Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)

Abstract

This study was conducted to determine the physico-chemical characteristics of honeys (n = 52 samples) produced from sunflower in Trakya region of Turkey. We have evaluated the conformity of the honeys in accordance with the criteria specified by the Turkish Honey Standard (TS 3036), Turkish Food Codex and European Union Commission. According to the results of our analysis, the average values determined were in Tekirdag (n = 10 samples), Malkara (n = 22 samples), Hayrabolu (n = 13 samples) and Muratlı (n = 7samples) respectively: 6.67%, 6. 06, 8.43, 7.89 for hydroxymethyl furfural (HMF); 15.02, 23.98, 18.61, 17.61 (Goethe unit) for diastase activity; 2.01%, 2.39, 2.36, 1.69 for saccharose; 75.26, 73.78, 75.50, 76.80 for invert sugar (%); 23.38, 34.92, 31.70, 26.38 for meq kg )1 for acidity; 0.16, 0.25, 0.31, 0.13 for ash value (%); 18.13, 18.21, 17.52, 18.21 for water content (%).

Characterization and Classification of Several Monofloral Iranian Honeys Based on Physicochemical Properties and Antioxidant Activity

“…[27] Decomposition of fructose occurs at high temperatures while Maillard reaction is accelerated at low temperatures. [8] …”

“…Very high diastase activity may pertain to the formation of acid resulting from fermentation since the acid helps the enzyme to break down starch. [8] Downloaded …”

“…[22] Diastase (α-amylase and β-amylase mixture) is a natural enzyme catalyzing the degradation of starch and viscosity loss in honey. [8] Diastase activity in honey depends on the amount of nectar the bee processes at each period, [17] geographic and floral origins of the product. [21] Diastase activity can be used as an index of aging and temperature abuse, but with precaution, because its variability is high.…”

“…[2] For quality control of honey, several physical and chemical features, which mostly include water content, enzyme activity of invertase, hydroxymethylfurfural (HMF), electrical conductivity and A c c e p t e d M a n u s c r i p t 3 sugar composition, have to be determined. [8] There are several reports on the use of physical and chemical parameters to characterize honeys from different countries. Bertoncelj et al [9] studied sensory and physicochemical characteristics of seven main types of Slovenian honeys such as electrical conductivity, pH, free acidity, proline content, protein content, optical rotation, phenolic content and antioxidant activity.…”

Comparison of DNA extraction methods for entomological origin identification of honey using simple additive weighting method

“…These honey samples also have higher hydroxymethylfurfural (HMF) content in the range of 30.0–295.2 mg kg −1 as compared to other honey samples with HMF content less than 24 mg kg −1 (Kek et al ., ). The HMF is one of the common intermediate product of Maillard reaction that appears naturally in honey, increasing with heating, improper storage temperature and long‐term storage (Furkan Yardibi & Gumus, ; Fechner et al ., 2016). This Maillard reaction may result in extensive cross‐linking of macromolecules, producing ‘tangles' of proteins and nucleic acids which prevents DNA extraction and/or amplification (Bernardo et al ., ; Turci et al ., ).…”