Abstract
This study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey samples collected from different beekeepers were analyzed for sugar components, moisture, pH, HMF, electrical conductivity, free acidity, proline values, and diastase number using the methods recommended by the International Honey Commission. The color value was determined by the Hanna HI 96785 color identification device using the Pfund scale. The mean values of fructose + glucose, fructose/glucose ratio, sucrose, and maltose were 70.97 ± 3.27%, 1.21 ± 0.15, 0.90 ± 1.35%, and 2.88 ± 1.42%, respectively. The moisture, pH, electrical conductivity, free acidity, diastase number, proline, and HMF values were 15.91 ± 1.05%, 4.10 ± 0.73, 0.21 ± 0.04 mS/cm, 14.94 ± 6.81 meq/kg, 10.68 ± 4.61, 420±, 174 mg/kg, and 18.5 ± 31.43 mg/kg, respectively. All of the samples met the international standards and legal limits set in Turkey for fructose + glucose, sucrose, moisture, electrical conductivity, and free acidity, whereas 20.58%, 25%, 10.29%, and 8.82% of the samples did not meet the standards and legal limits for the diastase number, proline value, HMF value, and fructose/glucose ratio, respectively. It has been considered to be important to raise awareness of the producer about good production practices and to ensure continuity of inspections for high-quality honey production.
Highlights
Honey, which has antibacterial, antioxidant, and anti-inflammatory properties, special taste, and aroma, is highly nutritious natural food [1,2,3]. e content of honey consists of 70–80% carbohydrates, 10–20% water, and small amounts of enzymes, proteins, hormones, vitamins, amino acids, phenolic compounds, pollen particles, essential oils, and sterols [3, 4]. e composition of honey varies depending on the plant source, bee type, geographical origin, climatic conditions, seasons, harvest, processing, and storage conditions [5]
The mean fructose + glucose value of honey samples was determined as 70.97 ± 3.27%, which was ranging from 62.55 to 77.25%. is value was higher than 60/100 g, which is indicated as the minimum value by the Codex Alimentarius Commission (CAC) Honey Standard, Turkish Food Codex (TFC) Honey Communique, and European Union (EU) directive of 2001/110/EC [7,8,9]
Significant differences for the glucose ratio were found in some sampling locations. e glucose value in the samples taken from Farasin was higher than the samples collected from Siirt Center and Tillo. e glucose value in the samples taken fromIdil was higher than Siirt Center and Tillo (Table 1)
Summary
Honey, which has antibacterial, antioxidant, and anti-inflammatory properties, special taste, and aroma, is highly nutritious natural food [1,2,3]. e content of honey consists of 70–80% carbohydrates, 10–20% water, and small amounts of enzymes, proteins, hormones, vitamins, amino acids, phenolic compounds, pollen particles, essential oils, and sterols [3, 4]. e composition of honey varies depending on the plant source, bee type, geographical origin, climatic conditions, seasons, harvest, processing, and storage conditions [5]. E composition of honey varies depending on the plant source, bee type, geographical origin, climatic conditions, seasons, harvest, processing, and storage conditions [5]. E limits for honey composition and quality factors were determined by the Codex Alimentarius Commission (CAC) Honey Standard for the quality and safety of honey, as well as fair international honey trade [7]. In the Turkish Food Codex (TFC) Honey Communique, flower honey is defined as honey obtained from plant nectars. Turkey is among the largest honey-producing countries in the world because of its suitable geographical conditions and climate for beekeeping. Geographical Sign Registration Certificate was received from Turkish Patent Institute in 2003 for Pervari honey, which is produced in this region [13]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
