Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C3 and C4 plants) syrups by the carbon isotope ratio analysis

Güler, Ahmet Umut; Kocaokutgen, Hasan; Garipoğlu, Ali Vaiz; Önder, Hasan; Ekinci, Deniz; Bıyık, Selim

doi:10.1016/j.foodchem.2014.01.033

Cited by 112 publications

(92 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Colonies were retained in the vicinity of Gulacar Valley, near Gumushane province (40.274°N, 39.29°E), during the nectar flow period. The Gulacar valley is rich in nectar-producing plant species [8] .…”

Section: Honey Bee Coloniesmentioning

confidence: 99%

“…However, adulteration has been performed directly via the addition of commercial sugar syrups to the honey [5,6] or indirectly via overfeeding honey bee colonies with these commercial industrial sugars during the main nectar flow period [3,7,8] . These industrial sugars used for adulteration are produced from sugar beet and mainly maize starch by heat, enzyme or acid treatment producing a substance known as High Fructose Corn Syrup (HFCS).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, sugar origin (C 3 or C 4 ) used for bee feeding affected the honey carbon isotope ratio and C 4 % [5,8,12] . Many findings on honey adulteration belong to studies where adulterations were performed by the addition of sugar or syrups directly to the honey [19][20][21][22][23] .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Endüstriyel Ticari Şekerlerin Farklı Şerbet Seviyeleri İle Beslenen Bal Arısı (Apis mellifera L.) Kolonilerinden Üretilmiş Katkılı ve Saf Balların Biyokimyasal Özellikler Yönünden Karşılaştırılması

Güler¹,

Garipoğlu²,

Önder³

et al. 2017

Kafkas Univ Vet Fak Derg

Self Cite

View full text Add to dashboard Cite

In the present study, 100 pure and adulterated honey samples produced by feeding colonies with different levels (5, 20 and 100 L/colony) of various commercial industrial sugar syrups such as High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Glucose Monohydrate Sugar (GMS), Bee Feeding Syrup (BFS) and Sucrose Syrup (SS) were evaluated in terms of sugar ingredients, physicochemical, mineral matter, vitamin and enzyme contents. Proline, electrical conductivity, free acidity, vitamin, mineral and enzyme content of honey were significantly affected by sugar origin and syrup levels. Fructose and glucose content of honey were not reliable criteria for distinguishing adulterated honey obtained by overfeeding honey bees (100 L/colony syrup) with sugar having balanced monosaccharide fraction. For pure blossom honey having EC value below 0.20 mS/cm should be evaluated as indirect adulterated with commercial industrial sugars originating from both C3 and C4 plants. In addition, proline content of pure blossom honey below 300 mg/kg might be an indicator for overfeeding honey bee colonies with HFCS-85 and SS. It is clear that the important biochemical and biological degradation occurred in honey when the colonies overfed with industrial sugars syrup during the main nectar flow. The values of biochemical properties found in the present study are important references to be used for revision of national and international standards. şurupları ile glukoz monohydrate (GMS) ve sukroz (SS) şekerlerinin 5, 20 ve 100 litre/koloni şerbet seviyeleri ile üretilmiş hileli ve saf (PBH) 100 bal örneğinin biyokimyasal özellikleri değerlendirilmiştir. 100 bal örneği su, fruktoz, glukoz, F/G, F+G, Glukoz/Su, maltoz, laktoz, sukroz, kül, serbest asitlik, viskozite, hydroxymethyfurfural (HMF), diyastaz, invertaz, α-glukosidaz, glukoz oksidaz, proline, elektriki iletkenlik, Na, K, K/Na, vitamin B5 ve vitamin C yönünden karşılaştırılmıştır. Laktoz, maltoz ve glukosidaz enzimi dışındaki biyokimyasal özellikleri şeker çeşidi ve şerbet seviyesine göre önemli (P<0,001) farklılık göstermişlerdir. Arılar saf glukozmonohidrat şekerinden yararlanamamış fakat sukroz şekerini aşırı düzeyde severek tüketmişlerdir. Şeker içeriğinde monosakkarit yapıdaki fruktoz miktarı arttığında arı bunu izomerize edememiştir. Koloniye verilen şerbet miktarı arttıkça arılar daha fazla enzim üretememişlerdir. Şerbet miktarı arttıkça balın protein, enzim, vitamin, mineral madde ve şeker yapısı gibi çok önemli düzeyde biyokimyasal değişim ve biyolojik kayıp meydana gelmiştir. Prolin, asitlik, iletkenlik ve K/Na oranı aşırı besleme ile üretilen hileli balları tanımlamada önemli özelliklerdir. Biyokimyasal özelliklerin belirlenen değerleri mevcut ulusal ve uluslararası standartların düzenlenmesi için önemli referanslardır.

