Abstract
Thanks to its rich flora, it is possible to produce various monofloral honey in Turkey and one of these honey is chestnut honey.The purpose of this research was to determine the physicochemical and antioxidant properties of chestnut honey collected from different geographical regions of Turkey. The color, humidity, HMF, diastase number, proline, acidity and electrical conductivity values of honey samples were determined as 82.1 mm, 17.33 %, 23.83 mg/kg, 15.12 diastase number, 754.12 mg/kg, 28.68 meq/kg and 0.93 MS/cm respectively. The fructose, glucose and sucrose content in honey samples were determined as 37.09 %, 30.41 and 0.02 respectively, while ratios of other sugars were changed between 0.02 % and 1.99. The total phenolic content of chestnut honey samples was determined as 154.12 mgGAE/100g with Folin Ciocalteu method, while antiradical activities (DPPH method) were found as 37.65 %. There is a need to investigate the biological activities of chestnut honey which has important production potential in Turkey
Highlights
Honey is a natural, sweet and functional food that meets the energy needs of the human body
The fructose, glucose and sucrose content in honey samples were determined as 37.09 %, 30.41 and 0.02 respectively, while ratios of other sugars were changed between 0.02 % and 1.99
The total phenolic content of chestnut honey samples was determined as 154.12 mgGAE/100g with Folin Ciocalteu method, while antiradical activities (DPPH method) were found as 37.65 %
Summary
Sweet and functional food that meets the energy needs of the human body. The chemical content of honey depends on the type of bees as well as the botanical and geographical origin 1. According to the source is obtained, honey types are classified under two groups; flower honey and honeydew honey. The honey made by honey bees from the nectars of various flowers is the flower honey. Chestnut, citrus, astragalus, trifolium, acacia, thyme, sunflower honey types are included in the flower honey group 2. Carbohydrates, water, organic acids, minerals, enzymes, vitamins, aromatic substances and antioxidants constitute the main components of honey 3. There are basic monosaccharides such as glucose and fructose which are among the energy-giving carbohydrates as well as 25 different oligosaccharides such as panose, melezitose, and raffinose 4. Proteins are not high in honey, the amino acids in honey are important for the origin of honey.
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