An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles


Can Z., YILDIZ O. , Sahin H., Turumtay E. A. , SİLİCİ S., KOLAYLI S.

FOOD CHEMISTRY, vol.180, pp.133-141, 2015 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 180
  • Publication Date: 2015
  • Doi Number: 10.1016/j.foodchem.2015.02.024
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.133-141

Abstract

This study investigated some physico-chemical and biochemical characteristics of different honey types belonging to Turkish flora. Sixty-two honey samples were examined on the basis of pollen analyses, including 11 unifloral honeys (chestnut, heather, chaste tree, rhododendron, common eryngo, lavender, Jerusalem tea, astragalus, clover and acacia), two different honeydew honeys (lime and oak), and 7 different multifloral honeys. Electrical conductivity, moisture, Hunter color values, HMF, proline, diastase number, and sugar analyses of the honey samples were assessed for chemical characterization. Some phenolic components were analyzed by reverse phase high performance liquid chromatography (RP-HPLC) to determine honeys' phenolic profiles. Total phenolic compounds, total flavonoids, ferric reducing antioxidant capacity (FRAP) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were measured as antioxidant determinants. The study results confirm that physico-chemical and biological characteristics of honeys are closely related to their floral sources, and that dark-colored honeys such as oak, chestnut and heather, have a high therapeutic potential. (C) 2015 Elsevier Ltd. All rights reserved.