Physicochemical Quality Characteristics of Southeastern Anatolia Honey, Turkey

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.

Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova

“…The results obtained with reference to pH and free acidity are in the range of 3.92 (for sunflower honey) to 4.23 (for manna honey) which is consistent with the reported data [39]. The organic acids in the composition of honey are responsible for pH values between 3.5 and 5.5, the acidic environment providing protection against microbial contamination [40]. The pH of honey is an important parameter because an acidic pH inhibits both the presence and growth of microorganisms and can also influence the texture of honey, its stability and shelf life [41].…”

Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran

“…This is consistent with another survey [ 1 ], which indicated the proline content to be within the range of 390.33-453.67 mg/kg. Similarly, mean proline was reported to be 420 ± 174 mg/kg in a recent study (range: 117.15-933.49) [ 28 ]. In Turkish honey samples, this value was reported to be 404.2-881.7 mg/kg [ 6 ], while lower levels of proline (47.6 ± 1.87 mg/kg) were reported by Belay et al [ 4 ].…”

“…In another study, a higher HMF value (162.71 ± 184.94 mg/kg) was reported by Vit et al [ 25 ]. Moreover, previous studies have shown HMF values to be within the ranges of 0-3.37 [ 4 ], 2.5-12.3 [ 6 ], 4.45-50.83 [ 20 ], 8.26-50.8 [ 2 ], 7.66-13.18 [ 26 ], 0.19-17.86 [ 27 ], and 1.10-166.25 mg/kg [ 28 ]. In a recent study in Iran [ 9 ], 5% of natural honey samples (4 out of 80) and 70% of commercial honey samples (14 out of 20) had higher HMF levels than the standard limit.…”

“…In another research by Kamal et al [ 1 ], the F/G ratio was reported to be 1.14-1.34. In another survey [ 28 ], the mean F/G ratio was estimated at 1.21 ± 0.15 (range: 1.03-1.67). In addition, the F/G ratios reported by de Sousa et al [ 5 ] and Ajlouni et al [ 3 ] were 1.1-1.5 and 1.1-1.27, respectively.…”

The Use of Ultrasound for Preventing Honey Crystallization

“…This percentage varies depending on the botanical origin [ 56 ]. A high concentration of sucrose in honey indicates that honey was harvested too early before sugar was completely converted to glucose and fructose under the action of invertase or due to bees being fed with sugar syrup in spring [ 57 ]. Higher glucose content in honey indicates a faster crystallization and implicitly higher fructose content, and slower crystallization.…”