Araştırma Makalesi
RİZE'DEKİ ANZER YAYLASI’NIN ENDEMİK ÇİÇEKLERİNDEN ÜRETİLEN ANZER BALININ TOPLAM FENOLİK BİLEŞİKLERİNİN VE ANTİOKSİDAN KAPASİTESİNİN BELİRLENMESİ
Öz
Bu çalışmanın amacı, Rize'deki
Anzer yaylasında yaygın olarak üretilen Anzer balının fiziko-kimyasal ve
biyoaktif özelliklerini belirlemektir. Numunelerin mineral içerikleri, İndüktif
Eşleşmiş Plazma Optik Emisyon Spektrometresi (ICP-OES) ile belirlenmiştir. En
fazla bulunan mineraller sırasıyla 1265.87 - 5887.65, 299.56 - 854.36, 289.41 -
591.45 ve 41.54 - 90.54 mg/kg arasında değişen potasyum, kalsiyum, sodyum ve
magnezyumdur. Ayrıca, bu çalışma Anzer balı renginin oldukça farklı olduğunu ve
genellikle açık sarı ve bazılarının koyu kahverengi olduğunu göstermektedir.
Numunelerin toplam fenolik madde miktarı (TPC) 802.6- 1352. 6 μg GAE/g bal
arasında bulunmuştur. Toplam antioksidan içerikleri de (TAC) 9.12-20.69 μmol
TE/g arasında tespit edilmiştir. Bal örneklerinin yüksek antioksidan
kapasitesi, fenolik bileşiklere (TPC) ve süpürme aktivitesine katkıda
bulunduğunu açıkça göstermektedir.
Kaynakça
- Acquarone, C., Buera, P., Elizalde, B. (2007). Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chem., 101: 695-703.Ajlouni, S., Sujirapinyokul, P. (2010). Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem., 119 (3): 1000-1005.Al-Doghairi, M.A., Al-Rehiayani, S., Ibrahim, G.H., Osman, K.A. (2007). Physicochemical and antimicrobial properties of natural honeys produced in Al-Qassim region, Saudi Arabia Met. Env Arid Land Agric Sci. 18(2): 3–18. Anonymous, (1997). Analysis of honey, determination of the content of saccharides, fructose, glucose, saccharose, turanose and maltose, HPLC method. DIN 10758.Anonymous, (1998). NMKL Method. Nordıc Committee on Food Analysıs. Oslo, Norge. Anonymous, 2001. Codex Alimentarius. Draft revised standard for honey. Alinorm 01/25 19-26. and EU Council (2002) Council Directive 2001/11 O/EC of 20 December 2001 relating to honey. Official Journal of the European Communities L10, 47-52.Anonymous, (2002). TSE 3036. Honey Standard Turkish Standards Institute, Ankara.Anonymous, (2002a). Determination of Hydroxymethylfurfural by HPLC. Harmonised Methods of International Honey Commission, 25 p, Bern, Switzerland. Anonymous, (2002b). Determination of electrical conductivity. Harmonised Methods of International Honey Commission, 15 p, Bern, Switzerland.Anonymous, (2002). http//www.nhb.org/infropub/month/2002/10_2002 monthly report pdf. Retrieved, 2002.Anonymous, (2005). Turkish Food Codex Regulation. Honey Communiqué-No 2005/49.Anonymous, (2006b). AOAC Official Method 920.181. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Arlington:Association of Official Analytical Chemists, Inc. Anonymous, (2006c). AOAC Official Method 998.12. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Arlington: Association of Official Analytical Chemists, Inc. Anupama, D., Bhat, K.K., Sapna, V.K. (2002). Sensory and physico-chemical properties of commercial samples of honey. Food Research Internationa, 36: 183-191.Aydin, B.D., Sezer, C., Oral, N.B. (2008). Determination of quality components of strained honey marketed in kars. The Journal of The Faculty of Veterinary Medicine University of Kafkas, 14(1): 89-94, 2008. Batu, A., Küçük, E., Çimen, M. (2013). Eastern Anatolia and Eastern Black Sea Region Determination of Physicochemical and Biochemical Values of Flower Honeys Technological Researches: GTED, 8: 52-62.Bogdanov, S., Martin, P., Lullmann, C. (1997). Harmonised methods of the European Honey Commission. Apidologie, 28:1–59.Bogdanov, S., Edder, P. (2004). Sulfonamid belasteter Honig nach Herbizidanwendung, Schweiz. Bienenztg, 127: 20–21.Chakir, A., Abderrahmane, R., Gian, L.M., Paola, F. (2011). Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry, 9(2): 946-954.Codex Alimentarius, (2001). Revised Codex standard for Honey, Codex Stand. 12–1981, revisions 1987 and 2001.Da Silva, R.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196: 309– 232.Fallico, B., Zappala, M., Arena, E., Verzea, A. (2004). Effect of conditioning on hmf content in unifloral honeys. Food Chemistry, 85: 305-313.Feás, X., Pires, J., Iglesias, A. (2010). Estevinho Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food Chem. Toxicol. 48: 3462-3470.Gasic, U., Keckes, S., Dabic, D., Trifkovic, J., Milojkovic-Opsenica, D., Natic, M., Tesic, Z. (2014). Phenolic Profile and Antioxidant Activity of Serbian Polyfloral Honeys. Food Chemistry, 145: 599-607.Gethin, G.T., Cowman, S., Conroy, R.M. (2008). The impact of Manuka honey dressings on the surface pH of chronic wounds. Int. Wound J. 5: 185–194.González-Paramás, A.M., García-Villanova, R.J., Bárez, J.A.G., Sánchez, J.S., Albajar, R. (2007). Botanical origin of monovarietal dark honeys (from heather. holm oak. pyreneanoak and sweet chestnut) based on their chromatic characters and amino acid profiles. European food research and technology, 226 (1): 87-92.Gul, A. (2008). Structural Properties of Food Safety Some of the produced honey in Turkey Investigation in terms of. MKÜ Journal of Agricultural Faculty, 21 (1): 48-56.Halim, A.S., Kishore, R.K., Syazana, M.S.N & Sirajudeen, K.N.S. (2011). Tualang Honey Has Higher Phenolic Content and Greater Radical Scavenging Activity Compared With Other Honey Sources. Nutrition Research, 31: 322-325.Kambur, M., Yıldız, İ., Kekeçoğlu, M. (2015). Evaluation of Honeys Chemical and Paninological Analysis Methods Produced in Düzce İli Yığılca Region, Uludağ Arıcılık Magazine, 15 (12): 67-79. Karadal, F., Yıldırım, Y. (2012). Honey Quality Qualities, Importance in Feeding and Health, Erciyes University Veterinary Faculty Magazine, 197-209.Kolayli, S., Sahin, H., Can, Z., Yildiz, O., Sahin, K. (2016). Honey shows potent inhibitory activity against the bovine testes hyaluronidase. Journal of Enzyme Inhibition of Medicinal Chemistry, 31(4): 599-602.Krell, R. (1996). Value-added products from beekeeping. FAO Agricultural Services 124: 87-113.Lachman, J., Kolihova, D., Miholova, D., Kosata, J., Titera, D., Kult, K. (2007). Analysis of minority honey components: Possible use for the evaluation of honey quality. Food Chem, 101: 973-979.Lazarević, K.B., Andrić, F., Trifković, J., Tešić, Ž., Milojković-Opsenica, D. (2012). Characterisation of Serbian unifl oral honeys according to their physicochemical parameters. Food Chemistry, 132: 2060-2064.Nombré, P., Schweitzer, I.J., Boussim, J. (2016). Millogo/Rasolodimby, “Impacts of Storage Conditions on Phys- icochemical Characteristics of Honey Samples from Burkina Faso,” African Journal of Food Science, 4 (7): 458-463.Noor, N., Sarfraz, RA., Ali, S., Shahid, M. (2014). Antitümör and antioxidant potential of some selected Pakistani honeys. Food Chemistry, 143: 362-366.Manzanares, A.B., García, Z.H., Galdón, B.R., Rodríguez, E.R., Romero, C.D. (2011). Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chemistry, 126: 664–672.Pehlivan, T., Gül, A. (2015). Determination of Heavy Metals Contents of Some Monofloral Honey Produced in Turkey. Journal of Applied Pharmaceutical Science,5 (8): 42-45.Pontis, J.A., Costa, L., Silva, S.J.R.D., Flach, A. (2014). Roraima, from Brazil, honey color, phenolic and flavonoid content and antioxidant activity. Food cognition Technol, 34: 69-73.Rashed, M.N., Soltan M.E. (2004). Major and trace elements in different types of Egyptian mono- floral and non-floral bee honeys. J. Food Compos. Anal. 17: 725-735.Sanz, M.L., Gonzales, M., Lorenzo, C., Sanz, J., Martinez-Castro, I. (2005). AContribution to the Differentation Between Nectar Honey and Honeydew Honey. Food Chemistry, 91: 313-317.Silva, I.A.A., Silva, T.M.S., Camara, C.A., Neide-Queiroz, N., Magnani, M., Novais, J.S., Soledade, L.E.B., Lima, E.O., Souza, A.L., Souza, A.G. (2013b). Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil. Food Chemistry, 141: 3552-3558.Singleton, V.L., Rossi, J.A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic Phosphotungstic. Acid Reagents. 16: 144-158.Socha, R., Juszczak, L., Pietrzyk, S., Fortuna, T. (2009). Antioxidant activity and phenolic composition of herbhoneys. Food Chemistry, 113 (2): 568-574. Solayman, M.d., Islam, M.d., Paul, S., Ali, Y., Khalil, M.d., Alam, N., Gan, S.H. (2016). Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 15: 219–233.Velioğlu, S., Köse, G. (1983). A study on the standard of sunflower ballast produced in our country (TS 3036). Journal of Nutrition and Diet. Nutr. and Diet. 17: 285 293.National Honey Board. 2002. Honey Health and Therapeutic qualities.Yılmaz, H., Küfrevioğlu, I. (2001). Composition of Honeys Collectedf Eastern and South- Eastern Anatolia and Effect of Storage on Hydroxymethylfurfural Content and Diastase Activity. Turkish Journal of Agriculture and Forestry, 25: 347-349.White, J.W., Subers, M.H., Shepart, A.Y. (1963). The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide, and its origin in a glucose-oxidase system. Biochim. Biophys. Acta, (73): 57-70.Wilczyńska, A. (2014). Effect of filtration on colour, antioxidant activity and total phenolics of honey. Food Science and Technology, 57: 767-774.Won, S.R., Li, C.Y., Kim, J.W., Rhee, H.I. (2009). Immunological characterization of honey major protein and its application. Food Chemistry, (113):1334-1339.
DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF ANZER HONEY PRODUCED IN RIZE, TURKEY
Öz
The purposes of this study is to
determine the physico-chemical and bioactive properties of Anzer honey, which
is produced in widespread of Anzer plateau in Rize. Mineral contents of samples
were determined by Inductivelly Coupled Plasma Optical Emission Spectrometer
(ICP-OES). The most abundant minerals were potassium, calcium, sodium, and
magnesium, ranging between 1265.87 - 5887.65, 299.56 - 854.36, 289.41 - 591.45,
and 41.54 - 90.54 mg/kg, respectively. In addition, this study shows that the color
of Anzer honey is quite different and it is usually light yellow and some of it
is dark brown. The total phenolic content of the samples (TPC) was found
between 802.6- 1352.6 μg GAE / g honey. Total antioxidant contents (TAC) were
determined between 9.12-20.69 μmol TE / g. TAC of honey samples clearly shows
that it contributes to TPC and sweeping activity.
