Biochemical characterization and functional properties of gezo honeydew honey derived from Salix spp. in Eastern Anatolia

Alparslan B., Demirci A., Birinci C., Tekintaş Y., KOLAYLI S.

Journal of Food Measurement and Characterization, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1007/s11694-025-03677-w
  • Dergi Adı: Journal of Food Measurement and Characterization
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Antibacterial, Antioxidant, Gezo honey, Honeydew, Phenolic, Prebiotic, Salixspp
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

Gezo honey is a honeydew-type honey primarily derived from Salix species in the Ağrı province of Eastern Anatolia, Türkiye. Despite its traditional therapeutic use, the biochemical and functional properties of this honey have remained scientifically underexplored. This study presents the first comprehensive biochemical characterization of Gezo honey, focusing on its phenolic composition and associated bioactivities. Melissopalynological analysis confirmed its honeydew origin, with 34–38% Salixspp. pollen and approximately 5% melezitose content. High-performance liquid chromatography with photodiode array detection (HPLC-PDA) identified major phenolic compounds, including galangin, pinocembrin, chrysin, and caffeic acid, contributing to a total phenolic content of 17.77 ± 2.48 mg GAE/100 g. These compounds are known for their antioxidant and antimicrobial properties. Antioxidant capacity, evaluated by the ferric reducing antioxidant power (FRAP) assay, demonstrated significant radical scavenging activity. In vitro assays revealed prebiotic effects through enhanced growth of Lactobacillus spp., along with strong antibacterial activity against both Gram-positive and Gram-negative bacteria (inhibition zones: 14.67–30.33 mm). Correlation analysis suggests that the observed bioactivities may be attributed to the honey’s phenolic profile. The findings provide a scientific basis for the traditional use of Gezo honey and highlight its potential as a functional food ingredient with validated antioxidant, antimicrobial, and prebiotic properties.