show abstract

Section: Honey Bee Coloniesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Endüstriyel Ticari Şekerlerin Farklı Şerbet Seviyeleri İle Beslenen Bal Arısı (Apis mellifera L.) Kolonilerinden Üretilmiş Katkılı ve Saf Balların Biyokimyasal Özellikler Yönünden Karşılaştırılması

Güler¹,

Garipoğlu²,

Önder³

et al. 2017

Kafkas Univ Vet Fak Derg

Self Cite

View full text Add to dashboard Cite

show abstract

“…Honey can be adulterated by adding different industrial sugar syrups (glucose and fructose) obtained from starch by heat, enzyme or acid treatment to the honey [4] or by feeding the bee colonies with excessive amounts of these syrups during the main nectar flow period [5,6] . These practices not only deteriorate honey quality but also lead to losses for Origin Estimation of Honey Samples ... unadulterated honey producers and cheat consumers [7,8] .…”

Section: Introductionmentioning

confidence: 99%

“…Many characteristics have been evaluated for different purposes. These characteristics are as follows: amino acid content [9] , carbon isotope ratio (δ 13 C/ 12 C) and C 4 % rate [1,4,6,10] , protein profile, aroma, melissopanalogic analysis [11][12][13] , organoleptic characteristics [14] and biochemical characteristics [2,5,15] . There has been discussion as to which characters or methods are reliable in distinguishing adulterated honey produced by adding sugar syrup (direct adulteration) or by excessively feeding bee colonies with industrial sugar syrup (indirect adulteration).…”

Section: Introductionmentioning

confidence: 99%

Saf ve Değişik Şekerlerle Beslenmiş Kolonilerden Üretilmiş Ballara Ait Sabit ve Ayrimsama Fonksiyonu Katsayilari İle Bal Örneklerinin Kaynağının Tahmini

Önder¹,

Ekinci²,

Güler³

et al. 2015

Kafkas Univ Vet Fak Derg

Self Cite

View full text Add to dashboard Cite

Sugar

Godshall¹,

Eggleston

Thompson³

et al. 2021

Kirk-Othmer Encyclopedia of Chemical Technology

View full text Add to dashboard Cite

Sucrose is a nonreducing disaccharide produced by crystallization from syrups derived from processing sugarcane and sugar beets. The most important properties of sucrose are sweetness and water solubility. Sucrose is destroyed by strong oxidizing agents and pH extremes. Optical rotation, enzymatic analysis, and instrumental methods are used for sucrose quantitation during manufacture and in trade. Sucrose is the leading food additive and contributes sweetness, mouthfeel, texture, body, humectancy, and appearance to foods. Sugar also enhances the taste of foods and minimizes undesirable flavors.

show abstract

Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C3 and C4 plants) syrups by the carbon isotope ratio analysis

Cited by 112 publications

References 21 publications

Endüstriyel Ticari Şekerlerin Farklı Şerbet Seviyeleri İle Beslenen Bal Arısı (Apis mellifera L.) Kolonilerinden Üretilmiş Katkılı ve Saf Balların Biyokimyasal Özellikler Yönünden Karşılaştırılması

Endüstriyel Ticari Şekerlerin Farklı Şerbet Seviyeleri İle Beslenen Bal Arısı (Apis mellifera L.) Kolonilerinden Üretilmiş Katkılı ve Saf Balların Biyokimyasal Özellikler Yönünden Karşılaştırılması

Saf ve Değişik Şekerlerle Beslenmiş Kolonilerden Üretilmiş Ballara Ait Sabit ve Ayrimsama Fonksiyonu Katsayilari İle Bal Örneklerinin Kaynağının Tahmini

Sugar

Contact Info

Product

Resources

About