Kaynakça
- Acquarone, C., Buera, P., Elizalde, B. (2007). Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chem., 101: 695-703.Ajlouni, S., Sujirapinyokul, P. (2010). Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem., 119 (3): 1000-1005.Al-Doghairi, M.A., Al-Rehiayani, S., Ibrahim, G.H., Osman, K.A. (2007). Physicochemical and antimicrobial properties of natural honeys produced in Al-Qassim region, Saudi Arabia Met. Env Arid Land Agric Sci. 18(2): 3–18. Anonymous, (1997). Analysis of honey, determination of the content of saccharides, fructose, glucose, saccharose, turanose and maltose, HPLC method. DIN 10758.Anonymous, (1998). NMKL Method. Nordıc Committee on Food Analysıs. Oslo, Norge. Anonymous, 2001. Codex Alimentarius. Draft revised standard for honey. Alinorm 01/25 19-26. and EU Council (2002) Council Directive 2001/11 O/EC of 20 December 2001 relating to honey. Official Journal of the European Communities L10, 47-52.Anonymous, (2002). TSE 3036. Honey Standard Turkish Standards Institute, Ankara.Anonymous, (2002a). Determination of Hydroxymethylfurfural by HPLC. Harmonised Methods of International Honey Commission, 25 p, Bern, Switzerland. Anonymous, (2002b). Determination of electrical conductivity. Harmonised Methods of International Honey Commission, 15 p, Bern, Switzerland.Anonymous, (2002). http//www.nhb.org/infropub/month/2002/10_2002 monthly report pdf. Retrieved, 2002.Anonymous, (2005). Turkish Food Codex Regulation. Honey Communiqué-No 2005/49.Anonymous, (2006b). AOAC Official Method 920.181. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Arlington:Association of Official Analytical Chemists, Inc. Anonymous, (2006c). AOAC Official Method 998.12. Association of Official Analytical Chemists (AOAC) Official Methods of Analysis. Arlington: Association of Official Analytical Chemists, Inc. Anupama, D., Bhat, K.K., Sapna, V.K. (2002). Sensory and physico-chemical properties of commercial samples of honey. Food Research Internationa, 36: 183-191.Aydin, B.D., Sezer, C., Oral, N.B. (2008). Determination of quality components of strained honey marketed in kars. The Journal of The Faculty of Veterinary Medicine University of Kafkas, 14(1): 89-94, 2008. Batu, A., Küçük, E., Çimen, M. (2013). Eastern Anatolia and Eastern Black Sea Region Determination of Physicochemical and Biochemical Values of Flower Honeys Technological Researches: GTED, 8: 52-62.Bogdanov, S., Martin, P., Lullmann, C. (1997). Harmonised methods of the European Honey Commission. Apidologie, 28:1–59.Bogdanov, S., Edder, P. (2004). Sulfonamid belasteter Honig nach Herbizidanwendung, Schweiz. Bienenztg, 127: 20–21.Chakir, A., Abderrahmane, R., Gian, L.M., Paola, F. (2011). Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry, 9(2): 946-954.Codex Alimentarius, (2001). Revised Codex standard for Honey, Codex Stand. 12–1981, revisions 1987 and 2001.Da Silva, R.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196: 309– 232.Fallico, B., Zappala, M., Arena, E., Verzea, A. (2004). Effect of conditioning on hmf content in unifloral honeys. Food Chemistry, 85: 305-313.Feás, X., Pires, J., Iglesias, A. (2010). Estevinho Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food Chem. Toxicol. 48: 3462-3470.Gasic, U., Keckes, S., Dabic, D., Trifkovic, J., Milojkovic-Opsenica, D., Natic, M., Tesic, Z. (2014). Phenolic Profile and Antioxidant Activity of Serbian Polyfloral Honeys. Food Chemistry, 145: 599-607.Gethin, G.T., Cowman, S., Conroy, R.M. (2008). The impact of Manuka honey dressings on the surface pH of chronic wounds. Int. Wound J. 5: 185–194.González-Paramás, A.M., García-Villanova, R.J., Bárez, J.A.G., Sánchez, J.S., Albajar, R. (2007). Botanical origin of monovarietal dark honeys (from heather. holm oak. pyreneanoak and sweet chestnut) based on their chromatic characters and amino acid profiles. European food research and technology, 226 (1): 87-92.Gul, A. (2008). Structural Properties of Food Safety Some of the produced honey in Turkey Investigation in terms of. MKÜ Journal of Agricultural Faculty, 21 (1): 48-56.Halim, A.S., Kishore, R.K., Syazana, M.S.N & Sirajudeen, K.N.S. (2011). Tualang Honey Has Higher Phenolic Content