S., Giampieri, F., Damiani, E., Astolfi, P., Bompadre, S., Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food Chem Toxicol, 48(8-9): 2490-2499.
• Anonimous (2009). Harmonised Methods of the International Honey Comission. http://www.ihc-platform.net/ihcmethods2009.pdf (Accessed:23 September 2019).
• Anonimous (2012). Türk Gıda Kodeksi Bal Tebliği. Tebliğ No: 2012/58.
• Baroni, M.V., Arrua, C., Nores, M.L., Faye, P., Diaz, M.D.P., Chiabrando, G.A., Wunderlin, D.A., (2009). Composition of honey from Cordoba (Argentina): Assessment of North/South provenance by chemometrics. Food Chem, 114(2): 727-733.
• Bertoncelj, J., Dobersek, U., Jamnik, M., Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem, 105(2): 822–828.
• Can, Z., Yildiz, O., Sahin, H., Akyuz-Turumtay, E., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys: Their physic-chemical poroperties, antioxidant capacities and phenolic profiles. Food Chem, 180: 133-141.
• Chakir, A., Romane, A., Barbagianni, N., Bartoli, D., Ferrazzi, P. (2011). Major and trace elements in different types of Moroccan honeys. Aust J Basic Appl Sci, 5(4): 223–231.
• Conti, M.E. (2000). Lazio region (central Italy) honeys: a survey of mineral content and typical quality patrameters. Food Control, 11(6): 459-463.
• da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chem, 196: 309-323.
• Escriche, I., Kadar, M., Juan-Borras, M., Domenech, E. (2014). Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chem, 142: 135-143.
• Esti, M., Panfili, G., Marconi, E., Trivisonno, M.C. (1997). Valorization of the honeys from the Molise region through physic-chemical, organoleptic and nutritional assessment. Food Chem, 58(1-2): 125-128.
• Fallico, B., Zappala, M., Arena, E., Verzera, A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chem, 85(2): 305-313.
• Finola, M.S., Lasagno, M.C., Marioli, J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chem, 100(4): 1649–1653.
• Habib, H.M., Al Meqbali, F.T., Kamal, H., Souka, U.D., İbrahim, W.D. (2014). Physicochemical and biochemical properties of honeys from arid regions. Food Chem, 153: 35–43.
• Juan-Borras, M., Domenech, E., Hellebrandova, M., Escriche, I. (2014). Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys. Food Res Int, 60: 86-94.
• Kahraman, T., Buyukunal, S.K., Vural, A., Sandıkcı-Altunatmaz, S. (2010). Physico-chemical properties in honeyfrom different regions of Turkey. Food Chem, 123(1): 41–44.
• Kamal, M.A., Klein, P. (2011). Determination of sugars in honey by liquid chromatography. Saudi J Biol Sci, 18(1): 17–21.
• Kukurova, K., Karovicova, J., Kohajdova, Z., Bilikova, K. (2008). Authentication of honey by multivariate analysis of its physico-chemical parameters. J Food Nutr Res, 47(4): 170–180.
• Küçük, M., Kolayh, S., Karaoğlu, S., Ulusoy, E., Baltaci, C., Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem, 100(2): 526–534.
• Onsekizoglu, P., Bahçeci, K.S., Acar, J. (2010). Clarification and the concentration of apple juice using membrane processes: a comparative quality assessment. J Memb Sci, 352(1-2): 160-165.
• Özcan M.M., Ömez, C. (2014). Some qualitative properties of different monofloral honeys. Food Chem, 163: 212-218.
• Sağdıç, O., Silici, S., Ekici, L. (2013). Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey. Int J Food Prop, 16(3): 658-666.
• Sant'Ana, L.D., Ferreira, A.B.B., Lorenzon, M.C.A., Berbara, R.L.L., Castro, R.N. (2014). Correlation of total phenolic and flavonoid contents of Brazilian honeys with colour and antioxidant capacity. Int J Food Prop, 17(1), 65-76.
• Saxena, S., Gautam, S., Sharma, A. (2010). Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem, 118(2): 391-397.
• Singh, N., Bath, P.K. (1997). Quality evaluation of different types of Indian honey. Food Chem, 58(1-2): 129-133.
• Tezcan, F., Kolayli, S., Sahin, H., Ulusoy, E., Erim, F.B. (2011). Evaluation of organic acid, saccharide composition and antioxidant properties of some authentic Turkish honeys. J Food Nutr Res, 50(1): 33-40.
• Yılmaz, H., Küfrevioğlu, I. (1999). Composition of honeys collected from eastern and south-eastern Anatolia and effect of storage on hydroxymethylfurfural content and diastase activitiy. Turk J Agric For, 25, 347-349.
• Yücel, Y., Sultanoğlu, P., (2013). Characterization of honeys from Hatay region by their physicochemical properties combined with chemometrics. Food Biosci, 1, 16–25.