Physico-chemical properties in honey from different regions of Turkey

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Kahraman T., Büyükünal S. K., Vural A., Altunatmaz S. S.

FOOD CHEMISTRY, cilt.123, sa.1, ss.41-44, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 123 Sayı: 1
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.foodchem.2010.03.123
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.41-44
  • İstanbul Üniversitesi Adresli: Evet

Özet

The present study was undertaken to determine the physico-chemical parameters of honey samples obtained from retailers in Marmara Region (Site 1) and East Anatolia (Site 2) of Turkey. The 70 samples were analysed for parameters including moisture, total acidity, diastase activity, hydroxymethylfurfural (HMF), invert sugar, sucrose, ash, commercial glucose and starch. 10 of 70(14.3%) honey samples were of unacceptable quality based on recommended criteria of moisture (3 of 70, 4.29%), diastase activity (3 of 70, 4.29%), HMF (2 of 70, 2.86%), invert sugar (4 of 70, 5.71%) and sucrose (2 of 70, 2.86%) by Turkish Food Codex and European Commission Regulation. The results of study indicated that 85.7% of honey samples were at good quality. It is important that the essential precautions should be taken to ensure standardisation and rationalisation of beekeeping techniques, manufacturing procedures and storing processes to improve honey quality. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.