Comparison of physical and biochemical characteristics of different quality of Turkish honey

Abstract

Honey adulteration is a serious ethical problem and results in many losses such as in nutrition, health and economy. While adulteration of honey is very easy, it is difficult to determine it and requires troublesome techniques. The aim of the present study was to determine some physical and biochemical to differentiated parameters between the natural and adulterated with saccharose syrup honeys. Therefore, moisture, color, optical rotation, fructose, glucose, maltose, ribose, arabinose, proline, 5-hydroxymethlfurfural (HMF), total phenolic substances and total antioxidant capacities were measured to find any difference. Proline content, total amount of phenolic substances were found as important parameters that can be used to distinguish natural honey from that produced by over-feeding of bees with saccharine.

Bu çalışmada deneyimli arıcılardan toplanan 4 grup farklı floral balların ve kontrollü şartlarda şeker beslemeli olarak üretilen balların fiziksel ve biyokimyasal bazı parametreleri kıyaslanarak bu ballarda hilenin tespit edilmeye çalışılmıştır.