and Greater Radical Scavenging Activity Compared With Other Honey Sources. Nutrition Research, 31: 322-325.Kambur, M., Yıldız, İ., Kekeçoğlu, M. (2015). Evaluation of Honeys Chemical and Paninological Analysis Methods Produced in Düzce İli Yığılca Region, Uludağ Arıcılık Magazine, 15 (12): 67-79. Karadal, F., Yıldırım, Y. (2012). Honey Quality Qualities, Importance in Feeding and Health, Erciyes University Veterinary Faculty Magazine, 197-209.Kolayli, S., Sahin, H., Can, Z., Yildiz, O., Sahin, K. (2016). Honey shows potent inhibitory activity against the bovine testes hyaluronidase. Journal of Enzyme Inhibition of Medicinal Chemistry, 31(4): 599-602.Krell, R. (1996). Value-added products from beekeeping. FAO Agricultural Services 124: 87-113.Lachman, J., Kolihova, D., Miholova, D., Kosata, J., Titera, D., Kult, K. (2007). Analysis of minority honey components: Possible use for the evaluation of honey quality. Food Chem, 101: 973-979.Lazarević, K.B., Andrić, F., Trifković, J., Tešić, Ž., Milojković-Opsenica, D. (2012). Characterisation of Serbian unifl oral honeys according to their physicochemical parameters. Food Chemistry, 132: 2060-2064.Nombré, P., Schweitzer, I.J., Boussim, J. (2016). Millogo/Rasolodimby, “Impacts of Storage Conditions on Phys- icochemical Characteristics of Honey Samples from Burkina Faso,” African Journal of Food Science, 4 (7): 458-463.Noor, N., Sarfraz, RA., Ali, S., Shahid, M. (2014). Antitümör and antioxidant potential of some selected Pakistani honeys. Food Chemistry, 143: 362-366.Manzanares, A.B., García, Z.H., Galdón, B.R., Rodríguez, E.R., Romero, C.D. (2011). Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chemistry, 126: 664–672.Pehlivan, T., Gül, A. (2015). Determination of Heavy Metals Contents of Some Monofloral Honey Produced in Turkey. Journal of Applied Pharmaceutical Science,5 (8): 42-45.Pontis, J.A., Costa, L., Silva, S.J.R.D., Flach, A. (2014). Roraima, from Brazil, honey color, phenolic and flavonoid content and antioxidant activity. Food cognition Technol, 34: 69-73.Rashed, M.N., Soltan M.E. (2004). Major and trace elements in different types of Egyptian mono- floral and non-floral bee honeys. J. Food Compos. Anal. 17: 725-735.Sanz, M.L., Gonzales, M., Lorenzo, C., Sanz, J., Martinez-Castro, I. (2005). AContribution to the Differentation Between Nectar Honey and Honeydew Honey. Food Chemistry, 91: 313-317.Silva, I.A.A., Silva, T.M.S., Camara, C.A., Neide-Queiroz, N., Magnani, M., Novais, J.S., Soledade, L.E.B., Lima, E.O., Souza, A.L., Souza, A.G. (2013b). Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil. Food Chemistry, 141: 3552-3558.Singleton, V.L., Rossi, J.A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic Phosphotungstic. Acid Reagents. 16: 144-158.Socha, R., Juszczak, L., Pietrzyk, S., Fortuna, T. (2009). Antioxidant activity and phenolic composition of herbhoneys. Food Chemistry, 113 (2): 568-574. Solayman, M.d., Islam, M.d., Paul, S., Ali, Y., Khalil, M.d., Alam, N., Gan, S.H. (2016). Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 15: 219–233.Velioğlu, S., Köse, G. (1983). A study on the standard of sunflower ballast produced in our country (TS 3036). Journal of Nutrition and Diet. Nutr. and Diet. 17: 285 293.National Honey Board. 2002. Honey Health and Therapeutic qualities.Yılmaz, H., Küfrevioğlu, I. (2001). Composition of Honeys Collectedf Eastern and South- Eastern Anatolia and Effect of Storage on Hydroxymethylfurfural Content and Diastase Activity. Turkish Journal of Agriculture and Forestry, 25: 347-349.White, J.W., Subers, M.H., Shepart, A.Y. (1963). The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide, and its origin in a glucose-oxidase system. Biochim. Biophys. Acta, (73): 57-70.Wilczyńska, A. (2014). Effect of filtration on colour, antioxidant activity and total phenolics of honey. Food Science and Technology, 57: 767-774.Won, S.R., Li, C.Y., Kim, J.W., Rhee, H.I. (2009). Immunological characterization of honey major protein and its application. Food Chemistry, (113):1334-1339.
Toplam 1 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Ağustos 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 44 Sayı: 4 |
