Physico-chemical properties in honey from different regions of Turkey

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Tarih

2010

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Elsevier Sci Ltd

Erişim Hakkı

info:eu-repo/semantics/closedAccess

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.

Açıklama

Anahtar Kelimeler

Honey, Physico-Chemical Properties, Hmf, Diastase Activity

Kaynak

Food Chemistry

WoS Q Değeri

Q1

Scopus Q Değeri

Q1

Cilt

123

Sayı

1

Künye