Characterization of physical and chemical properties of honey from Northeastern Anatolia of Türkiye

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The aim of this study was to investigate the physical and chemical properties of natural highland honey produced in the northeastern Anatolia region of Turkey. In 2020, 24 honey samples collected and sold during the honey harvest season were purchased from local vendors. Moisture, color, acidity, pH, conductivity, diastase and invertase activity, C13, C13 protein-honey, C4 analysis and sugar components were analyzed in honey samples. The honey samples were found to contain 17.4% moisture. The mean invertase level were found to be 156.216 U/kg. The freshness and enzymatic activity of the honey were shown by the average diastase number of 12.8 DS. The mineral content and overall purity of the honey was indicated by an electrical conductivity value of 0.17 mS/cm. The average acidity value 15.9 meq/kg, fructose/glucose ratio 1.26% and the average color value 33 mm Pfund determined. The average sugar contents in the honey samples were as follows: fructose 37.4%, glucose 29.5%, sucrose 1.4%, turanose 1.8%, maltose 0.6%, isomaltose 0.2%, erlose 0.3%, trehalose 0% hybriditose 0% maltotriose 0% fructose+glucose. 66.9%, fructose/glucose 1.26, glucose/water 2.0. The mean difference between honey protein and honey delta C13 data is -0.58 and C4 sugar ratio is 0. In conclusion, valuable findings were obtained on the physical and chemical properties of honey from the northeastern Anatolia region of Turkey. Further research can build on these findings to explore the unique properties and potential benefits of honey from this region and contribute to its value and utilization in various industries.